Crispy coconut cookies are the best, thin, crisp yet chewy cookies!  This copycat recipe makes it easy to make toasted coconut cookie thins at home.  Give them a little something extra special with a thin dark chocolate coated bottom or leave them as is, you decide!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

With decades of cookie making in my back pocket, I also happen to be an expert cookie monster!  Thick and chewy cookies tend to be my preference, but in our entertaining this past year someone left a bag of toasted coconut “Thinsters” from Costco at our house.  When I finally opened the bag and tried one, it was love at first bite and I knew I needed to figure out how to make them at home.

I initially tested this recipe with baking soda, which helped them to spread and get nice and thin, but it left an undesirable after taste.  So I took out the leavening agent and bumped up the toasted coconut and thin coconut cookie heaven was found. 

💗 why you will fall in love with these crisp coconut cookies

• Like my coconut cake, they are full of coconut flavor!
• Texture ~ the cookies are crisp, chewy and a tad crunchy.  It’s a great thin cookie texture!
• Simple ingredients ~ only eight ingredients needed.
• No chill time ~ just mix, scoop and bake!

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Butter ~ I prefer unsalted butter so I can control the salt content in cookie recipes. If you only have salted butter, leave out the kosher salt. The butter should be room temperature, so pull it out an hour or two before baking.
• Sugar ~ granulated or white sugar is needed.
• Egg white ~ one large egg white helps to bind the cookie dough together.
• Kosher salt ~ helps to balance all the flavors. If you only have table salt use half the amount.
• Vanilla ~ pure vanilla extract adds a depth of flavor.
• Coconut extract ~ adds another layer of coconut flavor.  If you don’t have coconut extract, it can be left out with no other changes.
• All-purpose flour ~ gives structure to the crispy coconut cookies. 
• Coconut flakes ~ chopped and toasted; it adds to the chewy texture of these copycat cookies.  I prefer sweetened coconut flakes, but shredded coconut can also be used.  Unsweetened coconut can also be substituted and will result in a less sweet cookie.

💭 how do you toast coconut?

Toasting the coconut adds some depth and a more pronounced coconut flavor.  To toast the coconut; place coconut on a baking sheet and bake in a 300°F oven for 5-8 minutes or until browned to your liking. Stir the coconut every couple of minutes to encourage even browning.

Coconut can also be toasted in a flat skillet on the stovetop.  Use a medium-low temperature and stir frequently until browned as desired, about 3-5 minutes.

Be sure to keep an eye on the coconut because it can go from nicely toasted to burned very quickly! For this recipe you will measure the coconut prior to toasting it. The coconut can be toasted ahead of time and stored in an airtight container until needed.

🥣 how to make these crisp and chewy cookies

Preheat oven to 300°F place coconut on a baking sheet {I line mine with parchment or aluminum foil} and bake in a 300°F oven for 5-8 minutes or until browned to your liking. Stir the coconut every couple of minutes to encourage even browning. Coconut can also be toasted in a flat skillet on the stovetop.  Use a medium-low temperature and stir frequently until browned as desired, about 3-5 minutes. Remove coconut from oven or skillet and set aside.

Adjust oven temperature to 350°F and line 2 baking sheet pans with parchment paper or silicone baking mats.

In a stand mixer with the paddle attachment or with a handheld mixer, beat the unsalted butter, kosher salt and granulated sugar. Start on low to combine ingredients, then increase to medium and beat for 2 minutes. Scrape up and down the bowl.

Then add 1 large egg white, vanilla and coconut extract and beat on medium until combined. Scrape up and down the bowl.

Now add the all-purpose flour and mix on low until just a few streaks of flour remain.

Use a spatula to fold in the toasted coconut until fully combined.

Use 2 teaspoons of dough per cookie {I use a size 100 scoop/about 12g per cookie} and place 8 - 12 cookies on each baking pan a couple inches apart.

Then lightly flatten each cookie with your clean hand or the flat bottom of a cup. Bake on pan at a time for 8-10 minutes, until the edges are lightly browned.

Allow to cool on the baking pan for 2 minutes before moving to a wire cooling rack to cool completely.

🍫 how to add a thin chocolate bottom to each cookie

If you'd like to coat the bottom of the cookies with chocolate; melt dark chocolate.

