Quick Marshmallow Peanut Butter Cookies – a delicious recipe with Peanut Butter, Sugar, Egg, Marshmallow Fluff. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F.
2
In a medium bowl, combine the peanut butter, sugar and egg. Stir together very well until incorporated.
3
Take one tablespoon of the Marshmallow Fluff and drop it into the batter, breaking it up as best you can with your fingers. Repeat for the remaining 2 tablespoons of Marshmallow Fluff. (You can also take the last tablespoon of the Marshmallow Fluff and use it for the top of the cookies before baking to create a crunchy burnt marshmallow crust). Gently stir together; you want to leave some streaks.
4
Drop heaping tablespoons of the dough onto a baking sheet lined with parchment or a silicone mat, leaving a couple inches in between. If you saved a tablespoon of the Marshmallow Fluff for topping, dab some on top of each cookie now.
5
Bake for 10-11 minutes. Then remove the pan from the oven and let cookies cool on sheet for 3 minutes. Move cookies to a wire cooling rack to cool completely.
285
kcal
Calories
18
g
Fat
25
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1/2 cups Creamy Peanut Butter (not The Natural Stuff), 5 Tablespoons Granulated Sugar, 1 whole Large Egg, 3 Tablespoons (Heaping) Marshmallow Fluff.
Yes, Quick Marshmallow Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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