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.
You can find more incredible Peanut Butter Recipes here!
Peanut Butter Marshmallow Puffs
- 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
- 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.