Then use a knife or spoon to spread a thin layer of chocolate on the bottom of each cooled cookie and place the cookie back on the parchment/silicone mat {chocolate side down}. Allow the chocolate to set up, then enjoy!

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💬 frequently asked questions

what kind of coconut do I need?

Both sweetened or unsweetened coconut will work for this recipe.  I prefer coconut flakes over shredded coconut.  I like to chop both flakes or shredded coconut before toasting it, so the pieces are small in the baked cookies.

A sweetened coconut will yield a sweeter cookie.

can I dip them in chocolate instead of spooning it on?

Yes, you can.  I found dipping to be more messy and gave a thicker layer of chocolate than I was going for.  I prefer the cookies with a thin layer of chocolate, like the Costco cookie thins I created this copycat recipe off of.  

You do you and if you want a thicker layer of chocolate, go for it!

👩🏻‍🍳 tips for the best homemade cookie thins

Measure your ingredients accurately. I know I'm a broken record, but using a kitchen scale will ensure you have the right amounts of ingredients. Measuring cups are the normal for baking in America, but I urge you to give weighing your ingredients a try. Once you get used to it, you'll never go back! And it means less dishes to wash!!

Use a cookie scoop for uniform cookies {a size 100 scoop is my favorite for this recipe}.

Once you have scooped the cookie dough, use the flat bottom of a glass {or your clean hand} to lightly flatten the cookie dough ball.  If you want thinner cookies, this is a must!  You can also bang the baked cookies on the oven rack once or twice to help flatten them as you take them out of the oven.

Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.

Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.  

🫙 how to store

These coconut cookie thins can be stored in an airtight container at room temperature for up to five days. The cookies may lose a little of their crispness after 2-3 days, but are still crispy on the edges and chewy in the middles.

They can also be frozen for up to three months in an airtight container or zip top bag.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Copycat Crispy Coconut Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🥥 more recipes with coconut

• Coconut Jam Thumbprint Cookies
• Almond Joy Cupcakes
• Coconut Pecan Cookies {no chill}
• Coconut Oatmeal Cookies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Print Recipe

5 from 2 votes

Crispy Coconut Cookies

Crispy coconut cookies are the best, thin, crisp yet chewy cookies!  This copycat recipe makes it easy to make toasted coconut cookie thins at home.  Give them a little something extra special with a thin dark chocolate coated bottom or leave them as is, you decide!

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Cookies

Cuisine: American

Keyword: coconut cookies, coconut thinsters, copycat recipe, thin cookies

Servings: 38 cookies

Calories: 68kcal

Author: Tasia Harper

Ingredients

• 1 cup sweetened coconut flakes* toasted (120g)
• ½ cup unsalted butter room temperature (113g)
• ¼ teaspoon kosher salt
• ¾ cup granulated sugar (150g)
• 1 large egg white
• ½ teaspoon pure vanilla extract
• ½ teaspoon coconut extract
• 1 cup all-purpose flour (125g)
• 2 ounces dark chocolate (56g), if desired for coating the bottom of each cookie

Instructions

• Preheat oven to 300°F (150°C) place coconut flakes*(1 cup/120g) on a baking sheet (I line mine with parchment or aluminum foil) and bake in a 300°F oven for 5-8 minutes or until browned to your liking. Stir the coconut every couple of minutes to encourage even browning. Coconut can also be toasted in a flat skillet on the stovetop.  Use a medium-low temperature and stir frequently until browned as desired, about 3-5 minutes. Remove coconut from oven or skillet and set aside. Adjust oven temperature to 350°F (177°C) and line 2 baking sheet pans with parchment paper or silicone baking mats.
• In a stand mixer with the paddle attachment or with a handheld mixer, beat the unsalted butter (½ cup/113g), kosher salt (¼ teaspoon) and granulated sugar (¾ cup/150g). Start on low to combine ingredients, then increase to medium (speed 6 on a KitchenAid) and beat for 2 minutes. Scrape up and down the bowl.
• Then add 1 large egg white, vanilla (½ teaspoon) and coconut extract (½ teaspoon) and beat on medium until combined, about 1 minute. Scrape up and down the bowl.
• Now add the all-purpose flour (1 cup/125g) and mix on low until just a few streaks of flour remain.
• Use a spatula to fold in the toasted coconut until fully combined.
• Use 2 teaspoons of dough per cookie (I use a size 100 scoop/about 12g per cookie) and place 8 - 12 cookies on each baking pan a couple inches apart. Then lightly flatten each cookie with your clean hand or the flat bottom of a cup.
• Bake on pan at a time for 8-10 minutes, until the edges are lightly browned. Allow to cool on the baking pan for 2 minutes before moving to a wire cooling rack to cool completely.
• Continue scooping and baking the cookie until all the dough is gone. Be sure to let your baking pans cool before adding the next batch of cookies. I pop the pan in my freezer for a couple minutes to cool them down, if needed.
• If you'd like to coat the bottom of the cookies with chocolate; melt dark chocolate** (2 ounces/56g) using the double boiler method or in a microwave, if you are comfortable melting chocolate that way.
• Use a knife or spoon to spread a thin layer of chocolate on the bottom of each cooled cookie and place the cookie back on the parchment/silicone mat (chocolate side down). Allow the chocolate to set up, then enjoy.

