Giant Peanut Butter Oreo, Dark Chocolate and Marshmallow Cereal Stuffed Cookies
Serves: 14 cookies
I must add I was impatient here and baked a batch of cookies after around 1 hour in the fridge and they spread out quite quickly in the oven, the sugars melting a little. The sugars create a crisp caramelly edge which is a nice contrast, but the flavours really develop and do benefit far more from an overnight rest. After they have chilled for a good few hours on the tray and feel solid, store in a lined tupperware box and bake as required for up to a week or freeze to ensure you always have a freshly baked cookie in your arsenal.
  • 220g unsalted butter, at room temperature
  • 220g caster sugar
  • 150g soft light brown sugar
  • 1 egg
  • 170g plain flour
  • 20g milk powder (optional, sub for more flour if you would prefer)
  • ½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • A pinch of sea salt flakes
  • 100g rice crispies
  • 60g dark chocolate, chopped
  • 120g marshmallows, chopped or sub mini marshmallows
  • 6 peanut butter oreos, chopped
  1. In the bowl of a stand mixer fitted with the paddle beater, whip the butter to soften for 30 seconds then add the two sugars. Beat until pale and fluffy for around three minutes, scraping down the sides of the bowl halfway through. Add the egg, whipping again until the mix looks shiny and scrape again to ensure it is well mixed. In a separate bowl, whisk together the flour, milk powder if using, baking powder, bicarbonate of soda and salt. Add to the wet mixture and beat slowly to combine, stopping the mixer to scrape down the sides and beating again. Carefully fold in the rice crispies, trying not to crush the mixture too much using a slow speed or a spatula. Then fold in the remaining ingredients until well mixed.
  2. Line a baking sheet with baking parchment and scoop out your cookie mix. I used an American ⅓ cup, which creates these massive cookies but you could weigh around 75g of dough instead and roll and roll into balls. Place your cookie balls on the sheet, using all of the mixture to create around 14 cookies, flattening each with a rolling pin to around an inch then cover with clingfilm and refrigerate overnight.
  3. To bake, preheat the oven to 170oc/150oc fan and line the largest baking sheet you have with baking parchment. Place three to four cookies on the sheet, pressing down with the heel of your hand to flatten slightly then place in the oven for 10 to 12 minutes until soft and the marshmallows are slightly charred. If they are oddly shaped, you can quickly coax them into a round cookie using a clean spoon to push the edges in a little neater. Leave to cool for ten minutes on the tray then transfer to a wire rack to cool completely. Bake the rest of the cookies in the same way or store the uncooked dough in the fridge for up to one week in an airtight container or in the freezer tightly wrapped in cling film for up to two months.
Recipe by Victoria Sponge Pease Pudding at