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These chewy peanut butter cookies pack in a cloud-like marshmallow filling before getting dunked in luxurious chocolate. What do you get? A memory-triggering sweet that blends three beloved flavors into one addictive treat that's super easy to whip up and totally hard to put down.
I originally baked these treats for my niece's birthday bash and they were gone before anything else on the dessert table. They've become the must-have at all our family get-togethers and I always stash away extras for midnight munchies.
Ingredients
- Creamy peanut butter: forms the dreamy base that brings that signature nutty taste
- Unsalted butter: adds lusciousness and just the right texture to your cookies
- Brown sugar: brings extra moisture and those yummy caramel notes that work magic with peanut butter
- Egg: holds everything together while adding the right structure
- Vanilla extract: boosts all other flavors with its sweet aromatic touch
- All purpose flour: gives needed structure while keeping cookies perfectly soft
- Baking soda: makes cookies puff up slightly while maintaining softness
- Marshmallow fluff: creates that airy magical filling that makes these treats stand out
- Powdered sugar: firms up the filling and adds needed sweetness
- Ghirardelli chocolate melts: create that amazing chocolate shell that hardens beautifully
Step-by-Step Instructions
- Prepare the Cookies:
- Blend the peanut butter and butter until totally smooth. Toss in both sugars and whip for roughly 3 minutes until you notice the mix getting visibly lighter. This puts air in for softer cookies. Drop in the egg and vanilla, and don't forget to scrape the bowl sides for even mixing. Mix your dry stuff separately first before adding to make sure the leavening spreads evenly. Your dough will feel a bit sticky but you'll have no trouble rolling it.
- Shape and Bake:
- Form even balls using about 1.5 tablespoons of dough for each. Set them at least 2 inches from each other since they'll spread a bit. Lightly push each ball down just a touch so they'll bake evenly. Keep an eye on them while baking since peanut butter cookies can burn fast. They should look a little undercooked in the middle when you pull them out. Let them sit on the sheet for 5 minutes before moving to a cooling rack.
- Create the Filling:
- Use room temperature butter for the smoothest results. Whip it alone first until it gets super light and fluffy. Throw in the marshmallow fluff and keep beating until fully mixed with no streaks left. Slowly add the powdered sugar to avoid a big mess and mix it in properly. Your filling should end up airy and fluffy but still firm enough to hold shape when spread.
- Assemble the Sandwiches:
- Pair up cookies that look about the same size before you start. Use a piping bag or small spatula to put filling on the flat side of one cookie. Add just enough so when you press another cookie on top, the filling reaches the edges without spilling over. Press gently and evenly to spread the filling.
- Dip in Chocolate:
- Melt your chocolate slowly using a double boiler or short microwave bursts so it won't burn. Let the melted chocolate cool a bit before dipping or it might melt your filling. Hold the sandwich by its edge and dip halfway into chocolate. Tap gently to shake off extra chocolate. Place on parchment paper and let them fully set before handling.
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That marshmallow filling really steals the show in these cookies. I found that adding just a tiny bit of salt to the filling makes all the flavors pop and cuts the sweetness perfectly. My family always argues about who gets to clean up the mixing bowl after I make the filling.
Storage and Freshness
Your sandwich cookies will stay yummy in an airtight container at room temp for about 3 days. After that, stick them in the fridge to keep them fresh another 2-3 days. What's great about these treats is they never get too hard, even when chilled. If you're stacking them up, put some parchment paper between layers so they don't stick or mess up the chocolate coating. Want to save them longer? They freeze amazingly well. Just wrap each one in plastic, then pop them in a freezer bag. When you're ready to eat them, let them sit out for about 30 minutes.
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Variations to Try
The standard recipe tastes amazing as is, but you can switch things up lots of ways. For a festive touch, sprinkle crushed candy canes onto the chocolate before it hardens. If you're crazy about chocolate, mix some mini chips into the cookie dough. Want more crunch? Roll the chocolate-dipped edge in finely chopped peanuts or hazelnuts while it's still wet. You can also play around with different nut butters like almond or cashew for a new flavor twist. During autumn, try adding a dash of cinnamon and nutmeg to your cookie dough for a seasonal flavor that goes great with the marshmallow center.
Serving Suggestions
These sandwich cookies look awesome on a dessert table when arranged on a tiered stand. Want to make them extra special? Serve them with cold milk or a scoop of vanilla ice cream on the side. They also fit right in on a dessert grazing board next to fresh berries, chocolate-covered pretzels, and other small treats. Giving them as gifts? Stack them in clear cellophane bags tied with ribbon, or pack them in pretty tins lined with parchment paper.
Frequently Asked Questions
- → How can I keep my cookies from spreading out?
Stick your dough in the fridge for about 15–30 minutes before baking. This firms up the butter so your cookies won't flatten as much in the oven.
- → Can I bake with natural peanut butter?
You can, but it’s usually runnier. Stir it well first, and you might need to tweak the dry ingredients a bit to get the right dough consistency.
- → What chocolate works best for dipping?
Go for milk or dark chocolate melts—they melt evenly and harden nicely. For extra shine, temper a couverture chocolate option.
- → What's the best way to store these cookies?
Put them in a sealed container at room temperature for up to 3 days, or pop them in the fridge where they'll last a week. Let them warm up to room temperature before eating for the best taste and texture.
- → Can I make parts of these ahead of time?
Yup! Bake the cookies and prep the marshmallow filling a day early if you want. Melt and dip the chocolate on the day you’re serving for the freshest feel and look.