Peanut Butter Marshmallow Cookies by CHRISTINEats
Peanut Butter Marshmallow Cookies
Prep Time: 30 minutes
Bake Time: 11 minute batches
Yield: 2 1/2 dozen
I have not shared this recipe until this moment! I invented this cookie for Fashion events that I used to cater with my confectionary company CHRISTINEats back in the early 2000s. I loved seeing beautiful models and designers devour these sinful treats. Their faces would light up as they took their first bite. I remember a famous designer pulling me aside to say:
“This cookie just changed my life"
And the even crazier part was how well they paired with the champagne they were sipping! So fun!
No matter who you are or where your from, this cookie promises a taste like no other. It’s truly one of a kind and now it’s yours…
Peanut Butter Marshmallow Cookies
INGREDIENTS
⅔ cup Sugar
½ cup Brown Sugar, firmly packed
1 cup creamy peanut butter (I use Smucker’s Natural - it matters!)
1 cup unsalted butter, softened
1 Egg
1 teaspoon vanilla extract
2 tablespoons light corn syrup
2 ¾ cups unbleached AP flour (for GF substitute King Arthur’s GF Flour)
1 teaspoon salt
1 teaspoon baking soda
3 cups miniature marshmallows
METHOD
Preheat oven to 325°F
In a stand mixer with paddle attachment, beat sugars, peanut butter and butter, on high, until pale yellow and fluffy, about 4 minutes.
Reduce speed to low and add egg, incorporating well.
Add vanilla and corn syrup and blend at medium-high speed until well incorporated.
In a separate bowl, whisk together the flour, salt and baking soda.
Gradually add flour mixture to the wet mixture and mix until incorporated.
Add marshmallows and mix until evenly dispersed.
Using a 1.5” diameter ice cream scoop, place cookie balls on parchment lined coke sheet about 2” apart.
Bake for 11 minutes.
Remove from oven and smoosh cookies with a flat spatula to flatten them to 3/4” thick.
Allow to cool for 2 more minutes on the baking sheet before moving them to a wire rack to cool completely.
