Peanut Butter Marshmallow Cookies (2024)

Published: by Natalie · This post may contain affiliate links · 14 Comments

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 Marshmallow Cookies (1)

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!

Jump to:
  • Why This Recipe Works
  • Ingredients
  • Instructions
  • Expert Tips
  • Recipe FAQs
  • Peanut Butter Marshmallow Cookies

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

Peanut Butter Marshmallow Cookies (2)

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

Peanut Butter Marshmallow Cookies (3)
Peanut Butter Marshmallow Cookies (4)

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.

Peanut Butter Marshmallow Cookies (5)
Peanut Butter Marshmallow Cookies (6)

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

What’s the best peanut butter for baking?

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.

Why chill cookie dough?

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.

How to freeze the dough?

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.

How to store these cookies?

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.

Peanut Butter Marshmallow Cookies (7)
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Peanut Butter Marshmallow Cookies

Natalie

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!

4.91 from 21 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 13 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 28 minutes mins

Course Cookies, Desserts

Cuisine American

Servings 12 large cookies

Calories 316 kcal

Ingredients

  • 10 tablespoons unsalted butter room temperature
  • cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1 large egg room temperature
  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • cup brown sugar light or dark, packed
  • 1/4 cup granulated sugar
  • 3/4 cup mini chocolate chips
  • 1/2 cup 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

Flour: Measure flour accurately. Be careful not to use too much flour. Too much flour can prevent cookies from spreading and makes them hard.

Chocolate: Use regular or mini chocolate chips. Instead of semi-sweet chocolate chips, you can use milk chocolate chips, dark chocolate chips, or peanut butter chips. You could also use chocolate chunks.

Peanut butter- I suggest baking with creamy peanut such as Jif or Skippy. I wouldn’t recommend baking with natural peanut butter.

Size: I use an ice cream scoop to form dough balls. It’s less messy and also makes sure cookies are the same size and shape. If you prefer smaller cookies, you can use 1.5 tablespoon sized balls of dough. For smaller cookies, you’ll need to reduce the baking time by about 2 minutes.

Chilling dough: It’s best to chill the cookie dough for at least 1 hour. Chilling the cookie dough keeps the cookies from spreading too much. It also enhances the flavor.

Storing: 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.

Nutrition

Serving: 1cookieCalories: 316kcalCarbohydrates: 39gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 40mgSodium: 216mgPotassium: 82mgFiber: 1gSugar: 25gVitamin A: 337IUVitamin C: 0.1mgCalcium: 34mgIron: 1mg

Please note that nutritional values are created by an online calculator and should only be used as an estimate.

Tried this Recipe? Leave a comment below & tag @parsleyandicing on social!

Peanut Butter Marshmallow Cookies (13)

About Natalie

Reader Interactions

Comments

  1. Jean H

    Peanut Butter Marshmallow Cookies (14)
    Yum! Perfect combination of flavors and texture. Looking forward to making these again!

    Reply

    • Natalie

      Hey Jean, Yay so happy you enjoyed these cookies!! Thanks so much for making them!

      Reply

  2. Beth Byrd

    Peanut Butter Marshmallow Cookies (15)
    So delicious! These are now going to be part of my regular rotation. Everyone in our house loved them!

    Reply

    • 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!

      Reply

  3. Matt

    Peanut Butter Marshmallow Cookies (16)
    can we get the measurements in metric

    Reply

    • Natalie

      Sure-just added them!

      Reply

  4. Brenda

    Peanut Butter Marshmallow Cookies (17)
    made these cookies twice now. Everyone loved them. Thank you for sharing your recipe.

    Reply

    • 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

      Reply

  5. The Bakineer

    Peanut Butter Marshmallow Cookies (18)
    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.

    Reply

    • 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.

      Reply

  6. Felecity

    Would love to make these but can you use light brown sugar instead?!

    Reply

    • 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

      Reply

  7. maddie walker

    Peanut Butter Marshmallow Cookies (19)
    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!!

