Peanut Butter Marshmallow Cookie Recipe
I just pulled these Peanut Butter Marshmallow Cookie out of the oven and I honestly cannot wait for them to cool down completely. The kitchen smells like a dream combination of roasted peanuts and sweet vanilla, and seeing those marshmallows toasted and gooey on top is just torture.
I made these on a whim because I was craving something salty and sweet, and they hit the spot perfectly. The way the marshmallow melts into the soft peanut butter dough is magical, creating these little pockets of sticky sweetness that balance the savory peanut butter chips. Trust me, you are going to want to pour a big glass of milk before you even take the first bite.
Ingredients
Here are the ingredients you will need to bake these soft, chewy, and gooey treats.
- 1/2 cup unsalted butter, softened: Using unsalted butter allows you to control the salt level, but if you only have salted, just reduce the added salt slightly.
- 2/3 cup creamy peanut butter: Stick to standard creamy peanut butter like Jif or Skippy rather than natural varieties, which can be too oily and affect the cookie’s structure.
- 1/2 cup granulated sugar: This helps the cookies spread just enough and gives them those delightful crispy edges.
- 1/2 cup light brown sugar, packed: Brown sugar adds moisture and acidity, reacting with the baking soda to create a soft, chewy texture.
- 1 large egg, room temperature: A room-temperature egg incorporates much better into the creamed butter and sugar for a smoother dough.
- 1 teaspoon vanilla extract: A splash of quality vanilla enhances all the flavors, making the peanut butter taste even richer.
- 1 cup all-purpose flour: The backbone of the cookie; be sure to measure correctly so they aren’t too cakey or too flat.
- 1 teaspoon baking soda: This leavening agent helps the cookies rise and encourages browning.
- 1/2 teaspoon kosher salt: Salt is crucial to cut through the sweetness and make the peanut flavor pop.
- 1 cup mini marshmallows: These create gooey, sticky pockets of sweetness that make these cookies unique.
- 1/2 cup semi-sweet chocolate chips: Darker chocolate provides a nice contrast to the sweet marshmallow and salty peanut butter.
- 1/2 cup peanut butter chips: doubling down on the peanut flavor makes these cookies extra rich and savory.
Note: This recipe yields approximately 20 servings.
Variations
You can easily tweak this recipe to suit different dietary needs or flavor cravings.
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend that includes xanthan gum for similar results.
- Extra Chocolate: Replace the peanut butter chips with milk chocolate chips or white chocolate chunks if you are a chocoholic.
- Crunchy Texture: Use crunchy peanut butter instead of creamy, or fold in 1/4 cup of chopped roasted peanuts for added texture.
- Salty Sweet: Sprinkle flaky sea salt on top of the cookies right after they come out of the oven to enhance the sweet and savory contrast.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 1 hour 20 minutes (includes 1 hour of chilling time)
Equipment You Need
- Stand Mixer or Hand Mixer: Essential for creaming the butter and sugars together until they are light and fluffy.
- Baking Sheets: You will need a couple of these lined with parchment paper to bake the cookies evenly.
- Cookie Scoop: A 2-tablespoon scoop ensures all your cookies are the same size and bake at the same rate.
- Wire Cooling Rack: Allows air to circulate around the baked cookies so they cool without getting soggy bottoms.
How to Make Peanut Butter Marshmallow Cookie Recipe?
Making these cookies is a straightforward process that involves creaming your wet ingredients, mixing in the dry, and then the hardest part—waiting for the dough to chill. The chilling step is crucial for preventing the cookies from spreading too much and ensuring the marshmallows don’t just melt away completely. Once the dough is firm, it’s a quick trip to the oven until they are golden and smelling amazing.
Cream the Wet Ingredients
Start by taking a large bowl or the bowl of your stand mixer fitted with the paddle attachment. Add the softened butter, creamy peanut butter, granulated sugar, and packed brown sugar. Beat these together on medium speed for about 2-3 minutes until the mixture looks smooth, creamy, and slightly fluffy. Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix again until everything is fully combined and the mixture looks glossy.
