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.
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!
PB and marshmallow were made for each other!!
Well these sound heavenly! I could gaze at your beautiful photos for hours.
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 🙂
I love the filling in these! Yum!
The recipe seems so simple but it looks really good! Adding this to my must try 🙂
PB is my favorite, love these!
yes! love this.
marshmallow filling perfect!
I’m confused- where do the 4 sticks of butter come into the filling?
Am I missing something?
Aw, I love PBS Kids! And the peanut butter and marshmallow combination sounds so good!
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?
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.
Where do the butter and salt come in for the frosting? Can’t wait to try this recipe!! Thanks!
YOU are a genius! xoxo
This looks heavenly!! I want to make these for sure… But when does the butter get added to the frosting?
All of your recipes sound amazing, I’ve been pinning everything lately! Keep the deliciousness coming.
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!
We LOVE peanut butter in this house – these look amazing!
When do you add the butter and salt to the marshmallow frosting?
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.
As always ~ you delight and tempt me with your baked treats!! These cookies look wonderful 🙂
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.
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.
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.
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.
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.
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 🙂
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. 🙂
Honestly, I love everything you post… these look divine!
I really like the sound of the peanut butter cookie and marshmallow combo!
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.
I AM a PB lover so this is great. Also a marshmallow lover (see my most recent most). A fortuitous combination :).
Peanut butter is one of my faves, and the marshmallow filling is insane…love it!
Fun sandwich cookies!
These look so great Naomi!! I want 🙂
Holy heaven, do I ever want those!!
Wow, these look great! I’m curious about the texture of the cookies. Are they crispy? Chewy? Thanks!
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!
I’m all about kid-friendly foods! I think I’ll bookmark this for a snow day to make with the boys. =)
Oh my word, these cookies look like perfection! Love them!!!
Rennie-So glad to hear you enjoyed them! 🙂
Yay! Another recipe I can use for Passover!
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!!
LOVE the sound of these! easy, delicious and addictive! Totally making these for me and the hubby this weekend!
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!
I’m obsessed with these!!
These photos. These cookies. Gluten-free. I can’t take it!!!!!
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 🙁
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.
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
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.