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• 1/2 cup unsalted butter, room temperature • 1/2 cup creamy peanut butter • 1/2 cup granulated white sugar • 1/2 cup light brown sugar • 1 egg • 1 teaspoon vanilla extract • 1 1/4 cup flour • 1/4 teaspoon salt • 1/2 teaspoon baking powder • 1/2 teaspoon baking soda • 1 cup mini marshmallows • Flakey sea salt, for sprinkling • Using a mixer or by hand, cream together butter, peanut butter, and sugars. • Add egg and vanilla extract to the creamed butter and sugar, and mix until smooth. • In a large bowl, whisk together flour, salt, baking powder, and baking soda. Add flour mixture to wet ingredients, about a third cup at a time, until dry ingredients are fully incorporated. • Chill dough in fridge for at least 30 minutes. • Preheat oven to 375F. Line a baking sheet with parchment paper or Silpat. • Using a spoon or cookie scoop, scoop the dough into 1 tablespoon balls. Place about 2" apart on the baking sheet. • Bake for 10 minutes. Remove cookies from the oven, and carefully press 3-4 marshmallows into each cookie. Return to the oven and bake another 2-3 minutes. Sprinkle sea salt on cookies while hot. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack and let cool completely.
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Salted Marshmallow Peanut Butter Cookies

These cookies are the perfect mix of salty and sweet! Loaded with peanut butter and melty marshmallows, these cookies are finished with a sprinkle of flakey sea salt
Course Dessert
Keyword cookies, marshmallows, peanut butter
Prep Time 10 minutes
Cook Time 13 minutes
Chill time 30 minutes
Servings 24 cookies

Ingredients

  • ½ cup unsalted butter room temperature
  • ½ cup creamy peanut butter
  • ½ cup granulated white sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cup flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup mini marshmallows
  • Flakey sea salt for sprinkling

Instructions

  • Using a mixer or by hand, cream together butter, peanut butter, and both sugars.
  • Add egg and vanilla extract to the creamed butter and sugar, and mix until smooth.
  • In a large bowl, whisk together flour, salt, baking powder, and baking soda. Add flour mixture to wet ingredients, about a third at a time, until dry ingredients are fully incorporated.
  • Chill dough in fridge for at least 30 minutes.
  • Preheat oven to 375°F. Line a baking sheet with parchment paper or Silpat.
  • Using a spoon or cookie scoop, scoop the dough into 1 tablespoon balls. Place about 2" apart on the baking sheet.
  • Bake for 10 minutes. Remove cookies from the oven, and carefully press 3-4 marshmallows into each cookie. Return to the oven and bake another 2-3 minutes, until marshmallows have puffed up and start to get melty.
  • Sprinkle sea salt on cookies while hot. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack and let cool completely.