Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup creamy peanut butter
  • 4 tablespoon unsalted butter (room temperature)
  • 1/2 cup dark brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup small marshmallows (not the jumbo campfire size)

Instruction

  • Preheat oven to 350 °F. Line baking sheets with parchment paper or silicone baking mats.
  • In a large bowl, whisk together flour and baking soda. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, peanut butter, and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.
  • Slowly add in the flour mixture and mix until all combined and well-incorporated.
  • Using a spatula, fold in the marshmallows. They won't fold in completely into all the dough, but that's ok.
  • Take a scoop of cookie dough, roll it into a ball, push the marshmallows back into the dough if they pop out, then place on cookie sheet & repeat until all dough has been used up.
  • Bake for 13-15 minutes. Until marshmallow has melted and the edges of the cookie are getting slightly brown.
  • Let cool on baking sheet for 5 minutes then move to a wire rack to cool completely.
  • Store in an airtight container.