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.
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.
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
- 5 large egg whites
- 11/2 cup sugar
Heat oven to 350 degrees F. Line bake sheet with parchment paper.
- 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.
- 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.
- 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