Peanut Butter Marshmallow Fudge Cookies

5 from 5 votes

Soft and chewy peanut butter fudge cookies are wonderful but turn them into peanut butter marshmallow fudge cookies and it’s pure heaven for dessert!

The mall had these big chocolate cookies with marshmallow and covered in frosting when I was growing up. My goodness they were good. I want one right now actually. Gosh, don’t you hate when you crave something there’s no getting to? Like the marionberry pie from Tilt, the chicken nachos from Cabo San Lucas or that killer margarita pizza in Little Italy San Francisco. Annnnd I’m hungry. Why do we write these posts at night?

I’m seriously going to have a pantry attack. Similar to an anxiety attack as it hits you and there’s no escape but this one involves standing at the pantry, door wide open and scanning every shelf for a little special treat or somethin’ somethin’.

Are Marshmallows Fat-Free?

Some diets claim that marshmallows are a wonder-food because they are ‘fat-free’.

Because marshmallows are so light they are very low in calories.

So while they do contain sugar they are one of the better sweets to eat.

Ok, seriously girl, pull yourself together! This is not helping!

Back to the cookies, we used our classic peanut butter cookie recipe but you can use your favorite if you prefer. We wanted a cookie that would stand up to the weight of the marshmallow and chocolate frosting so we had to go with one that had some oompph to it.

Can You Freeze Peanut Butter Cookie Dough?

Roll the dough into ball and then freeze.

When you are ready to bake, remove the balls from the freezer, let sit for 30 minutes, pre-heat the oven and bake.

And speaking of the frosting, in about two seconds of watching the cookies bake I knew I wanted to ditch the classic chocolate frosting and go for a cooked chocolate frosting instead. One that would drip all over, harden slightly and taste almost fudge-like. I used the frosting from Mom’s Texas Chocolate Sheet Cake and it worked like a charm. My golly these were delicious.