Ingredients (13)

• 125g unsalted butter
• 250g dark brown sugar
• 1 egg
• 35g self-raising flour, sifted
• 150g plain flour, sifted
• 1 tsp bicarbonate of soda, sifted
• 30g good-quality cocoa (Dutch process is best), sifted
• 50g roasted salted peanuts
• 70g dark chocolate, chopped
• 70g milk chocolate, chopped
• 50g soft raspberry lollies, cut into quarters
• 1/2 cup mini marshmallows
• Cornflour, to coat fork

Method

• Step 1 Preheat oven to 200C/180C fan forced. Line 2 large baking trays with baking paper.
• Step 2 In an electric stand mixer, cream the butter, sugar and vanilla until pale and fluffy. Add the egg and beat until well combined. Remove bowl from the stand mixer and using a wooden spoon, stir in the sifted flours, bicarbonate of soda and cocoa until combined. Fold through the peanuts, chopped chocolate, raspberry lolly pieces and mini marshmallows until evenly distributed throughout the mixture.
• Step 3 On the lined baking trays, place heaped tablespoons of mixture about 5cm apart to allow room for spreading. Dip a fork into a small plate of cornflour to coat, then press into the cookies to flatten slightly. Recoat the fork in cornflour if it begins sticking to the cookies.
• Step 4 Bake cookies for 8 minutes. Cool on trays for 5 minutes. Transfer to a cooling rack to cool completely. Serve.