Description
Crisp and chewy peanut butter cookies with a gooey marshmallow center!
Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup creamy peanut butter like Jif or Skippy
- 1/2 cup (100 grams) lightly packed light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (187 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 12 standard size marshmallows
- 1/2 cup peanut butter chips
- Flaky sea salt, optional
Instructions
- In a large bowl with electric hand beaters or in the bowl of a stand mixer fitted with a paddle attachment, cream together butter and peanut butter. Add sugars and beat on low speed until well combined, about 3 minutes.
- Add the egg and vanilla extract and beat on low speed for another 1 minute.
- In a small bowl whisk together flour, baking soda, and salt. Add the dry ingredients all at once to the butter and egg mixture and beat on low until just combined. Stop the mixer and beaters and finish incorporating with a rubber spatula. Allow the cookie dough to chill in the refrigerator for at least 30 minutes.
- Next, stuff each cookie with marshmallow. Portion 3 tablespoons of cookie dough in the palm of your hand. Flatten out the dough to about a 3-inch circle that’s about 1/4-inch thickness. Place the marshmallow in the center of the cookie dough circle and wrap the cookie dough around the marshmallow. If any cracks appear, just press them together with your fingers. Place cookies one a plate or small baking sheet and repeat the process for 12 cookies. Press 6 or so peanut butter chips into each cookie dough ball.
- Allow the cookies to rest in the refrigerator while the oven preheats. Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- When ready to bake, remove the dough balls from the refrigerator and place six dough balls onto each baking sheet, about 2 inches apart, seam side down. Bake for 10-11 minutes, rotating the trays once during baking. Cookies will split and marshmallow will be gooey when cookies are done. Be careful not to over bake or the marshmallows will disappear.
- Remove from the oven and sprinkle with sea salt if you’d like. Allow cookies to cool on the baking sheet until stable enough to move to a wire rack. Store cookies in an airtight container at room temperature for as long as they last, which certainly won’t be long.
Notes
• These cookies bake less than your average peanut butter or chocolate chip cookies. The shorter baking time allows the marshmallow to stay opaque and gooey without melting completely into the cookie.
• Allow the cookies to cool on the baking sheet until nearly room temperature. They’re a little crumbly if you try to transfer them too quickly so patience key.
• It’s possible that some marshmallows will bake out of the side of the cookie and onto the baking sheet. That’s ok! They’re still delicious!
• If you’d like to freeze these cookie dough balls, they freeze well for up to a month. Allow the cookies to thaw in the refrigerator overnight before baking.
Keywords: peanut butter, marshmallow, cookies, recipe