4 ingredient cookies 😋🍪

If you're like me and love simple, delicious treats, these 4-ingredient peanut butter white chocolate chip marshmallow cookies are a game changer. What I really adore about this recipe is how minimal the ingredients are, yet it delivers that indulgent, bakery-style texture and flavor. One tip I learned is to use a mix of creamy and crunchy peanut butter for an interesting texture contrast. Also, I found that refrigerating the dough for about 30 minutes before baking helps the cookies hold their shape better and enhances their flavor, which aligns with the advice seen in the baking process where chilling is suggested. When mixing the ingredients, be gentle folding in the white chocolate chips and mini marshmallows, so they remain intact and give you those perfect melty pockets. Watching the marshmallows toast and slightly caramelize during baking adds a delightful chewiness unique to this cookie. Another personal favorite tweak is to swap regular sugar for brown sugar entirely. This not only adds moisture for that chewy bite but also deepens the cookie's flavor with subtle caramel notes. Don't forget to flatten the dough balls with a fork to get that iconic cookie look and ensure even baking. Baking at 350°F for 12-15 minutes will give you golden edges and soft centers. I recommend slightly underbaking if you want extra gooeyness — just like the author suggested! Let them cool just enough so the marshmallows set; otherwise, they might be too sticky to handle right away. These cookies are perfect for a quick homemade snack, a bake sale, or even a last-minute dessert. Plus, the simplicity of only a few ingredients means you can whip up a batch anytime you have peanut butter, sugar, an egg, and pantry staples like white chocolate chips and marshmallows. Give it a try and enjoy the comforting combination of creamy peanut butter, sweet white chocolate, and toasted marshmallows—it’s a crowd-pleaser every time!