I am a huge fan of peanut butter, but I think my brother actually wins the award for biggest “Peanut Butter Lover.” When we were kids that was all he ate, peanut butter & jelly sandwiches. Even today I think he still starts his day with a good smear on his bagel before he heads out to work. Peanut Butter seems to be a little controversial, hmm – allergies due to not enough exposure to peanuts as young children? What happened! – Everyone ate peanut butter when we were kids.
Well, I’m not letting any of that discourage me because peanut butter is still one of the best quick foods out there, and great in baked goods. Peanut Butter, Marshmallow & Chocolate Cookies are my take on a peanut butter s’mores. Yes, and if you know me, I love a good marshmallow and sometimes a not-so-good one too, especially roasted over an open fire, but that’s another blog.
These cookies are delicately sweet and have all the components of a great dessert – nutty, creamy and chocolaty. Peanut Butter, Marshmallow & Chocolate Cookies are nice to pack in lunches or substitute for a birthday cake, if cake isn’t your thing. Either way, these cookies are super tasty and definitely need to be washed down with a glass of milk.
14 tablespoons butter, room temperature
1 cup light brown sugar
1/3 cup granulated sugar
1/2 cup creamy peanut butter, I use Kroger’s (Ralph’s) organic no-stir
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup marshmallow cream
44 chocolate discs or wafers, online or specialty grocers
(Makes 22 Cookies)
1. Preheat oven to 350 degrees. In a stand mixer or large bowl, cream butter and sugars together for 3 minutes. Add eggs and vanilla extract, mix again on high for 2 minutes, scrape down the sides of bowl. Add peanut butter and mix on medium speed for 1 minute, or until incorporated.
2. Add flour, baking soda and salt and mix on low for 1 minute. Remove bowl from stand and mix by hand until combined. Scoop out ping-pong size balls of dough onto a silpat or parchment lined sheet pan. Chill in the refrigerator for 20 minutes or freeze for 10 minutes, so the dough sets up.
3. Bake in the oven for 8 minutes and remove. Place 1 heaping teaspoon of marshmallow cream on top of each ball, followed by two chocolate wafers. Put back in the oven to bake for 4 minutes, or until the marshmallow cream is set and chocolate just beginning to melt.
4. Remove from the oven and cool on the sheet pan, about 10 minutes. Place on a wire rack or serve immediately. The marshmallow cream does harden slightly, so they can be stored in a cookie jar when completely cooled. Enjoy!