Omg Peanut Butter Marshmallow Cookies Food
OMG PEANUT BUTTER MARSHMALLOW COOKIES
Hello! Big, soft peanut butter cookies loaded with toast marshmallows, Reese's Peanut Butter Cups, rich milk chocolate and peanut butter chips! Trust me, these cookies are not going too last long!
Provided by Kim Lange
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F.
- Using a mixer, mix the butter, sugars, peanut butter, eggs and vanilla together until combined.
- Add in the flour, soda, and salt in and mix until just combined.
- Fold in chocolate chips, peanut butter chips, chopped pb cups and marshmallows.
- Using an ice cream scoop, scoop the dough onto parchment on cookie sheets. (6 per sheet, these will be large, jumbo cookies!) You can roll these into balls if you wish as well.
- Use your hand and slightly flatten each scoop of dough.
- Cook for 10-12 minutes at 350. If your dough is chilled, allow a few more minutes for baking.
- Remove cookies from oven and cool on baking sheet 5-10 minutes before placing on cooling rack.
- Makes 18 large cookies
PEANUT BUTTER MARSHMALLOW FLUFF COCONUT COOKIES
Hello everyone!! This is a wonderful twist on your common peanut butter cookie that tastes moist and chewy and delicious with the coconut on top. That is just great to snack on...
Provided by MARIELA
Categories Drop Cookies
Time 30m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- Preheat Oven to 350°F (175°C).
- In a large bowl, cream together the butter, peanut butter, white sugar and brown sugar until smooth and fluffy.
- Beat in the eggs one at time, then stir in the vanilla.
- Combine the flour and baking soda; stir in to the peanut butter mixture.
- Then fold in the marshmallow fluff in just until combined.
- When you drop the cookies by the rounded spoonfuls or use a cookie scooper into the ungreased cookie sheet first put a pinch of coconut flakes on bottom on cookie sheet then place dough on top of coconut then after all your cookies have been drop place a nice hefty pinch of coconut flakes on top of cookie dough then press with fork as you would with regular peanut butter cookies to impress a criss cross with fork.
- Bake for 15 minutes.
Nutrition Facts : Calories 230.8, Fat 13.3, SaturatedFat 6.8, Cholesterol 35.8, Sodium 178.4, Carbohydrate 25.1, Fiber 1.2, Sugar 12.9, Protein 4
PEANUT BUTTER MARSHMALLOW COOKIE BARS
I got this recipe from a friend, after having it on our cookie exchange tray at Christmas. These are wonderful! Very rich and addictive at our house. We looove peanut butter :)
Provided by Marlene.
Categories Bar Cookie
Time 55m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Heat oven to 350°.
- CRUST In a large bowl combine the cake mix, margarine, and egg.
- Mix until crumbly.
- Press into bottom of ungreased 13x9 pan.
- Bake at 350° for 15-20 minutes or until golden brown.
- Remove from oven and immediately sprinkle with 3 cups mini marshmallows.
- Return to oven for 1-2 minutes until marshmallows begin to puff.
- TOPPING In large saucepan, heat corn syrup, margarine, vanilla, and peanut butter chips until chips are melted and mixture is smooth.
- (Stir constantly) Remove from heat and stir in cereal.
- Immediately spread over crust.
- Chill and cut into bars.
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- Beat the melted butter and sugars together in a stand mixer fitted with the paddle attachment until well mixed, about 2 minutes. Add the egg, egg yolk, and vanilla and mix well.
- In a separate bowl stir together the flour, baking soda, and salt. Mix the wet ingredients into the dry until just incorporated.
- Drop spoonfuls of peanut butter and fluff into your dough and stir once or twice to incorporate only slightly. You should still have separate pockets of peanut butter and fluff within your cookie dough. Do not over mix. Set the dough in the fridge to chill for at least 1 hour, but up to 24 hours.
- When you are ready to bake your dough, preheat the oven to 350°F , and prep a cookie sheet, lining it with parchment paper. Using a cookie scoop, drop the dough onto your sheet, leaving 2 inches of space between each cookie. Bake for 12 minutes, or until the edges are turning golden brown, but the center is still gooey. Allow to cool completely before eating. Enjoy!
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5/5 (37)Total Time 45 minsCategory Dessert, SnackCalories 335 per serving
- Lay a piece of parchment paper over a standard sized plate. Measure out 1/4 cup (63g) of peanut butter, then use a teaspoon measure to scoop heaping scoops onto the plate. You will need 12 dollops. Use more peanut butter to get to 12, if needed. Place the peanut butter in the freezer while preparing the dough.
- In a stand mixer fitted with the paddle attachment, cream together the butter and 3/4 cup peanut butter, then add the brown sugar and granulated sugar and beat on medium speed for 2 minutes.
- Add the egg, vanilla, and salt and mix to combine, then scrape down the sides. With the mixer on low speed, add the flour and mix until just incorporated.
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- In the bowl of a hand held or stand mixer, cream the butter, peanut butter, and brown and granulated sugar until combined and creamy. Beat in the egg followed by the vanilla and beat until combined. Scrape down the sides of the bowl. With the mixer on low, gradually mix in the dry ingredients. Use a spatula or wooden spoon to stir in the chocolate chips followed by the marshmallows until they are incorporated into the dough.
- Use an ice cream scoop to scoop dough into domes and place them on a small baking sheet to chill. Chill for an hour. Cookies are large and will spread as they bake, so bake 4-5 cookies per baking sheet.
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