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Get ready for the absolute best Peanut Butter Marshmallow Cookies! These soft, chewy treats are packed with gooey marshmallows and sweet chocolate chips.
Everyone loves a classic, but these Peanut Butter Marshmallow Cookies take snacking to a totally different level. They perfectly blend the salty richness of a traditional peanut butter base with pockets of sticky, melted deliciousness. I honestly can’t keep a batch in my kitchen for more than a day before my family completely devours them.
These have become my absolute favorite thing to bring to parties or bake on a lazy Sunday. Let’s get into what makes this gooey, sweet, and salty treat so addictive.
What Makes These Peanut Butter Marshmallow Cookies Special?
This isn’t just another standard drop cookie. Here is why you are going to be completely obsessed with this recipe:
- Texture contrast: You get crispy edges, soft centers, and incredibly sticky patches of melted marshmallow in every single bite.
- Over-the-top flavor: Adding both semi-sweet chocolate and creamy peanut butter chips makes the flavor profile super fun and rich.
- Fast to make: I usually skip chilling the dough because I’m terribly impatient, and they still turn out surprisingly thick and gorgeous!
Ingredient Notes
Grabbing the right ingredients makes a massive difference in how these bake up. Here is a quick rundown of what you need for this recipe:
- Peanut butter: Stick to standard creamy brands like Jif or Skippy for the best texture. Natural separation-style spreads will make your dough overly oily and flat.
- Sugars: We are using a mix of brown and white sugar to keep things chewy while still giving those edges a nice snap.
- Mini marshmallows: These melt beautifully into the dough. If you only have giant ones in the pantry, just chop them into little pieces first.
- Mix-ins: Feel free to go crazy with chocolate chips, peanut butter chips, or even some chopped peanuts for extra crunch!
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How To Make Peanut Butter Marshmallow Cookies
Making these is incredibly straightforward. I usually make a powdery mess on my counters when adding the flour, but the end result is totally worth the cleanup.
- Cream the fats: Beat your softened butter, creamy peanut butter, and both sugars together in a large bowl until light and fluffy.
- Add wet ingredients: Drop in the room-temperature egg and a heavy splash of vanilla extract, mixing just until combined.
- Mix the dry items: Whisk the flour, baking soda, and salt together in a separate bowl so the leavening agents distribute evenly.
- Combine and fold: Gently mix the dry ingredients into the wet dough, then fold in your mini marshmallows and chocolate chips by hand.
- Scoop and bake: Drop dough balls onto a parchment-lined baking sheet and bake at 350°F until the edges are just golden brown.
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Pro tips
- Watch the oven: Take them out when the centers still look a tiny bit underdone. They keep cooking on the hot baking pan while they rest.
- Contain the marshmallows: Try to hide exposed marshmallows inside the dough ball so they don’t completely melt onto the hot pan and burn.
- Fix misshapen cookies: Use a large round biscuit cutter or a mug to scoot the hot cookies perfectly round right after they leave the oven.
Storage and Reheating Options
If you somehow manage to have leftovers, keeping them fresh is super easy. Here is how I handle storing these sticky treats:
- Room temperature: Keep them in an airtight container for up to four days. Tossing a piece of sandwich bread in the container keeps them impressively soft.
- Freezing baked cookies: Let them cool completely on a wire rack, then freeze them in a zip-top bag with parchment paper between the layers for up to two months.
- Reheating: Microwave an older cookie for about eight seconds to get the chocolate and marshmallows gooey again.
Variations and Substitutions
You can totally play around with this recipe to fit your diet or whatever you already have in the pantry. Here are a few swaps I’ve personally tried:
- Make it gluten-free: Swap the regular all-purpose flour for a high-quality 1:1 gluten-free baking blend. It works like a charm without changing the chewiness.
- Try different chips: Swap the semi-sweet bits for dark chocolate chunks, white chocolate chips, or even sweet butterscotch morsels.
- Vegan tweaks: Use your favorite plant-based butter, a standard flax egg, and vegan mini marshmallows to easily make this dairy-free and egg-free.
If you are constantly craving slightly salty, sweet treats, you should browse some of my other favorites on the blog. My Chewy Peanut Butter Cookies are absolutely huge with my readers! If you want to dial up the cocoa flavor instead, definitely check out these amazing Chocolate Peanut Butter Cookies. They are both absolute staples in my weekly baking rotation.
Honestly, these treats hit all the right notes for a fun weekend baking project. They are sticky, sweet, completely loaded with texture, and practically foolproof to make. I can’t wait for you to try a warm one straight off the pan.
FAQ
Peanut Butter Marshmallow Cookies
Equipment
- Stand mixer
- Baking sheet
Ingredients
Ingredients
- 0.5 cup butter, unsalted softened to room temperature
- 0.67 cup creamy peanut spread
- 0.5 cup fine granulated sugar
- 0.5 cup packed light brown sugar
- 1 large egg at room temperature
- 1 tsp pure vanilla essence
- 1 cup all-purpose flour
- 1 tsp baking soda
- 0.5 tsp kosher salt
- 1 cup tiny marshmallows
- 0.5 cup semi-sweet chocolate morsels
- 0.5 cup peanut butter flavored pieces
Instructions
- In a mixing appliance with a paddle (or using a hand-held mixer), blend softened butter, creamy peanut spread, white sugar, and brown sugar until the mixture becomes smooth and fluffy.
- Incorporate the egg and vanilla essence, ensuring thorough blending.
- In another bowl, combine flour, baking soda, and salt by whisking together.
- Add the flour mixture gradually into the peanut butter blend. Mix on low speed just until the flour disappears; do not overmix.
- Gently mix in mini marshmallows, chocolate morsels, and peanut butter pieces until equally distributed.
- Wrap and chill the dough for an hour or until it achieves firmness.
- Preheat the oven to 350°F and prepare a baking tray with parchment.
- Using a 2-tbsp scoop, place portions on the lined sheet, spacing them 2 inches apart.
- Bake for 10 minutes until the edges have a light golden hue and centers appear soft. Avoid overbaking.
- Cool cookies on the tray for a minute, then shift them to a cooling rack.
