Chewy marshmallow cookies

Name: Chewy marshmallow cookies
Total time: 720 s
Yield: 12 servings
Cuisine: Indian
Ingredients: 1 1/2 cup all-purpose flour; 1 cup creamy peanut butter; 1/2 cup butter, softened; 3/4 cup packed brown sugar; 1 large egg; As needed marshmallows; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1/2 cup granulated sugar for rolling the dough; 1/4 teaspoon salt

Inish Issac @InishKitchen

#bakes
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.

So what are you waiting for? Go ahead and bake a batch of these little beauties and have it with a glass of milk.

Inish Issac @InishKitchen

So what are you waiting for? Go ahead and bake a batch of these little beauties and have it with a glass of milk.

Saved

Ingredients

12 mins

12 servings

1 1/2 cupall-purpose flour
1 cupcreamy peanut butter
1/2 cupbutter, softened
3/4 cuppacked brown sugar
1large egg
As neededmarshmallows
1 teaspoonvanilla extract
1 teaspoonbaking soda
1/2 cupgranulated sugar for rolling the dough
1/4 teaspoonsalt

Saved

Steps

12 mins

1

Preheat the oven to 350 F.
2

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.
3

Add the egg and vanilla extract and continue to mix until fully combined.
4

In a separate large bowl, Seive the Flour, baking soda and salt for 2 times.
5

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.
6

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.
7

Coat evenly the balls with the granulated white sugar and place 2 inches apart on an ungreased, parchment-lined baking sheet.
8

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
9

The flavour is deep, nutty and assertive. The texture has the perfect balance between crisp and soft.