Notes

*I use sweetened coconut flakes, but unsweetened coconut can also be used, just know the cookies will be less sweet with unsweetened coconut.

**My testers preferred dark chocolate, but milk or white chocolate can also be used.

If you only have salted butter, omit the kosher salt.

Crispy coconut cookies can be stored in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months (allow to cool completely, then place in an airtight container or zip-top bag).

Nutrition

Serving: 1 cookie | Calories: 68kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 24mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 75IU | Calcium: 3mg | Iron: 0.4mg

A dream cookie for chocolate and coffee lovers ~ espresso chocolate chip cookies!  This cookie recipe mixes in one bowl and creates the best chewy and soft espresso and chocolate cookies.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As a busy mom with decades of cookie baking behind me, I love a quick and easy cookie recipe.  Add in some coffee for a little pick-me-up and take a classic cookie up a notch.  You will love not having to wait for the cookie dough to chill and using melted butter, perfect for busy bakers! 

These espresso chocolate chip cookies have a soft and chewy middle with a slightly crisp edge.  They are an easier recipe than my espresso brown butter toffee cookies and have all the flavor of my coffee sugar cookies and espresso shortbread.

💗 why you want to make these espresso cookies 

• Coffee ~ adding espresso powder elevates the classic chocolate chip cookie to make it perfect for coffee lovers!
• Texture ~ this cookie dough makes the BEST soft and chewy cookies!
• Quick and easy ~ this cookie recipe uses melted butter and requires no chill time, which means you can have a cookie in 30 minutes or less. Oh, and did I mention you only need one bowl and no mixer to make them? #lessdishesforthewin 

💭 what is instant espresso powder?

Instant espresso powder is brewed espresso that has been dried into a fine powder. It is a great way to add coffee flavor to baked goods without adding additional liquid. I usually find instant espresso powder in the coffee aisle at the grocery store.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Butter ~ unsalted butter is my choice as I like to be able to control the saltiness in my baking.  The butter is melted, so no planning ahead!

Kosher salt ~ to balance the sweetness.  If you only have table salt, use half the amount.  If you only have salted butter, leave the salt out all together.

Sugars ~ Both granulated and brown sugars are used to add sweetness and moisture.  I prefer dark brown sugar, but light brown also works.

Instant espresso powder ~ brings the rich taste to these coffee cookies. I use this espresso powder.

Egg ~ one large egg is needed to bind the cookie dough together. I prefer a room temperature egg, but it won’t make or break the recipe if it is cold.

Vanilla ~ pure vanilla extract is always my first choice; it adds a layer of flavor.

Baking soda ~ just a little to lift the bakery size cookies up.

Cornstarch ~ adds softness and helps to keep the cookies from spreading.

All-purpose flour ~ adds structure to the espresso chocolate chip cookies.  If you don't use a kitchen scale {this is the scale I use and love}, use the spoon and level method to ensure you don't have too much flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.

Chocolate chips ~ my testers like semi sweet chocolate chips best, but use your favorite.  Milk chocolate, dark chocolate or white chocolate are all delicious.

