Peanut Butter Marshmallow Cookies

Sink your teeth into the irresistibly chewy, sweet-and-salty goodness of Peanut Butter Marshmallow Cookies. These delightful treats combine the rich nuttiness of peanut butter with the pillowy softness of melted marshmallows, creating a texture contrast that’s simply heavenly. The familiar comfort of peanut butter paired with gooey marshmallows makes these Peanut Butter Marshmallow Cookies an instant favorite for both kids and adults. You’ll learn how to create the perfect balance of flavors and achieve that ideal cookie texture that’s crisp on the edges yet wonderfully soft in the center.

Why You’ll Love This Recipe

These Peanut Butter Marshmallow Cookies are about to become your new baking obsession. The combination of creamy peanut butter and gooey marshmallows creates a delightful textural contrast that’s impossible to resist. With each bite, you’ll experience the perfect harmony of sweet and salty flavors that dance on your taste buds.

What makes these cookies truly special is their versatility. They’re simple enough for a weekday treat but impressive enough for special occasions. The crisp exterior gives way to a soft, chewy center studded with pockets of melted marshmallow that create an almost caramel-like swirl throughout the cookie.

These cookies require just a handful of pantry staples, making them perfect for last-minute baking sessions. The straightforward process yields consistent results, even for novice bakers. Plus, the heavenly aroma of peanut butter and toasted marshmallows that fills your kitchen is worth the effort alone!

Ingredients

For these delicious Peanut Butter Marshmallow Cookies, you’ll need:

• 1/2 cup (115g) unsalted butter, softened
• 1 cup (250g) creamy peanut butter (use a commercial brand like Jif or Skippy for best results)
• 3/4 cup (150g) granulated sugar
• 1/2 cup (100g) packed brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups (156g) all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (75g) mini marshmallows
• 1/2 cup (90g) peanut butter chips (optional for extra peanut flavor)

The quality of your peanut butter matters significantly in these marshmallow peanut butter cookies. Opt for a smooth, commercial brand rather than natural peanut butter, as the natural oils can separate and affect the cookie texture.

Pro Tips

Choose the Right Marshmallows: For perfect Peanut Butter Marshmallow Cookies, use fresh mini marshmallows rather than large ones. Mini marshmallows distribute more evenly throughout the dough and melt better during baking. If you only have large marshmallows, cut them into quarters with kitchen scissors lightly dusted with powdered sugar to prevent sticking.

Perfect Peanut Butter Incorporation: For the best texture, beat the butter and peanut butter together until completely smooth before adding other ingredients. This creates a homogenous base that ensures even distribution of flavors. Don’t rush this step—proper creaming creates the ideal cookie structure.

Master the Marshmallow Timing: The secret to gooey (but not burnt) marshmallows is proper timing. Add the marshmallows to the cookies during the last 3-4 minutes of baking. This allows them to soften and begin melting without becoming completely liquid or burning. You’re looking for that perfect toasted exterior with a gooey center that creates beautiful stretchy pockets throughout the cookies.

Instructions

Step 1: Prepare Your Ingredients and Equipment
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Let butter and egg come to room temperature for easier mixing. Measure all ingredients before starting to ensure a smooth baking process.

Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together for 2-3 minutes until light and fluffy. The mixture should look pale and creamy, which creates the perfect base for your Peanut Butter Marshmallow Cookies.

Step 3: Add Wet Ingredients
Add the egg and vanilla extract to your butter-sugar mixture. Beat until fully incorporated and the mixture looks smooth and glossy. Scrape down the sides of the bowl to ensure everything mixes evenly.

Step 4: Incorporate Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed just until combined. Overmixing can make your cookies tough, so stop as soon as the flour disappears.

Step 5: Add Mix-Ins
Gently fold in the peanut butter chips (if using) with a spatula. Save the marshmallows for later—they’ll be added during baking to achieve that perfect melt.

