Ingredients
Scale
- 1 cup creamy peanut butter (feel free to use natural or homemade peanut butter for a rustic touch)
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (you can substitute with gluten-free flour if needed)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini marshmallows (fresh is best, but you can use slightly stale ones for easier melting)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. I always use parchment to keep my cookies from sticking and to make clean-up a breeze—Mama Lou swore by it!
- In a large mixing bowl, cream together the peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes with an electric mixer. I remember Ouma and I taking turns mixing while Mama Lou prepared the next step—it was our little dance in the kitchen.
- Beat in the egg and vanilla extract until fully incorporated. The mixture will look glossy and smooth, signaling it’s ready for the dry ingredients.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the peanut butter mixture, folding gently until just combined. Don’t overmix here; you want tender cookies, not tough ones.
- Carefully fold in the mini marshmallows, saving a few to press on top of each cookie before baking. This little step makes the cookies look extra inviting—Mama Lou called it the “sweet little kiss.”
- Using a tablespoon or small cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a couple of marshmallows on top of each cookie for that melty finish.
- Bake for 10-12 minutes, or until the edges are golden and the marshmallows are puffed and slightly toasted. The center will still look soft—that’s exactly how it should be!
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. I always sneak a warm one during this time—Ouma says it’s the best way to enjoy them, straight from the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