Chopped chocolate bar {optional} ~ for melty pools of chocolate on top of the baked cookies, chop a chocolate bar and place a few pieces on top of each cookie dough ball before baking.

Flaky sea salt {optional} ~ to be sprinkled over the hot baked cookies, if desired. I love this Murray River Pink Salt.

🍪 how to make one bowl cookies

Preheat oven to 350°F and prepare two baking sheet pans with parchment paper or silicone baking mats and set aside.

In a medium to large bowl, melt the butter. Add the dark brown sugar, granulated sugar, kosher salt and instant espresso powder and mix until fully incorporated. The espresso powder may get a little clumpy in the mixture, but don't let it worry you.

Add the egg and vanilla. Stir until the mixture is combined and smooth.

Sprinkle the baking soda and cornstarch over the mixture and stir well.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

Then add the flour and stir until just a few streaks of flour remain. Fold in the chocolate chips.

Use about 2 tablespoons of dough per cookie {I like using a size 30 scoop} and place the dough onto the prepared baking sheets. Press the chocolate chunks into the tops of the cookie dough now, if desired.

Bake the cookies for 10-12 minutes, until the edges are set. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely. Sprinkle with sea salt when hot from the oven, if desired.

💬 frequently asked questions

can I use instant coffee instead of instant espresso powder? What about ground espresso beans?

You could use instant coffee, but know that it tends to be less concentrated than instant espresso powder and the flavor may not be as intense. A dark roast instant coffee would be the best substitute.

If you don’t have espresso powder, finely ground espresso beans can also be used as a substitute.  Espresso grounds tend to be coarser than using instant espresso powder and they can be more intense. I would start with one tablespoon and adjust to your taste preference.

do these cookies contain caffeine?

Yes, instant espresso powder does contain caffeine. This answer will vary based on the espresso powder that you use.  I use Medaglia D’Oro Espresso instant coffee, which has 60mg caffeine per teaspoon.  With two tablespoons espresso powder in the recipe it means the whole batch has 360mg.  If you make 16 cookies, it’s 23mg caffeine per cookie.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

👩🏻‍🍳 expert tips for the best chewy cookies

Use the "cookie scoot" to get perfectly round cookies. {This is the set of biscuit cutters I use for cookie scooting}.

Use a scale to measure your ingredients.  I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the OXO scale I use in my kitchen and if your budget is tight, this Escali scale is also fantastic!

Allow the cookies to cool for 2 minutes on the baking sheet before removing them.  I love using my fish spatula to easily remove the cookies from the pan.

Use real butter, not margarine for the best tasting cookies.

Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.

Don't over bake the cookies! You want to remove the cookies from the oven when the edges are set and the middle is still a little soft. They will continue to bake and set up as they cool.

Place some pieces of chopped chocolate on top of the cookie dough before baking for those bakery style melty pools of chocolate.

Sprinkle the finished espresso chocolate chip cookies with a sprinkle of flaky sea salt for the ultimate salty and sweet cookie!

 💡 variation ideas

White chocolate ~  replace the semi sweet chocolate chips with white chocolate chips.

Add peanut butter ~ peanut butter and coffee is a fantastic combination!  For this flavor, use peanut butter chips.

Toffee espresso cookies ~ add up to ½ cup of toffee chips with the chocolate chips.

🫙 how to store

Store espresso chocolate chip cookies in an airtight container at room temperature for 4 - 5 days.

The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container or zip-top bag. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 30 minutes.

Remember to snap a picture and tag me on Instagram if you make these One-Bowl Espresso Chocolate Chip Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

☕️ more coffee flavored recipes to enjoy

• Espresso Brownies
• MIni Peanut Butter Espresso Cheesecake {no bake}
• Espresso Cheesecake

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 16 cookies

One-Bowl Espresso Chocolate Chip Cookies

Print

A dream cookie for chocolate and coffee lovers ~ espresso chocolate chip cookies!  This cookie recipe mixes in one bowl and creates the best chewy and soft espresso and chocolate cookies.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 10 minutes

