Servings: 12 cookies
Calories: 220kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer (hand or stand)
- Microwave-safe bowl
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup graham cracker crumbs
- 1 tsp baking soda
- ½ tsp salt
- 1 cup mini marshmallows
- 1 cup chocolate chips
- ¼ cup peanut butter
Instructions
- Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, cream together the unsalted butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract to the wet ingredients, and mix until well combined.
- In another bowl, whisk together the all-purpose flour, graham cracker crumbs, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Scoop the dough into 1-inch balls and place them on the prepared baking sheet. Press down slightly to flatten each ball.
- Bake for 10-12 minutes or until the edges are golden brown. Let the cookies cool on a wire rack.
- Melt the chocolate chips and ¼ cup of peanut butter in a microwave-safe bowl, stirring every 30 seconds until smooth. Stir in the mini marshmallows and let the mixture cool slightly until it thickens.
- Spread a spoonful of the marshmallow-chocolate filling onto one cookie, then sandwich with another cookie.
Notes
Use high-quality, creamy peanut butter and real chocolate chips for the best flavor. Store cookies in an airtight container for up to 5 days, adding parchment between layers to prevent sticking.
Nutrition
Calories: 220kcal | Carbohydrates: 26g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Calcium: 50mg | Iron: 1mg
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