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Sheet Pan Peanut Butter Marshmallow Cookies cut into squares on a white table.
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Sheet Pan Peanut Butter Marshmallow Cookies

These Sheet Pan Peanut Butter Marshmallow Cookies are soft, chewy, and loaded with all the good stuff! Peanut butter, gooey marshmallows, chocolate chips, and peanut butter chips come together in one easy pan of cookies. Just press, bake, and cut into squares!
Prep Time10 minutes
Cook Time18 minutes
Chilling Time1 hour
Total Time1 hour 28 minutes
Course: Dessert
Keyword: Sheet Pan Peanut Butter Marshmallow Cookies
Servings: 12 large cookie squares
Calories: 358kcal
Author: Amanda Rettke--iambaker.net

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

  • 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.

Nutrition

Serving: 1cookie square | Calories: 358kcal