250g unsalted butter, chopped, at room temperature
½ cup caster sugar
½ cup brown sugar, firmly packed
¼ cup desiccated coconut
2 cups plain flour
¼ cup cocoa powder
1 teaspoon bicarbonate of soda
150g packet Reese’s Peanut Butter Cups (Miniatures), chopped
¾ cup mini marshmallows
2 x 50g bars milk chocolate, finely chopped
Grease and line two large oven trays with baking paper.
Beat butter and sugars in small bowl of an electric mixer until pale and creamy. Beat in egg until combined. Transfer to a large bowl.
Stir in coconut and combined sifted flour, cocoa and soda. Stir in peanut butter cups, marshmallows and chocolate.
Roll two tablespoons of mixture into balls. Place about 6cm apart on prepared trays. Flatten slightly with fingertips.
Cook in a moderate oven (180C), swapping trays halfway, for 15 minutes. Biscuits are cooked when set and will firm on cooling. Remove from oven.
Cool biscuits completely on trays before serving.
TIP! Biscuits can be made up to five days ahead. Store in an airtight container. Try replacing milk chocolate with hazelnut milk chocolate or White Choc Bits.