Hey there, cookie lovers!
Are you in the mood for some festive baking? I’ve got a delicious treat for you!
Today, I’m sharing my Christmas cookies with marshmallow fluff.
These cookies are soft, sweet, and full of holiday cheer.
Plus, that marshmallow fluff on top? Simply divine!
Grab your apron, and let’s spread some holiday magic!
| Preparation Time | 15-20 minutes |
| Cooking Time | 9-10 minutes |
| Total Time | 24-30 minutes |
| Level of Difficulty | Medium |
Ingredients
For the cookies:
- 1/2 cup brown sugar (packed well)
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1 large egg
- 1/2 cup white sugar
- 1 cup all-purpose flour
- 1 1/2 tsp vanilla extract
- 1/2 cup smooth peanut butter (I use Jif creamy peanut butter)
- 1/2 tsp baking powder
- 1/2 cup peanut butter chips
- 1/2 tsp coarse salt
- 1/2 cup softened butter
For the filling and topping:
- 3/4 cup marshmallow creme (I use Solo marshmallow creme)
- 1/4 cup peanut butter chips (additional for topping)
Step 1: Prepare Baking Equipment
Start by preheating your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone mat and set this aside.
This will ensure your cookies do not stick to the baking sheet during the baking process.
Step 2: Cream the Butters and Sugars
In the bowl of your stand mixer fitted with the paddle attachment, add the butter and peanut butter.
Mix on medium speed for about 1 minute, or until smooth and combined.
Add both kinds of sugars, and with the mixer still on medium speed, beat the mixture for 2 minutes until it is pale in color and fluffy, scraping the sides of the bowl as necessary.
Add in the egg and vanilla extract, and continue mixing for an additional 30 seconds until the mixture is combined and smooth.
Step 3: Combine Dry Ingredients and Mix the Dough
Add the cornstarch, baking soda, baking powder, and salt to the wet mixture and mix for a few seconds until combined.
Turn the mixer to low speed and gradually add in the flour until the dough comes together.
Stir in the peanut butter chips evenly throughout the dough.
Step 4: Shape and Fill the Cookies
Using a medium-sized (2 tablespoons) cookie scoop, portion out the dough.
Flatten each scoop of dough into a disk shape.
Next, scoop out about 1 tablespoon of marshmallow cream using a small scoop or a measuring spoon.
Place the marshmallow cream into the center of the flattened dough and carefully form the dough around the marshmallow to cover it completely.
This part can be a bit messy, but it helps if you flatten the dough enough to wrap it around the marshmallow.
Place the filled dough balls onto your prepared baking sheet, spacing them about 3 inches apart as the cookies will spread during baking.
Step 5: Bake and Cool the Cookies
Bake the cookies in your preheated oven for 9-10 minutes until they are golden at the edges.
Remove the pan from the oven and allow the cookies to cool on the baking sheet for 4-5 minutes before transferring them to a wire rack to cool completely.
For an extra touch, you can press more peanut butter chips on top of the cookies while they are still warm.
