From time to time, in an effort to make something resembling a chocolate chip cookie in order to appease my husband, I try to find something that is close to chocolate chip cookies. When I first came across this recipe, I wasn’t sure how close it would be, with the peanut butter in the dough and the mini marshmallows, but in the end, these were a very interesting take on chocolate chip cookies.
There isn’t anything unusual in these cookies, and the combination of peanut butter and marshmallow is becoming more common. I was sure that I had all of the ingredients for these, and I went to bake them and realized that I didn’t have mini marshmallows. I did have freeze-dried marshmallow bits, which are significantly smaller than mini marshmallows, but I figured they would work. I used all the marshmallow bits I had and now I have to find those again. Oh well!
These cookies come together like a traditional peanut butter cookie, but then you shape them before chilling. I have come across this in a handful of recipes and I think it helps cookies keep their shape, but I honestly haven’t done any sort of real testing to be sure. Chilling the dough did keep these cookies together very well, and I didn’t have an issue with them spreading. The combination of chocolate, peanut butter, and marshmallows was really interesting, and I really liked these cookies. It didn’t make a huge number of cookies, so I guess I will have to make them again!
Peanut Butter Marshmallow Cookies
10 tablespoons butter, room temperature
1/4 cup sugar
2/3 cup packed brown sugar
1/3 cup creamy peanut butter
1 egg
1-1/2 teaspoon vanilla
1 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup mini chocolate chips
1/2 cup mini marshmallows
In a large mixer bowl, beat the butter, sugar, brown sugar, and peanut butter on medium until creamy. Add the egg, stirring to combine, and then the vanilla. With the mixer running on low, gradually add the flour, baking soda, and salt. When the dough is almost together, add the mini chocolate chips and mini marshmallows and stir with a spatula to incorporate.
Shape the dough into 2-tablespoon balls and place on a plate lined with parchment paper. Refrigerate the dough for an hour.
Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.
Place 6-8 cookie dough balls on the prepared baking sheet, leaving plenty of room between the cookies as they may spread.
Bake for 13-15 minutes, until the cookies start to brown slightly along the edges. Allow to cool on the baking sheets for 10 minutes before removing to a rack to cool completely.
Recipe from Parsley and Icing
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