Peanut Butter Marshmallow Cookie Recipe
Peanut Butter Marshmallow Cookie Recipe
Indulge in the delightful combination of gooey marshmallows and rich peanut butter with this Peanut Butter Marshmallow Cookie Recipe. These cookies are a perfect blend of sweet and nutty flavors, making them a favorite treat for both kids and adults alike. Whether you’re craving a comforting snack or looking for a crowd-pleasing dessert, these cookies are sure to satisfy your sweet tooth.
With a soft and chewy texture that melts in your mouth, these Peanut Butter Marshmallow Cookies are a delightful twist on the classic peanut butter cookie. The addition of gooey marshmallows adds a gooey and sweet surprise in every bite, making these cookies truly irresistible.
Recipe Quick Facts
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24 cookies
Difficulty Level: Easy
Cuisine Type: American
Course: Dessert
Dietary Labels: Vegetarian
Why You’ll Love This Recipe
– Experience the perfect balance of sweet marshmallows and nutty peanut butter in every bite.
– Quick and easy to make, these cookies are ideal for last-minute baking sessions or unexpected guests.
– Adaptable for dietary preferences, these cookies can be enjoyed by vegetarians and peanut butter lovers alike.
—
Ingredients
For the Cookie Dough
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 teaspoon baking soda
– 1/2 cup all-purpose flour
For the Marshmallow Filling
– 1 cup mini marshmallows
—
Equipment Needed
– Mixing bowl
– Electric mixer
– Baking sheet
– Parchment paper
– Spatula
—
Step-by-Step Instructions
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the peanut butter and sugar until smooth.
3. Add the egg, vanilla extract, baking soda, and flour to the peanut butter mixture. Mix until well combined.
4. Scoop out tablespoon-sized portions of dough and flatten them into discs.
5. Place a few mini marshmallows in the center of each disc and fold the dough around them, forming a ball.
6. Arrange the cookie balls on the prepared baking sheet and gently flatten them with a fork.
7. Bake the cookies for 8-10 minutes until lightly golden.
8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
—
Pro Tips for Success
– Ensure the marshmallows are completely enclosed within the cookie dough to prevent them from melting out during baking.
– For extra indulgence, sprinkle some crushed peanuts on top of the cookies before baking for added crunch.
– Store any leftover cookies in an airtight container to maintain their freshness and chewy texture.
—
Substitutions & Variations
– To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
– For a flavor variation, add a sprinkle of sea salt on top of each cookie before baking for a sweet and salty contrast.
– Experiment with different types of nut butter like almond or cashew butter for a unique twist on this recipe.
—
Storage & Make-Ahead Tips
Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
Refrigerate: For longer storage, refrigerate the cookies for up to 1 week.
Make Ahead: You can prepare the cookie dough in advance and refrigerate it for up to 2 days before baking.
—
Serving Suggestions
– Pair these Peanut Butter Marshmallow Cookies with a glass of cold milk for a classic and comforting treat.
– Serve these cookies warm with a scoop of vanilla ice cream for a decadent dessert experience.
– Drizzle melted chocolate over the cooled cookies for an extra touch of sweetness and indulgence.
—
Nutrition Information (Per Serving)
Calories: 150 | Protein: 4g | Carbohydrates: 18g | Fat: 8g | Fiber: 1g | Sugar: 12g | Sodium: 120mg
—
FAQ
1. Can I make this ahead?
Yes, you can prepare the cookie dough in advance and bake the cookies when ready.
2. Can I bake instead of fry?
These cookies are baked for a healthier alternative to frying.
3. What can I substitute for all-purpose flour?
You can use almond flour or a gluten-free flour blend as a substitute.
4. How do I know when it’s done?
The cookies are done when they are lightly golden around the edges.
5. Can I freeze leftovers?
Yes, you can freeze the cookies for up to 2 months in an airtight container.
6. How long do they last?
These cookies will stay fresh for up to 5 days at room temperature.
—
Recipe Notes
These Peanut Butter Marshmallow Cookies are a delightful treat that combines the classic flavors of peanut butter with a gooey marshmallow center. Whether you enjoy them warm out of the oven or at room temperature, these cookies are sure to be a hit with family and friends. Experiment with different nut butter variations and toppings to create your own unique twist on this timeless recipe.
Peanut Butter Marshmallow Cookie Recipe
Indulge in the delightful combination of gooey marshmallows and rich peanut butter with these Peanut Butter Marshmallow Cookies. These cookies have a soft and chewy texture with a sweet and nutty flavor that is sure to please both kids and adults.
Ingredients
-
1 cup creamy peanut butter
-
1 cup granulated sugar
-
1 large egg
-
1 teaspoon vanilla extract
-
1 teaspoon baking soda
-
1/2 cup all-purpose flour
-
1 cup mini marshmallows
Directions
-
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
-
In a mixing bowl, cream together the peanut butter and sugar until smooth.
-
Add the egg, vanilla extract, baking soda, and flour to the peanut butter mixture. Mix until well combined.
-
Scoop out tablespoon-sized portions of dough and flatten them into discs.
-
Place a few mini marshmallows in the center of each disc and fold the dough around them, forming a ball.
-
Arrange the cookie balls on the prepared baking sheet and gently flatten them with a fork.
-
Bake the cookies for 8-10 minutes until lightly golden.
-
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
