These soft and chewy peanut butter marshmallow cookies might be the best cookie yet! A fluffernutter in a cookie, these peanut butter cookies are studded with peanut butter chips and stuffed with a marshmallow. Plus, they only take 10 minutes to make!
Now I love a peanut butter cookie, like these peanut butter m&m oatmeal cookies, but these gooey cookies are next level. You probably have all the ingredients already in your pantry!
Tell me about this recipe!
- These peanut butter and marshmallow cookies are extra soft and chewy.
- The marshmallows are frozen beforehand, that way the marshmallows don’t completely melt in the oven.
- The dough is folded with peanut butter chips to give you that extra peanut butter taste!
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Peanut Butter: You can use smooth or crunchy peanut butter for this recipe. Use commercial peanut butter and not peanut butter that has a layer of oil on top. That type of peanut butter might be too loose for the dough.
- Marshmallows: use regular marshmallows for this recipe and not marshmallow fluff or creme.
- Flour: all purpose flour is used in these peanut butter marshmallow cookies.
- Peanut Butter Chips: I used Reese’s peanut butter chips to give more of a peanut butter flavor to the cookies.
How to make this recipe
Step 1: Make sure to freeze your marshmallows for at least one hour before starting the recipe. Whisk your flour, baking powder and baking soda together.
Step 2: In a stand mixer fitted with the paddle attachment, mix the peanut butter, butter, sugar and light brown sugar until light airy. This will take about 2-3 minutes.
Step 3: Add in your egg, egg yolk, salt and vanilla extract. Beat for another minute.
Step 4: Pour in the flour mixture and mix on low until fully incorporated – be sure not to overmix!
Step 5: Fold peanut butter chips with the cookie dough.
Step 6: Scoop out 2 tablespoons of cookie dough and flatten it with your hand. Place a marshmallow in the middle and then use your fingers to cover the marshmallow with the cookie dough. Make sure it is completely sealed. Chill for 1 hour or up to overnight, and bake at 350 degrees for 11-13 minutes. Allow the cookies to cool completely.
- I recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Make sure to freeze the marshmallows for at least 1 hour. If the marshmallows aren’t frozen, they melt though the bottom of the cookies. Freezing the marshmallows helps solve this!
- Allow the cookies to cool completely on the baking sheet. These cookies are quite soft and might fall apart if you pick them up while they’re still hot.
- Make sure all of the ingredients are at room temperature before you start baking. Pull out the eggs and butter 1-2 hours before you start the recipe.
Frequently Asked Questions
Freezing the marshmallows for at least 1 hour will help the marshmallows keep their structure and not melt through the bottom of the cookie.
Substitute peanut butter for almond butter or sunbutter.
No, this recipe uses full size marshmallows and not marshmallow fluff.
Keep them in an airtight container for up to 5 days. You can also freeze the unbaked cookie dough balls for up to 3 months.
Try these cookies next!
Peanut Butter Marshmallow Cookies
- 2 ½ cups all purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 ½ teaspoons kosher salt
- 1 ½ sticks unsalted butter room temperature
- ½ cup sugar
- 1 cup light brown sugar
- 1 cup peanut butter
- 1 egg room temperature
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 cup peanut butter chips
- 20 marshmallows frozen
- Freeze your marshmallows for at least 1 hour. I found that they didn’t melt as much in the oven if I did this. Place them in a freezer bag for 1 hour, they can be frozen for up to 2 months.
- Whisk together your flour, baking soda, and baking powder in a medium bowl. Set aside.
- In a stand mixer fitted with the paddle attachment, combine the butter and peanut butter with your sugars. Beat until light and airy, about 2-3 minutes.
- Add in your egg, egg yolk, salt and vanilla and beat for another minute.
- Pour in the dry ingredients and mix on low until there are no more streaks of flour. Use a rubber spatula to fold in your peanut butter chips.
- Line a baking sheet with parchment paper.
- Scoop out 2 tablespoons of cookie dough and flatten it with your hand. Place your marshmallow in the middle and wrap the dough around it, making sure it is completely sealed. Place the cookie dough balls on the baking sheet and chill for at least 1 hour or up to overnight. This cookie dough makes 20-22 cookies.
- Preheat your oven to 350°F/175°C. Bake the cookies 6 at a time on the middle rack of your oven. Bake for 11-13 minutes. The center of the cookie will still be gooey. Allow the cookies to cool completely before removing. Line another 2 baking trays with parchment paper so you can bake more cookies while the first batch cools.