Peanut Butter Marshmallow Cookies with a Soft Melty Center
Last Updated on March 13, 2026 by Miguel
There’s nothing quite like the blissful warmth of freshly baked cookies wafting through the house, and these Peanut Butter Marshmallow Cookies are a delightful way to elevate your baking game! Imagine sinking your teeth into a soft, chewy cookie, where each bite reveals the creamy richness of peanut butter, the sweet burst of chocolate chips, and the marshmallow fluffiness that feels like a warm hug.
During a recent visit to a friend’s cozy kitchen, the unique combination of flavors captured my heart, inspiring me to recreate this comforting treat. With simple ingredients that you likely have on hand, this recipe is a charming escape from fast food boredom and a way to bring joy back to your dessert routine. Not only are these cookies easy to whip up, especially on a busy weeknight, but they also have that crowd-pleasing magic that leaves everyone asking for seconds. So, roll up your sleeves and prepare for a sweet adventure; your taste buds are in for a real treat!
Why are Peanut Butter Marshmallow Cookies irresistible?
Quick and Easy: This recipe comes together in no time, making it perfect for those busy weeknights when you need a sweet treat fast.
Decadent Flavors: The rich blend of creamy peanut butter, semi-sweet chocolate chips, and fluffy marshmallows delivers a unique flavor explosion that’s simply addicting.
Soft, Chewy Texture: With a delightful melty center and crispy edges, these cookies provide that ultimate cookie experience!
Family-Friendly Fun: Involve the kids in the kitchen for a fun baking session that results in a dessert everyone will love.
Crowd-Pleaser: Whether for a party or a simple family dessert, these cookies are sure to impress. Pair them with a glass of milk for a nostalgic treat.
For more delightful cookie ideas, check out our popular cookie recipes.
Peanut Butter Marshmallow Cookies Ingredients
Get ready to dive into a delicious cookie adventure with these Peanut Butter Marshmallow Cookies!
For the Cookie Dough
- Unsalted butter – ½ cup (113 g), softened for a creamy consistency that binds everything together.
- Creamy peanut butter – ⅔ cup (170 g) adds that rich, nutty flavor you crave in every bite.
- Granulated sugar – ½ cup (100 g) enhances sweetness and creates that wonderful chewy texture.
- Light brown sugar – ½ cup (100 g), packed for moistness and a hint of caramel flavor.
- Large egg – 1, room temperature to ensure even mixing and a perfect rise.
- Vanilla extract – 1 teaspoon to amplify the overall flavors and aroma.
- All-purpose flour – 1 cup (125 g) is the backbone of the cookie, providing structure.
- Baking soda – 1 teaspoon helps with leavening, giving a soft and fluffy cookie.
- Kosher salt – ½ teaspoon balances the sweetness while enhancing flavor.
For the Mix-ins
- Mini marshmallows – 1 cup (50 g) brings that delightful gooeyness and wonderful texture to the cookies.
- Semi-sweet chocolate chips – ½ cup (91 g) for decadent bites of chocolatey goodness.
- Peanut butter chips – ½ cup (91 g) intensifies the peanut butter experience in every cookie.
With these ingredients gathered, you’re on your way to making mouthwatering Peanut Butter Marshmallow Cookies! Let’s get baking!
How to Make Peanut Butter Marshmallow Cookies
Cream the ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar on medium speed until the mixture is smooth and fluffy.
Incorporate the eggs: Add the large egg and vanilla extract. Mix until everything is fully combined and you have a creamy texture.
Whisk dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until well blended.
Combine mixtures: Gradually add the dry ingredients to the peanut butter mixture. Mix on low speed until the flour is just fully incorporated; be careful not to overmix to keep the texture light and airy.
Fold in deliciousness: Gently fold in the mini marshmallows, chocolate chips, and peanut butter chips until evenly distributed throughout the dough.
Chill the dough: Cover the bowl with plastic wrap and refrigerate for 1 hour, or until the dough is firm enough to scoop.
Preheat and prepare: When you’re ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie release.
Scoop the dough: Using a 2-tablespoon scoop, drop the cookie dough onto the lined baking sheet, leaving about 2 inches between each scoop to allow for spreading.
Bake to perfection: Bake for about 10 minutes, or until the cookie edges are a light golden color and the centers are set but still soft. Make sure not to overbake for that soft melty center!
Cool them down: Remove the cookies from the oven and let them cool on the baking sheet for 1 minute. Then, carefully transfer them to a wire rack to cool completely.
Optional: Drizzle with melted chocolate for an extra touch of indulgence.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Peanut Butter Marshmallow Cookies
Room Temperature: Store the cookies in an airtight container for up to 5 days. Place a piece of parchment paper between layers to prevent sticking.
Fridge: If you prefer them chilled, keep the cookies in the refrigerator for up to 1 week. Just remember to let them sit at room temperature for a few minutes before enjoying!
Freezer: Freeze the cookies in a single layer on a baking sheet for about 2 hours. Once firm, transfer them to an airtight container, and enjoy for up to 3 months.
Reheating: To enjoy warm cookies, reheat in the microwave for about 10-15 seconds or bake at 350°F (175°C) for a few minutes until warmed through.
Expert Tips for Peanut Butter Marshmallow Cookies
Chill the Dough: Refrigerating the dough for at least an hour is crucial. It helps prevent the cookies from spreading too much while baking, ensuring that delightful soft melty centers.
