Go Back

Peanut Butter Marshmallow Cookies

A delightful and nostalgic treat combining creamy peanut butter, chewy marshmallows, and chocolate chips for a perfect comforting bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1/2 cup unsalted butter, softened Use high-quality butter for the best flavor.
  • 2/3 cup creamy peanut butter Natural peanut butter works wonders.
  • 1/2 cup granulated sugar Regular white sugar for sweetness and texture.
  • 1/2 cup light brown sugar, packed Adds moisture and depth of flavor.
  • 1 large egg, room temperature Ensure even mixing.
  • 1 teaspoon vanilla extract Use pure vanilla for authentic flavor.
  • 1 cup all-purpose flour Standard flour works perfectly.
  • 1 teaspoon baking soda Essential for chewy texture.
  • 1/2 teaspoon kosher salt Enhances flavors.
  • 1 cup mini marshmallows Adds wonderful chewiness.
  • 1/2 cup semi-sweet chocolate chips Opt for high-quality chocolate.
  • 1/2 cup peanut butter chips Adds extra layer of peanut butter flavor.

Method
 

Preparation
  1. Cream the softened butter, creamy peanut butter, granulated sugar, and brown sugar together in a stand mixer until smooth and fluffy, about 2-3 minutes.
  2. Add in the egg and vanilla extract, mixing until fully incorporated, around 30 seconds.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt until combined.
  4. Slowly add the dry mixture to the peanut butter mixture, mixing on low speed until just combined, avoiding overmixing.
  5. Gently fold in the mini marshmallows, semi-sweet chocolate chips, and peanut butter chips until evenly distributed.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, until firm.
Baking
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Using a 2-tablespoon scoop, drop cookie dough onto the baking sheet, leaving about 2 inches between each cookie.
  3. Bake for about 10 minutes, until edges are golden and centers look set but soft.
  4. Let the cookies cool on the baking sheet for about 1 minute before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. The dough can be made ahead and refrigerated for 3 days or frozen for up to 3 months. Consider adding other flavor variations like nuts or different chips.