Peanut Butter Marshmallow Cookies are chewy peanut butter cookies studded with mini semi-sweet chocolate chips and gooey mini marshmallows. This easy cookie recipe uses simple pantry ingredients for a soft, chewy result everyone will love.
These cookies deliver bold peanut butter flavor with pockets of melted marshmallow and bursts of chocolate. They bake up soft in the center with lightly crisp edges and are simple to prepare from common ingredients.
Why this recipe works
- Soft, chewy texture with tender centers and crisp edges.
- Packed with peanut butter flavor plus mini chocolate chips and marshmallows for both texture and gooeyness.
- Simple method and pantry-friendly ingredients — perfect for busy bakers.
Ingredients
Notes on key ingredients:
- Butter: Use room-temperature unsalted butter for proper creaming.
- Sugars: This recipe combines granulated sugar and packed light (or dark) brown sugar for chew and flavor.
- Egg: One large, room-temperature egg binds the dough and helps texture.
- Peanut butter: Use a commercial creamy peanut butter (for example Jif or Skippy) rather than natural or crunchy varieties to avoid oily or crumbly cookies.
- Chocolate chips: Mini or regular semi-sweet chips both work well.
- Marshmallows: Use fresh mini marshmallows so they melt into soft pockets in the baked cookies.
Please see the recipe card below for exact measurements.
Substitutions & variations
- Swap milk or dark chocolate chips for the semi-sweet chips.
- Use chopped chocolate or chocolate chunks in place of chips.
- Add chopped peanuts for extra crunch and peanut flavor instead of some chips.
Instructions
Step 1: In a medium bowl whisk together the flour, baking soda, and salt.
Step 2: In the bowl of a hand mixer or stand mixer, cream the room-temperature butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy, about 2 minutes. Beat in the egg and vanilla, scraping down the bowl as needed.
Step 3: With the mixer on low, gradually add the dry ingredients to the wet until just combined. Stir in the chocolate chips and mini marshmallows with a spatula. Use an ice cream scoop to portion the dough into balls, then place the scooped dough on a baking sheet and chill for 1 hour.
Step 4: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Place six dough balls per sheet, spaced 2–3 inches apart. Bake one tray at a time for 12–14 minutes, until edges are light golden brown. Let the cookies cool on the baking sheet until set.
Expert tips
- Scoop the dough before chilling so the chilled portions hold their shape and bake evenly.
- Press a few extra mini marshmallows on top of each dough ball before chilling for extra gooeyness.
- Use a 2‑ounce ice cream scoop for consistent large cookies; reduce size and baking time by about 2 minutes for smaller cookies.
Recipe FAQs
Use a commercial creamy peanut butter like Jif or Skippy. Avoid natural or crunchy peanut butter, which can make cookies oily or crumbly.
Chilling for at least 1 hour prevents excessive spreading and improves flavor. You can chill up to 24 hours.
Scoop dough into balls and freeze them on a parchment-lined sheet until solid. Transfer to a freezer-safe bag and freeze up to 3 months. Bake from frozen, adding a minute or two if needed.
Store baked cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
Peanut Butter Marshmallow Cookies
Natalie
Equipment
- Mixing bowls
- Baking sheets
- Hand mixer or stand mixer
Ingredients
- 10 tablespoons (140 g) unsalted butter, room temperature
- 1/3 cup (86 g) creamy peanut butter
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 1 1/2 cups (187.5 g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup (146.67 g) packed brown sugar (light or dark)
- 1/4 cup (50 g) granulated sugar
- 3/4 cup (135 g) mini chocolate chips
- 1/2 cup (25 g) mini marshmallows
Instructions
- Whisk together the flour, baking soda, and salt in a medium bowl.
- Cream the butter, peanut butter, brown sugar, and granulated sugar until combined and creamy, about 2 minutes.
- Beat in the egg and vanilla, scraping down the bowl as needed.
- With the mixer on low, gradually mix in the dry ingredients. Stir in the chocolate chips and marshmallows until incorporated.
- Scoop dough into domes with an ice cream scoop and chill on a baking sheet for 1 hour. Cookies are large and will spread; chill for best shape.
- Preheat oven to 350°F. Line baking sheets with parchment paper and place six dough balls per sheet, spaced 2–3 inches apart. Bake 12–14 minutes until edges are light golden brown. Cool on the baking sheet.
Notes
Flour: Measure accurately. Too much flour yields dense, dry cookies.
Chocolate: Use mini or regular chips, or substitute chunks, milk, dark, or peanut butter chips.
Peanut butter: Commercial creamy peanut butter is recommended over natural varieties.
Size: A 2-ounce scoop makes large cookies; use smaller scoops and reduce baking time by ~2 minutes for smaller cookies.
Chill: Chill at least 1 hour to prevent spreading and to deepen flavor.
Storage: Keep cookies in an airtight container at room temperature up to 3 days or freeze up to 1 month.
Nutrition
Serving: 1 cookie • Calories: 316 kcal • Carbohydrates: 39 g • Protein: 4 g • Fat: 16 g • Sugar: 25 g
Please note nutritional values are estimates calculated by an online tool.
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