Bake Time 12 minutes

Total Time 22 minutes

Ingredients

• ½ cup unsalted butter, melted (113g)
• ½ cup dark brown sugar* (100g)
• ⅓ cup granulated sugar (67g)
• ½ teaspoon kosher salt
• 2 tablespoons instant espresso powder (8g)
• 2 teaspoons pure vanilla extract
• 1 large egg, room temperature preferred**
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 1 ¾ cups all-purpose flour (219g)
• ¾ cup chocolate chips*** (135g)
• Flaky sea salt, optional for sprinkling over the finished cookies

Instructions

1. Preheat oven to 350°F (177°C) and prepare two sheet pans with parchment paper or silicone baking mats and set aside.
2. In a medium to large bowl, melt the butter (½ cup/113g). Add the dark brown sugar (½ cup/100g), granulated sugar (⅓ cup/67g), kosher salt (½ teaspoon) and instant espresso powder (2 tablespoons) and mix until fully incorporated. The espresso powder may get a little clumpy in the mixture, but don't let it worry you.
3. Add the egg (1 large) and vanilla (2 teaspoons). Stir until the mixture is combined and smooth.
4. Sprinkle the baking soda (1 teaspoon) and cornstarch (1 teaspoon) over the mixture and stir well. Then add the flour (1 ¾ cups/219g) and stir until just a few streaks of flour remain. Fold in the chocolate chips** (¾ cup/135g).
5. Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop) and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18 cookies. If desired, press some chopped pieces into the tops of the cookies before baking.
6. Bake the cookies for 10-12 minutes, until the edges are set. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely. Sprinkle with sea salt when hot from the oven, if desired.
   

Notes

* I prefer dark brown sugar, but light brown can be substituted

** To quickly bring an egg to room temperature, place in a bowl of warm water for 5 - 10 minutes. While a room temperature egg is preferred, it won't ruin the recipe if you use a cold egg.

*** Use your favorite; semi sweet, milk, dark or white chocolate. The chips might not stick to the dough very well because of the melted butter. Do your best to evenly mix them in.

If you only have table salt, use half the amount.

If you don't have cornstarch you can leave it out with no other adjustments.

Store cookies in an airtight container at room temperature for 4-5 days. The cookies also freeze well for up to three months.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 194Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 169mgCarbohydrates: 27gFiber: 1gSugar: 15gProtein: 2g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

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Soft and chewy peanut butter marshmallow cookies are nutty and sweet.  Easy to make with cold ingredients and they need no chill time.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

These peanut butter marshmallow cookies are soft and chewy with a gooey marshmallow middle.  As the cookies bake, they break open to create crackly tops with the marshmallow showing through.

I have been baking cookies for multiple decades and with a stepdad that loves peanut butter cookies, I know a thing or two about making them!  My girls are marshmallow lovers {hello marshmallow brownies, fluffernutter bars and sunbutter crunch brownies} and when we were coming up with our Christmas cookie ideas for this year, we decided to make a peanut butter version of my peppermint hot cocoa cookies, except this recipe uses cold ingredients and needs no chilling, perfect for busy bakers!

As a teenager, I used to devour fluffernutter sandwiches {usually at my friend’s house because my mom rarely bought marshmallow fluff}.  Strangely, I used to put Funyuns onion ring chips on them….not sure if I would still eat them that way today.😂

💗 why you want to make these stuffed cookies 

Marshmallows ~ the gooey marshmallow center makes these cookies irresistible!

Texture ~ this cookie dough makes the BEST soft and chewy peanut butter cookies!

Pure nostalgia ~ for anyone who grew up eating fluffernutter sandwiches, these cookies have all the retro vibes!

💭 what do marshmallow and peanut butter cookies taste like?

The cookies are full of peanut butter flavor and melty and gooey marshmallow. They get a little saltiness from the peanut butter and lots of sweetness from the marshmallow.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Butter ~ unsalted butter is my choice as I like to be able to control the saltiness in my baking.  The butter is used cold and cubed, so no planning ahead!

Kosher salt ~ to balance the sweetness.  If you only have table salt, use half the amount.  If you only have salted butter, leave the salt out all together.

Sugars ~ Both granulated and brown sugars are used to add sweetness and moisture.  I prefer dark brown sugar, but light brown also works.

Peanut butter ~ brings all the peanut butter flavor! A processed peanut butter like Skippy or Jif is recommended. I have not tested this recipe with natural peanut butter.

Egg ~ one large egg is needed to bind the cookie dough together.

