Peanut Butter Marshmallow Cookies
Soft and chewy peanut butter marshmallow cookies loaded with mini chocolate chips and gooey toasted marshmallow pockets. Chilling the dough creates thick bakery-style cookies with crisp edges and soft centers.
Servings 24 cookies
Calories 176kcal
Equipment
- Stand Mixer or hand mixer. Creates a smooth, evenly mixed dough.
- mixing bowls For preparing the dry ingredients.
- 2 baking sheet Allows the cookies room to spread properly.
- parchment paper Prevents sticking and promotes even browning.
- medium cookie scoop (2 tbsp / 30 ml) Helps keep cookies uniform.
- cooling rack Allows the cookies to finish cooling without trapping stream.
Ingredients
- 1¼ cups (175 g) all-purpose flour
- 1¼ tsps (6 g) baking soda
- ¼ tsp (1.5 g) table salt
- ⅔ cup (180 g) creamy peanut butter (not natural)
- 8 tbsps (113 g) butter softened
- ¾ cup (165 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tbsp (15 ml) vanilla extract
- 1 cup (50 g) mini marshmallows
- ¾ cup (130 g) mini chocolate chips
Instructions
- Whisk together the flour, baking soda, and salt in a medium bowl.1¼ cups (175 g) all-purpose flour, 1¼ tsps (6 g) baking soda, ¼ tsp (1.5 g) table salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter, butter, brown sugar, and granulated sugar until light and creamy, about 3 to 4 minutes. Scrape down the sides of the bowl as needed.⅔ cup (180 g) creamy peanut butter, 8 tbsps (113 g) butter, ¾ cup (165 g) packed light brown sugar, ¼ cup (50 g) granulated sugar
- Add the egg, egg yolk, and vanilla extract and mix until fully incorporated.1 large egg, 1 large egg yolk, 1 tbsp (15 ml) vanilla extract
- Add the flour mixture and mix on low speed just until no dry streaks remain. Fold in the mini marshmallows and mini chocolate chips until evenly distributed throughout the dough.1 cup (50 g) mini marshmallows, ¾ cup (130 g) mini chocolate chips
- Cover the bowl and refrigerate for at least 2 hours or up to overnight. Chilling the dough helps control spread and creates thicker cookies with soft centers.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Portion the dough into 2-tablespoon portions and place them 2 to 3 inches (5 to 8 cm) apart on the prepared baking sheets.
- Bake for 9 to 11 minutes, or until the tops appear set and the edges are lightly golden. The centers should still look slightly soft.
- Let the cookies cool on the baking sheet for 3 minutes. Transfer to a wire rack and cool completely. The cookies will continue to set as they cool while maintaining a soft, chewy center.
Notes
- Use commercial creamy peanut butter such as Jif or Skippy for the most reliable texture. Natural peanut butter will produce dry or crumbly cookies.
- If using unsalted butter, increase the salt to ½ teaspoon (3 g).
- For overnight chilling, let the dough sit at room temperature while the oven preheats so it is easier to scoop.
- Avoid overmixing once the flour is added to maintain a tender texture.
- Slightly underbaking the cookies helps preserve their soft, chewy centers.
- Store completely cooled cookies in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies or unbaked dough portions for up to 3 months.
Nutrition
Serving: 38g | Calories: 176kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 141mg | Potassium: 94mg | Fiber: 1g | Sugar: 15g | Vitamin A: 134IU | Calcium: 22mg | Iron: 1mg