1 stick (1/2 cup) salted butter, slightly softened
1 ¼ cup brown sugar
¾ cup creamy peanut butter
1 large egg yolk
¼ cup heavy cream
1 Tablespoon vanilla extract
2 cups all-purpose flour
¾ teaspoon baking soda
18 Regular Campfire Marshmallows, cut in half horizontally
Peanut Butter Ganache:
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1/4 cup corn syrup
1/3 cup heavy cream
In the bowl of your mixer, beat butter, brown sugar, and peanut butter on medium-high speed for two minutes, scraping the sides of the bowl as needed. Mix in egg, heavy cream, and vanilla. In a medium bowl, combine flour and baking soda. With the mixer on medium-low, add flour mixture slowly, scraping the sides of the bowl as needed and mixing until a dough forms. Cover and refrigerate for a couple of hours. Dough can be refrigerated overnight, if preferred.
Preheat oven to 375. With a medium cookie scoop, scoop cookie dough out onto a parchment paper-lined baking sheet, roughly 2 inches apart. Bake cookies for 7 minutes. Remove from oven and immediately press a marshmallow half into the center of the cookie, cut side down. Place back in the oven for one minute, until marshmallow is puffy and edges of cookie are barely golden. Remove from oven and let cookies cool on baking sheet for 5 minutes. Remove to wire rack to cool completely.
Prepare peanut butter ganache: In a small saucepan, combine peanut butter, powdered sugar, corn syrup, and heavy cream. Stir over medium heat until smooth and combined. Set aside to let cool to room temperature. Spoon over cookies. Let set until firm.
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