Peanut Butter Marshmallow Cookies

I love making Peanut Butter Marshmallow Cookies because they combine the rich, creamy peanut butter flavor with the sweet, gooey goodness of marshmallows. These cookies are soft, chewy, and packed with flavor in every bite. The marshmallows add a fun, gooey texture, and the peanut butter gives them that nutty richness that everyone loves. They’re perfect for any occasion, from family gatherings to a casual treat with coffee.

Why I’ll Love This Recipe

I enjoy how these cookies are not only delicious but also have the perfect balance of sweetness and nuttiness. The combination of peanut butter and marshmallows makes these cookies incredibly comforting and indulgent. Plus, they are super easy to make and always disappear quickly—definitely a crowd-pleaser!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted peanut butter

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 3/4 cup packed brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 1/2 cups mini marshmallows (or regular-sized marshmallows cut in half)

• 1/2 cup chocolate chips (optional, for extra richness)

Directions

1. Prepare the Oven and Baking Sheets:

   • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats for easy cleanup.

2. Mix the Wet Ingredients:

   • In a large bowl, I beat together the peanut butter, softened butter, granulated sugar, and brown sugar until smooth and creamy.

   • I add the egg and vanilla extract, and continue to beat the mixture until fully combined.

3. Add the Dry Ingredients:

   • In a separate bowl, I whisk together the flour, baking soda, and salt.

   • Gradually add the dry ingredients to the wet mixture, stirring until just combined.

4. Fold in the Marshmallows:

   • I gently fold the mini marshmallows (and chocolate chips, if using) into the cookie dough. Be careful not to overmix, as the marshmallows can break apart if stirred too much.

5. Form the Cookies:

   • Using a tablespoon or cookie scoop, I drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

   • If I want slightly larger cookies, I can make the dough balls a little bigger.

6. Bake the Cookies:

   • I bake the cookies in the preheated oven for 8-10 minutes or until the edges are golden brown, but the centers are still soft.

   • Be careful not to overbake, as the marshmallows can start to burn if the cookies bake too long.

7. Cool and Serve:

   • After baking, I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The marshmallows will remain soft and gooey, so be sure to let them cool enough to set before serving.

Servings and Timing

This recipe yields about 18-24 cookies, depending on the size. Prep time is around 10-15 minutes, and baking time is 8-10 minutes, making this a quick and easy treat.

Variations

I like to change it up by:

• Adding a handful of chopped peanuts for extra crunch.

• Mixing in a spoonful of Nutella for a chocolate-hazelnut twist.

• Using peanut butter chips or white chocolate chips instead of regular chocolate chips for a different flavor profile.

• Adding a pinch of cinnamon or a dash of sea salt for a fun, sweet-savory contrast.

Storage / Reheating

I store the Peanut Butter Marshmallow Cookies in an airtight container at room temperature for up to 4-5 days. They’re best enjoyed fresh, but they can be reheated in the microwave for a few seconds if you want them to be extra gooey.

FAQs

1. Can I use chunky peanut butter?
Yes! You can use chunky peanut butter if you prefer a little more texture in the cookies. Just keep in mind the cookies will have more peanut pieces throughout.

2. Can I freeze these cookies?
Yes, these cookies freeze well. I recommend freezing them in a single layer on a baking sheet, then transferring them to an airtight container or freezer bag once frozen. You can store them for up to 3 months. When ready to eat, just let them thaw at room temperature for a few minutes.

3. Can I make these cookies without chocolate chips?
Definitely! These cookies are delicious on their own without chocolate chips. If you prefer a more classic peanut butter and marshmallow flavor, feel free to skip them.

4. Can I use regular-sized marshmallows instead of mini marshmallows?
Yes, you can! If using regular-sized marshmallows, I recommend cutting them into smaller pieces so they can be better distributed throughout the dough.

5. How do I prevent marshmallows from burning?
To prevent the marshmallows from burning, I make sure to keep an eye on the cookies while they’re baking, and I remove them from the oven when the edges are golden and the centers are still soft. Marshmallows are sensitive to high heat, so it’s important to bake the cookies at the right temperature and not overbake them.

Conclusion

Peanut Butter Marshmallow Cookies are a delightful treat that combines the best of both worlds: the creamy, nutty flavor of peanut butter and the sweet, gooey texture of marshmallows. Whether you’re making them for a special occasion or just craving a sweet snack, these cookies are sure to satisfy your sweet tooth and impress your friends and family. Easy to make and packed with flavor, they’re perfect for any time you want a fun, indulgent dessert!