Peanut Butter Marshmallow Puffs

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  • Peanut Butter Marshmallow Puffs | Fluffernutter Cookies

    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!

    Peanut butter and marshmallow cookies recipe

    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 {and in case you missed it, there’s even an incredible giveaway!}

    fall cookie week

    The best cookie recipe for peanut butter lovers | Peanut Butter Marshmallow Puffs

    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 | Fluffernutter Cookies

    Peanut Butter Marshmallow Puffs

    Course Dessert
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 12

    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
    • 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.

    Caramel Apple Butter Snickerdoodles Cookies | Best Cookie Recipes

    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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