Bakers Royale

Peanut Butter & Marshmallow Sandwich Cookies

By 84 Comments

If you are PB lover then you need to add this peanut butter cookie into your repertoire. Seriously. what’s better than a one bowl cookie? How about a four-ingredient, 20 minute peanut butter recipe, to include, making the cloud of marshmallow frosting to float at the center as well. And since it is flourless that makes this a gluten-free peanut butter cookie.

Peanut Butter & Marshmallow Sandwich Cookies

What the freak? The holiday cookie marathon just ended and here I am proposing cookies? Well, you’re talking to someone who sort of feels the same way about cookie baking right now, but trust me, grab your bake sheet. As I mentioned these are fast and easy but along with that—holy bee-jezus, these were a hit. My little guy who has no sweet tooth devoured this with his buddy.

And I tend to believe kid-approved recipes are the hardest to come by, you know with all their picky-ness and such. I’m fortunate my little guy isn’t picky, but he’s doesn’t have a sweet tooth and he is the kind of kid to tell you, “Mom, your breathe smells like a dead horse”. Lovely, right? Well it is if you need an honest opinion, not so lovely when he refuses your rebuttal that the dead horse he is referring to is what adults call coffee breathe.

Now that we’ve established this has passed a five-year-old taste test, get moving and mixing. The faster you do so, the sooner you can eat.

Peanut Butter & Marshmallow Sandwich Cookies

Peanut Butter & Marshmallow Sandwich Cookies

Ingredients

  • 1 cup natural peanut butter, smooth or crunchy
  • 1 cup sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract

Marshmallow Frosting

  • 5 large egg whites
  • 11/2 cup sugar

Instructions

Preparation

Heat oven to 350 degrees F. Line bake sheet with parchment paper.

  1. To make peanut butter cookie: Place all ingredients in a stand mixer bowl and mix on low. Using a cookie scoop, drop 1 1/2 tablespoon of dough on bake sheet. Flat cookie with a fork in criss-cross design. Bake cookies for about 10-12 minutes or until golden around the edges. Rest cookies on bake sheet for 2 minutes then transfer to cooling rack.
  2. To make marshmallow frosting: Combine egg whites and sugar in a stand mixer bowl and place it over—not on, (think bain marie style) simmering water. Heat mixture to 160 degrees F while whisking constantly. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
  3. Optional: You can use marshmallow fluff, in lieu of making homemade marshmallow frosting.
© Naomi Robinson | Bakers Royale
Category: Cookies

Comments

  1. Averie @ Averie Cooks says

    I have a PB cookie recipe this week, too! I am sitting here editing the pics…and I see your recipe pop up. They look stellar! I looooooove PB and PB cookies, especially ones like this! You cannot beat the 4 ingredient recipe. I love it and use it all the time too!

  11. Julie says

    Hi.
    Can’t wait to try this recipe, but maybe I’m missing something but what do I do with the butter and salt that’s called for in the marshmallow recipe?

  12. Ashley says

    Peanut butter and mallow?! Yes. I have two kidlets with a sweet two and one without. The eldest is my official taste taster and he takes his job very seriously. But if it has sugar in it most likely he’s going to give it two thumbs up so he’s pretty easy.

  13. Katherine says

    Where do the butter and salt come in for the frosting? Can’t wait to try this recipe!! Thanks!

  16. tracy {pale yellow} says

    All of your recipes sound amazing, I’ve been pinning everything lately! Keep the deliciousness coming.

  17. Katherine says

    These look fantastic, can’t wait to make them. Would you please clarify where to incorporate the butter and salt mentioned in the frosting ingredients? Thanks!

  20. Sarah says

    I’m with Nicole. When do you add the last two ingredients to the frosting, or are they not necessary? It sounds like a buttercream recipe with the butter.

  22. Naomi says

    Sara-Sorry, no butter or salt. That was a cut and paste mistake. The butter and salt is added when making a buttercream recipe. I’ve updated the recipe. Thanks for asking.

  23. Naomi says

    Nicole-Sorry, no butter or salt. That was a cut and paste mistake. The butter and salt is added when making a buttercream recipe. I’ve updated the recipe. Thanks for asking.

  24. Naomi says

    Katherine-Sorry, no butter or salt. That was a cut and paste mistake. The butter and salt is added when making a buttercream recipe. I’ve updated the recipe. Thanks for asking.

  25. Naomi says

    Julie-Sorry, no butter or salt. That was a cut and paste mistake. The butter and salt is added when making a buttercream recipe. I’ve updated the recipe. Thanks for asking.

