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Loaded Peanut Butter Cookies

Ingredients

  • 2 & 1/4 cups flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 & 1/4 cup brown sugar packed
  • 1 & 1/4 cup white sugar
  • 1 cup 2 cubes unsalted butter ( softened)
  • 3 eggs
  • 1 cup 4 oz. creamy peanut butter
  • 2 tsp. vanilla extract
  • 2 cups mini marshmallows
  • 1/2 of a 12 oz. NestlĂ© Toll House mini chocolate chips
  • 1/2 of a 8 oz. bag Heath Toffee Bits

Instructions

  1. In a medium mixing bowl whisk together the flour, baking soda, and salt.
  2. In the bowl of a stand mixer combine the butter and sugar. Mix until well combined and fluffy.
  3. Add the eggs one at a time and mix between each addition.
  4. Add the peanut butter and vanilla and mix.
  5. Add the flour mixture and mix until well combined.
  6. Stir the marshmallows, chocolate chips, and toffee bits into the batter.
  7. Divide the batter equally into 3 gallon sized Ziploc bags.
  8. Press the batter into the bottom of the bag and form into a cylinder.
  9. Seal the bags and place in the refrigerator for 2 to 3 hours (or overnight).
  10. When you are ready to bake the cookies preheat your oven to 350F.
  11. Cut the Ziploc bag off of the cookie dough cylinder and cut into 1 inch discs.
  12. Cut each disc in two and place each half on lined cookie sheet about 2 inches apart. (I use a SILPAT but you can also use parchment paper.)
  13. After cookie sheet is filled bake the cookies for 15 minutes.
  14. Remove cookies from oven. Let them cool on the cookie sheet for a few minutes then transfer to a cooling rack. When cookies are cool enough, EAT THEM!!!
  15. This recipe was adapted from Jodi Jenson's Chewy Peanut Butter Cookie recipe at Everything to Entertain