Vanilla ~ pure vanilla extract is always my first choice; it adds a layer of flavor.

Baking powder ~ just a little to lift the bakery size cookies up.

All-purpose flour ~ adds structure to the peanut butter marshmallow cookies.  If not using a kitchen scale to weigh the flour be sure to measure it correctly; fluff the flour in the container; then spoon it into the measuring cup and level it off with the flat side of a knife.

Marshmallows ~ a large {or regular} marshmallow works perfectly to stuff inside each cookie.  If you only have the small marshmallows, use 3 - 4.

Dehydrated tiny marshmallows ~ the tiny marshmallows are used for topping the cookies. My local market carries the dehydrated marshmallows, but you can also buy them online. You could also use mini chocolate chips or peanut butter chips instead of tiny marshmallows.

🍪 how to make soft peanut butter cookies

Preheat oven to 350°F {177°C} and prepare two baking sheet pans with parchment paper or silicone baking mats.

In a stand mixer with the paddle attachment beat the cold and cubed butter and kosher salt on medium-high until softened. Scrape up and down the bowl.

Add the granulated sugar and brown sugar and beat on low until combined, then increase to medium-high and beat until fully combined and a bit fluffy. Scrape up and down the bowl.

Now add the peanut butter and beat on medium until combined and fluffy. Scrape up and down the bowl. Then add the egg and vanilla and mix on medium for one minute.

Now add the baking powder and mix on medium until combined, about 30 seconds.

Add the all-purpose flour and mix on low until the dough just comes together. You may need to stop and scrape the bowl one time.

Using a little over 3 tablespoons of dough, scoop out 12 peanut butter dough balls, roll into a ball and place six dough balls on each prepared pan. If weighing the dough balls, it's about 65g of dough per cookie.

Take one peanut butter cookie dough ball flatten it into about a 3 ½ - 4 inch circle.

Place one large marshmallow in the middle and use your fingers to wrap the cookie dough back around the marshmallow and seal the dough together.

Roll the marshmallow stuffed cookie dough between your hands to create a smooth cookie dough ball.

Place on the prepared baking pan and top each cookie dough ball with 7-9 freeze dried tiny marshmallows. Bake for 10 minutes, then remove the pan from the oven and bang it on the stove top one or two times to deflate them. Then bake for 2 more minutes, the cookies may still look a little underdone, but they should no longer be shiny on top.

Allow the cookies to cool on the pan for 10 minutes before removing to a wire cooling rack to cool completely. They will be very soft when they come out of the oven and when you transfer them to the cooling rack.

💬 frequently asked questions

do peanut butter cookies harden as they cool?

These peanut butter marshmallow cookies are VERY soft right out of the oven and when you move them to the cooling rack. Once they have cooled completely they will be firm enough to pick up, but will have a gooey marshmallow middle.

can you use marshmallow fluff to stuff the cookies?

No, while marshmallow fluff is great for fluffernutter sandwiches or marshmallow brownies, it will melt too much inside these cookies.

will small marshmallows work instead of large?

Yes, 3-4 mini marshmallows can be stuffed inside the cookie in place of the large marshmallow.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

👩🏻‍🍳 expert tips for the best chewy cookies

Be sure to completely enclose the marshmallow into the peanut butter cookie dough. This keeps it from melting out of the cookie while it bakes.

Sometimes the marshmallow will still leak out of the baked cookie. Using the "cookie scoot" can help wrangle in any unruly marshmallows that may have leaked out. {This is the set of biscuit cutters I use for cookie scooting}.

Allow the cookies to cool for 10 minutes on the baking sheet before removing them; they will still be a little fragile at this point.  I love using my fish spatula to easily remove the cookies from the pan.

Use a scale to measure your ingredients.  I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the kitchen scale I use in my kitchen and if your budget is tight, this Escali scale is also fantastic!

I use Jif Creamy. Basically any no-stir, non oily peanut butter will do. I have not tested this recipe with natural peanut butter.

Use real butter, not margarine for the best tasting cookies.

Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.

Don't over bake the cookies! You want to remove the cookies from the oven when the edges are set and the middle is still a little soft. They will continue to bake and set up as they cool.

