PEANUT BUTTER & MARSHMALLOW COOKIES WITH CHOC DIP

 

 

 

 

Makes 12

Prep time – 30 minutes

Cooking time – 10 minutes

 

 

Ingredients

 

115g butter

12 x tsp balls of smooth Skippy peanut butter

200g more of PB

100g soft light brown sugar

30g granulated sugar

Tsp vanilla pste

1 egg (large)

Tsp bicarb

180g flour

 

12 normal size white marshmallows

 

Sauce – tin condensed milk

200g milk choc

50ml milk

 

Method

  1. Put 12 x tsp balls of smooth Skippy peanut butter in the freezer when you start.
  2. Whisk another 200g peanut butter, 115g butter, 100g soft light brown sugar and 30g granulated sugars.
  3. Add 1 large egg and the 1 tsp vanilla paste
  4. Fold in 180g plain flour and 1 tsp of bicarbonate of soda.
  5. Divide into 12 and roll.
  6. Flatten each ball, add the frozen peanut butter balls, sit a normal sized marshmallow on top of each and seal up (the dough may crack, piece it together).
  7. Sit on a greased, lined tray, jointed side down. Leave lots of space as they’ll spread
  8. Cook at 180c for 9 minutes (they should be just browning on the edges), the marshmallow should be oozing through.
  9. Sauce – on a low to medium heat, simply heat 1 tin condensed milk, 200g milk choc and 50ml milk together gently until all melted in to a sauce.

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