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

Ingredients:

  • 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

Directions:

Preparation

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 PBS.org)
Marshmallow Frosting from Bakers Royale

Comments

  1. says

    I have a PB cookie recipe this week, too! I am sitting here editing the pics…and I see your recipe pop up. They look stellar! I looooooove PB and PB cookies, especially ones like this! You cannot beat the 4 ingredient recipe. I love it and use it all the time too!

    Reply

  2. says

    I’m confused- where do the 4 sticks of butter come into the filling?
    Am I missing something?

    Reply

    • Naomi replied: — January 21st, 2013 @ 5:57 pm

      Ansley-Sorry, no butter or salt. That was a cut and paste mistake. The butter and salt is added when making a buttercream recipe. I’ve updated the recipe. Thanks for asking.

      Reply

  3. Julie says

    Hi.
    Can’t wait to try this recipe, but maybe I’m missing something but what do I do with the butter and salt that’s called for in the marshmallow recipe?

    Reply

    • Naomi replied: — January 21st, 2013 @ 5:57 pm

      Julie-Sorry, no butter or salt. That was a cut and paste mistake. The butter and salt is added when making a buttercream recipe. I’ve updated the recipe. Thanks for asking.

      Reply

  4. says

    Peanut butter and mallow?! Yes. I have two kidlets with a sweet two and one without. The eldest is my official taste taster and he takes his job very seriously. But if it has sugar in it most likely he’s going to give it two thumbs up so he’s pretty easy.

    Reply

  5. Katherine says

    Where do the butter and salt come in for the frosting? Can’t wait to try this recipe!! Thanks!

    Reply

    • Naomi replied: — January 21st, 2013 @ 5:56 pm

      Katherine-Sorry, no butter or salt. That was a cut and paste mistake. The butter and salt is added when making a buttercream recipe. I’ve updated the recipe. Thanks for asking.

      Reply

  6. Katherine says

    These look fantastic, can’t wait to make them. Would you please clarify where to incorporate the butter and salt mentioned in the frosting ingredients? Thanks!

    Reply

  7. Nicole says

    When do you add the butter and salt to the marshmallow frosting?

    Reply

    • Naomi replied: — January 21st, 2013 @ 5:56 pm

      Nicole-Sorry, no butter or salt. That was a cut and paste mistake. The butter and salt is added when making a buttercream recipe. I’ve updated the recipe. Thanks for asking.

      Reply

  8. Sarah says

    I’m with Nicole. When do you add the last two ingredients to the frosting, or are they not necessary? It sounds like a buttercream recipe with the butter.

    Reply

    • Naomi replied: — January 21st, 2013 @ 5:56 pm

      Sara-Sorry, no butter or salt. That was a cut and paste mistake. The butter and salt is added when making a buttercream recipe. I’ve updated the recipe. Thanks for asking.

      Reply

  9. says

    Naomi – I need to try this peanut butter cookie recipe. Only 4 ingredients. I love that so much. Simplicity – you can really taste the most important ingredient, peanut butter. And marshmallow creme centers… wow. i love fluffernutter sandwiches. :)

    Reply

  10. Rennie says

    I made these today – very easy and turned out great! I was nervous about making the marshmallow filling but it was easy and turned out fluffy and perfect! thanks for sharing!

    Reply

    • Naomi replied: — January 22nd, 2013 @ 4:17 pm

      Rennie-So glad to hear you enjoyed them! :)

      Reply

  11. Z says

    oh gosh, peanut butter and marshmallow in one delicious treat.. GENIUS! i seriously can’t wait to make these! may i just have some clarification in making the marshmallow filling? i was wondering when i will take the bowl with the egg white and sugar mixture off the simmering water? Also, when heating the mixture to the indicated temperature, do I just put it directly over the heat, or do I keep it over the simmering water and heat the water? When should I transfer the mixture to the stand-alone mixer?

    I apologize for asking a lot of questions :(

    Reply

    • Naomi replied: — January 24th, 2013 @ 3:57 am

      Z-Place the bowl of containing eggs and sugar on top of a pot containing water (think double boiler/bain marie style). You will heat the egg and sugar mixture to 160 degrees F. This will cook the egg whites to a safe stage for eating. Once the mixture reaches 160 degrees F, transfer it to the stand mixer for beating.

      Reply

  12. says

    Oh my gosh, Naomi! You are nonstop with the amazing treats these days. It’s unreal! These look absolutely incredible and your photos are always, always spot-on. Gorgeous! xo

    Reply

    • Naomi replied: — January 24th, 2013 @ 3:58 am

      Rosie-Thank you and it means so much to me coming from you. I absolutely love your work.

      Reply

  13. Jaime says

    I may make these for a holiday party at work tonight! I’m sorry if I missed it — could you tell me how many cookies this will yield? Thanks!

    Reply

    • Naomi replied: — January 24th, 2013 @ 3:50 am

      Jaime-It makes a dozen 2 1/2 inch cookies.

      Reply

  14. Sarah says

    Had to try them, and tonight. They’re fantastic!! Thanks for posting!

    Reply

    • Naomi replied: — January 28th, 2013 @ 8:49 am

      Sarah-I’m so glad that they were to your liking! Yay!

      Reply

  15. Liz dwelley says

    I don’t have a stand mixer any help would be appeciated :)

    Reply

    • Naomi replied: — January 31st, 2013 @ 5:27 pm

      Liz- A hand mixer will work just fine or even a whisk with some elbow grease. :)

      Reply

Trackbacks

  1. […] And finally comes dessert. Sure, anyone can scoop some ice cream out of a container and serve it in a bowl. But if you can, instead, produce a simple, sweet treat that wows your guest(s), why not give it a try? Here are my favorite easy dessert recipes: Lemon Posset; Chocolate Pudding; Vanilla Bean Bundt Cake; Crustless Apple Pie with Vanilla Ice Cream; Peanut Butter and Marshmallow Sandwich Cookies. […]

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