Whimsical Peanut Butter and Marshmallow Cookie Extravaganza

Ingredients

  • 1 cup of unsalted butter, softened
  • 1 cup of crunchy peanut butter
  • 1 cup of granulated sugar
  • 1 cup of packed brown sugar
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 3 cups of all-purpose flour
  • 2 teaspoons of baking soda
  • 1/4 teaspoon of salt
  • 1 cup of mini marshmallows

Steps and instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and well combined.
  3. Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
  4. In a separate bowl, combine the flour, baking soda, and salt. Gradually add these dry ingredients into the butter mixture, stirring until just combined.
  5. Fold in the mini marshmallows gently, making sure they are evenly distributed throughout the dough.
  6. Using a cookie scoop or your hands, form the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown. The center of the cookies may look a bit undercooked, but they will continue to set as they cool.
  8. Allow the cookies to cool on the baking sheets for 5 minutes, then move them to wire racks to cool completely before serving.

Tools for making

  • Mixing bowl - A large bowl to mix the ingredients together
  • Electric mixer - To cream the butter, peanut butter, and sugars
  • Measuring cups - To measure the butter, peanut butter, sugars, and flour
  • Measuring spoons - To measure the baking soda, vanilla extract, and salt
  • Spatula - For folding in the marshmallows and scraping the bowl
  • Baking sheets - To bake the cookies in the oven
  • Parchment paper - To line the baking sheets and prevent sticking
  • Cookie scoop - Optional, for evenly portioning the cookie dough
  • Wire racks - To cool the cookies after baking

Recipe variations

  • Use creamy peanut butter instead of crunchy for a smoother texture.
  • Replace the granulated sugar with 1 cup of packed powdered sugar for a softer, melt-in-your-mouth cookie.
  • Add 1/2 cup of chocolate chips or chopped nuts (such as peanuts or almonds) for added flavor and texture.
  • Try using a combination of white and dark brown sugar for a deeper, more caramel-like flavor.
  • Swap out the regular all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
  • Add 1/2 teaspoon of ground cinnamon to the dry ingredients for a hint of warmth and spice.
  • For a gluten-free option, use a gluten-free all-purpose flour blend instead of regular flour.

Recipe overview

Experience the delightful fusion of crunchy peanut butter and soft, gooey marshmallows with these irresistibly delicious Peanut Butter and Marshmallow Cookies. This recipe yields a batch of beautifully golden cookies that are slightly crispy on the edges while remaining wonderfully soft and chewy in the center. The combination of sweet and salty flavors from the peanut butter and sugars perfectly complement the mini marshmallows which melt into ooey-gooey pockets within the cookies during baking. These cookies are perfect for any occasion - whether you're making them for a party, as a treat for loved ones, or simply to satisfy your sweet tooth. Expect a fun and rewarding baking experience from start to finish and a taste that will have everyone asking for more.

Common questions

  1. Can I use creamy peanut butter instead of crunchy? Yes, you can use creamy peanut butter instead of crunchy if you prefer a smoother texture in your cookies.
  2. Can I use salted butter instead of unsalted? Yes, you can use salted butter, but you may want to reduce the amount of salt in the recipe to balance the flavors.
  3. Can I substitute the mini marshmallows with regular-sized marshmallows? While it is possible to substitute regular-sized marshmallows, keep in mind that they may not distribute as evenly throughout the dough and may result in larger pockets of marshmallow in the cookies.
  4. How should I store these cookies? Store the cooled cookies in an airtight container at room temperature for up to 5 days. If you prefer, you can also freeze the cookies for longer storage.
  5. Can I add chocolate chips or other mix-ins to the dough? Absolutely! Feel free to add chocolate chips, chopped nuts, or any other mix-ins you enjoy to customize the cookies to your liking.
  6. Can I double the recipe? Yes, you can double the recipe to make a larger batch of cookies. Adjust the baking time accordingly, as larger batches may require a slightly longer baking time.

Serving dishes and utensils

  • Mixing bowls - Use mixing bowls to combine ingredients and mix the dough.
  • Electric mixer - An electric mixer can make it easier to cream the butter, peanut butter, and sugars together.
  • Measuring cups and spoons - Accurately measure the ingredients using measuring cups and spoons.
  • Rubber spatula - A rubber spatula is helpful for scraping down the sides of the mixing bowl and folding in the marshmallows.
  • Baking sheets - Use baking sheets to place the cookie dough on before baking.
  • Parchment paper - Line the baking sheets with parchment paper to prevent the cookies from sticking.
  • Cookie scoop - A cookie scoop helps to portion out even-sized cookie dough balls.
  • Wire racks - Allow the cookies to cool on wire racks, which helps them cool evenly and prevents them from becoming soggy on the bottom.

Origin stories

While peanut butter cookies have been a staple in American baking since the early 20th century, it was the inventive American spirit that led to the creation of Peanut Butter and Marshmallow cookies. The classic peanut butter cookie recipe received a sweet twist with the addition of marshmallows, a staple in American sweets such as s'mores and rice krispie treats. Marshmallows themselves have a fascinating history, dating back to ancient Egypt where they were a treat for gods and royalty, made from the extract of the marsh-mallow plant. Fast forward to today, marshmallows are a delightful, puffy confection enjoyed worldwide, and when added to peanut butter cookies, they create a deliciously gooey center that pairs perfectly with the crunchy exterior of the cookie. The combination is a testament to the joy of baking, where a little creativity can lead to delightful surprises.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.