Peanut Butter & Marshmallow Sandwich Cookies

If you are PB lover then you need to add this peanut butter cookie into your repertoire. Seriously. what’s better than a one bowl cookie? How about a four-ingredient, 20 minute peanut butter recipe, to include, making the cloud of marshmallow frosting to float at the center as well. And since it is flourless that makes this a gluten-free peanut butter cookie.

Peanut Butter & Marshmallow Sandwich Cookies

What the freak? The holiday cookie marathon just ended and here I am proposing cookies? Well, you’re talking to someone who sort of feels the same way about cookie baking right now, but trust me, grab your bake sheet. As I mentioned these are fast and easy but along with that—holy bee-jezus, these were a hit. My little guy who has no sweet tooth devoured this with his buddy.

And I tend to believe kid-approved recipes are the hardest to come by, you know with all their picky-ness and such. I’m fortunate my little guy isn’t picky, but he’s doesn’t have a sweet tooth and he is the kind of kid to tell you, “Mom, your breathe smells like a dead horse”. Lovely, right? Well it is if you need an honest opinion, not so lovely when he refuses your rebuttal that the dead horse he is referring to is what adults call coffee breathe.

Now that we’ve established this has passed a five-year-old taste test, get moving and mixing. The faster you do so, the sooner you can eat.

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Peanut Butter & Marshmallow Sandwich Cookies


  • 1 cup natural peanut butter, smooth or crunchy
  • 1 cup sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract

Marshmallow Frosting

  • 5 large egg whites
  • 11/2 cup sugar



Heat oven to 350 degrees F. Line bake sheet with parchment paper.

  1. To make peanut butter cookie: Place all ingredients in a stand mixer bowl and mix on low. Using a cookie scoop, drop 1 1/2 tablespoon of dough on bake sheet. Flat cookie with a fork in criss-cross design. Bake cookies for about 10-12 minutes or until golden around the edges. Rest cookies on bake sheet for 2 minutes then transfer to cooling rack.
  2. To make marshmallow frosting: Combine egg whites and sugar in a stand mixer bowl and place it over—not on, (think bain marie style) simmering water. Heat mixture to 160 degrees F while whisking constantly. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
  3. Optional: You can use marshmallow fluff, in lieu of making homemade marshmallow frosting.

Peanut Butter Cookie (adapted from
Marshmallow Frosting from Bakers Royale

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94 Responses to “Peanut Butter & Marshmallow Sandwich Cookies”

  1. #
    Amanda @ Once Upon a Recipe — January 29, 2013 @ 7:36 pm

    These look ridiculously MEGA. Totally pinning and making very very soon.


  2. #
    Meg @ Beard and Bonnet — January 30, 2013 @ 2:04 am

    Oh man, I went to make these and realized I was out of peanut butter. No worries, because I just ran to Trader Joe’s and now I am on my way to cookie heaven! Thanks for the recipe:)


  3. #
    Katie @ Oh Shine On — January 30, 2013 @ 7:19 pm

    I seriously love every single thing about this recipe.


  4. #
    Kim — February 4, 2013 @ 8:28 am

    Hi. Did you mention how many single cookies this recipe yields? I didn’t see it listed, thanks!



    • Naomi replied: — February 4th, 2013 @ 9:34 pm

      Kim-The recipe yields 24 single cookies.


  5. #
    Amanda — February 5, 2013 @ 4:11 pm

    Love love love these… I am obsessed with your blog. I want to be you when I grow up.


  6. #
    Renee — March 11, 2013 @ 8:37 pm

    I don’t have a kitchenaid mixer. Will it come out right if I beat the marshmallow frosting by hand or with a hand mixer? I’d love to try these! And is that 1/2 cup sugar or 1 1/2 cups sugar with the egg whites?


  7. #
    Kyle Apt — April 26, 2013 @ 9:20 am

    Gluten-free fad diets have recently become popular. A 2012 study concluded “There is no evidence to suggest that following a gluten-free diet has any significant benefits in the general population. Indeed, there is some evidence to suggest that a gluten-free diet may adversely affect gut health in those without celiac disease or gluten sensitivity…

    Until next time


  8. #
    Arjun Kanuri — May 15, 2013 @ 8:29 pm

    I don’t write a ton of comments, however i did some searching and wound up here Peanut Butter Cookie Recipe | Bakers Royale. And I do have some questions for you if you usually do not mind. Is it just me or does it appear like some of the comments appear as if they are coming from brain dead individuals? :-P And, if you are writing at other places, I would like to follow everything fresh you have to post. Would you make a list of every one of your shared sites like your twitter feed, Facebook page or linkedin profile?


    • Liz replied: — November 15th, 2014 @ 1:37 pm

      Your comment about brain dead people is really mean. I was always taught that any question deserves an answer.


  9. #
    Lon Somogye — May 23, 2013 @ 5:42 am

    Popular models of the mixers is the Kitchen aid artisan mixer. This mixer has a variety of features that allows you to blend and mix a number of different items and variable speeds. This allows you to easily adjust the mixer to the type of food that you are using. When you want to find the best deals on Kitchen aid mixers and stand mixers, you can go online to the web site and discover all of the best models that are available. You can also compare each of the models to see which ones are going to give you the options that you need. There are a lot of great choices available with any of the Kitchen aid stand mixers and you can find the one that is best for what you are going to be using it for in your kitchen. ^..-*

    http://www.calaguas.orgMy personal web-site


  10. #
    Lauren — July 19, 2013 @ 5:35 am

    Do you think this recipe could be made with soy peanut butter? i know my son would love these but he’s allergic to nuts.


  11. #
    Lynn — July 19, 2013 @ 5:14 pm

    I made these cookies today! They look and taste terrific and I can’t wait to share them. Do you know if they freeze well? And, what ideas do you have for the leftover marshmallow cream? Thank you for sharing this fun recipe.


    • Tamara replied: — December 15th, 2013 @ 5:50 pm

      I froze them and they were amazing. They kept well and tasted great cold too!


  12. #
    Maddie — July 29, 2013 @ 7:54 am

    These look delicious but I feel like there should be flour in the cookie batter…how much?


  13. #
    Katie — July 30, 2013 @ 8:30 pm

    Make more gluten free recipes!


  14. #
    9bayonetta0 — September 28, 2013 @ 8:42 am

    Wow your recipe seem really excellent! I want try to cook this! But in italy is not simply find peanut butter…


  15. #
    Michelle — February 13, 2014 @ 11:22 am

    How many cookies does this recipe yield?


  16. #
    Marie — May 16, 2014 @ 6:21 pm

    I just made these right now! Hands down the easiest and tastiest recipe for peanut butter cookies, the only addition I made was that before pressing them down with the fork we rolled them in white sugar- I know, now that’s a lot of sweet! But it worked out for those who didn’t want the marshmallow cream (shocker!) I was nervous because I have never made marshmallow cream but it couldn’t have been simpler. Thank you so much for your easy to read instructions. I ate it all together, cookie & cream, and it was delicious! My family loved them and we will definitely be making these again.


  17. #
    beth — August 23, 2014 @ 8:30 pm

    hi, how long until the marshmellow makes the cookie soft?


  18. #
    :( — September 18, 2014 @ 10:37 pm

    My dough didn’t turn out cookie dough like at all! why is that?


  19. #
    Maya Al Dilati — November 28, 2014 @ 8:52 pm


    i’m in the process of making them now.
    one question, i don’t have a candy thermometer. how do i know when the mixture reaches 160 F? how many minutes? and what texture im i looking for?


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