Peanut Butter Marshmallow Cookies
Peanut Butter Marshmallow Cookies are soft, chewy, and packed with rich peanut butter flavor and gooey marshmallows in every bite. They’re easy to make in less than 30 minutes and taste just like the inside of a peanut butter cup with fluffy marshmallows.
Servings: 12 cookies
Ingredients
- 1/2 cup salted butter softened at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 whole large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup mini marshmallows frozen
Instructions
- Preheat oven to 350 degree F and line baking sheets with parchment paper or silpat mats. Place mini marshmallows on a baking sheet and place in the freezer until frozen, about 10 minutes.
- In a medium bowl, whisk together the flour and baking soda.
- In a large mixing bowl, using an electric mixer or stand mixer with a paddle attachment, cream together the butter and sugars until light and creamy. About 2-4 minutes.
- Add in the peanut butter, vanilla extract and egg. Mix until combined. Be sure to scrape down the sides of the bowl and mix again.
- Add the dry ingredients to the wet ingredients and mix just until combined and a dough has formed. Add in frozen mini marshmallows and stir again until combined.
- Use a large cookie scoop to form cookie dough balls (about 4 tablespoons of cookie dough). Place on prepared cookie sheet 2 inches apart. Bake for 10-12 minutes or just until the edges turn a light golden brown. The cookies will be soft, let cool for a few minutes before transferring to a wire cooling rack. Enjoy!