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Peanut Butter Marshmallow Cookies Recipe

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4.3 from 36 reviews

Peanut Butter Marshmallow Cookies are delightfully chewy peanut butter treats loaded with mini semi-sweet chocolate chips and gooey mini marshmallows. This easy-to-make cookie recipe uses simple pantry staples to create a perfect blend of flavors and textures, ideal for any cookie lover.

  • Total Time: 1 hour 35 minutes
  • Yield: 12 large cookies

Ingredients

Dry Ingredients

  • 1 1/2 cups (187.5 g) all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup (146.67 g) brown sugar, packed (light or dark)
  • 1/4 cup (50 g) granulated sugar

Wet Ingredients

  • 10 tablespoons (140 g) unsalted butter, room temperature
  • 1/3 cup (86 g) creamy peanut butter
  • 2 teaspoons (1 1/2 teaspoon) vanilla extract
  • 1 large egg, room temperature

Add-ins

  • 3/4 cup (135 g) mini chocolate chips
  • 1/2 cup (25 g) mini marshmallows

Instructions

  1. Prepare dry ingredients: In a medium-sized bowl, whisk together the all purpose flour, baking soda, and salt to ensure they are evenly combined.
  2. Cream butter and sugars: Using a hand mixer or stand mixer, cream the unsalted butter, creamy peanut butter, brown sugar, and granulated sugar together until the mixture is smooth and creamy, about 2 minutes.
  3. Add egg and vanilla: Beat in the large egg followed by the vanilla extract until fully incorporated. Scrape down the sides of the bowl to incorporate any stray ingredients.
  4. Incorporate dry ingredients: With the mixer on low speed, gradually add the dry ingredient mixture into the wet ingredients until just combined.
  5. Fold in chocolate chips and marshmallows: Use a spatula or wooden spoon to gently stir in the mini chocolate chips and mini marshmallows until evenly distributed in the dough.
  6. Chill dough: Use an ice cream scoop to portion the dough into domes and place them on a small baking sheet. Chill in the refrigerator for 1 hour to prevent excessive spreading during baking and to enhance flavor.
  7. Preheat oven and prepare baking sheets: Line two aluminum baking sheets with parchment paper and preheat the oven to 350°F (175°C).
  8. Bake cookies: Place six dough balls on each prepared baking sheet, spacing them 2-3 inches apart to allow room for spreading. Bake one sheet at a time for 12 to 14 minutes until the edges are light golden brown.
  9. Cool: Leave cookies on the baking sheet and allow them to cool completely before handling to let them set properly.

Notes

  • Flour: Measure flour carefully to avoid adding too much, which can make cookies hard and prevent spreading.
  • Chocolate: Use either regular or mini chocolate chips. Milk chocolate, dark chocolate, peanut butter chips, or chocolate chunks are good alternatives.
  • Peanut butter: Use creamy peanut butter like Jif or Skippy for optimal texture and flavor; natural peanut butter is not recommended for baking.
  • Cookie size: Using an ice cream scoop ensures uniform size and shape. For smaller cookies (~1.5 tablespoons dough), reduce baking time by about 2 minutes.
  • Chill dough: Chilling helps control spreading and improves flavor.
  • Storage: Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 12-14 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/peanut-butter-marshmallow-cookies-recipe/