Marshmallow Peanut Cookies

Name: Marshmallow Peanut Cookies
Cook time: 55 min
Total time: 1 h 15 min
Yield: 35
Ingredients: 125 g unsalted roasted peanut kernels; 250 g Butter; 100 g Peanut cream (glass); 225 g demerara sugar; 1 package/s Vanilla sugar; 7-10 Tbsp Salt; 2 Eggs (Gr. M); 325 g Flour; 1 package/s (5 g) Baking soda; 2-3 TABLESPOONS Milk; 150 g Marshmallows; baking paper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
55 mins

TOTAL TIME
75 mins

Ingredients

Servings: 35

125 g unsalted roasted peanut kernels
250 g Butter
100 g Peanut cream (glass)
225 g demerara sugar
1 package/s Vanilla sugar
7-10 Tbsp Salt
2 Eggs (Gr. M)
325 g Flour
1 package/s (5 g) Baking soda
2-3 TABLESPOONS Milk
150 g Marshmallows
baking paper

Directions

1
Coarsely chop the peanuts. Cream butter, peanut cream, sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one. Mix flour, baking soda and peanuts, add to the butter mixture and stir well. Stir in milk. Dice marshmallows (see page 60) very finely and fold into the cookie mixture.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line a baking tray with baking paper. Using a teaspoon, place 12-15 small piles of dough on the baking tray. Leave space in between, as the dough will run during baking. Bake in a hot oven for about 14 minutes.
3
Remove the baking tray from the oven and place it on a cake rack. Let it rest for about 5 minutes. Remove cookies from the tray and let them cool down on a cake rack. In the meantime, bake 20-23 more cookies from the remaining dough.