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Ever dreamed of biting into a cloud of peanut butter bliss topped with gooey marshmallow? Well, you’ve come to the right place. If you love Peanut Butter Cookies as much as I do, this mash-up will rock your world. I stumbled onto this recipe during a midnight snack raid—FYI, not my proudest moment, but totally worth it. I mixed my favorite Pb Cookies base with fluffy marshmallow magic, and boom: pure cookie nirvana. Whether you’re a fan of Peanut Butter Treats, Nutter Butter Recipes or just crave a cozy Homemade Cookies fix, you’ll find a new obsession right here.
Curious why this combo works so well? It’s the perfect balance of salty, sweet, crunchy, and gooey—like a Peanut Butter Dessert and cloud sandwich. Plus, it beats store-bought Biscoff Cookies or Bisquick Peanut Butter Cookies any day. Stick with me and I’ll show you how to whip up these bad boys in under 20 minutes. Ready to up your dessert game without breaking a sweat? Let’s dive in (but, you know, I promise I won’t say “dive into” again 😉).
Ingredients
- 1 cup creamy peanut butter (use natural or your fave brand)
- ¾ cup granulated sugar (you can swap half for brown sugar if you’re feeling fancy)
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 cup mini marshmallows (or ½ cup marshmallow fluff for extra gooey action)
- Pinch of salt (optional, but I love the contrast)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat the peanut butter and sugar together until smooth and slightly fluffy. I use a hand mixer—faster, less arm workout. 🙃
- Add the egg and vanilla extract. Mix until fully combined and the batter shines.
- Fold in the mini marshmallows gently. Don’t smash them—keep those pockets of goo intact.
- Scoop about 2 tablespoons of dough per cookie onto your sheet, spacing them ~2 inches apart.
- Use a fork to gently flatten each mound in a crisscross pattern. This helps them bake evenly and look classic.
- Bake for 10–12 minutes, or until edges turn light golden. The centers might still look soft—totally cool, they firm up as they rest.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Trust me, the marshmallow bits set beautifully as they chill.
Variations
Want to switch things up? Here are a few creative twists:
- Chocolate Marshmallow Swirl: Drop a square of chocolate or a mini Peanut Butter Cup into the center before baking.
- Biscoff Cookie Butter: Substitute half the peanut butter with Biscoff spread (hello, Biscoff Cookie Butter Recipes vibes from your Biscoff Jar!).
- Spiced Delight: Stir in ½ tsp cinnamon & a pinch of nutmeg for a cozy, holiday-inspired twist that rivals any Klapper Koekies or Hawermout Koekies Resep.
Serving & Tips
Serve warm with a cold glass of milk or a scoop of vanilla ice cream. These cookies pair amazingly with other Peanut Butter Recipes like stovetop fudge or Reeses Desserts.
Store leftovers in an airtight container at room temperature for up to 4 days. If you want to go full pro, pop them in the freezer (they’re great frozen—think pb ice cream sandwiches!).
For a seasonal touch, sprinkle crushed peppermint on top or drizzle melted chocolate to satisfy all those Pb Desserts cravings.
Final Thoughts
Honestly, these Peanut Butter Marshmallow Cookies remind me of summer cookouts and late-night bake-offs with my best friend. We’d swap Biskut Kacang stories and sneak bites whenever the grown-ups weren’t looking. I hope they bring you that same comfort and nostalgia. Remember: baking’s all about experimenting—don’t be afraid to tweak the recipe until it’s your perfect bite.
FAQs
Can I use chunky peanut butter instead of creamy?
Absolutely! Chunky adds extra texture and little nutty surprises. Just ensure your butter is well mixed before combining with sugar.
My cookies spread too much. How do I fix that?
Try chilling the dough for 15 minutes before baking. Also, check your peanut butter’s oil content—natural brands sometimes need a quick chill to firm up.
Can I make these vegan?
Yes! Replace the egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water) and use vegan marshmallows. You’ll still get that classic gooey center.
How long do these cookies stay fresh?
They taste best within 3–4 days at room temp. For longer storage, freeze them up to a month—just thaw at room temperature.
Follow me on Pinterest for more Peanut Butter Cookies recipes!