Simon Rimmer served up delicious Peanut Butter and Marshmallow Cookies with a Choc Dip on Sunday Brunch.

The ingredients are: 12 x tsp balls of smooth Skippy peanut butter plus another 200g, 115g butter, 100g soft light brown sugar, 30g granulated sugars, 1 large egg, 1 tsp vanilla paste, 180g plain flour, 1 tsp of bicarbonate of soda and 12 marshmallows.

For the sauce: 1 tin condensed milk, 200g milk chocolate and 50ml milk.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.