This is a delicious recipe for SunButter Marshmallow Pretzel Cookies. Perfectly balanced between sweet and salty, crunchy and creamy. Crunchy pretzels, sweet marshmallows, and creamy SunButter tied together in the perfect cookie!
Disclosure: This post is sponsored by SunButter. All images and opinions expressed are solely my own. Thank you for supporting brands that help make Sift & Simmer possible!
My eldest son's favourite flavours are sweet and salty, especially when combined together.
These SunButter Marshmallow Pretzel Cookies are just that: a mix of sweet from the homemade marshmallows and salty from the pretzels.
BUT, they've got the added earthy flavour of sunflower seed butter, which just makes them even better.
They're the perfect treat to bring to school (if the kids are heading back to the classroom) since they're nut-free, delicious, and easy to store.
What's in the cookies?
The cookies start off with the standard ingredients:
- vanilla extract
- all-purpose flour
But they get an upgrade with:
- homemade marshmallows (but you can of course use store-bought)
- crushed pretzels
These SunButter Marshmallow Pretzel Cookies have a balance of flavours and textures between sweet and salty, crunchy and gooey (especially when the cookies are warm and fresh from the oven).
This recipe doesn't require much planning at the forefront, which is awesome when your kids beg you to make cookies at random.
Most cookie recipes call for room temperature butter. However, that means you need to plan ahead.
This recipe calls for melted butter, which you can simply do with chilled butter from the fridge and a microwave (or pot) to warm it.
How to make the cookies
First, melt the butter in a microwave-safe bowl.
Next, whisk in the eggs, SunButter, sugar, and vanilla extract.
Add in the flour, crushed pretzels, marshmallows and mix with a spatula to combine.
Use a small ice cream scoop to form cookie dough balls.
Place onto a baking sheet lined with parchment paper.
Press a pretzel and extra marshmallow onto the tops of the cookie dough.
Chill in the fridge for 10-15 minutes.
Bake at 350F for 8-10 minutes. Remove from oven and let cool on the baking sheet for 10 minutes before transferring to a cooling rack.
If you're feeling adventurous, play around and add in some of the following nut-free additions:
- chocolate chips
- rice crisp cereal
- crushed potato chips
Crunchy, salty, sweet, and earthy -- these cookies tick all the boxes of deliciousness!
Let me know if you try out this recipe for SunButter Marshmallow Pretzel Cookies -- tag me on Instagram @siftandsimmer or leave me a comment/rating below.
SunButter Marshmallow Pretzel Cookies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 8 tablespoon salted butter melted
- 1 large egg beaten
- 2 tablespoon SunButter
- ¼ C light brown sugar
- ½ C granulated cane sugar
- ½ teaspoon vanilla extract
- 1 ¼ C all-purpose flour + more as needed
- ½ teaspoon baking soda sifted
- ¼ C marshmallows (homemade or mini) reserving some for the tops
- ¼ C pretzels crushed, reserving some for the tops
- Preheat oven to 350°F/177°C. Line a baking sheet with parchment paper.
- In a large glass bowl, add the melted salted butter, SunButter, egg, sugar, and vanilla extract. Whisk until everything is combined.
- Add the flour and baking soda to the butter mixture and use a spatula to mix until it forms a dough. (If you press the dough together, it should stick nicely into a ball and not crumble apart. If it appears too "wet," add 1 tablespoon of flour and mix again.)
- Add in the marshmallows and crushed pretzels to the cookie dough and mix to combine.
- Use a small ice cream scoop to portion the cookie dough into 12 balls. Place onto a parchment-lined baking sheet.
- Press in additional marshmallow and pretzel on the tops of the cookies and chill in the refrigerator for 10-15 minutes.
- Bake the cookies for 8-10 minutes at 350°F/177°C, until slightly puffy, dry, and golden in colour. Don't overbake.
- Leave the cookies to cool on the sheet for 5 minutes before transferring to a cooling rack.
- Enjoy warm, or cool completely and store in an airtight container for up to 1 week.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.