The soft and fudgy cookie is filled with marshmallows, chocolate chips, toffee chips, and gluten free potato chips for the ultimate explosion of flavor and texture! If you're a fan of chocolate and sweet/salty foods then you'll LOVE this cookie combo.
Ingredients
- 1 cup natural peanut butter
- 2/3 cup coconut sugar
- 1 egg
- 1 tsp baking powder
- 1/3 cup marshmallows
- 1/4 cup chocolate chips
- 1/4 cup toffee chips
- 10 plain gluten free chips crumbled (I used crisps from The Good Crisp Company)
Instructions
- Preheat the oven to 350F and line a baking tray with parchment paper.
- Cream together peanut butter and coconut sugar with a hand mixer for 1 minute or until well combined. Add egg and baking powder and cream together again until well combined and the cookie dough has reached a crumbly consistency.
- Stir in the marshmallows, chocolate chips, toffee chips, and crumble gluten free chips until well combined.
- Use a medium cookie scoop and space 10 - 12 cookies evenly on the parchment lined baking tray. You do not need to press cookie dough flat.
- Move to the oven and bake at 350F for 10 -12 minutes, or until edges of cookies have just started to brown. Enjoy!
Did you make this recipe?
Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!
Facebook Pin Recipe