Recipes>Peanut butter Recipes
Snowman Puddle Peanut Butter Cookies
by Jessie Marsden-Urquhart from Chocolate Overload!
Makes 12
These delightful Christmas cookies are flavoured with peanut butter and decorated with adorable melted snowmen.
Please note, this recipe does not contain flour because the peanut butter contains enough flour-like solids to provide structure to the cookie.
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Chocolate Overload!
Jessie Marsden-Urquhart
Chocolate Overload!
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Introduction
Crisp and chewy peanut butter cookies make a delicious base for these adorable snowman puddles. The decoration couldn’t be easier and it’s a wonderful opportunity to get little ones involved in the kitchen. The messier the design, the more realistic the snowman puddles become!
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Ingredients
| For the cookies: | |
|---|---|
| 200g | smooth peanut butter |
| 150g | light brown sugar |
| 1 medium | egg, room temperature |
| 1 tsp | vanilla extract |
| 1 tsp | baking powder |
| For the decoration: | |
| 6 | white marshmallows |
| 200g | white chocolate, melted |
| 12 small | peanut butter cups (I use Reese’s Mini Cups) |
| 6 | chocolate or pretzel sticks (I use Matchmakers) |
| edible gold balls | |
| chocolate writing icing | |
| orange strand sprinkles |
Essential kit
You will need: two large baking sheets.
Method
Preheat the oven to 200°C/180°C fan and then line two large baking sheets with greaseproof paper.
Mix the peanut butter, brown sugar, egg, vanilla extract and baking powder together in a mixing bowl.
Drop 12 heaped teaspoons of the mixture onto the baking sheets, leaving 5cm space between each so they have room to spread out as they bake.
Bake for 8 minutes until golden and firm, then leave to cool completely.
To decorate, use scissors to cut each marshmallow in half widthways and place one half on top of each cookie.
Spoon the melted white chocolate on top of the marshmallows halves to make a melted snowman ‘puddle’.
Add a peanut butter cup at an angle for each snowman’s hat. Break up the chocolate or pretzel sticks and add two for the snowman’s arms. Add two edible gold balls to each for the buttons.
Finish by using the chocolate writing icing to add two dots for the eyes and an orange strand sprinkle for the carrot nose.
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Ingredients
Method
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