Ingredients
Scale
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1 cup Imperial brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup white whole wheat flour
- 1/2 cup all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- About 18 large marshmallows
- 2 – 3 oz. good quality chocolate melts (or other quality chocolat, chopped into small chunks)
Instructions
- Preheat the oven to 375 F. In a large mixing bowl, cream together the butter and peanut butter with the brown sugar until fully mixed. Stir in the egg and vanilla until blended.
- Sprinkle with the flours, baking soda, baking powder and salt. Stir to mix fully.
- Shape the dough into 1 1/4-inch balls. Set on a silicon baking mat on top of a cookie sheet about 3 inches apart. (The cookies will spread.)
- Cut the marshmallows in half and place one half marshmallow on each cookie, pressing down just slightly.
- Bake for 9 – 12 minutes, or until the marshmallows and the cookies are lightly browned. Let the cookies cool completely.
- Put the chocolate in a microwaveable bowl and microwave for 90 seconds. Stir and stir and stir some more. Many of the chocolate melts will melt as you stir. Microwave another 30 seconds. Stir again. The chocolate should be smooth and liquid. If not, microwave another 30 seconds and stir.
- Move the cookies so there is a little space between them. You might need a second cookie sheet/silicon baking mat. Drizzle with chocolate. Let set until the chocolate is firm. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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