Peanut Butter Marshmallow Cookies
A flourless peanut-butter and egg dough holds small marshmallow pieces, baked in two trays of twelve cookies.
Ingredients
Main ingredients
- 1 cup creamy peanut butter conventional smooth peanut butter, thoroughly mixed
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows or cut large marshmallows into small pieces
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Cover two baking sheets with parchment and preheat to 350°F.
- Stir peanut butter, granulated sugar, egg, vanilla, baking soda, and salt into an even dough.
- Fold in 1 cup small marshmallow pieces. Divide into roughly 24 small portions and space twelve on each sheet.
- Tuck protruding bottom marshmallow pieces into the dough. Bake each tray 10–12 minutes, until edges and top are set; watch exposed marshmallows.
- Let each tray stand at least 5 minutes, then lift firming cookies to a rack. Cool fully before stacking.
Notes
Use 24 small portions and two separate tray bakes. Seal only after fully cooling; separate layers with parchment.