Peanut Butter Marshmallow Cookies
Get ready for the absolute best Peanut Butter Marshmallow Cookies! These soft, chewy treats are packed with gooey marshmallows and sweet chocolate chips.
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Servings: 24 cookies
Equipment
- Stand mixer
- Baking sheet
Ingredients
Ingredients
- 0.5 cup butter, unsalted softened to room temperature
- 0.67 cup creamy peanut spread
- 0.5 cup fine granulated sugar
- 0.5 cup packed light brown sugar
- 1 large egg at room temperature
- 1 tsp pure vanilla essence
- 1 cup all-purpose flour
- 1 tsp baking soda
- 0.5 tsp kosher salt
- 1 cup tiny marshmallows
- 0.5 cup semi-sweet chocolate morsels
- 0.5 cup peanut butter flavored pieces
Instructions
- In a mixing appliance with a paddle (or using a hand-held mixer), blend softened butter, creamy peanut spread, white sugar, and brown sugar until the mixture becomes smooth and fluffy.
- Incorporate the egg and vanilla essence, ensuring thorough blending.
- In another bowl, combine flour, baking soda, and salt by whisking together.
- Add the flour mixture gradually into the peanut butter blend. Mix on low speed just until the flour disappears; do not overmix.
- Gently mix in mini marshmallows, chocolate morsels, and peanut butter pieces until equally distributed.
- Wrap and chill the dough for an hour or until it achieves firmness.
- Preheat the oven to 350°F and prepare a baking tray with parchment.
- Using a 2-tbsp scoop, place portions on the lined sheet, spacing them 2 inches apart.
- Bake for 10 minutes until the edges have a light golden hue and centers appear soft. Avoid overbaking.
- Cool cookies on the tray for a minute, then shift them to a cooling rack.
Notes
For freshness, store in a sealed container at room temperature up to 5 days. Add a slice of bread to maintain softness. Freeze to preserve longer.
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