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This peanut butter mallow cookie sandwich recipe transforms three beloved flavors—peanut butter, marshmallow, and chocolate—into an irresistible treat. Soft peanut butter cookies embrace a cloud of fluffy marshmallow frosting, all lovingly dipped in smooth chocolate for a dessert that's both nostalgic and impressive.
I first made these cookies for my niece's birthday party, and they disappeared faster than any other dessert on the table. Now they're requested at every family gathering, especially during the holidays when everyone craves something special and homemade.
Ingredients
- Creamy peanut butter: Creates a soft, chewy cookie base with that classic nutty flavor. Choose a quality brand without added oils for the best texture
- Unsalted butter: Provides richness and allows you to control the salt content. Make sure it's properly softened for easy creaming
- Granulated and brown sugars: Work together to create the perfect sweetness and moisture in the cookies
- Large egg: Binds everything together and adds structure to the cookies
- Vanilla extract: Enhances all the flavors. Use pure extract for the best results
- All purpose flour: Gives the cookies their structure while keeping them tender
- Baking soda: Ensures a slight rise and perfect texture
- Salt: Balances the sweetness and enhances the peanut butter flavor
- Marshmallow fluff: Creates that pillowy, sweet filling that makes these cookies so special
- Powdered sugar: Stabilizes the frosting and adds sweetness
- High quality chocolate melts: Coat the edges beautifully and set to a perfect finish
Step-by-Step Instructions
- Prepare the cookie dough:
- Mix the peanut butter and softened butter with both sugars until the mixture becomes light and fluffy. This takes about 3 minutes with an electric mixer and creates the foundation for perfectly textured cookies. The creaming process incorporates air into the dough, helping the cookies bake evenly.
- Add the wet ingredients:
- Beat in the egg and vanilla until fully combined, making sure to scrape down the sides of the bowl. The egg adds structure while the vanilla enhances the flavor profile of the peanut butter.
- Incorporate dry ingredients:
- Whisk the flour, baking soda, and salt together before gradually adding to the wet mixture. Mix just until a dough forms to avoid tough cookies. Overmixing at this stage develops gluten which can make the cookies less tender.
- Shape and bake:
- Roll the dough into 1½ inch balls and place them on a parchment lined baking sheet. Gently flatten each ball with the back of a spoon to encourage even baking. The cookies should bake for 10 to 12 minutes until the edges turn golden while the centers remain soft.
- Create the marshmallow filling:
- Beat the softened butter until light and creamy before adding the marshmallow fluff. Mix thoroughly then gradually incorporate powdered sugar and vanilla. The frosting should be fluffy yet stable enough to hold its shape when sandwiched between cookies.
- Assemble the sandwiches:
- Once cookies are completely cooled, spread or pipe a generous swirl of marshmallow frosting onto the flat side of one cookie. Top with another cookie, pressing gently to spread the filling to the edges without squeezing it out.
- Dip in chocolate:
- Melt chocolate according to package instructions until smooth. Dip each sandwich cookie halfway into the melted chocolate, allowing excess to drip off before placing on parchment paper. Let the chocolate set completely before serving.
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The marshmallow fluff is truly the heart of this recipe. My grandmother used to make a simpler version of these cookies when I was little, and that fluffy, sweet filling always reminds me of standing on a kitchen chair to help her mix the frosting. I've updated her recipe over the years, but that pillowy marshmallow center still brings back those wonderful memories.
Storage Tips
These cookie sandwiches will stay fresh in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, though the cookies may become slightly firmer when chilled. Just bring them to room temperature before serving for the best texture and flavor experience. If you want to freeze them, place the cookies in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe container with parchment between layers. They'll keep for up to 3 months.
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Ingredient Substitutions
If you have dietary restrictions or simply want to try something different, there are several substitutions you can make. For a nut-free version, sunflower seed butter works wonderfully in place of peanut butter. Gluten free bakers can substitute a 1 to 1 gluten free flour blend for the all purpose flour. Vegan bakers can use plant based butter and an egg replacer, though you might need to source a vegan marshmallow fluff alternative. Dark chocolate can be substituted for milk chocolate if you prefer a less sweet coating that contrasts beautifully with the sweet filling.
Decorating Ideas
Transform these cookies from delicious to spectacular with simple decorating touches. Before the chocolate sets, sprinkle the dipped portions with chopped peanuts, colorful sprinkles, or even a touch of flaky sea salt for a sophisticated sweet and salty combination. For holiday gifts, coordinate sprinkles to match the season. You can also drizzle contrasting chocolate over the dipped portion after it sets for an elegant finish. For kids parties, press mini chocolate chips or small candies into the exposed marshmallow edges for added fun and flavor.
The Perfect Pairing
These rich cookie sandwiches pair beautifully with a variety of beverages. The classic cold glass of milk provides the perfect cooling counterpoint to the sweet cookies. For adults, try serving them with coffee or espresso, as the bitter notes complement the sweetness wonderfully. Hot chocolate makes for a delightful pairing during colder months, creating a double dose of chocolate comfort. For an unexpected but delicious combination, serve these cookies with a scoop of vanilla ice cream on the side, creating a deconstructed ice cream sandwich that will wow dinner party guests.
Frequently Asked Questions
- → What type of peanut butter should I use?
It's best to use creamy peanut butter for a smooth texture. Avoid natural peanut butter, as it can separate and affect the consistency of the dough.
- → Can I make the frosting ahead of time?
Yes, the marshmallow fluff frosting can be made a day in advance. Just store it in an airtight container in the fridge and bring it to room temperature before using.
- → How do I melt the chocolate perfectly?
Use a microwave or double boiler to melt the chocolate. If using a microwave, heat in 15-second intervals while stirring in between to avoid burning.
- → Can I freeze the cookies?
Yes, you can freeze the assembled sandwiches before dipping them in chocolate. Thaw and dip in melted chocolate when you're ready to serve.
- → How can I customize these cookies?
Get creative by adding toppings like chopped nuts, sprinkles, or flaky sea salt to the chocolate coating before it sets. You can also try different types of chocolate, like white or dark.