This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Icing
Method
1.In a saucepan, combine the chocolate and butter. Stir over low heat until smooth. Pour into a large bowl.
2.Whisk in the sugar, eggs and vanilla. Stir in the sifted combined flours and the cocoa. Then stir in the nuts. Chill for 1 hour until firm.
3.Preheat oven to 180°C. Line 2 oven trays with baking paper.
4.Roll tablespoons of the mixture into balls. Arrange them on the trays, 3cm apart. Bake for 12-15 minutes until cracked on top.
5.Place a marshmallow half, cut-side down, in the centre of each cookie. Bake for a further 1-2 minutes until the marshmallows begin to melt. Cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
6.To make the icing, sift the icing sugar and cocoa into a large bowl. Whisk in the peanut butter and water until smooth. Spread over the cookies to cover the marshmallow. Top with the mini eggs.
