Gooey and delicious! These are luxury chocolate chip cookies - loaded with chocolate chips, studded with marshmallows and made with a combination of rye and plain flour. The peanut butter gives a nice chewiness and nutty flavour without chunks of nuts.
Make perfect cookies every time with our How to make cookies guide!
Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!
tips: DO NOT use muscovado sugar - the recipe above requires brown sugar but don't resort to this really 'dark' version. [Best parts about this recipe]: it had a wonderful texture - at once both crunchy and gooey - that I've struggled to achieve with other recipes; was perfectly chocolately; family and friends loved it (even the ones who don't like peanuts…(there's a reason for this as listed below)). [Criticisms]: couldn't taste the peanuts very much as almond extract seemed to cancel the flavour out and although they still tasted good, they didn't taste very peanutty. - 03 May 2011
Nice cookies. I didn't have any eggs so just added extra milk in place, seemed to work fine. I used normal flour and Demerara sugar. I didn't have almond extract (would have used vanilla if I'd had some!) just used extra milk to replace the liquid. I found them quite peanutty if I had a mouthful without any chocolate in (but then I didn't add marshmallows). Obviously depends if you want really peanutty ones or not! Oh and using heaped teaspoonfuls made at least 24. - 09 May 2015
Wasn't impressed, the balls were so greasy and they capsized if there was a marshmallow in the middle. Also, no matter what I did the bottoms came out burnt! Not a repeat! - 19 Oct 2002 (Review from Allrecipes US | Canada)