Whippernutter Cookie
A beautiful cookie made with creamy peanut butter, and swirled with marshmallow whip then rolled in sugar before baking.
Ingredients
- 215 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp flaky sea salt
- 113 g unsalted butter at room temperature
- 99 g granulated sugar + 198g for rolling
- 115 g creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 jar Mallow + Marsh vanilla whip
Instructions
- Preheat an oven to 350F/180C. Prepare four baking sheets and line them with parchment paper.
- In a bowl, whisk together the flour, bicarbonate of soda and salt. Set aside.
- Using an electric whisk, beat the butter on medium speed until smooth, then add in 99g of the granulated sugar. Whisk again before adding in the brown sugar and beating until light and fluffy. This usually takes 2 to 3 minutes. Add the peanut butter and beat until fully combined. Add the egg and vanilla and beat until smooth.
- Reduce the speed to low, then add the flour mixture in thirds, beating after each addition. Remember to keep scraping down the sides of your bowl with a spatula so everything is perfectly combined.
- Once you have your base dough, scoop tablespoons of marshmallow whip onto your dough. As you go, swirl the fluff in, but don't mix – you want to have pools of mallow sitting on top of your cookies when they cook in the oven, and over-mixing won't create this.
- Using a cookie dropper, or weighing scales, scoop the dough into balls. They should weigh 85g each. Place your cookies on your prepared baking sheets, spacing them at least an inch or two apart so they have space to expand.
- Put 1 of the baking sheets in the oven and bake the cookies, rotating the pan halfway through, until the cookies have spread, are very light golden brown and the edges are set. This takes about 12-15 minutes, depending on your oven. You still want the centres to be just slightly squidgy.
- 8. Transfer the pan to a wire rack and let the cookies cool completely on the pan. Repeat and cook the remaining cookies.
Notes
Adapted from Sarah Kieffer's book The Vanilla Bean Blog