Incorporate Dry Ingredients and Mix-ins
In a separate medium bowl, whisk together the flour, baking soda, and kosher salt to ensure there are no lumps. Turn your mixer to low speed and gradually add the dry ingredients to the wet mixture. Mix only until the flour streaks disappear—be careful not to overmix, or the cookies can become tough. Remove the bowl from the mixer and use a spatula to gently fold in the mini marshmallows, semi-sweet chocolate chips, and peanut butter chips until they are evenly distributed throughout the dough.
Chill and Bake
Cover your bowl tightly with plastic wrap and place it in the refrigerator for at least 1 hour. This chills the butter and allows the flour to hydrate. When you are ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Use a cookie scoop to drop mounds of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10 minutes, or until the edges are lightly golden but the centers still look soft. Let them cool on the baking sheet for a minute before moving them to a wire rack.
Additional Tips for Making this Recipe Better
I have learned a few tricks while making these that ensure they turn out perfect every single time.
- I highly recommend chilling the dough for the full hour, or even longer if you have time. Since marshmallows turn into liquid sugar in the oven, a cold dough helps contain them so they don’t leak out and burn on the pan.
- If you want perfectly round cookies, I like to use a large round cookie cutter or a glass to gently “scoot” the cookies into circles immediately after taking them out of the oven while they are still hot and pliable.
- Don’t be tempted to use natural peanut butter that separates with oil on top. It makes the dough too greasy and the cookies will spread into thin puddles. The shelf-stable creamy stuff is really the best option here.
- I sometimes save a few extra marshmallows and chocolate chips to press into the tops of the dough balls right before baking. It makes them look professionally made and ensures every cookie has visible goodies on top.
How to Serve Peanut Butter Marshmallow Cookie Recipe?
These cookies are undeniably best served slightly warm when the chocolate is still melty and the marshmallows are gooey. They pair classically with a tall glass of cold milk, which helps balance the rich peanut butter flavor. For an indulgent dessert, serve a warm cookie topped with a scoop of vanilla ice cream and a drizzle of chocolate sauce. They also make fantastic ice cream sandwiches if you sandwich a scoop of chocolate or peanut butter cup ice cream between two cooled cookies.
Nutritional Information
Here is a quick look at the estimated nutrition per cookie.
- Calories: ~212
- Protein: 4g
- Carbohydrates: 25g
- Fat: 11g
Make Ahead and Storage
You can easily prepare the dough ahead of time to save yourself work on baking day.
The unbaked cookie dough can be stored in the refrigerator for up to 2 days before baking; just let it sit on the counter for 10 minutes to soften slightly before scooping. You can also freeze the scooped dough balls in a freezer-safe bag for up to 3 months. When the craving hits, bake them straight from frozen, just adding an extra minute or two to the bake time.
Once baked, store the cookies in an airtight container at room temperature for up to 4-5 days. To keep them soft, I like to toss a slice of white bread into the container with them—it works like magic to maintain moisture. Baked cookies can also be frozen for up to 2 months; just thaw them on the counter when you’re ready to eat.
Why You’ll Love This Recipe?
These cookies are quickly going to become a favorite in your household for several reasons.
- Crowd Pleaser: The sweet and salty flavor profile appeals to almost everyone, making these perfect for bake sales, potlucks, or holiday cookie boxes. out of the oven and I honestly cannot wait for them to cool down completely. The kitchen smells like a dream combination of roasted peanuts and sweet vanilla, and seeing those marshmallows toasted and gooey on top is just torture.
- Texture Heaven: You get crispy edges, a soft and chewy center, creamy melted chocolate, and sticky, gooey marshmallows all in one bite.
- Fun Twist on a Classic: It takes the nostalgic flavor of a peanut butter cookie and elevates it with the fun “Fluffernutter” vibe of marshmallows.
