🍫🥜 Chocolate Peanut Butter Marshmallow Cookies

Yield: ~12 cookies   |   Oven: 350°F

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F.

Step 2

Cream together softened butter, peanut butter, and sugar until smooth.

Step 3

Beat in the egg.

Step 4

Add flour, cocoa powder, and baking soda. Mix until a thick, Play-Doh-like dough forms. If crumbly, add water or milk 1 teaspoon at a time until smooth and moldable.

Step 5

Fold in the chocolate chips.

Step 6

Scoop about 1½ tablespoons of dough per cookie and roll into 1½-inch balls.

Step 7

Place on an ungreased baking sheet and flatten to about ½ inch thick, leaving about 2 inches between cookies.

Step 8

Bake for 8 minutes.

Step 9

Remove cookies and place ½ of a large marshmallow, cut-side down, on each cookie.

Step 10

Return to the oven for 2–3 minutes, until marshmallows are soft and gooey and cookies are set around the edges.

Step 11

Cool on the baking sheet for 5–10 minutes.

Step 12

Roll leftover dough into individual 1½-tablespoon balls.

Step 13

Place on a plate or baking sheet without parchment.

Step 14

Freeze 1–2 hours until firm.

Step 15

Transfer to a freezer-safe zip-top bag or airtight container and remove as much air as possible.

Step 16

Freeze up to 2–3 months

Step 17

Bake directly from frozen at 350°F, adding about 2–4 minutes to the baking time.

Step 18

Add marshmallow during the final 2–3 minutes.