Table of Contents
Hey friend, ever wondered how to level up your Peanut Butter Cookies game? I dove headfirst into a sticky, marshmallow-filled experiment last weekend, and OMG—my kitchen turned into a snack lover’s paradise. If you adore **Peanut Butter Treats** as much as I do, you know that nothing beats the combo of sweet, nutty dough and melty marshmallows. I mean, who needs plain old **Homemade Cookies** when you can have a marshmallow surprise in every bite, right?
I spent way too long scrolling through **Nutter Butter Recipes** and even flirted with a few **Biscoff Cookies** mash-ups (FYI, crushing a Biscoff Jar addition over the top is borderline genius). Then I thought, “Why not marry classic peanut butter with fluffy marshmallows?” Instant winner. These cookies rival any **Reeses Desserts** fantasy and ghost that dusty old tub of **Bisquick Peanut Butter Cookies** you keep meaning to try.
Are you ready to create the coziest, most indulgent **Peanut Butter Desserts** ever? IMO, this mash-up takes the cake—or rather the cookie. Grab your mixing bowl, preheat that oven, and let’s whip up a batch of gooey goodness that even your toughest cookie critic can’t resist. 🙂
Ingredients
- 1 cup creamy peanut butter (smooth saves you the crunchy surprises!)
- ½ cup unsalted butter, softened (room-temp butter makes mixing a breeze)
- ¾ cup light brown sugar, packed (for that perfect caramel note)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt (skip if your peanut butter already has salt!)
- 1 cup mini marshmallows (trust me, the goo factor is real)
- ½ cup chopped peanut butter cups (optional, for a Reese’s Desserts twist)
- ⅓ cup crushed Biscoff Cookies (for that Nutter Butter Recipes vibe)
- 1 tablespoon Biscoff Cookie Butter (straight from your favorite Biscoff Jar)
- Extra sugar for rolling (adds a sweet crunch outside)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so cleanup stays easy.
- Cream peanut butter, butter, and brown sugar until smooth and airy with an electric mixer on medium speed.
- Add the egg and vanilla; beat until the mixture thickens and looks gloriously fluffy.
- Sift in baking soda and salt. Stir gently to avoid flour flying everywhere—unless you love extra vacuuming.
- Fold in mini marshmallows with a spatula. Press gently so they don’t burst too early.
- Scoop 2-tablespoon balls of dough. For perfectly round Pb Cookies, use a cookie scoop and space them 2 inches apart.
- Roll each ball in extra sugar if you crave a crystallized outer layer. I always do for that extra snap.
- Top with mix-ins like chopped Peanut Butter Cups or Klapper Koekies pieces for an exotic twist.
- Bake 10–12 minutes until edges set but centers look soft. Resist the urge to overbake—they finish cooking on the sheet.
- Rest cookies on the sheet for 5 minutes. They firm up while keeping that gooey center locked in.
- Transfer to a wire rack to cool completely. Warm cookies can stick or fall apart, and nobody wants crumb chaos.
- Store in an airtight container at room temperature for up to 4 days, or freeze for up to a month. Grab a sweet **Peanut Butter Treat** whenever you like!
Variations
1. Nutterbutter Remix: Crush your favorite Nutterbutter cookies into the dough or sprinkled on top. This gives a nostalgic crunch that screams classic peanut butter fun.
2. Biscoff Bliss: Replace half the peanut butter with Biscoff Cookie Butter (from your trusty Biscoff Jar) and swap the crushed Biscoff Cookies for a double dose of spice-cookie magic.
3. Oat Delight: Stir in ½ cup rolled oats (Hawermout Koekies Resep style) and a pinch of cinnamon. You’ll get hearty texture and a Kue Kering-inspired twist.
Bonus hack: For Easy Peanut Butter Cookies 3 Ingredients, skip the butter and brown sugar—just peanut butter, sugar, and egg. You’ll thank me later when you crave a quick Pb Desserts fix.
Serving & Tips
Serve these gooey gems warm with a cold glass of milk or alongside your favorite Peanut Butter Desserts spread. They pair brilliantly with vanilla ice cream or a drizzle of melted Peanut Butter Cups. Feeling fancy? Sandwich two cookies around marshmallow fluff for an epic campfire vibe (minus the smoky mess).
Store leftovers in an airtight container layered with parchment paper to prevent sticking. For long-term cravings, freeze individual cookies on a tray, then pop them into a zip-top bag—so you always have a Homemade Cookies solution ready. This recipe shines during chilly holidays or cozy Sunday movie marathons, bringing that warm, nostalgic comfort we all crave.
Final Thoughts
I still remember the first time I bit into a freshly baked marshmallow-studded cookie—my kiddo’s eyes lit up like Christmas lights. These cookies pack all the joy of classic Peanut Butter Recipes with a gooey marshmallow surprise that never fails to impress. Whether you call them Peanut Butter Marshmallow Cookies, PB Cookies, or simply magic, they deliver on nostalgia and pure indulgence every single time. Go on, whip up a batch, and tell me they don’t hit all the right spots!
FAQs
How do I keep these cookies soft?
Store them in an airtight container with a slice of bread or a few marshmallows. The moisture exchange keeps cookies soft for days. Resist the urge to refrigerate—cold air dries them out faster.
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds a delightful texture and intense nutty flavor. Just know your dough will look chunkier and taste even more peanut-packed.
What’s the best way to incorporate Biscoff Cookies?
Crush them finely and fold half into the dough, then sprinkle the rest on top before baking. You get subtle spice-cookie notes in every bite—no Biscoff Cookie Butter Recipes required.
Can I make these with only 3 ingredients?
Yes! For an Easy Peanut Butter Cookies 3 Ingredients version, use 1 cup peanut butter, 1 cup sugar, and 1 large egg. Omit marshmallows for a straightforward Pb Cookies snack you can whip up in minutes.
Follow me on Pinterest for more Peanut Butter Cookies recipes!
“`
