Peanut butter and marshmallows go so well together in these chewy cookies. Depending on your tastes, crunchy peanut butter can be used if you want added bite to your cookies. We’ve made these with white marshmallows, but you can also mix it up a little by adding some pink ones for extra colour.
Ingredients | Makes 24 cookies
115g (4oz) unsalted butter, softened
110g (4oz) caster sugar
100g (3½oz) soft light brown sugar
1 large egg
125g (4½oz) peanut butter, smooth or crunchy, depending on taste
165g (6oz) plain flour
¾ tsp bicarbonate of soda
¼ tsp salt
¼ tsp baking powder
50g (1¾oz) mini marshmallows or chopped larger marshmallows
1. Preheat the oven to 175°C (350°F), Gas mark 4. Line three large baking sheets with non-stick baking parchment.
2. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugars together for around 5 minutes on a medium-high speed until light and fluffy.
3. Add the egg and peanut butter to the mixture and beat for a further 2 minutes. Sift together the dry ingredients and add them to the butter and sugar mixture. Beat on a lower speed for a few moments until all is incorporated, scraping down the sides of the bowl as you go. Fold in the marshmallows by hand.
4. Using a tablespoon, form the cookie dough into balls (weighing about 30g (1oz) each). Place these balls of dough on the prepared baking sheets, leaving 5cm (2in) between them.
5. Bake the cookies for 11–13 minutes. Cool for 5 minutes before removing to a wire rack to cool completely.
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