Peanut butter and marshmallow cookies

Oh these beauties were so delicious. We love a bit of peanut butter here at Cake HQ so are super pleased with how these came out. Crispy on the outside and chewy in the middle – perfection!

Apr 18 recipe card (3)

Ready to get baking? Here’s what you need:

Start by lining 3 baking trays with baking paper and get the oven on 180C/Gas4.350F.

Ingredients:

  • 115g Butter, softened
  • 110g Golden Caster Sugar
  • 100g Soft Light Brown Sugar
  • 1 Large Egg
  • 125g Crunchy Peanut Butter
  • 170g Self Raising Flour
  • 50g Mini Marshmallows

Method:

  1. Cream the butter and sugars together, using a hand held whisk or free standing mixer, for 5 minutes until light and fluffy.
  2. Add the egg and peanut butter and beat for 2 minutes.
  3. Add the dry ingredients and mix to combine.
  4. Gently fold in the marshmallows by hand.
  5. Using a tablespoon form the dough into approx 30g balls (ours were 15g so these will come out a lot bigger!).
  6. Place balls of dough on the baking sheets approximately 5cm apart.
  7. Bake for 11-13 minutes.
  8. Allow to cool slightly before moving to a cooling rack to cool completely.
  9. Take a photo to send to Cake Club!
  10. Get a brew on and gobble!

Please do remember to share your photo on Facebook/Instagram @thecaketastingclub using #ibakedcake

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Frosting kisses

Vikki x

Apr 18 recipe card (2)

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