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.
Peanut Butter Marshmallow Puffs
- 1/3 cup water
- ¾ cup sugar
- ¾ cup corn syrup
- 3 egg whites room temperature
- ½ teaspoon cream of tartar
- 2 teaspoons clear vanilla extract
- Preheat oven to 350 degrees.
- 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.
- Meanwhile, combine water, sugar and corn syrup 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.