Peanut Butter Marshmallow Cookies

Introduction

Imagine the aroma of warm, rich peanut butter mingling with a subtle vanilla sweetness, and just when you bite in — boom — a gooey surprise of melting marshmallow that stretches softly. These cookies deliver that moment and more. The edges are crisp and golden, the centers tender and chewy, and hidden within each is a pocket of soft marshmallow and melty chocolate-peanut-butter chips.

These cookies feel like a childhood delight — every bite evokes nostalgia of cozy kitchens, after-school snacks, and comfort at home. They’re perfect for gathering around, sharing with friends, or simply keeping a batch for your own warm-cookie cravings. Whether you’re baking for a crowd or just yourself, these cookies carry the joy of peanut butter and marshmallow in every bite.

Why You’ll Love This Recipe

• Irresistible flavor combo: Peanut butter, marshmallow, and chocolate/peanut-butter chips — a decadent trio.
• Gooey texture surprise: Each cookie hides soft marshmallows that melt during baking and become luscious bites.
• Balance of crisp and chew: Crisp edges frame a tender, chewy center for a delightful contrast.
• Beginner-friendly dough: Straightforward mixing and baking make this a great recipe for all levels.
• Perfect for any occasion: Great for lunchboxes, holiday trays, sharing, or just cozy nights in.
• Adaptable & fun: You can tweak chips, marshmallows, or size to suit your mood.

Ingredients

• ½ cup (1 stick / 113 g) unsalted butter, softened
• ⅔ cup (170 g) creamy peanut butter (not natural-oil separated type)
• 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 (about 90 g) semi-sweet chocolate chips
• ½ cup (about 90 g) peanut butter chips

Instructions

1. Prep & pre-chill dough
   In a stand mixer (or with a hand mixer), cream together the butter, peanut butter, granulated sugar and brown sugar on medium speed until smooth and fluffy (about 2–3 minutes).
2. Add egg & vanilla
   Add the egg and vanilla extract, mixing until fully incorporated and the mixture is creamy.
3. Combine dry ingredients
   In a medium bowl, whisk together the flour, baking soda and salt. Add this mixture to the peanut butter mixture and mix on low speed just until the flour is incorporated — don’t overmix.
4. Fold in the goodies
   Gently fold in the mini marshmallows, chocolate chips and peanut butter chips until evenly distributed throughout the dough.
5. Chill the dough
   Cover the dough bowl with plastic wrap and refrigerate at least 1 hour (or up to 2 days) until the dough is firm — this helps control spreading and improves texture.
6. Bake the cookies
   Preheat the oven to 350 °F (175 °C). Line a baking sheet with parchment paper. Using a 2-tablespoon scoop (or your preferred size), portion the dough onto the prepared sheet, spacing each dough ball about 2 inches apart. Bake for 10 minutes, or until the edges are light golden and the centers look set but still soft. (Do not overbake.)
7. Cool
   Remove from the oven and let the cookies rest on the baking sheet for 1 minute, then transfer to a wire rack to cool completely so the marshmallow centers settle properly.

You Must Know (Helpful Tips)

• Use creamy peanut butter (not natural separated-oil style) to achieve the right dough texture and structure.
• Chilling the dough is key — it prevents over-spreading and enhances the chew in the center.
• Be gentle when folding in the marshmallows so they stay intact and distribute evenly rather than melt completely.
• Bake until edges are golden and centres still appear slightly soft — the cookies will continue to set as they cool.
• Let the cookies cool fully before storing or stacking — this prevents sticking and helps maintain the gooey interior.

Storage Tips

• At room temperature: Store cooled cookies in an airtight container for up to 4–5 days.
• Freezer: Once fully cooled, place cookies in a single layer in a freezer-safe bag or container (use parchment paper between layers if stacking). Freeze up to 2 months. To serve, thaw at room temperature or gently warm for a few seconds in the microwave to revive gooeyness.
• Avoid refrigerating unless your kitchen is very warm — refrigeration can dry out cookies.

Ingredient Substitutions

• Swap peanut butter chips for white-chocolate chips or butterscotch chips if you prefer a sweeter twist.
• Use milk chocolate instead of semi-sweet chocolate chips for a milder chocolate flavor.
• For a crunchy texture, you could use crunchy peanut butter instead of creamy—but results will differ in spread and texture slightly.
• If you don’t have mini marshmallows, you can chop regular-sized marshmallows into small pieces, though the distribution and melt-effect might differ.
• For a nut-free version: Use sunflower-butter in place of peanut butter and skip peanut butter chips, substituting with sunflower-butter chips or chocolate only.

Serving Suggestions

• Serve these warm with a glass of cold milk for an ultra-cozy snack.
• Arrange on a dessert platter or cookie tray for holiday gatherings or cookie exchanges.
• Pair with vanilla ice cream and a warm cookie for an indulgent dessert.
• For an afternoon treat, accompany with a cup of coffee or a creamy hot chocolate — the peanut-marshmallow-choc combo is sublime.

Pro Tips

• For extra gooey centers, you can slightly underbake by 1 minute and let residual heat finish them.
• If you want taller, more bakery-style cookies, chill the dough longer (even overnight) and bake on a cool rather than warm sheet.
• To transport or gift, once cookies are fully cooled, layer them between parchment sheets in a tin or box — the parchment prevents sticking and helps retain the marshmallow softness.
• For a fun presentation: press a few additional mini marshmallows or peanut butter chips lightly into each dough ball before baking so they appear on top of the cookie after baking.

Frequently Asked Questions (FAQ)

Q1: Can I skip the marshmallows?
A: Yes, but you’ll lose the gooey surprise inside. The cookies will still taste great — peanut butter and chocolate chips already pair beautifully — but the marshmallow adds a signature chewy-melty texture.

Q2: My cookie centers were still raw after 10 minutes of baking. What happened?
A: Possibly your oven runs cool or your dough balls were larger than proportioned. Make sure your oven is properly pre-heated, your dough chilled, and the portions consistent. If needed, add 1–2 minutes to the baking time, but watch carefully to avoid over-baking.

Q3: Can I freeze the dough instead of baked cookies?
A: Yes! Scoop dough balls and freeze them in a single layer, then transfer to a freezer-safe container. When ready, you can bake them from frozen, adding about 1–2 minutes of extra bake time. This is great for fresh-baked any time.

Q4: My cookies spread too much and became thin. Why?
A: That usually happens when dough hasn’t been chilled, your butter was too warm, or the baking sheet was hot. Chilling the dough prevents over-spread and helps cookies maintain shape and thickness.

Q5: Can I make these gluten-free?
A: You can attempt substitutions using a 1-to-1 gluten-free flour blend, but results may vary in texture and structure since peanut butter cookies rely on a bit of gluten for chew. You might need to reduce spread or adjust baking time.

Q6: How do I keep these cookies soft for gifting?
A: Store them in an airtight container with a slice of bread inside (the bread helps retain moisture). Once opened, you can briefly warm them in a 300 °F (150 °C) oven for 2–3 minutes just before serving for freshly-baked feel.

Closing Sentence

Bite into one of these cookies, feel the crisp edge crack beneath your teeth, dive into the soft, chewy peanut butter dough and the warm marshmallow surprise — and you’ll know you’ve made something truly comforting and joyful to share (or savor all by yourself).