Experience the ultimate vegan delight with these Marshmallow Stuffed Nutter Butter Cookies: a fusion of soft peanut butter cookies, plush vegan marshmallows, all crowned with a Nutter Butter cookie topping. This recipe brings together the nutty richness of peanut butter, the gooey charm of vegan marshmallows, and the iconic crunch of Nutter Butter cookies, ensuring ultimate indulgence in every bite – made with only 10 ingredients!
What is in these Nutter Butter filled cookies?
I’m so glad you asked!
Butter – I clearly used vegan butter but if you are not vegan and are just testing the plant-based waters, a dairy-filled butter would work here too.
Peanut Butter – duh.
Sugar – and lots of it!
Plant-Based Milk – preferably soy but use your favorite milk here
Vanilla Extract – use the good stuff here.
All-Purpose Flour – but only a little! We really let the peanut butter magic shine in this recipe.
Baking Soda + Salt – the basics
Nutter Butter Cookies – Say what!? I know… trust me, they act like flour in this recipe and really help to make the peanut butter flavor pop.
Mini Marshmallows – The Dandies brand is my tried and true!
How do I make marshmallow stuffed cookies?
Easy peasy! You’ll make your cookie dough and form six glorious peanut butter filled cookies with said dough. Before baking, you’ll create a well (or just flatten them like I did – no one is asking for perfection, mmk?) in the middle of each cookie and stuff it with marshmallows before pushing the dough around the marshmallows to close it up.
Is the chill time really necessary?
Yes… JUST YES!! Trust me on this. Please chill your dough.
Can I use marshmallow fluff instead?
I don’t think a vegan marshmallow fluff exists (send help?) but if one does OR you’re not vegan – thank you SO MUCH for being here and giving a plant-based recipe a try! – you still have to use marshmallows. Why you ask? We don’t want the marshmallows to ooze out all over the place and an already oozy marshmallow mixture would guarantee that!
Can I pre-make these nutty cookies?
You can absolutely pre-make the dough! If you are going to bake the cookies within 24 hours – just make sure they are well covered in the fridge while they are in their chilling stage. There’s no need to do any additional steps.
If you’d like to freeze the dough before baking, I would follow the steps all the way up to chilling. Then, you’ll want to wrap each individual dough ball in plastic wrap before placing all of them in a plastic bag for freezing. To bake, let the dough sit out on the counter for about 30-60 minutes before baking. You might need to add a few extra minutes on to their bake time but they’ll still come out delicious!
How do I make my cookies look as pretty as yours?
Well… first off… THANK YOU!
These cookies really do all the work themselves but they do require one little extra step while baking. The key is make sure you’re placing half of a Nutter Butter Cookie into the cookie while they are still baking. If you wait until they are too far baked, the cookies will crumble.
Essentially what I’m saying is that you have to make sure your timing is right!
If you want to go with out adding the additional Nutter Butter – more power too you – they just won’t look as glamourous.
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Marshmallow Stuffed Nutter Butter Cookies
Ingredients
- 1/4 cup plant-based butter melted
- 3/4 cup creamy no stir peanut butter
- 1/2 cup granulated sugar coconut, cane or monkfruit
- 1/4 cup plant-based milk room temp
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 6 Nutter Butter cookies chopped + 3 additional for topping
- 36 mini marshmallows about 6 tablespoons
Instructions
Start by making your dough –
- In the bowl of your electric mixture, whisk together the melted butter, peanut butter and granulated sugar until well combined.
- Add in the plant-based milk and vanilla extract and whisk once more.
- Next, you’ll add in the flour, baking soda and salt. Stir until just combined.
- Lastly, toss in the chopped Nutter Butter cookies and whisk until they are fully incorporated into the dough. This process will also break down the cookies which is what we want.
- Chill the dough for at least 30 minutes by placing a clean kitchen towel over the dough and placing it in your fridge.
Form the cookies-
- Once the dough has chilled for at least 30 minutes, preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set it near by.
- Next, you’ll want to make 6 evenly sized cookies. See above notes for the best way to do this. Place the cookies on your baking sheet.
- Using your thumb, created a well in the center of your cookies to place 6 mini marshmallows in the center. Using your hands, fold the dough around the marshmallows and place the cookie back on the sheet. Repeat with the remaining five cookies.
Baking the cookies-
- Bake the cookies for 17-18 minutes. If you want to add half a Nutter Butter cookies, take the cookies out of the oven at 15 minutes, carefully place half a Nutter Butter in the top of each cookies and place them back in the oven for a few minutes. *You will know the are done when you start to see a golden brown color.
- Let the cookies cool completely – they will be fragile until completely cooled.
