Junkyard Cookies: double choc, marshmallow, mars, ready salted crisps cookies

If you can't tell by the title, I really didn't know what to call this cookie. My youngest sister has recently started working on a farm and the only rules are if there are biscuits you can eat them. So she asked for some epic cookies to share with her boss and colleagues.

This recipe makes a lot of cookies but once you've balled them up you can freeze them in a ziplock bag for as and when you need them. Just add a couple of extra minutes onto the cook time.

Makes 16-24 cookies (16 cookies at around 90g each or 24 at 60g each which is what I like)

200g softened salted butter,

200g granulated sugar

220g soft light brown sugar,

2 medium eggs,

1 tbsp vanilla extract,

450g plain flour,

1/2 TSP bicarbonate soda,

1/2 TSP baking powder,

200g chopped chocolate of choice (I used a mix of dark and white chocolate),

25-30g crinkle cut ready salted crisps,

50g mini marshmallows,

150g mars bar (I used Morrisons Apollo instead) frozen and chopped into small pieces.

1. Cream together your butter and sugar until nice and fluffy.

2. Add your eggs and vanilla and mix well.

3. Add your flour, bicarb, and baking powder and stir until nearly combined.

4. Add your chocolate, mars bar, marshmallows then crumble the crisps in with your hands.

5. Mix to combine.

6. Weigh out your dough into 60 or 90g balls gently pushing any marshmallows into the centre of the cookie as you roll them into balls.

7. Place your cookies onto a lined tray then wrap in cling film and place in the fridge for an hour.

8. Preheat the oven to 160 degrees Celsius.

9. Space the cookie balls out with at least 3 inches between them.

10. Bake for 12-15 until lightly golden as pictured.

11. Leave the cookies to cool on the tray for 10 minutes then move to a cooking rack to cool completely before eating or storing in a sealed tupperware box for up to 4 days.

I love to freeze the cookie dough to bake as and when needed. Either in the air fryer or oven.