These Peanut Butter Marshmallow Cookies are chewy, gooey and delicious. They’re filled with mini chocolate chips and mini marshmallows. These super easy cookies are made with simple pantry ingredients!
Peanut butter and marshmallows is a less common yet must-try combination! They’re both sweet and creamy. They’re delicious as is, I decided to throw a little chocolate in these cookies since it goes so well with both peanut butter and marshmallows.
For more delicious peanut butter cookie recipes, try my Old Fashioned Peanut Butter Cookies, Peanut Butter Cookie Sandwiches with Peanut Butter Buttercream and Peanut Butter Brownie Cookies.
Why This Recipe Works
- These cookies are soft and chewy!
- They are so flavorful thanks to peanut butter, vanilla, chocolate chips and marshmallows. For more delicious peanut butter recipes, try my Peanut Butter Swirl Brownies!
- These marshmallow peanut butter cookies couldn’t be easier to make.
Instructions
Start by creaming the peanut butter, room temperature butter and the brown and granulated sugar. Add the egg and vanilla followed by the dry ingredients. Stir in the chocolate chips and mini marshmallows.
Expert Tips
- Tip #1: Stick a few extra marshmallows on top of the cookie dough balls before you chill it.
- Tip #2: Scoop dough balls before chilling.
- Tip #3: I use a 2 ounce ice cream scoop to measure and shape the the cookies. Using a scoop makes cookies the same size. It’s also less messy.
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Peanut Butter Marshmallow Cookies
Ingredients
- 10 tablespoons unsalted butter room temperature
- ⅓ cup creamy peanut butter
- 1½ teaspoon vanilla extract
- 1 large egg room temperature
- 1 1/2 cup all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- ⅔ cup brown sugar light or dark, packed
- 1/4 cup granulated sugar
- 3/4 cup mini chocolate chips
- 1/2 cup mini marshmallows
Instructions
- In a medium sized bowl, whisk to combine the flour, baking soda, and salt.
- In the bowl of a hand held or stand mixer, cream the butter, peanut butter, and brown and granulated sugar until combined and creamy. Beat in the egg followed by the vanilla and beat until combined. Scrape down the sides of the bowl. With the mixer on low, gradually mix in the dry ingredients. Use a spatula or wooden spoon to stir in the chocolate chips followed by the marshmallows until they are incorporated into the dough.
- Use an ice cream scoop to scoop dough into domes and place them on a small baking sheet to chill. Chill for 1 hour. Cookies are large and will spread as they bake, so bake 4-5 cookies per baking sheet.
- Bake at 350 F for 13-14 minutes, until edges are light golden brown.
- Leave cookies on the baking sheet and allow to cool completely.
Matt
can we get the measurements in metric
Natalie
Sure-just added them!
Brenda
made these cookies twice now. Everyone loved them. Thank you for sharing your recipe.
Natalie
Love to hear that, Brenda! Thanks so much for making this recipe and for taking the time to comment. Enjoy the rest of your weekend 🙂 -Natalie
The Bakineer
Made these to include in a care package for a deployed soldier although used mini dehydrated marshmallows, used small scoop, and baked for 9-10 minutes.
Natalie
Hi! Thanks so much for making these cookies and for sharing your recipe notes! That’s so nice you’re including them in a care package and I hope they are enjoyed.
Felecity
Would love to make these but can you use light brown sugar instead?!
Natalie
Hi Felecity, Yes you definitely use light brown sugar in place of dark brown sugar. Please let me know if you have any other questions. Hope you enjoy the recipe! 🙂 -Natalie
maddie walker
This recipe is so good! I just found it 2 weeks back and have already made it 2x! It is a crowd favorite over here, always requested. I recommend it greatly!!
Natalie
Thanks so much for making these and for your comment Maddie! So happy they’re a favorite!