  26. Naomi says

    Ansley-Sorry, no butter or salt. That was a cut and paste mistake. The butter and salt is added when making a buttercream recipe. I’ve updated the recipe. Thanks for asking.

  28. sally @ sallys baking addiction says

    Naomi – I need to try this peanut butter cookie recipe. Only 4 ingredients. I love that so much. Simplicity – you can really taste the most important ingredient, peanut butter. And marshmallow creme centers… wow. i love fluffernutter sandwiches. 🙂

  31. Laura Dembowski says

    I love those simple peanut butter cookies. Such a great treat. Marshmallow frosting is my favorite thing on earth. I rarely even add the butter. It’s addictive as is.

  38. Rennie says

    I made these today – very easy and turned out great! I was nervous about making the marshmallow filling but it was easy and turned out fluffy and perfect! thanks for sharing!

  48. Z says

    oh gosh, peanut butter and marshmallow in one delicious treat.. GENIUS! i seriously can’t wait to make these! may i just have some clarification in making the marshmallow filling? i was wondering when i will take the bowl with the egg white and sugar mixture off the simmering water? Also, when heating the mixture to the indicated temperature, do I just put it directly over the heat, or do I keep it over the simmering water and heat the water? When should I transfer the mixture to the stand-alone mixer?

    I apologize for asking a lot of questions 🙁

  52. Jaime says

    I may make these for a holiday party at work tonight! I’m sorry if I missed it — could you tell me how many cookies this will yield? Thanks!

  55. Naomi says

    Z-Place the bowl of containing eggs and sugar on top of a pot containing water (think double boiler/bain marie style). You will heat the egg and sugar mixture to 160 degrees F. This will cook the egg whites to a safe stage for eating. Once the mixture reaches 160 degrees F, transfer it to the stand mixer for beating.

  65. Kim says

    Hi. Did you mention how many single cookies this recipe yields? I didn’t see it listed, thanks!

    -Kim

  68. Renee says

    I don’t have a kitchenaid mixer. Will it come out right if I beat the marshmallow frosting by hand or with a hand mixer? I’d love to try these! And is that 1/2 cup sugar or 1 1/2 cups sugar with the egg whites?

  69. Kyle Apt says

    Gluten-free fad diets have recently become popular. A 2012 study concluded “There is no evidence to suggest that following a gluten-free diet has any significant benefits in the general population. Indeed, there is some evidence to suggest that a gluten-free diet may adversely affect gut health in those without celiac disease or gluten sensitivity…

    Until next time
    <http://www.caramoan.ph/

  70. Arjun Kanuri says

    I don’t write a ton of comments, however i did some searching and wound up here Peanut Butter Cookie Recipe | Bakers Royale. And I do have some questions for you if you usually do not mind. Is it just me or does it appear like some of the comments appear as if they are coming from brain dead individuals? 😛 And, if you are writing at other places, I would like to follow everything fresh you have to post. Would you make a list of every one of your shared sites like your twitter feed, Facebook page or linkedin profile?

  71. Lauren says

    Do you think this recipe could be made with soy peanut butter? i know my son would love these but he’s allergic to nuts.

  72. Lynn says

    I made these cookies today! They look and taste terrific and I can’t wait to share them. Do you know if they freeze well? And, what ideas do you have for the leftover marshmallow cream? Thank you for sharing this fun recipe.

  73. Maddie says

    These look delicious but I feel like there should be flour in the cookie batter…how much?

  75. 9bayonetta0 says

    Wow your recipe seem really excellent! I want try to cook this! But in italy is not simply find peanut butter…

  78. Marie says

    I just made these right now! Hands down the easiest and tastiest recipe for peanut butter cookies, the only addition I made was that before pressing them down with the fork we rolled them in white sugar- I know, now that’s a lot of sweet! But it worked out for those who didn’t want the marshmallow cream (shocker!) I was nervous because I have never made marshmallow cream but it couldn’t have been simpler. Thank you so much for your easy to read instructions. I ate it all together, cookie & cream, and it was delicious! My family loved them and we will definitely be making these again.

  81. Liz says

    Your comment about brain dead people is really mean. I was always taught that any question deserves an answer.

  82. Maya Al Dilati says

    HOPE YOU SEE THIS ASAP

    i’m in the process of making them now.
    one question, i don’t have a candy thermometer. how do i know when the mixture reaches 160 F? how many minutes? and what texture im i looking for?

  83. Anna-Marie Corsey says

    Hello, what do you suggest for a replacement marshmallow middle? I don’t have the resources to use 5 eggs whites for frosting.

Leave a Reply

Your email address will not be published. Required fields are marked *

Bakers Royale on Instagram

Skip to Recipe