    Reply

    • Natalie

      Thanks so much for making these and for your comment Maddie! So happy they’re a favorite!

      Reply

Leave a Reply

Peanut Butter Marshmallow Cookies (2024)

FAQs

What does peanut butter and marshmallow fluff taste like? ›

What does a fluffernutter taste like? Nutty, salty peanut butter helps balances the sweetness of the marshmallow creme, for a special, mouth-filling combination that's evened out by sandwich bread. It's a lot like a peanut butter-and-jelly sandwich, but without the fruity flavors.

Why did Nabisco stop making marshmallow sandwich cookies? ›

My husband and I thought we were the only ones left who remembered these wonderful cookies from our childhood. They were two vanilla wafers and sandwiched between them was a yummy marshmallow. No jelly or other stuff. We also contacted Nabisco and they said it was out of production due to poor sales.

What are peanut butter Girl Scout Cookies? ›

Peanut Butter Patties®

Crispy vanilla cookies layered with peanut butter and covered with a chocolaty coating.

How do you keep cookies soft with marshmallows? ›

There are several easy methods for storing at room temperature for up to five days, but these methods have moderate success at best. If storing at room temperature, pack cookies in a glass or plastic container with a tight-fitting lid and, if possible, drop in a few marshmallows.

Can you melt marshmallows in place of fluff? ›

You may also see it as marshmallow Fluff in recipes, but marshmallow Fluff is actually a specific brand of marshmallow creme. If you do not have access to marshmallow creme, you can melt 14 ounces of marshmallows in the microwave and then add the remaining ingredients.

Is Jet Puffed marshmallow creme the same as Marshmallow Fluff? ›

While they have similar consistencies and flavor there is one notable difference between creme and fluff. Creme contains cream of tartar while fluff does not, making it ideal for use in fudge. What is a substitute for marshmallow cream? You can make marshmallow cream by melting down marshmallows with corn syrup.

What's the most popular Girl Scout cookie? ›

The best-selling Girl Scout Cookies are: Thin Mints® Caramel deLites®/Samoas®

Do Girl Scout Cookies taste different in 2024? ›

Girl Scouts of Western Ohio, which has troops in western Ohio and southeastern Indiana, changed bakers for the 2024 season. Each baker makes their own Girl Scout Cookies, which means iconic favorites may differ in flavor and name – and new, specialty cookies are now available.

What is the secret ingredient to keep cookies soft? ›

Cornstarch Is The Secret To Soft And Chewy Cookies – Here's Why.

Why do my cookies get hard right after I bake them? ›

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

Why do Pillsbury cookies get hard? ›

Why Do Cookies Get Hard? Like all baked treats, cookies are subject to getting stale. Over time, the moisture in the cookies evaporates, leaving them stiff and crumbly. It's the same thing that happens to breads, muffins, and other baked goods.

What does a fluffernutter sandwich taste like? ›

What Does a Fluffernutter Taste Like? When you bite into this soft-as-a-cloud sandwich, the nutty peanut butter and the vanilla marshmallow creme hit your taste buds at the same time. The fluff is a shot of gooey sweetness that's nicely cut by the salty peanut butter, and they're surprisingly well-balanced.

What do marshmallow peanuts taste like? ›

What flavor are circus peanuts? They are usually banana flavored for some ungodly reason, but it's not fresh banana. Circus peanuts taste like that classic artificial banana taste, but somehow dialed up even higher. They're very sugary with a billowy, marshmallow consistency.

What is the popular name given to a sandwich of peanut butter and Marshmallow Fluff? ›

A fluffernutter (also called a "peanut butter and marshmallow sandwich", "peanut butter and marshmallow fluff sandwich", or "peanut butter and marshmallow stuff sandwich") is a sandwich made with peanut butter and marshmallow creme usually served on white bread.

Is Marshmallow Fluff tasty? ›

Customers like the taste and quality of the marshmallow fluff. For example, they mention it's delicious, sweet, and sugary.

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