Don’t Overmix: When combining the dry ingredients with the wet, mix just until incorporated. Overmixing can lead to tough cookies instead of the tender texture you desire.
Check the Bake Time: Keep a close eye on your cookies in the oven; every oven is different. Remove them when the edges are golden and the centers are still soft for that perfect chewiness.
Use Mini Marshmallows: Opt for mini marshmallows to ensure an even distribution throughout the dough. This way, each bite will have those irresistible gooey bits of marshmallow.
Scoop Evenly: Use a consistent 2-tablespoon scoop to ensure uniform cookies. This helps achieve even baking and that classic cookie shape!
Let Them Cool: Allow the cookies to cool on the baking sheet for a minute before transferring them to a wire rack. This helps them set properly, keeping all the deliciousness intact.
Make Ahead Options
These Peanut Butter Marshmallow Cookies are an excellent choice for meal prep and can save you precious time during busy weeknights! You can prepare the cookie dough and refrigerate it up to 24 hours in advance; simply cover the bowl with plastic wrap to keep the moisture in and prevent drying out. If you want to go a step further, you can scoop out the dough onto a baking sheet and freeze the individual cookie portions, allowing you to bake fresh cookies straight from the freezer within 3 months. When you’re ready to bake, just preheat your oven, line a baking sheet, and pop the dough in; they’ll come out just as delicious as if made fresh!
Peanut Butter Marshmallow Cookies Variations
Feel free to get creative and customize your cookie masterpiece with these delightful twists!
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend for a similar taste and texture without gluten.
Nut-Free: Swap peanut butter for sun butter or soy nut butter for a deliciously nut-free version the whole family can enjoy.
Vegan: Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) in place of the egg and choose vegan butter for a completely plant-based treat.
Add Spice: Add ½ teaspoon of cinnamon or a pinch of cayenne for a warm, spicy twist that beautifully complements the sweetness.
Upgrade Chocolate: Replace semi-sweet chocolate chips with dark chocolate for a richer, more intense chocolate flavor.
Chunky Style: Fold in chopped nuts like pecans or walnuts for added crunch and a delightful texture contrast in every bite.
Coconut Bliss: Incorporate ½ cup of shredded coconut to bring a tropical twist that adds sweetness and chewiness.
Stuffed Surprise: For a fun surprise, place a chocolate square right in the center of the dough before baking to create a melty center with every bite.
With these variations, you can craft a unique cookie that speaks to your taste buds while keeping up the delicious magic of Peanut Butter Marshmallow Cookies!
What to Serve with Peanut Butter Marshmallow Cookies?
For the perfect sweet spread, complement your baking with delightful pairings that elevate every bite.
Cold Glass of Milk: The classic pairing that instantly takes your cookies back to childhood. Creamy, cold, and oh-so-refreshing, it balances the sweetness beautifully.
Rich Hot Chocolate: Enjoy these cookies alongside a warm mug of velvety hot chocolate for the ultimate cozy experience. The chocolatey warmth complements the cookies’ flavors splendidly.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream can create a delightful contrast with the warm, chewy cookies—imagine that melty goodness!
Chopped Nuts: Sprinkle some chopped walnuts or pecans over the cookies for added crunch and a nutty flavor that pairs perfectly with the peanut butter.
Fruit Salad: Fresh, vibrant fruits such as strawberries or bananas provide a refreshing palate cleanser against the richness of the cookies, balancing your dessert plate beautifully.
Coffee or Espresso: Brew a strong cup of coffee or a shot of espresso to enjoy with your cookies. The bitter notes of coffee enhance the sweet and nutty flavors of the cookies effortlessly.
Salted Caramel Sauce: Drizzle some salted caramel sauce over the cookies or serve it on the side for an indulgent treat that adds a sweet-salty touch to each bite.
Be ready to impress your family and friends with these delightful pairings that take your Peanut Butter Marshmallow Cookies to the next level!
Peanut Butter Marshmallow Cookies Recipe FAQs
How do I know if my peanut butter is fresh enough to use?
Absolutely! The best peanut butter should have a smooth texture and a rich, nutty aroma. If your peanut butter has dark spots or an off smell, it might be time to replace it. Natural varieties may separate, so a quick stir before use can restore its creaminess.
How long can I store Peanut Butter Marshmallow Cookies?
You can keep your delicious Peanut Butter Marshmallow Cookies at room temperature for up to 5 days in an airtight container. For added freshness, consider layering with parchment paper to avoid sticking. If you want to preserve them longer, the fridge is a great option, keeping them good for up to a week!
Can I freeze the cookie dough, and if so, how?
Very! Freezing the cookie dough is a fantastic option. Simply scoop the dough onto a baking sheet lined with parchment paper and freeze for about 2 hours until firm. Once solid, transfer the dough balls to an airtight container, layered with parchment for up to 3 months. When ready to bake, you can bake straight from frozen; just add a couple of extra minutes to the baking time!
What should I do if my cookies are too dry after baking?
If your cookies turn out dry, it might be due to overmixing the dough or overbaking them. To troubleshoot, always measure your flour accurately (spooned and leveled) and reduce the baking time slightly—aim for that soft center. You can also add a touch more butter or an extra egg yolk next time to keep them moist!
Are these cookies safe for pets?
No, it’s important to keep these Peanut Butter Marshmallow Cookies away from pets. While peanut butter is generally safe for dogs, the added sugars, chocolate chips, and marshmallows are not suitable for them. If you’re looking to share a treat with your furry friend, consider a dog-safe peanut butter recipe instead!