SunButter Marshmallow Pretzel Cookies
SunButter Marshmallow Pretzel Cookies are sweet and salty with homemade marshmallows and crunchy pretzel throughout.
Servings 12
Calories 195kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 195kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 141mg | Potassium: 32mg | Fiber: 1g | Sugar: 13g | Vitamin A: 254IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg