Soft and chewy peanut butter marshmallow cookies are nutty and sweet. Easy to make with cold ingredients and they need no chill time.
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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.
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👩🏻🍳 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
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
Chewy Peanut Butter Marshmallow Cookies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
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
- Preheat oven to 350°F (177°C) and prepare two baking sheets with parchment paper or silicone baking mats. Set aside.
- 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.
- 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.
- 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.
- Then add the egg (1 large) and vanilla (1 teaspoon) and mix on medium for one minute.
- Now add the baking powder (¾ teaspoon) and mix on medium until combined, about 30 seconds.
- 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.
- 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.
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).
- 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.
Notes
Nutrition
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.
Ben | Havocinthekitchen says
I love how the combination of peanut butter and marshmallow sounds - and the incorporated marshmallows look quite beautiful on brown cookies!
Tasia says
Thank you Ben!
holly says
I used mini chocolate chips on top since I didn't have the mini marshmallows. The cookies are so good! Soft and full of peanut butter flavor.