Peanut butter and Marshmallow Cookies

While browsing a new book of mine, the new Hummingbird Bakery cookbook, I came across a recipe for peanut butter and marshmallow cookies. I took one look at it and decided that I had to make it as soon as possible! Luckily we were having some friends stay with us that weekend so I knew that these cookies would not go to waste. I didn't want Peter and I to have to eat them all so this was the perfect excuse to make something to share. This combination of flavours is so good in my opinion, but then again I do have a love for peanut butter and marshmallows so this seemed ideal to me.
Not only are they deliciously moreish but they are very easy to make. They were a huge success and we have none left!

This recipe makes about 20 cookies, depending on the size you want.

You will need:
115g/1 stick of unsalted butter, softened
110g/½ cup of caster sugar or superfine sugar in US
100g/½ cup of soft light brown sugar
1 large egg
125g/½ cup of peanut butter, smooth or crunchy depending on taste (I used smooth)
165g/1⅓ cup of plain flour
¾ tsp bicarbonate of soda
¼ tsp salt
¼ tsp baking powder
50g/1 cup of mini marshmallows or chopped larger marshmallows

First preheat the oven to 175C/350F. Line three large baking sheets with non-stick baking parchment.

Using a freestanding electric mixer, or a hand held electric whisk, cream the butter and sugars together until light and fluffy, about 5 minutes on a medium-high speed.

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 mixture. Beat on a lower speed until all is incorporated, scraping down the sides of the bowl as you go. Fold in the marshmallows by hand.

Using a tablespoon, form the cookie dough into balls (weighing about 30g each). Place these balls of dough onto the prepared baking sheets, leaving about 2in between them.

Bake for 12-15 minutes. They will still look quite pale and golden but they will harden up as they cool and become chewy and soft. Cool for 5 minutes before transferring to a wire rack to cool completely. Enjoy with a mug of hot tea on a rainy day! Or any day for that matter...