Peanut Butter Marshmallow Puffs

I made 12 Peanut Butter Marshmallow Puffs. 6 disappeared. We’re not sure where they went, no one will confess, but Chris and the kids have been sneaking around and in our house, it’s guilty until proven innocent.

I see the sly smiles and noticed that a remaining peanut butter marshmallow puff lost it’s top, but around here, that’s the sign of a successful recipe, so I just wink and move on – unless I haven’t photographed yet!

It’s day 6 of Fall Cookie Week with Inspired by Charm, which means you have a dozen new recipes to try. It’s time to schedule a fall baking day with your family and friends! You can start at the beginning here.

To make peanut butter marshmallow puffs, I pressed my peanut butter cookie dough into a greased tartlet pan, but you can use mini muffin tins as well. It makes the peanut butter cookie thick, moist and chewy.

Of course I had to top it with homemade marshmallow cream. Don’t be intimidated, it’s so easy and I promise that I won’t make you use a candy thermometer. I appreciate precise recipes, but dessert is not the time to overthink things.

If you love everything marshmallow, don’t skip my reader favorite Peanut Butter S’mores Pie, S’mores Cupcakes and learn how to make S’mores on the Grill.

Did you make this? Rate the recipe and tag me on social @julieblanner!

5 from 2 votes

Peanut Butter Marshmallow Puffs

Author: Julie Blanner

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Thick, chewy peanut butter cookies topped with luscious marshmallow made in muffin tins!

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12

Ingredients

• ▢ ½ cup butter softened
• ▢ ½ cup creamy peanut butter {do not use natural}
• ▢ ½ cup sugar
• ▢ ½ cup brown sugar packed
• ▢ 1 teaspoon vanilla
• ▢ 1 egg
• ▢ 1¼ cup flour
• ▢ ½ teaspoon baking powder
• ▢ ¾ teaspoon baking soda
• ▢ ¼ teaspoon salt

Marshmallow

• ▢ ⅓ cup water
• ▢ ¾ cup sugar
• ▢ ¾ cup corn syrup
• ▢ 3 egg whites room temperature
• ▢ ½ teaspoon cream of tartar
• ▢ 2 teaspoons clear vanilla extract

Instructions

• Preheat oven to 350°F.
• In a mixing bowl, cream butter, peanut butter, sugars and vanilla.
• Add egg until just incorporated.
• In a separate bowl, combine flour, baking powder, baking soda and salt. Gradually incorporate into wet mixture.
• Bake 10-12 minutes, pressed in a greased tin. Set aside.

Marshmallow Topping

• Meanwhile, combine water, sugar and corn syrup in a saucepan over medium high heat. Stir until dissolved.
• In a clean, grease free stand mixer, beat egg whites and cream of tarter until fluffy and soft peaks form, about 5 minutes.
• While beating, remove syrup from heat and pour into egg white mixture in a slow, thin, steady stream.
• Beat on medium/high for 8 minutes and add vanilla.

Assemble

• Add a medium cookie scoop or large teaspoonful of marshmallow topping to the top of each cookie.
• Torch or toast in broiler for 20-30 seconds. .

Nutrition Information

Calories: 302kcal (15%), Carbohydrates: 56g (19%), Protein: 3g (6%), Fat: 8g (12%), Saturated Fat: 5g (25%), Cholesterol: 34mg (11%), Sodium: 229mg (10%), Potassium: 85mg (2%), Fiber: 1g (4%), Sugar: 46g (51%), Vitamin A: 255IU (5%), Calcium: 26mg (3%), Iron: 0.8mg (4%)

Estimated nutrition information is provided as a courtesy and is not guaranteed.

© Author: Julie Blanner