Ingredients: |
Ingredients: ⅔ cup all-purpose flour
1 tsp. baking soda
Pinch of salt
8 tbsp. butter, room temperature
1 cup creamy peanut butter
1 ⅓ cups light brown sugar
1 egg, room temperature and lightly beaten
1 tsp. pure vanilla extract or pure vanilla bean paste
2 tbsp. to ¼ cup marshmallow fluff (depending on how much is added to each cookie)
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Directions: |
Directions:In a medium bowl, whisk together flour, baking soda, and salt.
In a stand mixer fitted with a paddle attachment, combine peanut butter and brown sugar and beat on medium speed until well combined.
Add egg and vanilla and beat to combine.
Add dry mixture and beat again to combine until you have a thick dough.
Cover the bowl with plastic wrap and place in fridge for 30 mins - 1 hr.
Preheat oven to 375ºF.
Prepare two baking sheets with nonstick spray or parchment paper, and set aside.
Grab a medium cookie scoop (or ice cream scoop) and fill halfway with dough, pressing into the bottom and up the sides.
Spoon a teaspoon of marshmallow fluff into the center and then top with more dough to fill the scoop.
Place each ball of dough on prepared baking sheets, with no more than 6 on each, evenly spaced.
Bake for 8-9 mins until the cookies have spread and started to crinkle on top.
Remove from the oven and let cookies cool for at least 15 mins on the baking sheet itself - they will continue to spread and set a bit as they cool.
Carefully move to wire racks to cool completely before serving. |
This recipe for Peanut Butter Marshmallow Cookies is from