Peanut Butter Marshmallow Cookies (2024)

• ▢ 10 tablespoons unsalted butter room temperature
• ▢ ⅓ cup creamy peanut butter
• ▢ 2 teaspoons vanilla extract
• ▢ 1 large egg room temperature
• ▢ 1 1/2 cups all purpose flour
• ▢ 3/4 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ ⅔ cup brown sugar light or dark, packed
• ▢ 1/4 cup granulated sugar
• ▢ 3/4 cup mini chocolate chips
• ▢ 1/2 cup mini marshmallows

• In a medium sized bowl, whisk to combine the flour, baking soda, and salt.

• In the bowl of a hand held or stand mixer, cream the butter, peanut butter, and brown and granulated sugar until combined and creamy, about 2 minutes.

• Beat in the egg followed by the vanilla and beat until combined. Scrape down the sides of the bowl.

• With the mixer on low, gradually mix in the dry ingredients. Use a spatula or wooden spoon to stir in the chocolate chips followed by the marshmallows until they are incorporated into the dough.

• Use an ice cream scoop to scoop dough into domes and place them on a small baking sheet to chill. Chill for 1 hour. Cookies are large and will spread as they bake, so bake 6 cookies per baking sheet.

• Line two aluminum baking sheets with parchment paper. Preheat oven to 350 Fahrenheit. Place six cookie dough balls on each baking sheet, spreading them at 2-3 inches apart. Bake one tray of cookies at a time. Bake at 350 F for 12-14 minutes, until edges are light golden brown.

• Leave cookies on the baking sheet and allow to cool completely.

Flour: Measure flour accurately. Be careful not to use too much flour. Too much flour can prevent cookies from spreading and makes them hard.

Chocolate: Use regular or mini chocolate chips. Instead of semi-sweet chocolate chips, you can use milk chocolate chips, dark chocolate chips, or peanut butter chips. You could also use chocolate chunks.

Peanut butter- I suggest baking with creamy peanut such as Jif or Skippy. I wouldn’t recommend baking with natural peanut butter.

Size: I use an ice cream scoop to form dough balls. It’s less messy and also makes sure cookies are the same size and shape. If you prefer smaller cookies, you can use 1.5 tablespoon sized balls of dough. For smaller cookies, you’ll need to reduce the baking time by about 2 minutes.

Chilling dough: It’s best to chill the cookie dough for at least 1 hour. Chilling the cookie dough keeps the cookies from spreading too much. It also enhances the flavor.

Storing: Store these chocolate peanut butter marshmallow cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.