Peanut Butter Marshmallow Cookies Recipe

If you love peanut butter marshmallow squares, you'll love this cookie version! Butterscotch chips, rainbow marshmallows, and creamy peanut butter packed in every bite make these cookies fly out of your cookie  jar.

🥜 Peanut Butter Marshmallow Cookies (makes 30 cookies) 🥜

Peanut Butter Marshmallow Cookies:
2/3 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1/2 cup unsalted butter, room temperature
1 egg
3/4 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 cup butterscotch chips, roughly chopped
1 cup mini marshmallows, roughly chopped
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Assembly:
1 cup (190 g) pink chocolate melting wafers
1/2 cup crushed peanuts
1/2 cup rainbow sequin sprinkles

Method:
Peanut Butter Marshmallow Cookies:

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the brown sugar, granulated sugar, peanut butter, and butter on medium-high speed for 4 minutes or until light and fluffy. Reduce the speed to low. Add the egg and vanilla. Mix until incorporated. Scrape the bottom of the bowl with a spatula. Mix on medium speed for an additional 30 seconds. Add the flour, butterscotch chips, mini marshmallows, baking soda, and salt. Mix on low speed until just combined. Cover with plastic wrap. Place in the fridge to chill for 1 hour.
2. Preheat the oven to 350ºF. Line baking sheets with parchment paper.
3. Using a medium scoop, arrange the cookies 1 to 2 inches apart on the prepared baking sheets. Using your palm, press the cookies until they are 2 3/4 inches in diameter.
4. Bake for 5 to 7 minutes, or until the edges of the cookies begin to brown. Let cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Assembly:

1. Melt the pink chocolate wafers in a heat-resistant bowl in the microwave in 30-second intervals, stirring after each interval, until smooth. Transfer the melted chocolate to a piping bag with a small hole cut in the tip. Pipe the chocolate in a zigzag drizzle across the top of each cookie. Immediately sprinkle with the crushed peanuts and sprinkles.
2. Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 1 month.

Baker's Tip: We recommend chopping the butterscotch chips and mini marshmallows to distribute the delicious flavours more evenly throughout the cookie.

Find more recipes in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker, and Jenna Rae Cakes At Home, featuring our favourite recipes to make for family and friends.