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.

I’m so excited to try Michael’s CARAMEL APPLE BUTTER SNICKERDOODLES. I think it wins Fall Cookie Week, don’t you? Stop by, say hi and pin to save the recipe for an afternoon of fall baking. You’ve earned it.

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Peanut Butter Marshmallow Puffs

Course Dessert

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 12

Calories 302 kcal

Author Julie Blanner

Ingredients

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

Marshmallow

• 1/3 c water
• ¾ c sugar
• ¾ c corn syrup
• 3 egg whites room temperature
• ½ tsp cream of tartar
• 2 tsp clear vanilla extract

Instructions

1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream butter, peanut butter, sugars and vanilla.
3. Add egg until just incorporated.
4. In a separate bowl, combine flour, baking powder, baking soda and salt. Gradually incorporate into wet mixture.
5. Bake 10-12 minutes, pressed in a greased tin. Set aside.
6. MARSHMALLOW:
7. Meanwhile, combine water, sugar and corn syrup over medium high heat. Stir until dissolved.
8. In a clean, grease free stand mixer, beat egg whites and cream of tarter until fluffy and soft peaks form, about 5 minutes.
9. While beating, remove syrup from heat and pour into egg white mixture in a slow, thin, steady stream.
10. Beat on medium/high for 8 minutes and add vanilla.

Nutrition Facts

Peanut Butter Marshmallow Puffs

Amount Per Serving

Calories 302 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g25%

Cholesterol 34mg11%

Sodium 229mg10%

Potassium 85mg2%

Carbohydrates 56g19%

Fiber 1g4%

Sugar 46g51%

Protein 3g6%

Vitamin A 255IU5%

Calcium 26mg3%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.