This is another recipe from my grandma. These were the cookies I always requested for Christmas, they totally taste like the holidays to me. I haven’t had these cookies in quite a few years, and so it was totally nostalgic having these again. These are super sweet and decadent and totally addictive. They’re an awesome balance of salty and sweet, crunchy and chewy. I’m not usually a big fan of marshmallows, but these just add a sweet contrast to the salty peanuts and help bind everything together. This was my first time making these cookies, and while they have several steps, they come together rather quickly. I hope you enjoy them as much as I do!
- 1 1/2 cups flour
- 1/2 cup brown sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tsp vanilla extract
- 2 egg yolks
- 3 cups mini marshmallows (about 1/2 a bag)
- 2/3 cup white corn syrup
- 1/4 cup (1/2 stick) unsalted butter
- 2 tsp vanilla extract
- 12 oz peanut butter chips
- 2 cups rice crispies
- 2 cups salted peanuts
Combine all ingredients for the crust and mix with a fork until crumbly. Press the crust into an ungreased 9×13″ pan (a 10×15″ also works well, you can also line your pan with foil to help with clean-up). Bake at 350° for 15 minutes. Immediately top with marshmallows, return pan to oven and allow the marshmallows to puff up, about 3-5 minutes.
Meanwhile, combine the syrup, butter, vanilla, and peanut butter chips in a saucepan until smooth, stirring constantly. Remove from heat and mix in the rice crispies and peanuts. Spoon mixture over the hot marshmallows. It is best to do this as soon as you take the pan out of the oven, while the marshmallows are still very hot. Allow to cool, then slice and enjoy.