The name is kind of a mouthful, I know, but man are they amazing cookies. Crunchy, sticky, peanut buttery, chocolatey, with a toasted marshmallow flavor–it is hard to wait for the molten marshmallow to cool enough to eat them.
The story behind the recipe is sort of funny…
When I was a kid, I spent a lot of time home alone after school. And, as kids do, I would come up with new and creative ways to make junk food snacks. My favorite was to take a spoon, scoop out a glob of peanut butter, dip the glob into a pile of chocolate chips and a handful of mini marshmallows, and then lick it off the spoon like a lollypop. Totally unhealthy, totally amazing.
Now that I’m a grown up (sort of), I think I can handle a slightly evolved junk food recipe.
Mini Chocolate Chip Marshmallow Peanut Butter Cookies
Preheat Oven 375 F Prep: 10 min Cook: 8-10 min Makes Approx. 42 Cookies
½ cup Earth Balance (or Butter)
½ cup crunchy Peanut Butter
1 Egg (or ¼ cup Water + 1 tsp Baking Powder)
1 cup Brown Sugar
½ tsp Baking Powder
1 tsp Baking Soda
1 cup Whole Wheat Flour
½ cup White Flour
1 tsp Vanilla
1 ½ cup Mini Marshmallows (I use Dandie’s Vegan Marshmallows)
1 cup Mini (Vegan) Chocolate Chips
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Cream the Earth Balance and the crunchy peanut butter in a medium sized mixing bowl. Then add the egg or egg substitute and mix well. Stir in the flours, baking powder, baking soda, vanilla. Fold in the mini marshmallows and mini chocolate chips.
Spoon tablespoon sized balls of dough and place on parchment paper lined cookie sheets.
Bake for 8 – 10 minutes or until edges start to brown.
Let rest on cookies sheet for about 4 minutes, then transfer to cooling racks.