Fluffy Marshmallow Cookies (Print)
Marshmallow-stuffed peanut butter cookies finished with a gooey center. They're soft, oversized, and easy to bake at home in no time.
# Ingredients:
01 -
Half a cup of softened, unsalted butter.
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Half a cup of smooth peanut butter.
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Half a cup of white sugar.
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Half a cup of packed brown sugar.
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One large egg.
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A teaspoon of real vanilla extract.
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Half a teaspoon of baking powder.
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Half a teaspoon of baking soda.
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Half a teaspoon of salt.
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A teaspoon of cornstarch.
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One cup of plain all-purpose flour.
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Three-fourths of a cup of marshmallow fluff or cream.
# Steps:
01 -
In a bowl, stir together flour, cornstarch, baking powder, baking soda, and salt. Keep it to the side.
02 -
Using a mixer, cream together the softened butter and peanut butter until smooth. Toss in the egg, both types of sugar, and vanilla, then whip it up until it's airy.
03 -
Gently fold in the dry mix with the butter mixture. Chill in the fridge for half an hour.
04 -
Roll two tablespoons of dough into a flat round. Put a tablespoon of marshmallow fluff at the center, then fold the dough around it to seal.
05 -
Pop dough balls onto a baking sheet lined with parchment and bake at 350°F for around 10 minutes, or until they're set.
# Notes:
01 -
Let cookies sit for a while before transferring to a cooling rack.
02 -
Chill the dough for the best texture.
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They're oversized cookies just like you'd get at a bakery.