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Preheat the oven to 200°C/180°C fan and then line two large baking sheets with greaseproof paper.
Mix the peanut butter, brown sugar, egg, vanilla extract and baking powder together in a mixing bowl.
Drop 12 heaped teaspoons of the mixture onto the baking sheets, leaving 5cm space between each so they have room to spread out as they bake.
Bake for 8 minutes until golden and firm, then leave to cool completely.
To decorate, use scissors to cut each marshmallow in half widthways and place one half on top of each cookie.
Spoon the melted white chocolate on top of the marshmallows halves to make a melted snowman ‘puddle’.
Add a peanut butter cup at an angle for each snowman’s hat.
Break up the chocolate or pretzel sticks and add two for the snowman’s arms.
Add two edible gold balls to each for the buttons.
Finish by using the chocolate writing icing to add two dots for the eyes and an orange strand sprinkle for the carrot nose.