Get ready to experience a mind-blowing fusion of flavors that will make your taste buds dance with joy! These Cookie Butter Marshmallow Cookies are not just another ordinary treat - they're a decadent explosion of creamy, sweet, and irresistibly gooey goodness that will have everyone begging for your secret recipe. Imagine the rich, spiced warmth of cookie butter melding perfectly with soft, toasted marshmallows in a perfectly baked cookie that's crisp on the edges and gloriously soft in the center. Whether you're a baking novice or a seasoned pro, this recipe promises to elevate your dessert game and become an instant family favorite!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup cookie butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the cookie butter, granulated sugar, and brown sugar until smooth and well combined, using an electric mixer on medium speed.
- Add the large egg and vanilla extract to the mixture, beating until fully incorporated and the mixture becomes light and fluffy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently press 3-4 mini marshmallows into the top of each cookie dough ball, slightly flattening the dough.
- Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, the marshmallows will create a slightly gooey, toasted effect on top of the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days, placing wax paper between layers to prevent sticking.
Tips
- Make sure your cookie butter is at room temperature for easier mixing and better cookie texture.
- Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined.
- Use a cookie scoop for uniform cookie sizes to ensure even baking.
- For extra marshmallow gooeyness, place marshmallows strategically on top of each cookie before baking.
- Watch cookies carefully during the last few minutes of baking to prevent over-browning.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For a fun variation, try drizzling melted chocolate over the cooled cookies.
- Store cookies with wax paper between layers to prevent sticking and maintain their soft texture.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 18g
Protein: 2g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 15mg
