As an avid experimental baker, I constantly seek new ways to elevate classic treats. Recently, I reignited my passion for cookie baking after a short break. From thin, chewy delights to thick, chunky versions, cookies suit every mood and occasion, offering the ideal sweet escape on dreary days.

The Surprising Marmite Experiment

Classic chocolate chip cookies remain unbeatable, but one unconventional recipe caught my eye: an NYC-style white chocolate chip cookie infused with Marmite, the polarizing yeast extract. Despite my longstanding aversion to Marmite—its strong aroma alone sets my teeth on edge—curiosity compelled me to test it for this firsthand trial.

The recipe, created by food content creator Sofia Antona, incorporates Marmite-white chocolate gems. These form by blending 150g of melted white chocolate with one tablespoon of Marmite, resulting in a pliable mixture. Rolled into small balls roughly the size of a five-pence coin, they chill in the freezer before joining the dough alongside white chocolate chips and caramelized chocolate buttons.

Navigating the Dough Challenges

Marmite’s intensity raised concerns, but the white chocolate tempers it effectively. The dough initially appeared too dry and crumbly after incorporating the dry ingredients. To adjust, I added extra white chocolate-Marmite mixture for moisture. Though the balance of dough to mix-ins seemed uneven, trusting the method proved key.

Bake the cookies at 180°C for just 12 minutes. This timing melts the Marmite gems into gooey centers. The first bite delivered a complex rush: mouthwatering yet challenging. Marmite’s bold, salty profile pairs unexpectedly well with generous chocolate, as the white chocolate softens its edge while the saltiness offsets the sweetness.

A Game-Changing Verdict

Initially skeptical, I now appreciate Marmite’s potential in cookies. It won’t become my staple, but this experiment encourages embracing bold ingredients beyond tradition. Not a full convert, yet these treats foster openness to innovation. Sofia Antona’s approach, though unconventional, delivers genius results.

Full Recipe: Marmite White Chocolate Cookies

Ingredients

• 150g melted white chocolate (for gems)
• 2 tablespoons Marmite (1 for gems, 1 for swirl)
• Softened butter and sugar (creamed together)
• 1 egg
• Plain flour, cornflour, baking powder, bicarbonate of soda (combined)
• 100g white chocolate chips
• Caramelized chocolate buttons

Method

1. Mix 150g melted white chocolate with 1 tablespoon Marmite until malleable. Roll into small balls and freeze.
2. Cream softened butter and sugar. Add 1 egg and mix.
3. Fold in plain flour, cornflour, baking powder, and bicarbonate of soda until combined.
4. Incorporate 100g white chocolate chips, caramelized chocolate buttons, and frozen Marmite balls. Gently swirl in another tablespoon of Marmite.
5. Roll into 6-8 balls and freeze for 20 minutes.
6. Bake at 180°C for 12 minutes. Reshape with a cookie cutter if needed, cool for 5 minutes on the tray, then transfer to a wire rack.