Recipe

Serves: 12 people | Prep time: 15 minutes | Cooking time: 10 minutes

American | Dessert

Ingredients

• 129g Smooth Peanut butter
• 110g Butter
• 200g Light soft brown sugar
• 1 Large egg
• 190 Plain flour
• 1 tsp Cornflour
• 1/2 tsp Seasalt flakes
• 175g Marshmallow fluff
• 100g Milk chocolate roughly chopped

Method

1. Preheat the oven to 180C/160 fan/Gas mark 4.  
2. Line a flat baking sheet with greaseproof paper.
3. In a large bowl mix the peanut butter, butter and brown sugar, you can use a hand whisk or an electric whisk.
4. Add an egg and mix until it’s just combined.  
5. Add the flour and cornflour sieving it in gradually and then add the salt and tip in the chocolate reserving a third for the tops of the cookies, mix until, the chips are evenly distributed until smooth.
6. Using an ice cream scoop or heaped table spoon create 12 balls and flatten these to be around 8 cm across.
7. Place 1 tbsp marshmallow fluff in the centre of each cookie and carefully bring the cookie dough up over the fluff to create a a ball again, completely covering the fluff.  
8. Flatten these a little and place on a baking sheet leaving plenty of room around each one.
9. Bake for around 12/15 minutes keeping your eye on the fluff so it doesn’t burn, at around 11 minutes you add the reserved chocolate to the top of the cookies.
10. Remove from the oven when the cookies are just starting to take on some colour to the edges, the mallow fluff is visible and looks set on top and the chocolate is molten.  
11. Allow the cookies to cool slightly before serving.