Peanut Butter Marshmallow Creme Cookies
Peanut butter cookies with a shallow thumbprint filled with marshmallow creme, baked in two trays.
Ingredients
Main Ingredients
- 1 cup peanut butter Creamy or crunchy, based on preference.
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened Ensure it is soft for easier mixing.
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour spooned and leveled; a gluten-free swap requires a separately tested formula
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup marshmallow creme divide among 24 cookie wells
Instructions
- Cream butter and both sugars. Mix in peanut butter, egg, and vanilla, then stir in combined flour, baking soda, and salt. Refrigerate dough for 30 minutes.
- Heat oven to 350°F and prepare two parchment-lined trays. Divide dough into 24 portions of about 2 tablespoons and form balls.
- Flatten each ball gently and press a broad thumbprint well without piercing the bottom. Divide the marshmallow creme across all wells, approximately 2 teaspoons each.
- Place 12 cookies per tray with room to spread. Bake trays one at a time for 12–14 minutes each, until cookie edges and dough surfaces are set.
- Rest on the sheets 10 minutes, transfer carefully to a rack, and cool at least 10 more minutes or until fully cool. Keep filling from touching other cookies during storage.
Notes
The filling is an open thumbprint, not a sealed pocket. Cook time includes two separate tray bakes. The base total includes a 30-minute dough chill and 20-minute cooling allowance; cool longer if needed before packing.