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Whippernutter Cookies

Thanks to @acupofteaandcake for this recipe!

DESCRIPTION

These Whippernutter cookies combine our Vanilla Whip with Pip & Nut peanut butter for a deliciously moreish treat. Dreamy pools of marshmallow Whip complement the crunchy exterior and soft, chewy interior. Substitute Vanilla for our Salted Caramel flavour, or use the Raspberry Whip for a PB and J take on these cookies.

INGREDIENTS

(Makes 12 large cookies)
1 jar Mallow & Marsh Vanilla Whip
215g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp flaky sea salt
113g unsalted butter, at room temperature
99g granulated sugar + 198g for rolling
99g firmly packed brown sugar
1 cup creamy peanut butter
1 egg
1 tsp vanilla extract

 

METHOD

  1. Preheat an oven to 350F/180C. Prepare four baking sheets and line them with parchment paper.
  2. In a bowl, whisk together the flour, bicarbonate of soda and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Using a cookie dropper, or weighing scales, scoop the dough into balls. They should weigh 85g each. Place 8 cookies on each baking sheet, spacing them apart so they have space to expand.
  7. 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.

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