I have something seriously embarrassing to admit.
I thought marshmallow was spelled marshmellow. Seriously, up until just now when spell check told me I was wrong.
I am 31 years old, and I have no idea how to spell marshmallow.
I’m also now questioning my pronunciation.
In other news, I do know how to spell embarrassing (and Mississippi) because I memorized them both in 3rd grade.
I also made these cookies the other day, and they are seriously adorable.
These cookies are the cutest cookies I’ve ever made. I clapped my hands and giggled when I finished them.
They are cute, delicious, and they don’t judge me for not being able to spell.
Make these cookies, take a picture of their cuteness, and then eat them.
Peanut Butter Graham Cracker Cookies with Marshmallow
(Barely) Adapted from Bakergirl’s Fluffernutter Chocolate Gobs
1 2/4 cups flour
1 t. baking soda
1/2 t. salt
1 stick unsalted butter (at room temperature)
3/4 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 t. vanilla extract
1 t. molasses
Teddy grahams or pieces of graham cracker
1 Tbsp butter
2 Tbsp cocoa powder
1/2 cup powdered sugar
1/2 t. vanilla extract
1-2 Tbsp milk
Preheat oven to 350 degrees
Combine flour, baking soda, and salt in a medium bowl – whisk and set aside.
In the bowl of your mixer, beat the butter, peanut butter, and both sugars on medium speed for 2 minutes until light and fluffy. Add in the egg, vanilla, and molasses and beat for another minute.
Gradually add in the flour mixture and mix on the lowest speed. Chill dough for at least 15 minutes.
Roll into quarter inch balls and place on parchment paper lined baking sheets. Bake for about 7 minutes until just very lightly browned. Remove from the oven and lightly flatten with a spatula. Then place 3 mini marshmallows in the center of each cookie and bake for 2-3 more minutes.
Let cool on the baking sheet for 3 or 4 minutes and then transfer to a wire rack to cool completely.
While your cookies are cooling, go ahead and make the glaze. Melt the butter in a small saucepan over medium heat. Stir in the cocoa powder until smooth. Remove from the heat and stir in the vanilla. Slowly add in the powdered sugar, whisking continuously. Add in the milk as needed to get the desired consistency.
Drizzle glaze over the cookies (it will harden as it cools). Garnish with a teddy graham or a piece of graham cracker.