Makes: 18 large cookies Prep time: 30 minutes Bake time: 16 to 18 minutes
1 cup, unsalted, softened butter
1/4 cup crunchy peanut butter
1/2 cup Dixie Crystals Granulated Sugar
2 large eggs
1 tablespoon Nielsen Massey Pure Vanilla Extract
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
3 cups all purpose flour
1, 10 ounce bag peanut butter chips
1 cup mini marshmallows
1 cup milk chocolate chips
1 bag of peanut M&M’s for topping the cookies
Preheat your oven to 350 degrees and line 3 baking sheets with parchment or silicone baking mats. Set aside.
In the bowl of your stand mixer, beat the softened butter and sugars until light and fluffy.
Add in the eggs, one at a time and combine well.
Mix in the vanilla and combine.
Whisk together the dry ingredients in another bowl.
Slowly add the dry ingredients into the wet until just combined. Do not over mix the batter or the cookies will become tough.
Slowly add in the milk chocolate chips, peanut butter chips and marshmallows.
Mix until the chips and marshmallows are evenly distributed.
Using a large ice cream scoop, scoop 18 balls of dough and place 6 evenly per prepared pan.
Roll each ball of dough into a smooth shape.
Place 6, peanut M&M’s evenly on top of each ball of dough. Press them into the dough so they will bake in the batter but you can still see them on top!
Bake the cookies for 16 to 18 minutes being careful not to over bake them. They are better slightly under baked because they will continue to bake on the pan.
Leave them to cool on the pan for 10 minutes and transfer them to a wire rack.
If you are not eating the cookies warm from the oven, make sure to microwave them for a few seconds before you eat them to melt the marshmallows. They can become really chewy if you don’t eat them warm. 🙂
These cookies get stale quickly, so whatever you don’t eat by the second day, place in storage containers and freeze for up to a month.
You can also place them in plastic bags and freeze them a few in each bag.
I hope you love them!!