Peanut Butter Marshmallow Cookies That Will Delight You!

Introduction to Peanut Butter Marshmallow Cookies

There’s something magical about the combination of peanut butter and marshmallows that takes me back to my childhood.

These Peanut Butter Marshmallow Cookies are not just a treat; they’re a warm hug on a plate.

Whether you’re looking for a quick solution for a busy day or a sweet surprise to impress your loved ones, this recipe has you covered.

With just a handful of ingredients and minimal prep time, you can whip up a batch that will have everyone asking for seconds.

Let’s dive into this delightful baking adventure together!

Why You’ll Love This Peanut Butter Marshmallow Cookies

These Peanut Butter Marshmallow Cookies are a game-changer for any home cook.

They come together in a flash, making them perfect for those busy weeknights when you crave something sweet.

The rich, nutty flavor of peanut butter pairs beautifully with gooey marshmallows and chocolate chips, creating a taste sensation that’s hard to resist.

Plus, they’re a hit with kids and adults alike, ensuring smiles all around!

Ingredients for Peanut Butter Marshmallow Cookies

To create these delightful Peanut Butter Marshmallow Cookies, you’ll need a few simple ingredients that pack a punch of flavor.

Here’s what you’ll gather:

• Creamy Peanut Butter: The star of the show! It adds richness and that unmistakable nutty flavor.
• Brown Sugar: This sweetener brings moisture and a hint of caramel, making the cookies chewy.
• Large Egg: Acts as a binder, helping the cookies hold their shape while adding a touch of richness.
• Vanilla Extract: A splash of this aromatic essence elevates the overall flavor profile.
• Baking Soda: This leavening agent helps the cookies rise slightly, giving them a light texture.
• Salt: Just a pinch enhances the sweetness and balances the flavors beautifully.
• Mini Marshmallows: These little puffs of sweetness melt into gooey pockets, creating delightful surprises in every bite.
• Semi-Sweet Chocolate Chips: They add a rich chocolatey contrast to the sweetness of the cookies.

Feel free to get creative!

You can toss in some chopped nuts for extra crunch or swap out the peanut butter for almond butter if you’re feeling adventurous.

For those who prefer a less sweet cookie, simply reduce the brown sugar to three-quarters of a cup.

Exact measurements are at the bottom of the article for your convenience, ready for printing!

How to Make Peanut Butter Marshmallow Cookies

Baking these Peanut Butter Marshmallow Cookies is a straightforward process that anyone can master.

With just a few simple steps, you’ll have a batch of cookies that will make your kitchen smell heavenly.

Let’s get started!

Step 1: Preheat the Oven

First things first, preheat your oven to 350°F (175°C).

This step is crucial because it ensures even baking.

While the oven warms up, line a baking sheet with parchment paper.

This will prevent the cookies from sticking and make cleanup a breeze.

Step 2: Mix the Base

In a large mixing bowl, combine the creamy peanut butter and brown sugar.

Mix them together until the mixture is smooth and well-blended.

This is where the magic begins!

The peanut butter should be creamy enough to blend easily, creating a rich base for your cookies.

Step 3: Add Wet Ingredients

Now, it’s time to add the wet ingredients.

Crack in the large egg, pour in the vanilla extract, and sprinkle in the baking soda and salt.

Stir everything together until it’s well combined.

This mixture will give your cookies that perfect chewy texture.

Step 4: Fold in Marshmallows and Chocolate Chips

Gently fold in the mini marshmallows and semi-sweet chocolate chips.

Be careful not to overmix; you want those marshmallows to stay fluffy.

This step is where the cookies get their delightful surprises, with gooey marshmallows and rich chocolate in every bite.

Step 5: Scoop and Space the Dough

Using a tablespoon, scoop out the dough and place it on the prepared baking sheet.

Make sure to space them about 2 inches apart.

This allows the cookies to spread without merging into one giant cookie.

Trust me, you want individual cookies!

Step 6: Bake to Perfection

Pop the baking sheet into the preheated oven and bake for 10-12 minutes.

Keep an eye on them; you’re looking for lightly golden edges.

The centers may look a bit soft, but they’ll firm up as they cool.

This is the moment when your kitchen will start to smell amazing!

Step 7: Cool and Enjoy

Once baked, let the cookies cool on the baking sheet for about 5 minutes.

This helps them set before transferring them to a wire rack.

Once they’re cool, grab a cookie (or two) and enjoy them warm.

The gooey marshmallows and melty chocolate will make every bite a delight!

Tips for Success

• Use room temperature ingredients for better mixing.
• Don’t skip the parchment paper; it makes cleanup easy.
• For extra flavor, try adding a pinch of cinnamon to the dough.
• Keep an eye on the cookies while baking; ovens can vary.
• Let the cookies cool completely for the best texture.

Equipment Needed

• Baking Sheet: A standard baking sheet works well, but a silicone mat can be a great alternative.
• Parchment Paper: Essential for easy cleanup; aluminum foil can also do the trick.
• Mixing Bowl: Any large bowl will suffice; a stand mixer can save time.
• Measuring Cups and Spoons: For accuracy, but you can eyeball it if you’re feeling adventurous!
• Cookie Scoop: A tablespoon works fine, but a cookie scoop ensures uniform sizes.

Variations

• Nutty Delight: Add 1/2 cup of chopped walnuts or pecans for a crunchy texture.
• Chocolate Lovers: Swap in dark chocolate chips for a richer flavor.
• Gluten-Free Option: Use gluten-free flour instead of brown sugar for a gluten-free treat.
• Vegan Version: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
• Spiced Up: Add a teaspoon of cinnamon or nutmeg for a warm, spiced flavor.

Serving Suggestions

• Milk: Pair these cookies with a cold glass of milk for a classic combination.
• Coffee: Enjoy them alongside a warm cup of coffee for a delightful afternoon treat.
• Presentation: Serve on a colorful plate or stack them in a mason jar for a charming display.
• Ice Cream: Crumble cookies over vanilla ice cream for an indulgent dessert.

FAQs about Peanut Butter Marshmallow Cookies

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter will add a delightful texture to your Peanut Butter Marshmallow Cookies. Just keep in mind that it may alter the overall consistency slightly.

How do I store leftover cookies?

Store your cookies in an airtight container at room temperature. They’ll stay fresh for up to a week, but I doubt they’ll last that long!

Can I freeze these cookies?

Yes, you can freeze the dough or the baked cookies. Just make sure to wrap them tightly in plastic wrap or place them in a freezer-safe bag. They’ll be ready to bake or enjoy later!

What can I substitute for mini marshmallows?

If you can’t find mini marshmallows, you can chop regular marshmallows into smaller pieces. Alternatively, try using chocolate-covered marshmallow candies for a fun twist!

Are these cookies suitable for a gluten-free diet?

While the original recipe isn’t gluten-free, you can easily adapt it by using gluten-free flour instead of brown sugar. Enjoy your delicious Peanut Butter Marshmallow Cookies without worry!

Final Thoughts

Baking these Peanut Butter Marshmallow Cookies is more than just a culinary task; it’s an experience that fills your home with warmth and nostalgia.

Each bite transports you back to simpler times, where the joy of sharing a sweet treat brought smiles all around.

Whether you’re whipping them up for a family gathering or a cozy night in, these cookies are sure to delight.

The combination of gooey marshmallows and rich chocolate creates a symphony of flavors that’s hard to resist.

So, roll up your sleeves and enjoy the sweet satisfaction of creating something truly special!