Peanut Butter Marshmallow Cookies Recipe
Delightfully soft and chewy Peanut Butter Marshmallow Cookies combine the rich creaminess of peanut butter with melty mini marshmallows and bursts of chocolate chips. These large, perfectly portioned cookies are chilled before baking to keep their shape and maximize flavor, resulting in a tender, golden-brown treat that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes per batch
- Total Time: 1 hour 30 minutes
- Yield: 12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 1/2 cups (187.5 g) all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 10 tablespoons (140 g) unsalted butter, room temperature
- 1/3 cup (86 g) creamy peanut butter
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
Sugars & Mix-ins
- 2/3 cup (146.67 g) brown sugar, light or dark, packed
- 1/4 cup (50 g) granulated sugar
- 3/4 cup (135 g) mini chocolate chips
- 1/2 cup (25 g) mini marshmallows
Instructions
- Prepare dry ingredients: In a medium sized bowl, whisk together the flour, baking soda, and salt until evenly combined to ensure proper leavening and seasoning in the cookies.
- Cream butter and sugars: In the bowl of a hand-held mixer or stand mixer, beat the unsalted butter, creamy peanut butter, brown sugar, and granulated sugar together for about 2 minutes until the mixture is smooth, creamy, and well incorporated.
- Add egg and vanilla: Beat in the large egg followed by the vanilla extract. Continue mixing until all wet ingredients are fully combined, scraping down the sides of the bowl as needed to incorporate everything evenly.
- Combine dry ingredients: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Once mostly combined, fold in the mini chocolate chips and mini marshmallows gently with a spatula or wooden spoon to avoid breaking them apart.
- Chill the dough: Scoop dough into large domes using an ice cream scoop and arrange them on a small baking sheet. Chill the dough in the refrigerator for at least 1 hour to prevent excessive spreading during baking and to enhance flavors.
- Preheat oven and prep baking sheets: Line two baking sheets with parchment paper. Preheat the oven to 350°F (175°C) for proper baking temperature.
- Bake the cookies: Place six chilled cookie dough balls on each baking sheet, spacing them 2-3 inches apart. Bake one tray at a time at 350°F for 12-14 minutes until the cookie edges turn light golden brown.
- Cool completely: Remove baked cookies from the oven and leave them on the baking sheet to cool fully. This allows the cookies to set properly for the best texture and prevents breaking.
Notes
- Flour: Measure flour accurately to avoid using too much, which can make cookies dense and prevent spreading.
- Chocolate: Use regular or mini chocolate chips; semi-sweet is traditional, but milk, dark, or peanut butter chips, or even chunks are excellent substitutes.
- Peanut Butter: Use creamy peanut butter (brands like Jif or Skippy are recommended); avoid natural peanut butter as it may alter texture and consistency.
- Cookie Size: Using an ice cream scoop helps ensure uniform size and shape. For smaller cookies, use 1.5 tablespoon dough balls and reduce baking time by about 2 minutes.
- Chilling the Dough: Chilling for at least 1 hour is crucial for preventing excess spreading and enhancing flavor development.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month for longer preservation.
