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

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94 Responses to “Peanut Butter & Marshmallow Sandwich Cookies”

  1. #
    1
    Averie @ Averie Cooks — January 20, 2013 @ 8:41 am

    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

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    Katrina @ In Katrina's Kitchen — January 20, 2013 @ 12:07 pm

    PB and marshmallow were made for each other!!

    Reply

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    Jen @ Savory Simple — January 20, 2013 @ 1:59 pm

    Well these sound heavenly! I could gaze at your beautiful photos for hours.

    Reply

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    Regina @ SpecialtyCakeCreations — January 20, 2013 @ 2:49 pm

    Wow! I came to absolutely LOVE any and every PB treat. Hard to believe these have no flour and only 4 ingredients! This is awesome :)

    Reply

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    Katrina @ Warm Vanilla Sugar — January 20, 2013 @ 3:04 pm

    I love the filling in these! Yum!

    Reply

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    Aikko @ Bake Happy — January 20, 2013 @ 4:02 pm

    The recipe seems so simple but it looks really good! Adding this to my must try :)

    Reply

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    Laura (Tutti Dolci) — January 20, 2013 @ 4:10 pm

    PB is my favorite, love these!

    Reply

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    vanillasugarblog — January 20, 2013 @ 4:22 pm

    yes! love this.
    marshmallow filling perfect!

    Reply

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    Ansley — January 20, 2013 @ 4:59 pm

    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

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    Caroline @ Pass the Cocoa — January 20, 2013 @ 6:35 pm

    Aw, I love PBS Kids! And the peanut butter and marshmallow combination sounds so good!

    Reply

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    tracy {pale yellow} — January 20, 2013 @ 11:15 pm

    All of your recipes sound amazing, I’ve been pinning everything lately! Keep the deliciousness coming.

    Reply

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    Julie — January 21, 2013 @ 12:35 am

    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

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    Ashley — January 21, 2013 @ 12:45 am

    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

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    Katherine — January 21, 2013 @ 1:36 am

    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

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    HUGS & COOKIES XOXO — January 21, 2013 @ 2:33 am

    YOU are a genius! xoxo

    Reply

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    Andrea @ mrswebbinthekitchen — January 21, 2013 @ 5:33 am

    This looks heavenly!! I want to make these for sure… But when does the butter get added to the frosting?

    Reply

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    Katherine — January 21, 2013 @ 2:00 pm

    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

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    Amanda — January 21, 2013 @ 2:27 pm

    We LOVE peanut butter in this house – these look amazing!

    Reply

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    Nicole — January 21, 2013 @ 4:05 pm

    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

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    Sarah — January 21, 2013 @ 5:14 pm

    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

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    marla — January 21, 2013 @ 5:49 pm

    As always ~ you delight and tempt me with your baked treats!! These cookies look wonderful :)

    Reply

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    Julie @ Table for Two — January 21, 2013 @ 6:15 pm

    i love how easy this is!! 1 bowl and 4 ingredients? my kinda cookie! the faster i get to the finished product, the faster i get to indulge, haha :)

    Reply

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    sally @ sallys baking addiction — January 21, 2013 @ 6:34 pm

    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

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    Marian (Sweetopia) — January 21, 2013 @ 6:43 pm

    Honestly, I love everything you post… these look divine!

    Reply

  25. #
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    Kevin (Closet Cooking) — January 21, 2013 @ 6:49 pm

    I really like the sound of the peanut butter cookie and marshmallow combo!

    Reply

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    Laura Dembowski — January 21, 2013 @ 6:55 pm

    I love those simple peanut butter cookies. Such a great treat. Marshmallow frosting is my favorite thing on earth. I rarely even add the butter. It’s addictive as is.

    Reply

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    Rebecca @ Pavlova's Dog — January 21, 2013 @ 7:23 pm

    I AM a PB lover so this is great. Also a marshmallow lover (see my most recent most). A fortuitous combination :).

    Reply

  28. #
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    Kari@Loaves n Dishes — January 21, 2013 @ 8:06 pm

    Peanut butter is one of my faves, and the marshmallow filling is insane…love it!

    Reply

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    Maria — January 21, 2013 @ 8:07 pm

    Fun sandwich cookies!

    Reply

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    Jenny Flake — January 21, 2013 @ 8:50 pm

    These look so great Naomi!! I want :)

    Reply

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    Sommer@ASpicyPerspective — January 21, 2013 @ 9:59 pm

    Holy heaven, do I ever want those!!

    Reply

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    Jan — January 21, 2013 @ 10:35 pm

    Wow, these look great! I’m curious about the texture of the cookies. Are they crispy? Chewy? Thanks!

    Reply

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    Rennie — January 21, 2013 @ 11:40 pm

    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

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    Aimee @ Simple Bites — January 22, 2013 @ 12:26 am

    I’m all about kid-friendly foods! I think I’ll bookmark this for a snow day to make with the boys. =)

    Reply

  35. #
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    Liz @ Tip Top Shape — January 22, 2013 @ 1:03 am

    Oh my word, these cookies look like perfection! Love them!!!

    Reply

  36. #
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    Jules — January 22, 2013 @ 4:38 pm

    Yay! Another recipe I can use for Passover!

    Reply

  37. #
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    Shanna@ pineapple and coconut — January 22, 2013 @ 4:46 pm

    I love following you on instagram for sneak peeks of your recipes – these look amazing and I think I need them in my life and soon!!

    Reply

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    Gaby — January 22, 2013 @ 5:30 pm

    LOVE the sound of these! easy, delicious and addictive! Totally making these for me and the hubby this weekend!

    Reply

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    Heather Christo — January 22, 2013 @ 7:41 pm

    OMG- that just made me laugh so hard. Kids always say it just how they feel it! These do look really incredible though- I adore Peanut Butter Cookies!

    Reply

  40. #
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    Steph — January 22, 2013 @ 7:48 pm

    I’m obsessed with these!!

    Reply

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    Ashley — January 22, 2013 @ 11:35 pm

    These photos. These cookies. Gluten-free. I can’t take it!!!!!

    Reply

  42. #
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    Z — January 23, 2013 @ 2:30 am

    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

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    Megan {Country Cleaver} — January 23, 2013 @ 3:16 am

    The fluffernutter combo is the stuff my 5 year old dreams are made of! This combo, in cookie form, is one of my all time favorites! Beautiful.

    Reply

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    Rosie @ Sweetapolita — January 23, 2013 @ 2:03 pm

    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

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    Rosie @ Blueberry Kitchen — January 23, 2013 @ 5:30 pm

    These look so delicious, really makes me crave milk and cookies! I love the simple ingredients list too.

    Reply

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    Jaime — January 23, 2013 @ 8:43 pm

    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

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    Nicole @ Lapetitebaker — January 24, 2013 @ 3:07 am

    I just posted a recipe for Apple Peanut Butter Crumble. It seems as if peanut butter is on everybodys minds this week.

    Reply

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    Sarah — January 27, 2013 @ 3:27 am

    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

  49. #
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    Alice @ Hip Foodie Mom — January 27, 2013 @ 5:54 pm

    Oh my goodness! I love these!!! beautiful cookies! Totally going to make these!

    Reply

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    Liz dwelley — January 29, 2013 @ 6:26 pm

    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

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