Peanut Butter Marshmallow Cookies Recipe
These Peanut Butter Marshmallow Cookies combine the rich creaminess of peanut butter with sweet bursts of marshmallows and chocolate chips, baked to golden perfection. They are chewy, flavorful, and perfect for cookie lovers seeking a delightful twist on a classic treat.
- Prep Time: 15 minutes
- Cook Time: 14 minutes per batch
- Total Time: 1 hour 29 minutes
- Yield: 12 large cookies
- Category: Dessert, Cookies
- 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
- ⅓ cup (86 g) creamy peanut butter
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
Sweeteners and Mix-ins
- ⅔ 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
- Mix Dry Ingredients: In a medium sized bowl, whisk together the flour, baking soda, and salt until fully combined.
- Cream Butter and Sugars: In the bowl of a stand mixer or using a hand mixer, cream the butter, creamy peanut butter, brown sugar, and granulated sugar together until the mixture becomes smooth and creamy, about 2 minutes.
- Add Egg and Vanilla: Beat in the egg followed by the vanilla extract until well incorporated, scraping down the sides of the bowl to ensure even mixing.
- Combine Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the wet mixture until just combined. Then, fold in the mini chocolate chips and mini marshmallows using a spatula or wooden spoon until evenly distributed in the dough.
- Chill Dough: Use an ice cream scoop to form dough balls and place them on a small baking sheet. Chill the dough in the refrigerator for 1 hour to prevent excessive spreading and enhance flavor. Note that each cookie dough ball will create a large cookie.
- Preheat Oven and Prepare Baking Sheets: Line two aluminum baking sheets with parchment paper and preheat the oven to 350°F (175°C). Place six cookie dough balls on each baking sheet, spacing them 2 to 3 inches apart.
- Bake Cookies: Bake one tray at a time in the preheated oven for 12 to 14 minutes until the edges are light golden brown. Cookies will spread while baking, so avoid overcrowding.
- Cool Cookies: Remove cookies from the oven and leave them on the baking sheet. Allow them to cool completely before transferring to a wire rack or container to set properly.
Notes
- Flour: Measure flour accurately without packing to avoid overly dense cookies that won’t spread properly.
- Chocolate: You may substitute regular or mini chocolate chips with milk, dark, or peanut butter chips, or chocolate chunks as desired.
- Peanut Butter: Use creamy peanut butter like Jif or Skippy for best results. Avoid natural peanut butter as it may affect texture and consistency.
- Cookie Size: Using an ice cream scoop ensures uniform cookie sizes; smaller 1.5 tablespoon dough balls can be used but expect to reduce baking time by approximately 2 minutes.
- Chilling Dough: Chilling the dough for at least 1 hour is recommended to prevent excessive spreading and to develop deeper flavor.
- Storage: Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
