Here’s How You Make Loaded Cookie Dough Nachos



For the cookie dough:


– 150g caster sugar
– 225g butter
– 1 egg yolk
– 280g plain flour
– 50g chocolate chips

For the marshmallow dip:


– 150g mini marshmallows
– 2 tbsp water

For the salt caramel:

– 175g caster sugar
– 50g butter
– 300ml double cream
– 1 tsp salt

To decorate:


– Nutella
– Mini marshmallows



For the cookie dough, first cream the butter and sugar together.

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Then add the egg yolk and flour, mix well.

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Finally add the chocolate chips and knead the dough. Leave to rest in the fridge for 30 minutes.

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Roll out the cookie dough to the thickness of a pound coin.

Trim the edges and slice into ‘nachos’.

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Repeat this process until all of the dough has been used up and bake for 10 minutes at 180 degrees celsius.

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For the marshmallow dip, melt the marshmallows and water in a pan until liquid.

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For the salt caramel, melt the sugar in a pan until a golden caramel is formed.

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Then add the butter and once melted, the cream.

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When its all combined and bubbling away, finally add the salt.

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To finish, stack your nachos and drizzle over the sauces (oh and some Nutella and mini marshmallows of course).

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Now, enjoy.