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Peanut Butter & Marshmallow Sandwich Cookies
Peanut Butter & Marshmallow Sandwich Cookies
- Recipe Submitted by Cassata on 09/21/2014
Category: Sandwiches, Cookies
Ingredients List
- 1 cup natural peanut butter, smooth or crunchy
- 1 cup sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- Marshmallow Frosting
- 5 large egg whites
- 11/2 cup sugar
Directions
Heat oven to 350 degrees F. Line bake sheet with parchment paper.
1. To make peanut butter cookie: Place all ingredients in a stand mixer bowl and mix on low. Using a cookie scoop, drop 1 1/2 tablespoon of dough on bake sheet. Flat cookie with a fork in criss-cross design. Bake cookies for about 10-12 minutes or until golden around the edges. Rest cookies on bake sheet for 2 minutes then transfer to cooling rack.
2. To make marshmallow frosting: Combine egg whites and sugar in a stand mixer bowl and place it over””not on, (think bain marie style) simmering water. Heat mixture to 160 degrees F while whisking constantly. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
3. Optional: You can use marshmallow fluff, in lieu of making homemade marshmallow frosting.
1. To make peanut butter cookie: Place all ingredients in a stand mixer bowl and mix on low. Using a cookie scoop, drop 1 1/2 tablespoon of dough on bake sheet. Flat cookie with a fork in criss-cross design. Bake cookies for about 10-12 minutes or until golden around the edges. Rest cookies on bake sheet for 2 minutes then transfer to cooling rack.
2. To make marshmallow frosting: Combine egg whites and sugar in a stand mixer bowl and place it over””not on, (think bain marie style) simmering water. Heat mixture to 160 degrees F while whisking constantly. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
3. Optional: You can use marshmallow fluff, in lieu of making homemade marshmallow frosting.
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