Hot Buttered Baking . . . Marshmallow Peanut Butter Cookie
Baking for a crowd can be a challenge, but not if you make one giant cookie!
My quick and easy peanut butter cookie recipe is a hit at events.
It’s not only fun to look at but decadently delicious.
One of the best things about this recipe is its versatility.
I recently used this recipe to make a special anniversary treat for my husband.
Instead of making a circle, I shaped the dough into a large heart.
I used the chocolate chips to spell out a special message for him.
He loved it!
You can also use almond butter, cashew butter or other types of nut butters in place of the peanut butter.
As always, using local and organic food is advised.
You can easily find farm fresh eggs and sometimes nut butters at Marin farmers’ markets.
Marshmallow Peanut Butter Cookie
- ½ butter, softened
- ½ cup peanut butter
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 cups miniature marshmallows
- 1 cup semisweet chocolate chips
(Note: Use peanut butter that is not reduced fat; avoid brands that have hydrogenated oils. The only ingredients in peanut butter should be peanuts and salt.)
- In a large bowl, cream the butter, peanut butter and sugars.
- Beat in the egg and vanilla extract.
- Stir in the flour until blended.
- Using your fingers, spread the dough evenly onto a greased 12-inch pizza pan.
- Bake at 375 degrees for 12 minutes.
- Remove the large cookie from the oven and sprinkle the top of it with the marshmallows and chocolate chips.
- Bake 5 minutes longer or until lightly browned.