Peanut Butter Pretzel & Marshmallow Cookies

Peanut Butter Pretzel & Marshmallow Cookies

I’m continuing in my quest to use up my American baking supplies. I still have about 10 bags of various chocolate chips, some with just a handful of chips left.  I always think I’ll save them for something exciting or I just can’t bear to throw them away. I see a lot more cookies in my future. I used up the last of my marshmallow bits for these delicious pretzel marshmallow cookies.

Peanut Butter Pretzel & Marshmallow Cookies

I got back from the US on Sunday and since I’ve been gone a week there aren’t any baked goods in the house, sob! I probably stuffed my face more than enough last week but just looking at the picture of these cookies is seriously making me drool.

I love these cookies because salty and sweet is one of my favorite dessert combinations so I couldn’t pass up these amazing cookies from Bree.

Peanut Butter Pretzel & Marshmallow Cookies

Yield: 2 dozen

Peanut Butter Pretzel & Marshmallow Cookies

Ingredients

1 cup (2 sticks) unsalted butter, softened

1/2 cup sugar

2 eggs

2 tsp vanilla

2 3/4 cup flour

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup pretzels, chopped

1 cup peanut butter chips

1/2 cup dried marshmallow bits

Instructions

  1. Preheat oven to 350 F/180 C and line a baking tray with parchment paper. In a small bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
  2. In the bowl of an electric mixer beat the butter and sugar for 3-5 minutes until light and creamy.
  3. Add in the eggs one at a time. Add in the vanilla. Beat in the flour mixture until just combined (don' t over mix). Stir in the pretzels, chips and marshmallow bits.
  4. Place two inches apart on the prepared tray and bake for 12-15 minutes until the edges are golden brown.
http://www.americancupcakeabroad.com/cookies/peanut-butter-pretzel-marshmallow-cookies

adapted from Baked Bree

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2 Comments

  1. I love pretzel and marshmallow in cookies, but I find marshmallows have a horrible habit of sticking to my whoopie pie pans when I make cookies with them. Any tips for me?

    • To clarify this recipe uses the marshmallow bits. The kind of dried marshmallows that come in the swiss miss packs. Kraft sell them in big jars now. They’re perfect for cookies because it avoids the goopy mess! I’ve tried using real marshmallows in other recipes and you can really one use like one ot two mini marshmallows per cookie cause you’re right theh expand and it’s a terrible mess!