Peanut Butter Marshmallow Cookies
Soft, chewy peanut butter marshmallow cookies loaded with melty chocolate chips and gooey marshmallows. Easy, delicious, and perfect for any cookie lover!
Servings: 20 cookies
Calories: 212kcal
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.
Nutrition
Serving: 1cookie | Calories: 212kcal