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This soft peanut butter cookies sandwich a fluffy marshmallow filling before taking a decadent chocolate bath. The result? A nostalgic treat that combines three classic flavors into one irresistible dessert that's both simple to make and impossible to resist.
I first made these cookies for my niece's birthday party and they disappeared faster than any other dessert on the table. Now they're requested at every family gathering and I always make extra for late night snacking.
Ingredients
- Creamy peanut butter: creates the perfect cookie base with that classic nutty flavor
- Unsalted butter: gives richness and perfect texture to the cookies
- Brown sugar: adds moisture and a deeper caramel note that complements the peanut butter
- Egg: binds everything together while adding structure
- Vanilla extract: enhances all the flavors with its warm aromatic notes
- All purpose flour: provides the structure without making cookies too dense
- Baking soda: helps the cookies rise slightly while keeping them soft
- Marshmallow fluff: creates that pillowy dreamy filling that makes these cookies special
- Powdered sugar: stabilizes the filling and adds sweetness
- Ghirardelli chocolate melts: provide the perfect chocolate coating that sets beautifully
Step-by-Step Instructions
- Prepare the Cookies:
- Mix together peanut butter and butter until completely smooth. Add both sugars and beat for about 3 minutes until the mixture becomes noticeably lighter in color and texture. This incorporates air for softer cookies. Add egg and vanilla, making sure to scrape down the sides of the bowl for even mixing. Combine your dry ingredients separately before adding to ensure even distribution of leavening agents. The dough will be slightly sticky but easy to roll.
- Shape and Bake:
- Roll dough into uniform balls using about 1.5 tablespoons of dough each. Place them at least 2 inches apart as they will spread slightly. Gently press each ball to flatten just slightly which helps them bake evenly. Watch them carefully in the oven as peanut butter cookies can go from perfect to overdone quickly. They should look slightly underbaked in the center when you remove them. Let them cool completely on the sheet for 5 minutes before transferring to a wire rack.
- Create the Filling:
- Start with room temperature butter for the smoothest filling. Beat it alone first until it becomes very light and fluffy. Add the marshmallow fluff and continue beating until completely incorporated with no streaks. Add powdered sugar gradually to prevent a mess and to properly incorporate. The final texture should be light and fluffy but still hold its shape when piped or spread.
- Assemble the Sandwiches:
- Match cookies of similar sizes before assembling. Use either a piping bag or offset spatula to apply filling to the flat side of one cookie. Add just enough filling so that when pressed together with another cookie it spreads to the edges without overflowing. Press gently and evenly to distribute the filling.
- Dip in Chocolate:
- Melt chocolate slowly using either a double boiler or microwave in short intervals to prevent burning. Let melted chocolate cool slightly before dipping to prevent it from melting the filling. Hold each sandwich by the top edge and dip halfway into the chocolate. Tap gently to remove excess. Place on parchment paper lined sheets and allow to set completely before handling.
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The marshmallow filling is my absolute favorite part of these cookies. I discovered that adding a tiny pinch of salt to the filling enhances all the flavors and cuts through the sweetness perfectly. My family always fights over who gets to lick the mixing bowl after I make the filling.
Storage and Freshness
These cookie sandwiches stay fresh in an airtight container at room temperature for up to 3 days. After that, I recommend refrigerating them to maintain freshness for another 2-3 days. The wonderful thing about these cookies is that they never become too hard even when refrigerated. If storing in layers, place parchment paper between the layers to prevent sticking or damage to the chocolate coating. For longer storage, these freeze beautifully. Simply wrap each sandwich individually in plastic wrap, then place in a freezer bag. When ready to enjoy, thaw at room temperature for about 30 minutes.
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Variations to Try
The basic recipe is delicious as is, but there are countless ways to customize these cookie sandwiches. For a holiday twist, try adding crushed candy canes to the chocolate before it sets. Chocolate lovers might enjoy mixing mini chocolate chips into the cookie dough. For a nutty version, roll the exposed chocolate edge in finely chopped peanuts or hazelnuts before it sets. You can also experiment with different nut butters like almond or cashew butter for a unique flavor profile. During fall, try adding a touch of cinnamon and nutmeg to the cookie dough for a seasonal twist that pairs beautifully with the marshmallow filling.
Serving Suggestions
These cookie sandwiches make a stunning presentation on a dessert table when displayed on a tiered cake stand. For an extra special treat, serve alongside glasses of cold milk or even a scoop of vanilla ice cream. They also work beautifully as part of a dessert charcuterie board paired with fresh berries, chocolate dipped pretzels, and other bite sized treats. For gifting, stack them in a clear cellophane bag tied with a ribbon, or place them in a decorative tin lined with parchment paper.
Frequently Asked Questions
- → How do I prevent peanut butter cookies from spreading too much?
To prevent your peanut butter cookies from spreading, chill the cookie dough for 15–30 minutes before baking. This helps the butter in the dough firm up, ensuring the cookies hold their shape better while baking.
- → Can I use natural peanut butter for the cookies?
Yes, but keep in mind that natural peanut butter tends to have a thinner consistency. Mix it thoroughly before using, and you may need to slightly adjust the dry ingredients to achieve the right dough texture.
- → What type of chocolate works best for the coating?
Milk or dark chocolate melts work best for dipping, as they melt smoothly and set well. You can also temper couverture chocolate for an even shinier finish.
- → How should I store these cookies?
Store your peanut butter mallow cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Bring to room temperature before serving for the best texture and flavor.
- → Can I make these cookies ahead of time?
Yes, you can prepare the cookies and marshmallow filling a day in advance. Assemble and dip in chocolate on the day of serving to ensure the best presentation and taste.