Description
These gooey peanut butter cookies with toasted marshmallows are what dreams are made of. One batch is never enough!
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (250g) creamy peanut butter
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups (156g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (75g) mini marshmallows
- 1/2 cup (90g) peanut butter chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add egg and vanilla extract, beating until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Fold in peanut butter chips if using.
- Scoop 1.5 tablespoon portions of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 8 minutes, then remove from oven and quickly press 4-5 mini marshmallows into the top of each cookie.
- Return to oven and bake for an additional 3-4 minutes until marshmallows are puffy and lightly golden.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.