Peanut Butter Marshmallow Cookies

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Peanut Butter Marshmallow Cookies are soft, chewy, and packed with rich peanut butter flavor and gooey marshmallows in every bite. They’re easy to make in less than 30 minutes and taste just like the inside of a peanut butter cup with fluffy marshmallows.

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peanut butter marshmallow cookies

Peanut Butter Marshmallow Cookies are similar to Fluffernutter Cookies except we use real mini marshmallows instead of marshmallow fluff. They are thick, chewy, and the mini marshmallows melt perfectly into the rich peanut butter cookie dough, making these extra gooey and decadent.

These are perfect for holidays, special occasions, after-school treats, or whenever you’re craving a fun twist on classic chewy peanut butter cookies.

If you love cookies with marshmallows, try these S’mores Cookies and Double Chocolate Marshmallow Cookies.

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key ingredients

• Peanut butter: Make sure to use creamy peanut butter such as Jif or Skippy brand that’s already stirred and has a little sugar already. I use Skippy’s natural creamy peanut butter but any creamy style will work. Be sure not to use a peanut butter that has oil sitting at the top if you use a natural peanut butter, it won’t work because it will be too oily.
• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Baking soda: Used as a leavening agent.
• Butter: I used salted softened butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Sugars: A combination of granulated white sugar and brown sugar (either dark brown sugar or light brown sugar) are both use to add sweetness and helps make chewy cookies.
• Egg: You’ll need one whole large egg.
• Vanilla extract: Adds a warm flavor, you could also use vanilla bean paste.
• Mini Marshmallows: Mini marshmallows make these extra gooey and sweet. Be sure they are frozen so they don’t completely melt in the cookies. If you use jumbo marshmallows, be sure to cut them in quarters.

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how to make Peanut Butter Marshmallow Cookies

Freeze marshmallows: Preheat oven to 350 degree F and line baking sheets with parchment paper or silpat mats. Place mini marshmallows on a small baking sheet in a single layer and place in the freezer until frozen, about 10 minutes.

Mix dry ingredients: In a medium bowl, whisk together the flour and baking soda.

Cream butter and sugars: In a large bowl, using an electric mixer or stand mixer with a paddle attachment, cream together the butter and sugars until light and creamy. About 2-4 minutes.

Add in the peanut butter, vanilla extract and egg: Mix until combined. Be sure to scrape down the sides of the bowl and mix again.

Add the flour mixture to the wet ingredients: Mix just until combined and a dough has formed. Add in frozen mini marshmallows and stir again until combined.

Scoop cookies and bake: Use a large cookie scoop to form cookie dough balls (about 4 tablespoons of cookie dough). Place on prepared cookie sheet 2 inches apart. Bake for 10-12 minutes or just until the edges turn a light golden brown. The cookies will be soft, let cool for a few minutes before transferring to a wire cooling rack. Enjoy!

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tips

• Smaller cookies: Use a mini cookie scoop to scoop the dough to make regular or mini sized cookies. Be sure to reduce the baking time by a few minutes.
• Make the cookie dough in advance: Leave the cookie dough in the refrigerator or freezer for up to 3 days. The dough will be very firm so make sure to bring the cookie dough to room temperature and then continue on to baking in the instructions.
• Room temperature ingredients: It’s important that your butter and egg are at room temperature. They incorporate with the other ingredients so much better and will help your cookies stay tender and soft.
• Perfect cookie shape: These cookies form the perfect round shape everytime when you use an ice cream scoop. I also use a large round cookie cutter or the rim of a large drinking glass and swirl it around the cookie in a circular motion.

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variations

• Crunchy texture: Use crunchy peanut butter to give the cookies a crunchy texture. 
• Mix ins: Semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, peanut butter chips, chocolate chunks, mini Reese’s Peanut Butter Cups or chopped nuts.
• Chocolate drizzle: Add a milk chocolate, white chocolate, or peanut butter drizzle to the top of the cookies once they’ve cooled.
• Birthday edition: Add a handful of rainbow sprinkles to the cookie dough and tops of the cookie dough balls for a birthday twist.
• S’mores edition: Add crushed graham to the cookie dough for a s’mores flavor.

Can I make these into cookie bars?

Yes! I would recommend using a 13×9 inch baking dish and line with parchment paper. Once cookie dough comes together, transfer batter to baking dish press into an even layer.

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leftovers & storage

Make-ahead and frozen cookie dough: Place the balls of dough into the freezer and freeze for 1 hour so the cookies are firm. Transfer the cookies to a freezer-safe zip lock bag (gallon size works great) and store in the freezer for up to 3 months. You can also skip scooping the dough into balls and just form one big dough ball to freeze to scoop later.

When you are ready to bake your frozen cookies, place the cookies on a baking sheet and bake as directed, adding about 3-4 minutes to the baking time.

To-store: Store cookies at room temperature in an airtight container, large freezer bag, or cover dish with plastic wrap. They will stay fresh for up to 1 week.

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