Peanut Butter Marshmallow Sandwich Cookies

How have I gone so long without posting a peanut butter recipe???

Peanut butter is my favorite food group. Anything with peanut butter is always my first choice.

Mikey doesn’t like peanut butter (he had a bad experience at camp…something with a talent show, an armpit and eating peanut butter) but he does like some peanut butter desserts/candy.

He loved these cookies.

These are the EASIEST peanut butter cookies in the world. They only have 4 ingredients and they are amazing! Once I filled them with a homemade marshmallow fluff and let them sit in a container overnight they became so soft they practically melted in your mouth!

I used a combination of creamy and chunky peanut butter and I think they turned out great. I liked the little bit of crunch from the peanuts and the salty peanut butter was made sweet by the marshmallow filling.

I hope you enjoy these cookies as much as we did!

Peanut Butter Marshmallow Cookie Sandwiches

Servings: 24 Cookies or 12 Sandwiches
Time: 1Hr 30Mins
Difficulty: Easy
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Ingredients:

1 Cup Peanut Butter (smooth or chunky)

1 Cup Granulated Sugar

1 Large Egg

1 Teaspoon Vanilla Extract

For the Marshmallow:

5 Egg Whites

1 1/2 Cups Granulated Sugar

Directions:

Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.

In the bowl of an electric mixer, combine peanut butter, sugar, egg and vanilla. Mix until well combined.

Roll into about 1-1 1/2 tablespoon balls and drop onto cookie sheets. Use a fork to make a criss-cross pattern and flatten cookie.

Bake for 10-12 minutes, remove from oven and let cool on pan before moving to a cooling rack.

While cookies bake you can start the marshmallow filling.

For the Marshmallow:

Combine egg whites and sugar in a glass bowl. Heat water to a simmer in a small saucepan.

Place glass bowl onto simmer pot and heat until the egg mixture reaches 160 degrees. Use a whisk to keep the mixture moving and melting properly.

Once it reaches 160 degrees, carefully remove with an oven mitt and pour mixture into bowl of an electric mixture fitted with the whisk attachment. Beat on med-high (#8 on KitchenAid mixer) for about 8-10 minutes or until gentile peaks form.

Once cookies are cooled, pipe the marshmallow fluff onto one cookie and then top with another cookie of similar size/shape.

Enjoy!

This recipe was adapted from the Bakers Royale blog.