Peanut Butter Marshmallow Cookies are chewy peanut butter cookies filled with mini semi-sweet chocolate chips and gooey mini marshmallows. This easy cookie recipe is made with simple pantry ingredients!
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Peanut butter cookies with marshmallows are full of peanut butter flavor and sweet, gooey marshmallows. They’re also packed with chocolate chips and are chewy and delicious!
For more delicious peanut butter cookie recipes, try my Peanut Butter Brownie Cookies, reeses peanut butter chocolate chip cookies and peanut butter and nutella cookies!
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Why This Recipe Works
- These cookies are soft and chewy like my biscoff chocolate chip cookies!
- They’re packed with peanut butter, chocolate chips and marshmallows. They’re full of peanut butter flavor like my Peanut Butter Swirl Brownies and peanut butter donuts.
- These marshmallow peanut butter cookies are super easy to make!
Ingredients
Below are useful notes about some of the ingredients for peanut butter and marshmallow cookies.
- Butter: Use room temperature unsalted butter.
- Sugars-This recipe uses both granulated sugar and light brown sugar.
- 1 egg-Use 1 large room temperature egg. The egg helps the ingredients bind together.
- Peanut butter- I recommend baking with commbercial brands of creamy peanut butter such as Jif or Skippy. I don’t recommend baking with natural peanut butter or crunchy peanut butter. Natural peanut butter can make the cookies too oily or crumbly.
- Chocolate chips– Use mini or regular semi-sweet chocolate chips.
- Marshmallows– Use mini marshmallows. Make sure they are fresh.
Please see the recipe card below for the full list of ingredients and their measurements.
Substitutions & Variations
- Substitute the milk chocolate or dark chocolate for the semi-sweet.
- Use chopped chocolate in place of chocolate chips. I love baking with Lindt dark chocolate bars.
- Swap in some chopped peanuts in place of some of the chocolate chips!
Instructions
Step 1: (Photo 1 above) Using an electric mixer, beat the butter, peanut butter and sugars til smooth and combined.
Step 2: (Photo 2 above) Mix in the egg and vanilla extract. With the mixer on low speed, beat in the dry ingredients. Use a spatula to stir in the chocolate and marshmallows.
Step 3: (Photo 3 above) Use an ice cream scoop dough into balls. Cover and chill 1 hour.
Step 4: (Photo 4 above) Place 6 cookie dough balls on a baking sheet. Bake at 350 F for 12-14 minutes until edges are light golden brown.
Expert Tips
- Scoop dough balls before chilling.
- Stick a few extra marshmallows on top of the cookie dough balls before chilling.
- Use a scoop makes cookies the same size. It’s also less messy. I use a 2 ounce ice cream scoop to measure and shape the the cookies.
Recipe FAQs
I recommend baking with commbercial brands of creamy peanut butter such as Jif or Skippy. I don’t recommend baking with natural peanut butter or crunchy peanut butter. Natural peanut butter can make the cookies too oily or crumbly.
It’s best to chill this cookie dough for at least 1 hour or up to 24 hours. Chilling the cookie dough keeps the cookies from spreading too much. It also enhances the flavor.
Scoop the cookie dough into balls. Place them on a quarter baking sheet lined with parchment paper. Cover with plastic wrap and freeze til frozen solid, Next, transfer balls to a freezer safe storage bag and freeze up to 3 months.
Store these chocolate peanut butter marshmallow cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
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Peanut Butter Marshmallow Cookies
Equipment
Ingredients
- 10 tablespoons (140 g) unsalted butter room temperature
- ⅓ cup (86 g) creamy peanut butter
- 2 teaspoons (1½ teaspoon) vanilla extract
- 1 (1) large egg room temperature
- 1 1/2 cups (187.5 g) all purpose flour
- 3/4 teaspoon (3/4 teaspoon) baking soda
- 1/2 teaspoon (1/2 teaspoon) salt
- ⅔ cup (146.67 g) brown sugar light or dark, packed
- 1/4 cup (50 g) granulated sugar
- 3/4 cup (135 g) mini chocolate chips
- 1/2 cup (25 g) 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, about 2 minutes.
- 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 6 cookies per baking sheet.
- Line two aluminum baking sheets with parchment paper. Preheat oven to 350 Fahrenheit. Place six cookie dough balls on each baking sheet, spreading them at 2-3 inches apart. Bake one tray of cookies at a time. Bake at 350 F for 12-14 minutes, until edges are light golden brown.
- Leave cookies on the baking sheet and allow to cool completely.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Christopher Glenn
These cookies are delicious and so far my favorite. Looking forward to trying other recipes.
Thanks Natalie
Natalie Ward
This makes me so happy, Christopher Glenn!!😊
Michele
Hi- I’m preparing to make these and so excited. But I’m making for a large group and wondering if this recipe can be doubled?
Natalie
Hi Michele! Excited for you to make these cookies too! Yes this recipe can be doubled no problem 🙂 Hope everyone enjoys them please let me know if you have any other questions!
Jean H
Yum! Perfect combination of flavors and texture. Looking forward to making these again!
Natalie
Hey Jean, Yay so happy you enjoyed these cookies!! Thanks so much for making them!
Beth Byrd
So delicious! These are now going to be part of my regular rotation. Everyone in our house loved them!
Natalie
YAY so happy these are a big hit in your house, Beth! Thank you so much for letting me know. Have a great weekend!
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!