Ingredients
Scale
- 10 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 12 large marshmallows, sliced in half
- 24 Hershey’s Kisses, unwrapped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until smooth and fluffy.
- Beat in the eggs, peanut butter, and vanilla extract until everything blends into a thick, creamy batter.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to your wet mixture, stirring until a soft dough forms.
- Scoop out the dough, about 1 tablespoon per cookie, and roll it into balls. Arrange them evenly on the prepared baking sheet.
- Bake for 8–10 minutes, just until the edges start to turn golden.
- Pull the cookies from the oven and quickly press one half of a marshmallow (cut side down) into the center of each cookie.
- Switch your oven to broil and return the cookies for 1–2 minutes, just until the marshmallows are beautifully toasted — keep an eye on them to avoid burning.
- Remove from the oven and gently press a Hershey’s Kiss into each marshmallow center while still warm. The chocolate will soften and nestle perfectly into the cookie.
- Transfer cookies to a wire rack to cool completely before serving (if you can resist them that long).
- Category: Dessert