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Snowman Puddle Peanut Butter Cookies

by Jessie Marsden-Urquhart from Chocolate Overload!

These delightful Christmas cookies are flavoured with peanut butter and decorated with adorable melted snowmen.

From the book

Jessie Marsden-Urquhart

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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From the book: Chocolate Overload!

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