 💡 variation ideas

Add chocolate ~  mini chocolate chips could be used in place of the tiny marshmallows.

More peanut butter ~ use peanut butter chips on top of the cookies before baking.

🫙 how to store

Store peanut butter marshmallow cookies in an airtight container at room temperature for 4 - 5 days.

The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container or zip-top bag; a piece of parchment paper between the layers will help the cookies from sticking to each other. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 30 minutes.

Remember to snap a picture and tag me on Instagram if you make these Chewy Peanut Butter Marshmallow Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🥜 more peanut butter recipes to enjoy

• Baked Peanut Butter Oatmeal
• Peanut Butter Nutella Cookies
• Nutter Butter Bars

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 12 large cookies

Chewy Peanut Butter Marshmallow Cookies

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Soft and chewy peanut butter marshmallow cookies are nutty and sweet.  Easy to make with cold ingredients and they need no chill time. As the cookies bake, they break open to create crackly tops with the gooey marshmallow peaking through.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 10 minutes

Bake Time 12 minutes

Total Time 22 minutes

Ingredients

peanut butter cookies

• ½ cup unsalted butter, cold and cubed (113g)
• ½ teaspoon kosher salt
• ½ cup granulated sugar (100g)
• ½ cup packed brown sugar (100g)
• 1 cup peanut butter (250g)
• 1 large egg
• 1 teaspoon pure vanilla extract
• ¾ teaspoon baking powder
• 1 ½ cups all-purpose flour (188g)
• 12 large/regular marshmallows
• ¼ cup tiny dehydrated marshmallows (about 12g)

Instructions

1. Preheat oven to 350°F (177°C) and prepare two baking sheets with parchment paper or silicone baking mats. Set aside.
2. In a stand mixer with the paddle attachment beat the cold and cubed butter (½ cup/113g) and kosher salt on medium-high (speed 6 on KitchenAid) until softened, about 1-2 minutes. Scrape up and down the bowl.
3. Add the granulated sugar (½ cup/100g) and brown sugar (packed ½ cup/100g) and beat on low until combined, then increase to medium-high and beat until fully combined and a bit fluffy, 2-3 minutes. Scrape up and down the bowl.
4. Now add the peanut butter (1 cup/250g) and beat on medium (speed 4 on KitchenAid) until combined and fluffy, about 30 seconds. Scrape up and down the bowl.
5. Then add the egg (1 large) and vanilla (1 teaspoon) and mix on medium for one minute.
6. Now add the baking powder (¾ teaspoon) and mix on medium until combined, about 30 seconds.
7. Add the all-purpose flour (1 ½ cups/188g) and mix on low (stir on KitchenAid) until the dough just comes together. You may need to stop and scrape the bowl one time.
8. Using a little over 3 tablespoons of dough, scoop out 12 peanut butter dough balls, roll into a ball and place six dough balls on each prepared pan. If weighing the dough balls, it's about 65g of dough per cookie.
9. To assemble the cookies: take one peanut butter cookie dough ball flatten it into about a 3 ½ - 4 inch circle. Place one large marshmallow in the middle and use your fingers to wrap the cookie dough back around the marshmallow and seal the dough together. Place on the prepared baking pan. (I fit 6 large cookies on each baking pan). Top each cookie dough ball with 7-9 freeze dried mini marshmallows, peanut butter chips or chocolate chips (mini or regular sized).
10. Bake for 10 minutes, then remove the pan from the oven and bang it on the stove top one or two times to deflate them. Then bake for 2 more minutes, the cookies may still look a little underdone, but they should no longer be shiny on top.
11. Allow the cookies to cool on the pan for 10 minutes before removing to a wire cooling rack to cool completely. They will be very soft when they come out of the oven and when you transfer them to the cooling rack.

Notes

I recommend a shelf stable peanut butter like Jif or Skippy. I did not test this recipe with natural peanut butter.

Peanut butter marshmallow cookies can be stored in an airtight container at room temperature for 4-5 days. If you need to layer them, place a sheet of parchment paper between the layers. They also freeze well in an airtight container for up to 3 months. Allow to defrost at room temperature for 20 minutes or so before serving.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 346Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 36mgSodium: 201mgCarbohydrates: 40gFiber: 2gSugar: 22gProtein: 7g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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