Description
The perfect marshmallow-stuffed peanut butter chocolate chip cookie filled with browned butter, peanut butter and melty chocolate chips and stuffed with gooey marshmallows!
Ingredients
- ½ cups Butter
- ¼ cups Granulated Sugar
- ¼ cups Brown Sugar
- ½ cups Peanut Butter
- 1 Egg
- ½ teaspoons Vanilla
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- 1 cup Flour
- 1 cup Semi-Sweet Chocolate Chips
- 1 bag (10 Oz. Size) Mini-marshmallows (optional)
Preparation
Preheat oven to 375 F.
Cube butter into tablespoon sized pieces. Place a skillet over medium-low heat and whisk in butter cubes. Whisk continuously for about three to five minutes, or until the butter starts to smell like caramel and there are brown bits forming in the bottom of the pan. Remove from heat and continue to whisk for thirty more seconds. Remove browned butter from pan into a large mixing bowl and aside to cool.
Once the butter has cooled, cream browned butter and both sugars until smooth. Add in peanut butter, egg, and vanilla and mix until the egg is well incorporated. You may need to stop and scrape down the bowl a few times.
Slowly add the baking soda, salt, and flour until combined. Lastly, add the chocolate chips and mix well.
Using a cookie scoop (1.5 tablespoon size), scoop cookie dough onto a prepared baking sheet (greased or lined with a Silpat mat) spacing them about 2 inches apart. Gently press down on the dough to flatten and place 8 mini marshmallows on top of the cookie dough. Top with another scoop of cookie dough and gently swish together until it forms one cookie. See the notes below for more detailed instructions on how I stuffed the cookies.
Bake for 8-15 minutes or until the bottom is lightly golden (baking time varies depending on if you’re stuffing the cookies or not). Remove from oven and let them set on the pan for 5-10 minutes. Remove from the baking sheet and transfer the cookies onto a cooling rack.
Notes:
1. Baking time: If you’re not stuffing the cookies, I found that about 8-10 minutes was perfect for cooking them through. If you are stuffing the cookies, I’d give them about 12 – 15 minutes.
2. If you’re using mini marshmallows, I found that smashing them together to form one large marshmallow clump helps to keep them inside the cookie dough.
3. The best way to stuff the cookie dough with marshmallow: Cup one cookie dough ball and form it so its shaped like the palm of your hand or like a little bowl. Stuff in the marshmallows and top with another bowl shaped cookie dough ball. Pinch together the seam and gently swish until it forms one big chunk of cookie dough! It just takes a little practice!
