A chocolate and peanut butter lover’s dream cookie…these soft peanut butter delights with oozing, gooey chocolate marshmallow frosting will have you thinking you’ve died and gone to heaven!
I’ve been thinking about this combination for a while now…chocolate and peanut butter. It’s one of my favs, along with mint and chocolate, lemon and raspberry…and the list goes on. I have this classic peanut butter cookie recipe that was handed down in my family for generations and I thought, why not add some chocolate marshmallow frosting?
The result is pure bliss. Absolute decadence. Finger-licking delightful. Make-you-yell-praises-out-loud delicious. I could rant and rave about these things all day! My son couldn’t keep his paws off them. I had to hide them so he wouldn’t eat the entire batch in one sitting. 🙂 I have to admit that I was glad to have someone to share the calories with. We were thinking along the same lines. I was wishing I could stuff about a dozen of them into my mouth at one time and wash them all down with milk. Because one just isn’t enough. The flavor is phenomenal!
I used the base cookie recipe from these Polar Bear Paw Cookies, which, if you haven’t tried yet, you’re really missing out.
You’ll fall in love at bite one! Why have I never thought of Chocolate Marshmallow Frosting atop a yummy Peanut Butter Cookie before?
These things are what dreams are made of! Now I’m never going to be content eating my peanut butter cookies without frosting. Look what I’ve done. I’ve gone and raised the bar and spoiled my sweet tooth rotten. 🙂
Christine
Makes about 20 cookies
Save RecipeIngredients
- 1/2 cup butter, softened
- 1/2 cup smooth peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp. vanilla
- 1 egg
- 1 1/4 cups all-purpose flour
- 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- Chocolate Marshmallow Frosting
- 1/4 c. butter, softened
- 2 heaping Tbsp. baking cocoa
- 1 tsp. vanilla
- 1/2 c. powdered sugar
- 1 Tbsp. milk
- 7 oz. marshmallow creme
Instructions
- Preheat oven to 350 degrees Fahrenheit. In the bowl of an electric mixer, combine butter, peanut butter, sugars, vanilla, and egg. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add dry mixture to wet and mix until combined.
- Cover dough and refrigerate for one hour, or until dough is firm. Shape dough into 1 1/4? balls and place about 3? apart on ungreased cookie sheet. Bake 8-10 minutes. Cool 5 minutes on the sheet before removing to a cooling rack and allow to cool completely.
- For the frosting/glaze: In the bowl of an electric mixer mix together butter, cocoa powder, vanilla, powdered sugar and milk. Add marshmallow creme and mix. If it's too runny add a little more powdered sugar. If not spreadable enough, add a little more milk. Add a spoonful of frosting onto each cookie, making sure not to overdo it as the frosting will spread as it sets.
The frosting is more like a glaze texture and has the tendency to run a little, so be sure to just add one spoonful and wait for it to fill in. It will set up pretty quickly too. I went a little overboard and it ran down the sides of most of the cookies. So I *had* to lick my fingers clean afterwards. Oh dang!
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