Peanut Butter Marshmallow Cookies Recipe

Peanut butter: A creamy and rich spread made from ground peanuts, providing a nutty flavor and smooth texture to the cookies.

Sugar: Adds sweetness to the cookies, balancing the savory taste of the peanut butter.

Egg: Acts as a binding agent, helping to hold the cookie dough together and giving the cookies structure.

Mini marshmallows: Small, fluffy confections that add a chewy texture and a hint of sweetness to the cookies.

When mixing the peanut butter, sugar, and egg, ensure that the ingredients are at room temperature. This will help them blend more smoothly and create a more uniform dough. Additionally, when folding in the mini marshmallows, be gentle to avoid breaking them apart, which will help them maintain their shape and texture during baking.

• peanut butter - Substitute with almond butter: Almond butter provides a similar creamy texture and nutty flavor, making it a great alternative for those with peanut allergies.

• peanut butter - Substitute with sunflower seed butter: Sunflower seed butter is a nut-free option that still offers a rich, creamy consistency and a slightly nutty taste.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture to the cookies, though it may slightly alter the texture.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and provides a caramel-like flavor, making it a healthier alternative.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) is a vegan alternative that helps bind the ingredients together.

• egg - Substitute with applesauce: Unsweetened applesauce can replace eggs to add moisture and act as a binding agent, suitable for vegan diets.

• mini marshmallows - Substitute with chocolate chips: Chocolate chips add a different but delightful texture and flavor, making the cookies rich and indulgent.

• mini marshmallows - Substitute with dried cranberries: Dried cranberries provide a chewy texture and a tart flavor, adding a unique twist to the cookies.

• Allow the cookies to cool completely on a wire rack. This ensures they firm up and don't become soggy when stored.
• Place the cookies in an airtight container. Use parchment paper to separate layers if stacking them to prevent sticking.
• Store the container at room temperature for up to 5 days. This keeps the cookies fresh and chewy.
• For longer storage, freeze the cookies. Arrange them in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to enjoy, thaw the cookies at room temperature for about 15-20 minutes. This helps them regain their soft texture.
• For a warm treat, reheat the thawed cookies in a preheated oven at 300°F (150°C) for 5 minutes. This revives their freshly baked flavor.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the cookies on a baking sheet lined with parchment paper.
  3. Cover the cookies lightly with aluminum foil to prevent over-browning.
  4. Warm them in the oven for about 5-7 minutes or until they are heated through.
  5. Let them cool slightly before enjoying the gooey marshmallows and warm peanut butter goodness.

• Microwave Method:

  1. Place a few cookies on a microwave-safe plate.
  2. Heat them on medium power for 10-15 seconds. Be cautious not to overheat, as the marshmallows can become too melty.
  3. Allow them to cool for a few seconds before indulging in their soft, chewy texture.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the cookies on the toaster oven tray.
  3. Heat for about 5 minutes, keeping an eye on them to ensure they don't overcook.
  4. Let them cool slightly before savoring the delightful combination of peanut butter and marshmallows.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the cookies in a single layer in the air fryer basket.
  3. Heat for 3-5 minutes, checking frequently to avoid overcooking.
  4. Allow them to cool for a moment before enjoying the crispy edges and soft centers.

• Stovetop Skillet Method:

  1. Heat a non-stick skillet over low heat.
  2. Place the cookies in the skillet, ensuring they are not touching.
  3. Cover the skillet with a lid and warm the cookies for about 2-3 minutes.
  4. Remove from the skillet and let them cool slightly before enjoying the warm, melty marshmallows and rich peanut butter flavor.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: A large bowl to combine the peanut butter, sugar, and egg until smooth.

• Spatula: Handy for folding in the mini marshmallows into the dough mixture.

• Baking sheet: A flat sheet where you drop spoonfuls of dough for baking.

• Parchment paper: Lining the baking sheet to prevent the cookies from sticking.

• Measuring cups: Essential for accurately measuring the peanut butter and sugar.

• Measuring spoons: Used to measure the egg if you need to be precise.

• Spoon: For dropping spoonfuls of dough onto the baking sheet.

• Cooling rack: A wire rack to let the cookies cool down after baking.

Prepare ingredients ahead: Measure out peanut butter, sugar, and mini marshmallows before starting to streamline the process.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Pre-scoop dough: Scoop out spoonfuls of cookie dough onto a plate before placing them on the baking sheet to save time.

Batch baking: If you have multiple baking sheets, prepare them all at once and rotate them in the oven to bake more cookies simultaneously.

Cool on racks: Use cooling racks to speed up the cooling process, so you can enjoy your cookies sooner.