These soft and chewy Peanut Butter Marshmallow Cookies are loaded with gooey mini marshmallows, chocolate chips, and rich peanut butter flavor in every bite. The crispy edges and soft centers make them an irresistible treat for any cookie lover like me! These are super similar to my popular Fluffernutter Cookies! Inspired by Blue’s Best Life recipe, this fun variation on classic peanut butter cookies combines sweet and salty flavors with an extra gooey surprise.
Ingredients & Substitutions
- Butter: I like to use unsalted butter in most of my recipes to have control over the salt. If using salted butter (which works just fine, too), you may want to lessen the amount of salt.
- Peanut Butter: Although I used creamy peanut butter, crunchy works great, too! Sometimes I like a little extra crunch in each bite! I do not recommend using natural peanut butter.
- Sugar: This recipe uses a mix of granulated sugar and light brown sugar for the perfect balance of sweetness and texture. The granulated sugar helps the cookies spread slightly and gives crisp edges, while the brown sugar adds moisture and a rich, caramel-like flavor that keeps the centers soft and chewy.
- Marshmallows: The mini marshmallows make these cookies extra fun and gooey! When they bake, the marshmallows melt a little and get soft and chewy. They add a sweet, sticky bite that tastes so good with the peanut butter and chocolate chips. If you don’t have mini marshmallows, you can cut up regular sized marshmallows to use. Just chop them into small bits so they spread evenly in the cookie dough and melt nicely while baking.
- Chocolate Chips: The chocolate chips add sweet, melty pockets of chocolate that go great with the peanut butter and marshmallows. You can use semi-sweet chocolate chips like in the recipe, or try milk chocolate, white chocolate, or even peanut butter chips if you really love peanut butter!
- Peanut Butter Chips: Peanut butter chips add extra creamy peanut butter flavor and a little sweetness that pairs perfectly with the chocolate and marshmallows. If you don’t have peanut butter chips, you can swap in butterscotch chips, white chocolate chips, or even chopped peanuts.
Why You’ll Love Peanut Butter Marshmallow Cookies
I think the name says it all! These peanut butter marshmallow cookies are soft, chewy, and loaded with gooey marshmallows, melty chocolate chips, and rich peanut butter flavor. Need I say more?!? Plus, they are easy to make, fun to eat, and perfect for anyone who loves sweet, soft-baked cookies with a little extra gooey goodness.
Why Chill Cookie Dough Before Baking?
Chilling the cookie dough helps the cookies hold their shape while baking and keeps them from spreading too much. It also gives the flavors time to come together, making the cookies even tastier and chewier. I can’t argue with that! While it’s not required, chilling the dough for at least an hour gives you the best texture and thicker, bakery-style cookies.
Can I Make the Cookie Dough Ahead of Time?
Yes! You can make the dough ahead of time and store it in the refrigerator for up to 2 days before baking. Just keep it tightly covered so it doesn’t dry out. When ready to bake, let it sit at room temperature for about 10–15 minutes to soften slightly for easier scooping. You can also freeze the dough for longer storage, either as a whole batch or pre-scooped into dough balls. Just bake straight from frozen, adding 1–2 extra minutes to the baking time. I like the freezing option, especially if I just crave one or two freshly baked cookies, just for me!
Fluffernutter Cookies vs. Peanut Butter Marshmallow Cookies
While both cookies feature the irresistible combination of peanut butter and marshmallows, there are a few key differences:
- Fluffernutter cookies are inspired by the classic sandwich and usually use marshmallow fluff swirled or stuffed into soft peanut butter cookie dough. They’re rich, gooey, and extra nostalgic.
- Peanut butter marshmallow cookies (like this recipe) use mini marshmallows baked into the dough, giving you melty pockets of marshmallow in every bite, along with chocolate chips and peanut butter chips for extra flavor.
Both are soft, sweet, and chewy, but the texture and gooey factor are different. If you love melted marshmallows and chocolate, go for peanut butter marshmallow cookies. If you’re after that fluffy, creamy marshmallow center, try the fluffernutter version! Or, just make a batch of each!
How to Store Peanut Butter Marshmallow Cookies
Store the cookies in an airtight container at room temperature for up to 4–5 days. To keep them soft and chewy, place a slice of bread in the container with the cookies; it helps lock in moisture. If your kitchen is warm or humid, you can store them in the refrigerator, but let them come to room temperature before serving for the best texture.
Can You Freeze Peanut Butter Marshmallow Cookies?
Yes, you can freeze baked peanut butter marshmallow cookies for up to 2 months. Once cooled, place the cookies in a single layer on a baking sheet and freeze for about 1 hour. Then transfer them to a freezer-safe bag or container with parchment paper between layers to prevent sticking. To enjoy later, thaw the cookies at room temperature or warm them briefly in the microwave to bring back their soft, gooey texture. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Peanut Butter Marshmallow Cookies
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ⅔ cup (170 g) creamy peanut butter
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (50 g) mini marshmallows
- ½ cup (91 g) semi-sweet chocolate chips
- ½ cup (91 g) peanut butter chips
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter, peanut butter, granulated sugar, and brown sugar on medium speed until smooth and fluffy.
- Add the egg and vanilla extract. Mix until fully incorporated.
- In a separate medium bowl, whisk together flour, baking soda, and salt.
- Add the dry ingredients to the peanut butter mixture. Mix on low speed just until the flour is fully incorporated; do not overmix.
- Gently fold in the marshmallows, chocolate chips, and peanut butter chips until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for 1 hour, or until the dough is firm.
- When ready, preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Using a 2-tablespoon scoop, drop the cookie dough onto the lined baking sheet, leaving about 2 inches between each cookie.
- Bake for 10 minutes, or until the edges turn a light golden color and the centers look set but still soft. Do not overbake.
- Remove the cookies from the oven and let them cool on the baking sheet for 1 minute. Then transfer them to a wire rack to cool completely.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I love these cookies! The marshmallows make them super gooey and chewy, and the peanut butter flavor is just perfect.
Elizabeth
I do love these cookies, but I would use more peanut butter chips instead of the chocolate chips since I LOVE peanut butter cookies!
Stephanie
I love how soft these cookies are, not dry at all. The mix of chocolate chips and marshmallows is genius.
Bella
These cookies have a great texture. And, I love the gooey marshmallows in there.
