3 nut butter chocolate cookies with marshmallow

The cookie monster is back! This is an absolutely delicious cookie which incorporates all of my favourite flavours. The base is a chocolate and 3 nut butter cookie with the addition of peanut butter chips and hidden marshmallows inside. I felt like baking cookies one evening and had a look in the pantry to see what was available and this is what I came up with. I overbaked my cookies a little but luckily the marshmallow was still ooey and gooey as you can see! It has a dark chocolate base paired with saltiness from the nut butter and peanut butter chips and sweetness of the marshmallows.

I'm sending this to the No Waste Food Challenge hosted by Elizabeth from Elizabeth's Kitchen Diary as I used up the end of a jar of 3 nut butter and opened packs of mini marshmallows and peanut butter chips.

 adding the lovely nut butters

 adding peanut butter chips 

 place a small scoop of cookie dough on a baking tray and flatten it. Top with mini marshmallows. 

 Cover with another flat disc of cookie dough and press together 

 melted marshmallow inside!

Makes approximately 20 cookies of the size shown

113g butter

50g brown sugar

50g caster sugar

125g three nut butter (use any nut butter as an alternative)

1 egg

1/2 teaspoon bicarbonate of soda

125g plain flour

50g cocoa powder

100g peanut butter chips (you can also use white chocolate chips or plain chocolate chips)

approximately 100 mini marshmallows (I used about 4-5 per cookie) 

• Preheat the oven to 180C.
• Line 2 baking trays with greaseproof paper.
• Cream the butter and sugars until light and fluffy.
• Add in the nut butter and egg.
• Stir in the flour, cocoa powder and bicarbonate of soda.
• Finally add the peanut butter chips.
• Place a small scoop of cookie dough on the lined baking tray and flatten with your palm to form a disc. Repeat with the rest of the cookie dough.
• Place 4-5 mini marshmallows on top of each flattened cookie dough. Cover with another piece of cookie dough and press to seal the edges.
• The cookies look quite large so allow enough space for spreading between each cookie before baking.
• Bake for approximately 10 minutes.
• The cookies will still be soft when you take them out of the oven but will harden as they cool on the sheet. 

SRC: No Bake Healthy Fudge

It's Secret Recipe Club Reveal Day again. My group (Group D) had a holiday during December so it's been 2 months since my last Secret Recipe post. A quick reminder if you are unfamiliar with this challenge - each blog is assigned another blog in secret and the idea is that you choose a recipe to make from your secret blog and reveal it on the same day. It's a great way to discover other blogs and it's undoubtedly one of my favourite blog challenges.

This month my assignment is The Wimpy Vegetarian. It's a lovely blog written by Susan who lives in San Francisco. She enrolled in culinary school after many years in business and has a passion for vegetarian food. She is currently writing a cookbook that focuses on recipes for vegetarians and omnivores so you don't have to cook two separate meals which is what she did initially with her carnivorous husband.  

She has a wide variety of recipes but of course I headed straight for the dessert section. I bookmarked a few to try but ultimately I decided to make her No Bake Healthy Fudge. I made this early in January when everyone was still recovering from the excess of the festive season. Almost everyone was on a diet of some sort but they still wanted treats albeit healthy ones. I was also quite busy and did not have a lot of time to bake so this recipe was absolutely perfect. It's my first time using coconut oil and it certainly won't be my last. I don't like coconut but this does not taste of coconut at all and it's a much healthier option. The fudge was absolutely delicious. I had numerous requests for the recipe and it's a great recipe for parties as it's healthy, no bake, gluten free, vegan and it can be prepared in advance. 

I also bookmarked a few other recipes which I can't wait to try such as Rustic Zucchini Bread with Brown Rice, salted peanut butter cookies with chocolate nuggets, strawberry cream cheesecake tians and blueberry buttermilk corncake. Do head on over to Susan's blog and say hello! 

I will be taking a general blog holiday in February so will be back with another SRC recipe on the last Monday of March.

 honey, peanut butter, cocoa powder, coconut oil and homemade vanilla extract 

 place in the fridge to set 

 slice and sprinkle some sea salt on top 

Recipe from the Wimpy Vegetarian

250g/1cup  peanut butter

200g/1 cup coconut oil

64g/1/2 cup cocoa powder

3 - 5 tablespoons honey (adjust to taste) 

4  teaspoons vanilla extract

sea salt for sprinkling (optional) 

• Place all the ingredients in a bowl over a pan of simmering water.
• Stir until melted.
• Pour into a square tin and place in the fridge for a few hours but preferably overnight until set.
• Turn out and cut into slices.
• Sprinkle sea salt flakes on top before serving.