Marshmallow Pecan Cookies

These cookie sandwiches are best served with a mug of creamy hot chocolate.  Straight after baking, the pecan cookies are quite crunchy, but by the next day they soften to a slight chewiness.

When toasting the marshmallows under the grill, be sure to keep an eye on them, as you want the mini marshmallows to soften and brown just a little.  If they brown too much the marshmallow will taste unpleasantly burnt.

Marshmallow Pecan Cookies

185 g butter, chopped, softened
1 cup brown sugar, firmly packed
1 teaspoon vanilla extract
1 egg
1 cup self-raising flour
1 ¼ cups plain flour
½ cup pecans, coarsely chopped
1 cup mini marshmallows

Preheat oven to 170C. Line 2 baking trays with baking paper.

Using an electric mixer, beat the butter and sugar in a large bowl until pale and creamy. Add vanilla and egg and beat until well combined.

With a spatula, fold combined in sifted flours until just combined. Add pecans and fold in until combined.

Roll level tablespoonfuls of the mixture into balls. Place 4cm apart on a prepared tray. Press to flatten slightly. Bake for 12 minutes, or until lightly browned. Remove from the oven.

Turn half the cookies over and top with 12 or so marshmallows. Put cookies under a medium grill for 3 – 5 minutes, until softened.

Top with remaining cookies and press gently together. Set aside to cool.


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