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As the summer days begin to wane and the hustle and bustle of a new school year approaches, parents often find themselves searching for that perfect treat to ease the transition. Back-to-school snacks are more than just fuel; they are a comforting reminder of home, a little indulgence in the busy routine of homework, sports, and extracurricular activities. Among the myriad of choices, the Creamy Back To School Cookies stand out as a delightful blend of flavors and textures that can satisfy both kids and adults alike. These cookies are not only a great addition to lunchboxes but also serve as a delightful after-school snack that can bring a smile to anyone's face.

Creamy Back To School Cookies

Get ready for the school year with these delicious Creamy Back To School Cookies! This simple and rewarding recipe combines creamy peanut butter, rich chocolate, and soft marshmallows, creating a delightful treat perfect for lunchboxes or after-school snacks. Enjoy the nostalgic experience of baking with your family while making cherished memories in the kitchen. These cookies are not only tasty but also customizable, ensuring everyone gets a treat they love. Happy baking!
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup creamy peanut butter

1/2 cup powdered sugar

1 cup chocolate chips (dark or milk, based on preference)

1/2 cup mini marshmallows (optional for a gooey texture)

1/2 teaspoon cinnamon (optional for extra warmth)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy.

      Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and beat until fully combined.

        Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using).

          Combine Mixtures: Gradually mix the dry ingredients into the wet mixture until just combined, being careful not to overmix.

            Prepare Creamy Peanut Butter Mixture: In a small bowl, mix the creamy peanut butter with powdered sugar until smooth.

              Fold in Chocolate Chips and Marshmallows: Gently fold in the chocolate chips and mini marshmallows into the cookie dough until evenly distributed.

                Assemble Cookies: Using a tablespoon or cookie scoop, drop a spoonful of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Make a small indentation in the center of each cookie and fill it with about half a teaspoon of the peanut butter mixture.

                  Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look a bit underbaked, but will set as they cool.

                    Cool and Enjoy: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time, Total Time, Servings: 15 min | 30 min | 24 cookies