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Sticky peanut butter and marshmallow cookies with chocolate dip

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Ingredients

115 g g butter butter
12 tsp tsp Smooth peanut butter Smooth peanut butter
(rolled into balls, plus 200g extra peanut butter )
100 g g light brown sugar light brown sugar
30 g g granulated sugar granulated sugar
1 tsp tsp vanilla essence vanilla essence
1 eggs egg
(large)
1 tsp tsp bicarbonate of soda bicarbonate of soda
180 g g flour flour
(plain)
12 marshmallows marshmallow

For the sauce

1 tins tin Condensed Milk Condensed Milk
200 g g milk chocolate milk chocolate
50 ml ml Milk Milk

Sticky peanut butter and marshmallow cookies with chocolate dip

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40 min
(23)

Method

Rich, sweet and superbly sticky, this peanut butter and marshmallow cookie with chocolate dip recipe would make a great gooey treat. It’s our very own version of one of Channel 4’s Sunday Brunch weekend recipes, and we’ve suggested ingredients to make these cookies - which you can pick up in your local Lidl store.

  1. Firstly, put the balls of smooth peanut butter for richness in the freezer when you start.
  2. Then, whisk another 200g peanut butter along with the butter, soft light brown sugar and granulated sugar.
  3. Add the egg and the vanilla essence, and fold in plain flour and bicarbonate of soda.
  4. Divide into 12 and roll.
  5. Flatten each ball, add the frozen peanut butter balls, sit a normal sized marshmallow for stickiness on top of each and seal up (if the dough cracks, piece it together).
  6. Sit on a greased, lined tray, jointed side down. Leave lots of space as they’ll spread
  7. Cook at 180°C for 9 minutes (they should be just browning on the edges), the marshmallow should be oozing through.
  8. Then leave to cool.
  9. To make the sauce, on a low to medium heat simply heat condensed milk, milk chocolate for sweetness and milk together gently until all melted in to a sauce.

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