Peanut Butter Marshmallow Cookies

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OMG Peanut Butter Cup Marshmallow Cookies are happening around our house and we are in heaven!  Hello big, soft peanut butter cookies loaded with toasty marshmallows, Reese’s peanut butter cups, rich milk chocolate and peanut butter chips!  Trust me, these cookies are not going to last long!

More Marshmallow & Peanut Butter?  Check out Easy Fluffy Chocolate Marshmallow Peanut Clusters, this Reese’s S’mores Graham Cracker Candy & these Heavenly Chocolate Peanut Butter Marshmallow Squares!

Why We Love Peanut Butter Marshmallow Cookies!

This Peanut Butter Marshmallow Cookie recipe is totally the bomb! Of course, it’s kind of hard to complain when it comes to cookies in general, right?

Did you ever notice how everyone’s ears perk up when they hear that delightful word ‘cookies‘? Especially when they are homemade and delicious as these!!

Peanut Butter Cookie Lovers will pretty much break all the rules to get these cookies because they’re loaded with melty marshmallow, peanut butter cups, peanut butter and chocolate chips as well!

I highly recommend these if you love peanut butter, chocolate and marshmallow. This peanut butter cookie recipe is definitely right down your alley.

You might really like these Disappearing Reese’s Marshmallow Chocolate Chip Blondies!  They really do disappear too! LOL!

Does it get any better than that? (IMO?  Only if you have a glass of cold milk or some ice cream to wedge in between 2 cookies.)

Ingredients You Need for Peanut Butter Marshmallow Cookies

Peanut Butter Marshmallow Cookies Recipe

• unsalted butter, softened
• granulated sugar
• light brown sugar
• creamy peanut butter or crunchy
• eggs
• vanilla extract
• all-purpose flour
• baking soda
• salt
• mini marshmallows
• Mini Reese’s Peanut Butter Cups, chopped coarsely
• Reese’s Peanut Butter Chips
• Ghirardelli Milk Chocolate Chips

How to Make Peanut Butter Marshmallow Cookies

1. Preheat the oven to 350F.
2. In a large mixing bowl, using a mixer, mix the butter, sugars, peanut butter, eggs and vanilla together until combined.
3. Add in the dry ingredients of flour, soda, and salt in and mix or stir until just combined.
4. Fold in chocolate chips, peanut butter chips, chopped pb cups and marshmallows.
5. Using an ice cream scoop or cookie scoop, scoop the dough balls onto parchment on cookie sheets. (6 per sheet, these will be large, jumbo cookies!) You can roll these into balls if you wish as well.
6. Use your hand and slightly flatten each scoop of dough.
7. Cook for 10-12 minutes at 350. If your dough is chilled, allow a few more minutes for baking.
8. Remove chocolate chip cookies from oven and cool on baking sheet 5-10 minutes before placing on cooling rack.
9. Makes 18 large fluffernutter cookies with chocolate!

When Making These Peanut Butter Marshmallow Cookies, Here’s A Few Helpful Tips! 

This peanut butter marshmallow cookie recipes isn’t hard to make, but there are some things to consider to make it easier for you…

• First of all, the first batches of cookies you bake, you should definitely time these precisely to get your timing down, because you don’t want to over-bake these cookies.  You won’t get the preferred texture and the goal is to make them soft and gooey-ish.
• These are what I call jumbo cookies, so I used a 1/4 cup (ice cream scoop size) per cookie dough to make each cookie, so if you make these smaller, adjust your time and refer to step 1 .
• Use parchment paper on your baking trays and bake them @ 350 degrees @ 10-12 minutes, to get the marshmallows toasty but not all the way caramelized and melted.
• The cookies will still be baking once they are pulled from the oven, but DO NOT remove them from the baking sheet for 5-10 minutes.  They are still setting up and may appear under-cooked and will tear apart if you try to do this immediately.
• Coat your spatula with a non-stick spray to take them off the baking sheet to transfer them to a baking rack or foil.  The marshmallow that is exposed on the bottom of the cookie, can catch on the spatula if you don’t grease it, which will break up the cookie.
• Once cooled completely, transfer to a sealed airtight container or zip-lock bag at room temperature.

Holy Cow!!  Are you ready to bite into bits of gooey toasted marshmallow and an abundance of milk chocolate chips, Reese’s peanut butter cups and peanut butter chips in yummy, soft and buttery peanut butter cookies?

You’ll soon see why they’re called OMG Peanut Butter Marshmallow Cookies!

More Treats You Will LOVE!

• Sheet Pan Perfect Chocolate Chip Cookie Bars
• Triple Chocolate Mint Brownies with White Chocolate Buttercream Frosting
• ‘Hubba-Hubba’ Brownie Chocolate Chip Marshmallow Cookies!
• Peanut Butter Butterscotch Chip Cookies
• Chocolate Chip Cookie Dough Bars
• Triple Chocolate Malted Whoppers Brownies
• Leftover Candy Cookie Pie

OMG Peanut Butter Marshmallow Cookies

Kim Lange

Hello! Big, soft peanut butter cookies loaded with toast marshmallows, Reese's Peanut Butter Cups, rich milk chocolate and peanut butter chips! Trust me, these cookies are not going too last long!

4.39 from 31 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Dessert

Servings 18 Cookies

Calories

Ingredients

  

1x2x3x

• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 cup brown sugar
• 1 cup peanut butter creamy or crunchy
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ - 2 cups mini marshmallows
• 1 bag of Mini Reese’s Peanut Butter Cups chopped coarsely
• 1 cup Reese’s Peanut Butter Chips
• 1 cup Ghirardelli Milk Chocolate Chips

Instructions

 

• Preheat the oven to 350F.
• Using a mixer, mix the butter, sugars, peanut butter, eggs and vanilla together until combined.
• Add in the flour, soda, and salt in and mix until just combined.
• Fold in chocolate chips, peanut butter chips, chopped pb cups and marshmallows.
• Using an ice cream scoop, scoop the dough onto parchment on cookie sheets. (6 per sheet, these will be large, jumbo cookies!) You can roll these into balls if you wish as well.
• Use your hand and slightly flatten each scoop of dough.
• Cook for 10-12 minutes at 350.  If your dough is chilled, allow a few more minutes for baking.
• Remove cookies from oven and cool on baking sheet 5-10 minutes before placing on cooling rack.
• Makes 18 large cookies

Keyword chocolate chip, cookies, marshmallow, peanut butter

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