These are puffy, thick
circular pile of goodness. They are
my go to treat of choice when kids are craving something sweet. Actually
the idea of stuffing Marshmallow inside the cookies was by my daughter, who is
a die-hard fan of marshmallows.
Kids being into sport, having a spoon of peanut butter are
part of their diet. This simple day to day ingredients is always available in
my pantry. I don’t not like baking due
to the long waiting hours. These cookies take couple of minutes to prepare and
bake. This is such a delicious treat for
sweet cravers. The amount of time it
takes really matters!!
So what are you waiting for? Go ahead and bake a batch of
these little beauties and have it with a glass of milk.
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 cup creamy peanut butter
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1 large egg
- Some marshmallows
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 cup granulated sugar for rolling the dough
- 1/4 teaspoon salt
Procedure:
Preheat the oven to 350 F.
In a large bowl, cream together
the peanut butter, butter and brown sugar using a hand mixer (or a stand
mixer), until soft and creamy.
Add the egg and vanilla extract
and continue to mix until fully combined.
In a separate large bowl, Seive
the Flour, baking soda and salt for 2 times.
Add the wet ingredients mixture into this dry ingredients large bowl slowly, continuously mixing using your mixer and make a soft dough. Roll the dough into 1 to 2-inch balls.
Arrange the marshmallows in bowl. With your fingers slightly flatten the dough
balls and stuff the marshmallow piece in each dough and then roll out the dough.
Coat evenly the balls with the granulated white
sugar and place 2 inches apart on an ungreased, parchment-lined baking sheet.
Gently give a small press on each
balls with your four fingers (do not make it flat).
Bake for 10-12 minutes or as soon
as tops begin to slightly cracks and the marshmallows popping out. To keep them
soft and chewy, be careful to not overbake. Let cool on the baking sheet for a
few minutes and then transfer to a wire rack
The flavour is deep, nutty and assertive. The texture has the
perfect balance between crisp and soft.
Tip: Store these cookies in an airtight
container for up to 1 weeks
Comments
Post a Comment