It may only be the week before Thanksgiving, but I’m pretty much in full Christmas mode already. The majority of my shopping is complete, the Pandora Christmas Radio Station is set on my phone, and my Pinterest Christmas Board is overflowing.
The problem. My husband is a bit of a Ba Humbug. Well at least until December 1st. He has this issue about not wanting his holidays to overlap. October is for Halloween, November is for Thanksgiving, and December is for Christmas. He about popped a blood vessel when he saw a Christmas commercial on TV BEFORE Halloween….
So I must hide my holiday joy for now. At least it is just one more week…
To keep my mind off Christmas I bake. My husband thinks these cookies will be for Thanksgiving. Only I know that they are destined to be left under the tree for Santa.
But heck, these cookies are so yummy you should serve them up for both holidays.
First things first, these are peanut butter chocolate chip cookies. You do not see enough peanut butter chocolate chip cookies in my opinion. And why not? We all know peanut butter and chocolate are one of those perfect combinations; I demand more!
Secondly, they are made with brown butter. If you haven’t used brown butter in a cookie before it’s a game changer. Yes it takes a tiny bit longer to prepare, but the rich, nutty flavor it adds is well worth it.
Third, these things are MARSHMALLOW STUFFED! Can it get any better than that? You break these cookies apart and the marshmallow just oozes out. It’s wonderful.
Despite all the ingredients, these cookies are surprisingly simple to make. One warning though, they are big, thick cookies. This recipe only makes a dozen cookies, but they are twice the size of a normal cookie (and twice the calories – but let’s ignore that thought).
To stuff the cookies, use a cookie scoop to get a ball of dough (about 1 tablespoon). Put that dough in the palm of your hand and press your thumb into the center making a tiny cookie dough bowl. Place a couple mini marshmallows in the center.
Then get another scoop of dough and flatten it out a bit. Place this over the other piece of dough with the marshmallows. Squish the ends of the two pieces together to seal the marshmallows inside and form one cookie.
Once you get the hang of it the stuffing process is super simple. It also opens up a whole other world of stuffed cookies. Shortbread stuffed with jam, chocolate chip cookies stuffed with caramel, chocolate cookies stuffed with peppermint…and marshmallow! Santa’s going to be pretty happy this year.
Whether for Thanksgiving, Christmas, or any other random day of the year, these cookies are amazing and you need them in your life.
- ½ cup butter
- ½ cup peanut butter
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- ½ teaspoon vanilla
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups flour
- 1 cup chocolate chips (I used semi sweet)
- ½ cup mini marshmallows
- Preheat oven to 375 degrees F.
- Place butter in a small pan over medium low heat. Slowly melt the butter, whisking occasionally, until it starts to turn brown and smell like caramel about 3-5 minutes. (Be careful not to burn it!) Once it turns brown get it off the heat and whisk for about 30 seconds. Set butter aside and allow to cool.
- In a large bowl, mix browned butter and the peanut butter together until smooth. Add in sugars, egg, and vanilla and mix well until everything is combined.
- Add in baking soda, salt, and flour and mix until it forms a dough. Add in chocolate chips.
- Use a cookie scoop to get a ball of dough (about 1 tablespoon). Put that dough in the palm of your hand and press your thumb into the center making a tiny cookie dough bowl. Place a couple mini marshmallows in the center.
- Then get another scoop of dough and flatten it out a bit. Place this over the other piece of dough with the marshmallows. Squish the ends of the two pieces together to seal the marshmallows inside and form one cookie. Place on a greased cookie sheet.
- Bake 8 minutes or until the bottom is lightly golden. Let cool on the cookie sheet.