Dumbo’s Peanut Butter Marshmallow Jumbo Cookies
Ingredients
Scale
- 1 cup (2 sticks) salted butter, cold and cubed
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, cold
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup peanut butter chips
- 1/2 cup white chocolate chips
- 1/2 cup mini marshmallows (freeze for 15 minutes before using)
- 1/2 cup crushed graham crackers or crushed peanut butter cookies
- 1/4 cup peanut butter, refrigerated for 15 minutes optional
- Flaky sea salt, for sprinking
Instructions
- Preheat the oven to 410°F (210°C). Line a couple of baking sheets with parchment paper.
- Cream butter and sugars until just combined (about 1-2 minutes). Do not overmix.
- Mix in eggs and vanilla until fully incorporated.
- Whisk together dry ingredients (flour, cornstarch, baking soda, salt) in a separate bowl and mix into the wet ingredients.
- Gently fold in peanut butter chips, white chocolate chips, mini marshmallows, and crushed graham crackers.
- Portion dough into large balls (5-6 oz each). *If you’re using the peanut butter, shape the dough around a small dollop of it. The reason for this, is that you want to stop it from melting and running outside the cookie.
- Bake for 9-12 minutes until golden but slightly underbaked in the center. Sprinkle them with sea salt while they’re warm.
- Cool for 30 minutes before transferring to a rack. Let them cool completely before serving, ideally overnight.