Print

Peanut Butter Mallow Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale

Peanut Butter Cookies:

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  •  1/2 cup packed brown sugar 
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Marshmallow Fluff Frosting:

  • 1 cup (2 sticks) salted butter, softened
  • 1 jar (7 oz) marshmallow fluff
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • Heavy cream (optional, for consistency)

Chocolate Coating:

  • 1 bag Ghirardelli milk or dark chocolate melts

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Mix in the egg and vanilla extract until fully combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
  5. Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet. Flatten slightly with the back of a spoon or your hand.
  6. Bake for 10–12 minutes, or until the edges are lightly golden. Cool the cookies completely on a wire rack.
  7. In a large bowl, beat the softened butter until light and creamy, about 2–3 minutes.
  8. Add the marshmallow fluff and mix until fully combined.
  9. Gradually beat in the powdered sugar, one cup at a time, mixing thoroughly between additions.
  10. Add the vanilla extract and continue to beat until the frosting is smooth. If needed, add heavy cream 1 tablespoon at a time to adjust the consistency.
  11. Spread or pipe a swirl of marshmallow frosting onto the flat side of one cookie. Top with another cookie and press gently to spread the frosting to the edges.
  12. Repeat with the remaining cookies and frosting.
  13. Melt the chocolate according to the package instructions.
  14. Line a cookie sheet with parchment paper. Dip each cookie sandwich halfway into the melted chocolate, letting the excess drip off.
  15. Place the dipped cookies on the prepared sheet and allow the chocolate to set at room temperature or in the fridge for faster results.
  16. Bring the cookies to room temperature before serving for the best flavor and texture. Store any leftovers in an airtight container.

Find it online: https://lifeandsprinkles.com/peanut-butter-mallow-cookies/