Peanut Butter Marshmallow Cookies Recipe

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Miniature marshmallow cookies with peanut butter and semisweet chocolate chips are chewy and stuffed with gooey micro marshmallows. This straightforward cookie recipe calls for common pantry items.  

Ingredients

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– 10 tablespoons unsalted butter room temperature – ⅓ cup creamy peanut butter – 2 teaspoons vanilla extract – 1 large egg room temperature – 1 1/2 cups all purpose flour – 3/4 teaspoon baking soda – 1/2 teaspoon salt – ⅔ cup brown sugar light or dark, packed – 1/4 cup granulated sugar – 3/4 cup mini chocolate chip – 1/2 cup mini marshmallow

Instructions

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1

Whisk together flour, baking soda, and salt in a medium-sized bowl. About two minutes, or until well blended, whip the butter, peanut butter, brown and granulated sugar in the bowl of a hand held or stand mixer.  

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2

Beat in the vanilla and then the egg until well blended. Brush the bowl's sides down. Gradually add the dry ingredients to the mixer set on low.   

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3

Stir the marshmallows into the mixture with a wooden spoon or spatula after the chocolate chips. To make domes out the dough, use an ice cream scoop; set them on a small baking sheet and refrigerate.  

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4

Freeze for an hour. Large cookies spread as they bake, so put six on a baking sheet.  Lay parchment paper between two aluminum baking sheets. Edges should be light golden brown after 12 to 14 minutes at 350 degrees.  

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5

Heat oven to 350 degrees Fahrenheit. Leaving two to three inches between each cookie dough ball, place six on each baking sheet. At a time, bake one plate of cookies.  

– Serving: 1cookie – Calories: 316kcal – Carbohydrates: 39g – Protein: 4g – Fat: 16g – Saturated Fat: 8g – Polyunsaturated Fat: 1g – Monounsaturated Fat: 4g – Trans Fat: 0.4g – Cholesterol: 40mg – Sodium: 216mg – Potassium: 82mg – Fiber: 1g – Sugar: 25g – Vitamin A: 337IU – Vitamin C: 0.1mg – Calcium: 34mg – Iron: 1mg

Nutrition

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