Marshmallow Cookies

For the marshmallow cookies, sift the flour with the baking powder and baking soda and set aside.

Using a hand mixer, cream the butter with the granulated sugar and brown sugar. Add one egg at a time and beat until fluffy. Stir in the vanilla bean pulp.

Now gradually fold in the flour mixture and mix together. Fold the chopped peanuts as well as the chopped marshmallows into the batter.

Put the dough in the refrigerator for about ½ hour so that the cookies do not fall apart afterwards.

Preheat the oven to 180°C.

Line a baking tray with baking paper.

Spoon a tablespoon of the dough onto each baking sheet, evenly spaced, so that it forms a cookie. Leave enough space between the mounds of dough, as the cookies will separate as they bake.

Place the baking sheet in the oven and bake the marshmallow cookies for about 10-12 minutes, until crispy.

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