Peanut Butter Marshmallow Cookies: The Ultimate Peanut Butter Marshmallow Cookies Recipe
Introduction to Peanut Butter Marshmallow Cookies
Peanut Butter Marshmallow Cookies are a delightful treat that combines the rich, creamy flavor of peanut butter with the fluffy sweetness of marshmallows. These cookies are perfect for anyone who craves a comforting dessert that is easy to make and even easier to enjoy. Whether you are baking for a special occasion or just treating yourself, this recipe will surely satisfy your sweet tooth!
A Personal Story Behind My Peanut Butter Marshmallow Cookies Journey
Growing up, my grandmother always had a batch of cookies baking in her oven. One of my favorite memories is her peanut butter cookies with gooey marshmallows tucked inside. The combination of flavors and textures was magical, and it inspired me to recreate that experience for my family. Now, every time I bake these cookies, I am reminded of those warm, cozy afternoons spent in her kitchen, filled with laughter and love.
What Makes This Peanut Butter Marshmallow Cookies Recipe Special?
What sets this recipe apart is its unique combination of peanut butter and marshmallow. The cookies are soft and chewy, with a delightful surprise waiting inside. When you take a bite, the marshmallow melts beautifully, perfectly complementing the rich peanut butter flavor. Plus, the use of both granulated and brown sugar gives these cookies a wonderful depth of sweetness that keeps you coming back for more!
The Full Peanut Butter Marshmallow Cookies Recipe
Ingredients
- ½ cup (113g) unsalted butter, cold and cubed
- ½ teaspoon kosher salt
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed brown sugar
- 1 cup (250g) peanut butter
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ teaspoon baking powder
- 1 ½ cups (188g) all-purpose flour
- 12 large marshmallows
- ¼ cup tiny dehydrated marshmallows (about 12g)
Instructions
- Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats. Set them aside.
- In a stand mixer with the paddle attachment, beat the cold, cubed butter and kosher salt on medium-high speed for about 1-2 minutes until softened. Remember to scrape the bowl occasionally for an even mix.
- Add the granulated sugar and brown sugar, mixing on low until combined. Then, increase to medium-high speed and beat for 2-3 minutes until fluffy. Don’t forget to scrape the bowl again.
- Mix in the peanut butter on medium speed for about 30 seconds until combined and fluffy. Scrape the bowl as needed to ensure everything is mixed well.
- Add the egg and vanilla extract, mixing on medium speed for one minute until well incorporated.
- Stir in the baking powder and mix on medium speed for about 30 seconds until combined.
- Gradually add the all-purpose flour, mixing on low speed until the dough just comes together. You may need to scrape the bowl once to ensure all the flour is incorporated.
- Scoop out a little over 3 tablespoons of dough (about 65g) for each cookie, rolling them into balls. Place six dough balls on each prepared baking sheet.
- To assemble, flatten each dough ball into a 3 ½ – 4 inch circle. Place one large marshmallow in the center and wrap the dough around it, sealing it well. Place the filled dough ball back on the baking sheet. Top each cookie with 7-9 tiny dehydrated marshmallows or chocolate chips for extra sweetness.
- Bake for 10 minutes, then carefully remove the pan from the oven and bang it on the stove top once or twice to deflate the cookies. This helps create a chewy texture. Return to the oven and bake for an additional 2 minutes. The cookies may look slightly underdone but should no longer be shiny on top.
- Allow the cookies to cool on the pan for 10 minutes before transferring them to a wire cooling rack to cool completely. They will be soft when they come out of the oven, so handle them gently.
Serving Suggestions and Variations for Peanut Butter Marshmallow Cookies
These cookies can be enjoyed on their own or served with a glass of cold milk for a classic pairing. For a fun twist, consider adding chocolate chips or peanut butter chips on top of the cookies before baking. You can also serve them warm with a scoop of ice cream for a delightful dessert experience. If you have any leftovers, store them in an airtight container to keep them fresh for days to come!
Frequently Asked Questions About Peanut Butter Marshmallow Cookies
Can I use natural peanut butter for this recipe?
Yes, but it may change the texture slightly. Natural peanut butter can make the cookies a bit drier, so consider adding a tablespoon of oil to compensate.
How do I know when the cookies are done baking?
Cookies should be lightly golden around the edges and no longer shiny on top. They may appear slightly underbaked but will continue to firm up as they cool.
Can I freeze these cookies?
Absolutely! You can freeze the dough or the baked cookies. Just make sure to store them in an airtight container or freezer bag.
What can I do with leftover marshmallows?
You can use them in hot chocolate, sprinkle them over cupcakes, or mix them into rice krispie treats for an extra gooey texture!
Enjoy the delightful combination of peanut butter and marshmallow in these scrumptious cookies!
Peanut Butter Marshmallow Cookies
Equipment
- Stand Mixer
- Baking sheets Line with parchment paper or silicone mats.
Ingredients
Main Ingredients
- 0.5 cup unsalted butter, cold and cubed
- 0.5 teaspoon kosher salt
- 0.5 cup granulated sugar
- 0.5 cup packed brown sugar
- 1 cup peanut butter
- 1 large egg
- 1 teaspoon pure vanilla extract
- 0.75 teaspoon baking powder
- 1.5 cups all-purpose flour
- 12 large marshmallows
- 0.25 cup tiny dehydrated marshmallows (about 12g)
Instructions
- Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats. Set them aside.
- In a stand mixer with the paddle attachment, beat the cold, cubed butter and kosher salt on medium-high speed for about 1-2 minutes until softened. Remember to scrape the bowl occasionally.
- Add the granulated sugar and brown sugar, mixing on low until combined. Then, increase to medium-high speed and beat for 2-3 minutes until fluffy. Don’t forget to scrape the bowl again.
- Mix in the peanut butter on medium speed for about 30 seconds until combined and fluffy. Scrape the bowl as needed to ensure everything is mixed well.
- Add the egg and vanilla extract, mixing on medium speed for one minute until well incorporated.
- Stir in the baking powder and mix on medium speed for about 30 seconds until combined.
- Gradually add the all-purpose flour, mixing on low speed until the dough just comes together. You may need to scrape the bowl once to ensure all the flour is incorporated.
- Scoop out a little over 3 tablespoons of dough (about 65g) for each cookie, rolling them into balls. Place six dough balls on each prepared baking sheet.
- To assemble, flatten each dough ball into a 3 ½ - 4 inch circle. Place one large marshmallow in the center and wrap the dough around it, sealing it well. Place the filled dough ball back on the baking sheet. Top each cookie with 7-9 tiny dehydrated marshmallows or chocolate chips for extra sweetness.
- Bake for 10 minutes, then carefully remove the pan from the oven and bang it on the stove top once or twice to deflate the cookies. This helps create a chewy texture. Return to the oven and bake for an additional 2 minutes. The cookies may look slightly underdone but should no longer be shiny on top.
- Allow the cookies to cool on the pan for 10 minutes before transferring them to a wire cooling rack to cool completely. They will be soft when they come out of the oven, so handle them gently.