Looking for a cookie that’s soft, gooey, and packed with irresistible flavor? These Peanut Butter Marshmallow Cookies are the perfect treat! Combining the nutty richness of peanut butter with the sweet, fluffy goodness of marshmallows, these cookies are a match made in dessert heaven.
Each bite is a delightful mix of chewy cookie dough, melty marshmallows, and the creamy taste of peanut butter. Whether you’re making them for a cozy night in or sharing with friends, these cookies are guaranteed to please.
What makes them special? The marshmallows create pockets of gooey sweetness that complement the salty, nutty flavor of the peanut butter, resulting in a perfectly balanced and decadent cookie. Plus, they’re easy to customize with chocolate chips or a drizzle of melted chocolate for an extra indulgent touch.
Perfect for bake sales, holiday gatherings, or satisfying your sweet tooth, these Peanut Butter Marshmallow Cookies are a must-try. Let’s whip up a batch and enjoy this fun and flavorful twist on a classic favorite!
Peanut Butter Marshmallow Cookies
Equipment
- Baking sheets
- Mixing bowls
- Hand Mixer
Ingredients
- 1 large egg room temperature
- ¾ tsp baking soda
- 2 tsp vanilla extract
- ½ tsp salt
- 1½ tsp all-purpose flour
- 10 tsp unsalted butter room temperature
- ¼ tsp granulated sugar
- ⅓ cup creamy peanut butter
- ¾ cup mini chocolate chips
- ⅔ cup brown sugar light or dark, packed
- ½ cup mini marshmallows
Instructions
- In a medium bowl, whisk together flour, baking soda, and salt.
- Cream butter, peanut butter, and sugars until smooth, about 2 minutes.
- Beat in the egg and vanilla.
- Gradually add the dry ingredients on low speed, then stir in chocolate chips and marshmallows.
- Scoop dough into domes using an ice cream scoop and chill on a small baking sheet for 1 hour.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Place six cookie dough balls on each sheet, spaced 2-3 inches apart.
- Bake one sheet at a time for 12-14 minutes, until edges are golden.
- Cool on the baking sheet.
Notes
- Bake only one tray at a time for even cooking.
- For a softer texture, underbake the cookies slightly and let them cool on the baking sheet.
Nutrition Facts:
Calories | 316kcal |
Total Fat | 16g |
Carbohydrates | 39g |
Protein | 4g |
What To Avoid While Making Peanut Butter Marshmallow Cookies Recipe?
- Not Chilling the Dough Long Enough: Chilling the dough for at least an hour is crucial to prevent the cookies from spreading too much while baking.
- Using Fresh Marshmallows: Fresh marshmallows can melt too quickly in the oven and become sticky.
- Not Letting Cookies Cool on the Baking Sheet: Letting the cookies cool on the baking sheet is important. Moving them too early can cause them to break apart, as they are very soft when first out of the oven. Allow them to cool fully before transferring.