These Sheet Pan Peanut Butter Marshmallow Cookies take my Peanut Butter Marshmallow Cookies and make them even easier! Instead of scooping individual cookies, you press the dough into one pan, bake, and cut them into squares. You still get that soft peanut butter cookie with gooey marshmallows, chocolate chips, and peanut butter chips in every bite.
And if you love the peanut butter and marshmallow combo, my Fluffernutter Cookies are another fun one to try!
Ingredients & Substitutions
- Unsalted butter: Softened butter mixes easily with the sugars and helps give the cookies a soft texture. If using salted butter, you can reduce the added salt.
- Creamy peanut butter: Use regular creamy peanut butter for the best texture. I do not recommend natural peanut butter, as the extra oil can change the texture of the cookies.
- Granulated sugar: Adds sweetness and helps give the cookies a nice texture.
- Light brown sugar: Adds sweetness and helps keep the cookies soft. You can use dark brown sugar if that is what you have.
- Egg: Helps hold the cookies together and gives them a soft, chewy texture. Out of eggs? Try an egg substitute!
- Vanilla extract: Adds a little extra flavor.
- All-purpose flour: Gives the cookies structure. Measure it carefully so you do not add too much.
- Baking soda: Helps the cookies spread and gives them a soft texture.
- Kosher salt: Balances the sweetness and brings out the peanut butter flavor.
- Mini marshmallows: These give the cookies gooey marshmallow pockets. Mini marshmallows work best because they spread throughout the dough.
- Semi-sweet chocolate chips: Add a little chocolate to every bite. Milk chocolate chips would also work if you prefer them.
- Peanut butter chips: Add even more peanut butter flavor. You can use extra chocolate chips if you do not have peanut butter chips.
Tips for the Best Sheet Pan Peanut Butter Marshmallow Cookies
- Use softened butter: Let the butter soften at room temperature before you start. It should be soft enough to mix easily but not melted.
- Use creamy peanut butter: Regular creamy peanut butter works best here. Natural peanut butter can change the texture because of the extra oil.
- Don’t skip the chill: Chilling the dough for an hour helps the cookies keep their shape and gives them a soft, chewy texture.
- Press the dough evenly: Spread the dough into an even layer so the cookies bake at the same rate.
- Save some toppings: Hold back a few marshmallows, chocolate chips, and peanut butter chips to press onto the top before baking. They make the cookies look extra good!
- Don’t overbake: Take the cookies out when the edges are lightly golden, and the center still looks soft. They will continue to set as they cool.
FAQs
Can I use natural peanut butter?
I recommend using regular creamy peanut butter for this recipe. Natural peanut butter can have more oil, which may change the texture of the cookies.
Can I use a different size pan?
A 9×13-inch baking dish works best for this recipe. Using a different size will change the thickness of the cookies and the baking time.
Can I skip chilling the dough?
I would not. Chilling the dough helps the cookies keep their shape and gives you that soft, chewy texture. It also makes the dough easier to press into the pan.
Can I use regular-sized marshmallows?
Mini marshmallows work best because they spread nicely throughout the cookies. Regular marshmallows are larger and may not melt as evenly. If that is all you have, cut them into smaller pieces before adding them.
Can I add nuts or other mix-ins?
Absolutely! Chopped peanuts, pecans, or walnuts would be delicious here. You can also swap some of the chocolate chips for white chocolate chips, butterscotch chips, or extra peanut butter chips. Just keep the total amount of mix-ins about the same so the cookies hold together well.
How to Store Sheet Pan Peanut Butter Marshmallow Cookies
Room Temperature: Store the cookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers if you are stacking them.
Freezer: Once completely cooled, wrap the cookies well and place them in a freezer-safe container or bag. Freeze for up to 3 months. Let them thaw at room temperature before serving.
Sheet Pan Peanut Butter Marshmallow Cookies
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, softened
- â…” 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
- Line a 9×13-inch baking dish with parchment paper, leaving some hanging over the sides for easy removal. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the softened butter, peanut butter, granulated sugar, and brown sugar on medium speed until smooth and fluffy.
- Add the egg and vanilla. Mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the peanut butter mixture. Mix on low just until combined. Do not overmix.
- Gently fold in most of the marshmallows, chocolate chips, and peanut butter chips, reserving some of each for the top.
- Press the dough evenly into the prepared pan. Sprinkle the reserved marshmallows, chocolate chips, and peanut butter chips over the top, gently pressing them into the dough.
- Cover and refrigerate for 1 hour, or until the dough is firm.
- When ready to bake, preheat the oven to 350°F.
- Bake for 18 to 22 minutes, or until the edges are lightly golden and the center looks set but still soft. Be careful not to overbake.
- Let the cookies cool completely in the pan. They will continue to firm up as they cool.
- Use the parchment paper to lift the cookies from the pan, then cut into squares.
Did you make this recipe?
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