Well shoot, there’s just something so blasted good about Reese’s and marshmallows. I blame Cade. He loves our chocolate marshmallow cookies and I love our Reese’s peanut butter marshmallow cookie pie, so my brain was swirling with combining the two loves. I mean couldn’t Reese’s and I just agree to have me as their blogger ambassador? I don’t think anyone is as in love with Reese’s in recipes as I am. Don’t believe me? Start with these Reese’s Marshmallow Frosted Cookies, then the two links above, and finally scroll to the bottom of the post and check out even more Reese’s recipes including the link to our Reese’s Krispies recipes which goes viral every fall.
Whoever thought to put peanut butter and chocolate together was a real genius. I wish I knew who it was and I would like to give them the biggest hug. Genius, pure genius right there. In fact, I bought a little bag of Reese’s pb cups as a reward for our oldest daughter. She has needed a little bit of encouraging lately to keep her dirty clothes off of the floor. Discipline and consequences just weren’t getting us anywhere and although she’s actually incredibly organized and likes a clean room the clothes didn’t seem to bother her. So we gave her goals and treats when she met them and problem solved. BOOM ! And now I get to make more cookies. Bring on the goodness!
How Long Will Marshmallows Stay Fresh?
Marshmallows will stay fresh for up to 2 months.
Keep in an airtight plastic bag.
Can Marshmallows be Frozen?
Marshmallows freeze very well.
They should be placed in a heavy duty freezer bag for freezing.
They will keep in the freezer for up to three months.
How Long Will Cookies Keep at Room Temperature?
Properly stored, freshly baked cookies will last for about 2 to 3 weeks at normal room temperature.
Reese’s Marshmallow Frosted Cookies
Reese's Marshmallow Frosted Cookies
- 1/2 Cup butter, softened
- 1/4 Cup shortening
- 1/4 Cup white sugar
- 1/2 Cup brown sugar
- 1 large egg
- 3/4 Teaspoon vanilla extract
- 1 Cup all purpose flour like Gold Medal
- 1/4 Cup cocoa
- 3 Tablespoons instant chocolate pudding mix
- 1/4 Teaspoon salt
- 3/4 Teaspoon baking soda
- 1 1/2-2 Cups peanut butter cups, chopped
- 24 marshmallows
For the Frosting
- 1/2 Cup butter, softened
- 2/3 Cup cocoa
- 3 1/2 Cups powdered sugar
- 1/3 Cup milk
- Preheat the oven to 350 degrees.
- In the bowl of a standing mixer, add the butter, shortening and sugars.
- Cream until completely smooth, about 1 minute.
- Add the egg and vanilla and mix until combined.
- In a small bowl, whisk together the flour, cocoa, pudding, salt, and baking soda.
- Add the dry ingredients to the wet ingredients and mix until everything is incorporated.
- Fold in the peanut butter cups and scoop onto a baking sheet.
- Bake for 7 minutes and quickly top each cookie with a marshmallow then place back in the oven for about 30-60 seconds or until the marshmallow gets fluffy. Do not exceed one minute.
- Remove the cookies from the oven to cool for one minute then place on a cooling rack for another 3-5 minutes.
- Gently spread a generous portion of frosting on each cookie and enjoy!
For the frosting
- In a large bowl, beat the butter until smooth and add the cocoa, powdered sugar and milk.
- Beat again until smooth and frost cookies.