Ingredients
- 250 grams unsalted butter (chopped and at room temperature)
- 1/2 cup caster sugar
- 1/2 cup brown sugar, firmly packed
- 1 egg
- 1/4 cup desiccated coconut
- 2 cups plain flour
- 1/4 cup cocoa powder
- 1 teaspoon bicarbonate of soda
- 150 grams Reeses Peanut Butter Cups (Miniatures, chopped, Reeses brand was specified)
- 3/4 cup mini marshmallows
- 100 grams chocolate, finely chopped
How to Make
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Step 1: Grease and line two large oven trays with baking paper.
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Step 2: Beat butter and sugars in small bowl of an electric mixer until pale and creamy and then beat in egg until combined and transfer to a large bowl.
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Step 3: Stir in coconut and combined sifted flour, cocoa and soda and then stir in peanut butter cups, marshmallows and chocolate.
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Step 4: Roll two tablespoons of mixture into balls and place about 6cm apart on prepared trays and flatten slightly with fingertips.
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Step 5: Cook in a moderate oven (180C), swapping trays halfway, for 15 minutes.
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Step 6: Biscuits/cookies are cooked when set and will firm on cooling.
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Step 7: Remove from oven.
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Step 8: Cool biscuits completely on trays before serving.
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Step 9: TIP! Biscuits can be made up to five days ahead. Store in an airtight container. Try replacing milk chocolate with hazelnut milk chocolate or White Choc Bits.
We hope you enjoy this recipe!
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