Peanut Butter Marshmallow Cookies
Soft, chewy, and fabulous peanut butter cookies with marshmallows aren't that far away. With this simple cookie recipe, you can enjoy the fluffernutter tastes in every gooey bite.
Servings: 30 cookies
- 1 ½ cup flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¼ cup white sugar
- ¾ cup lightly packed brown sugar
- ½ cup peanut butter, creamy
- 2 teaspoon vanilla
- 1 large egg
- 1 cup mini marshmallows
- ¼ cup marshmallow fluff
In a mixing bowl cream together butter and sugars.
Add in egg and vanilla, mix again.
Add in peanut butter and mix again to combine until smooth.
In another bowl whisk together the flour, baking powder, baking soda, and salt.
Add dry ingredients to peanut butter mixture. Stir until just combined.
Fold in mini marshmallows until well distributed.
Place the marshmallow fluff into the bowl of cookie dough and stir lightly to distribute it. You want it to be like a ripple of marshmallow flowing throughout the dough. Dont over mix it.
Scoop the dough using a medium sized cookie scoop or 2 rounded tablespoons. Try to get some marshmallow in every scoop.
Place the dough balls on a parchment lined baking sheet and bake at 350 F for 8-10 minutes.
Let cookies cool completely on the sheet for before transferring to a wire cooling rack. It helps to use a greased spatula for lifting the cookies.
Store unbaked cookie dough covered in the fridge for up to 3 days.
Serving: 1cookie | Calories: 263kcal | Carbohydrates: 41.2g | Protein: 2.8g | Fat: 9.9g | Saturated Fat: 5.9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.9g | Cholesterol: 43mg | Sodium: 140.3mg | Potassium: 103.8mg | Fiber: 0.5g | Sugar: 24.8g | Vitamin A: 85.6IU | Calcium: 44.1mg | Iron: 1.1mg