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.
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
Instructions
Preparation
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.
These look so delicious, really makes me crave milk and cookies! I love the simple ingredients list too.
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!
I just posted a recipe for Apple Peanut Butter Crumble. It seems as if peanut butter is on everybodys minds this week.
Jaime-It makes a dozen 2 1/2 inch cookies.
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.
Rosie-Thank you and it means so much to me coming from you. I absolutely love your work.
Had to try them, and tonight. They’re fantastic!! Thanks for posting!
Oh my goodness! I love these!!! beautiful cookies! Totally going to make these!
Sarah-I’m so glad that they were to your liking! Yay!
I don’t have a stand mixer any help would be appeciated 🙂
These look ridiculously MEGA. Totally pinning and making very very soon.
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:)
I seriously love every single thing about this recipe.
Liz- A hand mixer will work just fine or even a whisk with some elbow grease. 🙂
Hi. Did you mention how many single cookies this recipe yields? I didn’t see it listed, thanks!
-Kim
Kim-The recipe yields 24 single cookies.
Love love love these… I am obsessed with your blog. I want to be you when I grow up.
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?
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
<http://www.caramoan.ph/
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? 😛 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?
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.
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.
These look delicious but I feel like there should be flour in the cookie batter…how much?
Make more gluten free recipes!
Wow your recipe seem really excellent! I want try to cook this! But in italy is not simply find peanut butter…
I froze them and they were amazing. They kept well and tasted great cold too!
How many cookies does this recipe yield?
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.
hi, how long until the marshmellow makes the cookie soft?
My dough didn’t turn out cookie dough like at all! why is that?
Your comment about brain dead people is really mean. I was always taught that any question deserves an answer.
HOPE YOU SEE THIS ASAP
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?
Hello, what do you suggest for a replacement marshmallow middle? I don’t have the resources to use 5 eggs whites for frosting.