Indulge in the delightful combination of flavors with these Peanut Butter Marshmallow Cookies. This recipe blends the creamy richness of peanut butter with the sweet, fluffy texture of marshmallow, creating a cookie that is not only delicious but also easy to make. The combination of crunchy and chewy textures adds an extra layer of satisfaction to every bite.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup mini marshmallows
1/2 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the peanut butter until fully combined with the butter and sugars.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the mini marshmallows and chocolate chips (if using).
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
