Peanut Butter Marshmallow Cookies
Delightful cookies filled with gooey marshmallows and rich peanut butter.
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.
Notes
For a fun twist, try adding chocolate chips or peanut butter chips on top of the cookies. Store any leftovers in an airtight container to keep them fresh.