Peanut Butter Marshmallow Cookies

Peanut butter marshmallow cookies are my family’s favorite cookie! These peanut butter cookies are stuffed with lots of gooey marshmallows and dark chocolate chunks for the perfect cookie! Cookie lovers, proceed with caution because these cookies are way too good. I know you’re probably wondering what the difference between fluffernut cookies and peanut butter marshmallow cookies is. Fluffernut cookies are made with marshmallow fluff and don’t have chocolate in them. These cookies are made with mini marshmallows and are loaded with chocolate chunks. I’d say that’s probably the biggest difference! If you enjoyed these delicious peanut butter and marshmallow cookies, you’ll definitely love these Strawberry Shortbread Cookies and these Blueberry Chocolate Chip Cookies!

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This is a great recipe to use if you want to make peanut butter marshmallow cookies because you do not have to chill the dough! Honestly, that’s probably my favorite part about making this cookie recipe. Here are some other tips you could use when making this recipe.

• Cream together the butter and sugar.
• Mix while adding the egg, peanut butter and vanilla extract.
• Whisk together the flour, baking powder and salt.
• Combine the dry and wet ingredients while mixing.
• Fold in the marshmallows and dark chocolate chunks.
• Scoop the cookie dough and place on the baking sheet.
• Bake at 350 degrees F for 10-12 minutes.

How To Make Peanut Butter Marshmallow Cookies

1. First, start by creaming together the butter and sugar in a stand mixer or in a bowl if using a hand mixer.
2. Add in the egg, peanut butter and vanilla extract while mixing.
3. In a separate bowl, whisk together the flour, baking powder and salt.
4. Add the flour mixture about a 1/4 cup at a time to the wet ingredients while mixing. Make sure to stop and scrape the sides of the bowl as needed.
5. Fold in the marshmallows and dark chocolate chunks.
6. Preheat the oven to 350 degrees F.
7. Line a baking sheet with parchment paper.
8. Use a 1 inch scoop to scoop the cookie dough out of the bowl and place them onto the parchment paper lined baking sheets.
9. Bake in a preheated 350 degree F oven for 10-12 minutes.
10. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a cooling rack to finish cooling.
11. Finally, serve your peanut butter marshmallow cookies with a cold glass of milk if desired and enjoy!

Storing Suggestions

Store leftover peanut butter marshmallow cookies in an air tight container for up to 5 days at room temperature. You can also make the cookie dough ahead and freeze. Shape the dough into a disc or individual scoops and wrap with plastic wrap. Place in an air tight container or freezer bag. Freeze the cookie dough for up to 3 months.

Tips & Variations

• Substitute the dark chocolate chunks for chocolate chips if desired.
• Keep in mind that the marshmallows will melt into the cookies while baking. If you’d like to really feel and taste the marshmallows, you can place a few more on top of each cookie before baking.
• Keep an eye on your cookies at the 10 minute mark since every oven bakes at a different speed. You definitely don’t want to burn the bottom of the cookies. I removed mine at 11 minutes and they were perfect!