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Peanut Butter Marshmallow Cookies

These Peanut Butter Marshmallow Cookies combine the rich flavor of peanut butter with gooey marshmallows and crunchy chocolate chips, creating a delightful treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup unsalted butter, softened to room temperature Make sure it’s soft enough to blend easily for a creamy dough.
  • 2/3 cup creamy peanut butter Jif or Skippy recommended for classic flavor.
  • 1/2 cup granulated sugar For sweetness that balances the peanut butter.
  • 1/2 cup light brown sugar, packed Adds moisture and depth.
  • 1 large egg, room temperature Helps bind the dough.
  • 1 teaspoon vanilla extract Enhances aroma and flavor.
  • 1 cup all-purpose flour The foundation of your cookie dough.
  • 1 teaspoon baking soda Helps cookies rise.
  • 1/2 teaspoon kosher salt Balances sweetness and enhances flavors.
For the Mix-ins
  • 1 cup mini marshmallows The star of the show for gooey goodness.
  • 1/2 cup semi-sweet chocolate chips Adds rich chocolate bursts.
  • 1/2 cup peanut butter chips More peanut butter is always a good idea!

Method
 

Preparation
  1. Cream together the butter and sugars in a stand mixer until smooth and fluffy, about 2-3 minutes.
  2. Beat in the egg and vanilla extract until fully incorporated.
  3. In a separate bowl, whisk together the flour, baking soda, and kosher salt.
  4. Gradually mix the dry ingredients into the wet ingredients until just incorporated.
  5. Fold in the mini marshmallows, chocolate chips, and peanut butter chips.
  6. Cover with plastic wrap and refrigerate for 1 hour.
Baking
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Using a 2-tablespoon scoop, drop the dough onto the baking sheet, spacing them about 2 inches apart.
  3. Bake for 10 minutes, until the edges are lightly golden and centers still look soft.
  4. Allow to cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 5 days. You can freeze unbaked cookie dough balls for up to 3 months.