Peanut Butter S'more Cookies

I made these for a busy weekend at the beach house. We are on the home straight with our remodeling project and needed to spend an intensive couple of days putting furniture in place and removing rubbish. There wasn't a lot of time for cooking (or blogging, sorry), so I baked a batch of these before we left. No matter how busy we are, it's absolutely crucial that we have something to go with our reviving coffees and hot-chocolates... priorities. There was no time for lying on the beach reading my book, leisurely afternoons of sipping glasses of chilled wine in the sun, evenings of sitting on the balcony listening to the waves, lie-ins with cups of hot tea and the newspapers. It was all go-go-go. I did, however, take a moment to admire the beautiful bracelets my boys made me while I scoffed a Peanut Butter S'more Cookie... or three.



Peanut Butter S'more Cookies
from Sally's Baking Addiction
Makes 24

115g unsalted butter, softened to room temperature
1/2 cup light brown sugar
1/4 cup caster sugar
1 egg
3/4 cup smooth peanut butter
1 teaspoon vanilla extract
1/2 teaspoon bicarbonate of soda
1 1/4 cups plain flour

1/4 teaspoon salt

24 white marshmallows (Cut the bottom of the marshmallow off with a pair of scissors. This is will give you a sticky base to stick ontop of the cookies.)

100g dark chocolate
sprinkles

Using an electric mixer with paddle attachment, cream the butter and sugars together on medium speed. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides as needed. Slowly mix in the bicarbonate of soda, flour and salt. Do not overmix. Chill the dough for at least 30 minutes.

Preheat oven to 180 degrees C. Roll the dough into a ball about the size of a walnut. Place onto an ungreased baking sheet lined with baking paper. Bake for exactly 7 minutes. Remove from oven and place a marshmallow on top, gently pressing it down into the warm cookie. Place back into the oven for 2-3 more minutes so the marshmallow can melt and the cookie can finish baking.

Remove from oven and allow to cool for about 5 minutes. As the cookies cool, melt chocolate in the microwave in short 20 second burst, checking and stirring until smooth. Spoon about teaspoons of chocolate on top of each marshmallow and swirl around with the back of the teaspoon. Top with sprinkles.