Lately I have had an addiction to peanut butter. I have been eating it with just about everything…apples, bananas, crackers etc. I normally prefer natural peanut butter, but baked goods don’t turn out with the right consistency when natural peanut butter is used. Although other “less natural” forms of peanut butter are not quite as healthy, they sure do make an amazing cookie. I found a ingenious recipe at sallysbakingaddiction.com, which incorporated two of my guilty pleasures: cookies and s’mores, with the addition of peanut butter, I was smitten.
I had a lot of reading and school work to do this weekend, so to reward myself, I made a batch of these delicious soft and chewy peanut butter cookies. Top them with a marshmallow and a drizzle of chocolate, and you have an irresistible and innovative cookie.
- ½ cup (1 stick) unsalted butter, softened to room temperature*
- ½ cup light brown sugar
- ¼ cup sugar
- 1 egg
- ¾ cup creamy peanut butter
- 1 tsp vanilla extract
- ½ tsp baking soda
- 1 and ¼ cups all purpose flour
- 1 bag marshmallows
- semisweet melting chocolate (I used a block of chocolate and added shortening to achieve the desired consistency)
- In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed.
- Mix in the peanut butter, egg, and vanilla (in that order).
- Scrape down the sides as needed.
- Slowly mix in the baking soda and flour. Do not overmix.
- Chill the dough for at least 30 minutes.
- Preheat oven to 350 degrees.
- Roll about 1.5 Tablespoons of dough into a ball. Place onto ungreased cookie sheet or silicone baking mat
- Bake for exactly 7 minutes
- Remove from the oven and place ½ of a marshmallow on top of each cookie, bake for 2-3 more minutes
- Allow to cool completely on a wire rack.
- While cookies are cooling melt chocolate with a tsp of shortening. Incrementally melt chocolate and shortening in 30 second intervals. Mix until a smooth consistency is achieved. Add shortening as needed to achieve a smooth creamy chocolate.
- Add melted a tsp of melted chocolate to the top of the marshmallow
- Cookies stay fresh in an air-tight container for up to 1 week….if they last that long
I made these twice. The first time i misread the directions and made it with UNsalted butter as im used to using, they turned out fantastic still! I baked them with the marshmallows for only 2 minutes and let fully cool before i drizzled the chocolate all over them. The consistency of the pb cookie was perfect! Amazing and after I ate one I feared i wouldnt be able to stop so I quickly put them in tupperware and put them away. The next day my team at work devoured all 24 cookies before noon. I came home that day and made them again this time with salted butter just to see if there was a taste difference and there was not. However I think that I either didnt didnt chill the dough long enough or the butter was too soft when I started with it bc the cookies were the perfect consisitency inside (again) however they were totally burnt on the bottom:( good thing once they cool you can take a knife and scrap it off! I love these cookies for two reason bc peanut butter and chocolate is an unbeatable combination and bc they are a fun and different take on the cookie!