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Ingredient
Chewy marshmallow cookies
Introduce
Chef :
Inish IssacChewy marshmallow cookies
#bakes
These are puffy, thick circular pile of goodness. They are my go to treat of choice when kids are craving something sweet. Actually the idea of stuffing Marshmallow inside the cookies was by my daughter, who is a die-hard fan of marshmallows.
Ingredient
Food ration :
12 servingsCooking time :
12 mins
1 1/2 cup
all-purpose flour
1 cup
creamy peanut butter
1/2 cup
butter, softened
3/4 cup
packed brown sugar
As needed
marshmallows
1 teaspoon
vanilla extract
1 teaspoon
baking soda
1/4 teaspoon
salt
Cooking instructions
* Step 1
Preheat the oven to 350 F.
* Step 2
In a large bowl, cream together the peanut butter, butter and brown sugar using a hand mixer (or a stand mixer), until soft and creamy.
* Step 3
Add the egg and vanilla extract and continue to mix until fully combined.
* Step 4
In a separate large bowl, Seive the Flour, baking soda and salt for 2 times.
* Step 5
Add the wet ingredients mixture into this dry ingredients large bowl slowly, continuously mixing using your mixer and make a soft dough. Roll the dough into 1 to 2-inch balls.
* Step 6
Arrange the marshmallows in bowl. With your fingers slightly flatten the dough balls and stuff the marshmallow piece in each dough and then roll out the dough.
* Step 7
Coat evenly the balls with the granulated white sugar and place 2 inches apart on an ungreased, parchment-lined baking sheet.
* Step 8
Gently give a small press on each balls with your four fingers (do not make it flat).
Bake for 10-12 minutes or as soon as tops begin to slightly cracks and the marshmallows popping out. To keep them soft and chewy, be careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire rack
* Step 9
The flavour is deep, nutty and assertive. The texture has the perfect balance between crisp and soft.
Note: if there is a photo you can click to enlarge it
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