Step 6: Shape and Begin Baking
Scoop generous tablespoons of dough (about 1.5 tablespoons each) onto your prepared baking sheets, leaving 2 inches between each cookie. Slightly flatten each ball with your fingers or the bottom of a glass. Bake for 8 minutes until edges are just beginning to set but centers still look soft.

Step 7: Add Marshmallows and Finish Baking
Remove the cookies from the oven and quickly press 4-5 mini marshmallows into the top of each partially baked cookie. Return to the oven for another 3-4 minutes until the marshmallows are puffy and lightly golden, and the cookies are set around the edges but still soft in the center.

Step 8: Cool Properly
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This resting period is crucial for the cookies to set properly and for the marshmallows to achieve that perfect gooey texture.

Variations

Chocolate Peanut Butter Marshmallow Cookies: Transform these treats by adding 1/3 cup cocoa powder to the dry ingredients and reducing the flour by the same amount. The chocolate intensifies the peanut butter flavor and pairs beautifully with the marshmallows. You can also add 1/2 cup of chocolate chips to the dough for double chocolate goodness.

Crunchy Peanut Butter Marshmallow Cookies: For texture enthusiasts, substitute crunchy peanut butter for creamy and add 1/3 cup chopped roasted peanuts to the dough. The varied textures of crunchy nuts, chewy cookie, and gooey marshmallow create a more complex eating experience that peanut lovers will adore.

S’mores Inspired Peanut Butter Cookies: Create a campfire-inspired variation by pressing a small square of chocolate onto each cookie along with the marshmallows during the second bake. Once cooled, you can also sprinkle crushed graham crackers on top for the full s’mores experience while maintaining the peanut butter base.

Storage and Serving

Store your Peanut Butter Marshmallow Cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking, especially important with these cookies due to the marshmallow component. For longer storage, these cookies freeze beautifully for up to 3 months—just thaw at room temperature for about an hour before serving.

For the ultimate indulgence, serve these cookies slightly warm to reactivate the gooey marshmallow texture. A quick 10-second microwave zap will refresh them perfectly. These cookies pair wonderfully with a cold glass of milk, making them ideal for after-school treats.

For dessert presentations, transform them into ice cream sandwiches by placing a scoop of vanilla or chocolate ice cream between two completely cooled cookies. You can also crumble these cookies over ice cream sundaes for a delicious topping that combines all the best textures in one bowl.

FAQs

Why did my marshmallows completely melt and disappear?
If marshmallows are added too early in the baking process, they’ll melt away completely. Always add them during the last 3-4 minutes of baking to get that perfect golden, gooey texture.

Can I use natural peanut butter in these cookies?
While you can use natural peanut butter, it may affect the texture of your Peanut Butter Marshmallow Cookies. Commercial peanut butter (like Jif or Skippy) contains stabilizers that help maintain the cookie structure. If using natural peanut butter, make sure it’s well-stirred and consider adding an extra 2 tablespoons of flour.

Why did my cookies spread too much?
Over-softened butter or a too-warm dough can cause excessive spreading. Chill the dough for 30 minutes before baking if your kitchen is warm or if the dough seems soft.

Can I make the dough ahead of time?
Yes! The dough (without marshmallows) can be refrigerated for up to 3 days or frozen for up to 3 months. Add the marshmallows during baking as directed.

Are these cookies gluten-free?
The standard recipe contains gluten from all-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free flour blend and ensure all other ingredients, including the peanut butter, are certified gluten-free.

Conclusion

These Peanut Butter Marshmallow Cookies are comfort food at its finest — a nostalgic yet exciting treat that combines childhood favorites in one irresistible package. They’re the kind of dish that bridges generations, delighting everyone from grandparents to grandchildren with their perfect balance of familiar peanut butter richness and surprising marshmallow gooeyness. Whether you’re making them for a special occasion or just because it’s Tuesday, these cookies are guaranteed to bring smiles all around. The simple joy of pulling apart a warm cookie and watching the marshmallow stretch is a small but significant pleasure that makes baking these treats absolutely worth it.

Print