Picture this... ooey gooey marshmallow enrobed in decadent Peanut Pecan Butter cookie batter, baked to perfection... what more could you wish for?
INGREDIENTS
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1½ cups all-purpose flour
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1 tsp baking soda
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⅛ tsp kosher salt
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½ cup unsalted butter, room temperature
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1 cup Peanut Pecan Butter, divided
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½ cup light brown sugar
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⅓ cup granulated sugar (67g)
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1 large egg, room temperature
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1 tsp vanilla paste or extract
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12 marshmallows, standard size
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peanut butter chips, optional
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flaky sea salt, optional
PREPARATION
- Cover a plate with parchment paper. Use a teaspoon to scoop heaping scoops of Peanut Pecan Butter onto the plate. 12 dollops total (using about ¼ cup of nut butter). Place in the freezer while preparing the dough.
- In a bowl, whisk together the flour, baking soda, and salt and set aside.
- In a stand mixer fitted with the paddle attachment, cream together the butter and ¾ cup nut butter, then add brown sugar and granulated sugar, beat on medium speed for 2 minutes.
- Add the egg and vanilla and mix to combine, then scrape down the sides. With the mixer on low speed, add the flour and mix until just incorporated.
- Prepare two full sized cookie sheets with parchment paper and preheat the oven to 350℉/180℃.
- Measure out three even tablespoons of dough then flatten it out in between your palms. Place one dollop of the frozen peanut butter in the center, then add a marshmallow (on its long side) on top and gently press down.
- Work the dough upwards and around the top of the marshmallow until it’s completely sealed. Place the dough seam side/marshmallow side down on the cookie sheet.
- Repeat this until there are 12 cookie dough balls. Arrange the cookies, 6 on each pan, and stud each top with 4-5 peanut butter chips, if desired.
- Bake one pan at a time for 9-11 minutes on the middle rack until the edges are set and just barely brown on the very bottom edge. Remove from the oven and use a fork to gently push the cookies into nice circles. Top with flaky salt, if desired.
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Let cool completely on the pan before transferring to a serving platter or storage container.
Recipe adapted from @thecozyplum.