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Ingredients
Scale
- 1 ½ cups (250 g) creamy peanut butter
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups (160 g) all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup (96 g) marshmallow fluff
- ¼ cup (64.5 g) creamy peanut butter, warmed
- ½ cup (84 g) milk chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the creamy peanut butter and softened unsalted butter. Add the sugars and mix until fluffy.
- Incorporate the egg and vanilla extract; mix until combined.
- Whisk together the flour, baking powder, and kosher salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Scoop out dough, shape into balls, and flatten them on the baking sheet.
- Bake for 10-12 minutes until edges are golden. Cool on the baking sheet for 5 minutes.
- Melt the chocolate chips in intervals until smooth.
- Assemble the cookies with marshmallow fluff and warmed peanut butter, drizzling chocolate on top.
- Allow assembled cookies to set for 10-15 minutes at room temperature.
Notes
Ensure butter is at room temperature for proper creaming.
Avoid overbaking for chewy cookies.
Experiment with different types of chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 100
- Fat: 8
- Saturated Fat: 3.5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 4
- Cholesterol: 15