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Chewy Peanut Butter Marshmallow Cookies 🥜🍪 – Soft, Gooey & Impossible to Resist
If you’re craving a cookie that’s soft in the center, slightly crisp at the edges, and loaded with gooey marshmallow pockets, these Chewy Peanut Butter Marshmallow Cookies are exactly what you need. They’re rich, comforting, and nostalgic—like a mashup between classic peanut butter cookies and marshmallow-studded treats you’d sneak from the cookie jar as a kid.
What makes this recipe special is the texture. These cookies are not dry, crumbly, or overly sweet. Instead, they bake up thick and chewy with a tender peanut butter base and melty marshmallow pieces that stay soft even after cooling. Each bite delivers salty-sweet peanut butter flavor balanced by creamy vanilla notes and bursts of marshmallow sweetness.
Perfect for dessert tables, bake sales, lunchbox treats, or cozy nights in, these cookies are simple to make and wildly satisfying. No chilling required, no fancy equipment—just one bowl, pantry staples, and about 20 minutes from start to finish.
Why Peanut Butter & Marshmallow Is a Perfect Match
Peanut butter brings richness, depth, and a slightly salty backbone to baked goods. Marshmallows, on the other hand, add sweetness and moisture. When baked together, the marshmallows partially melt into the dough, creating pockets of gooey softness while also helping the cookies stay chewy longer.
Unlike chocolate chips, marshmallows don’t overpower peanut butter. Instead, they complement it—creating a balanced cookie that feels indulgent without being heavy. The contrast between nutty, salty dough and soft, sweet marshmallow is what makes these cookies so addictive.
Ingredients
- ½ cup unsalted butter, softened
- Âľ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ÂĽ tsp salt
- 1½ cups mini marshmallows
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture until a soft dough forms.
- Gently fold in the mini marshmallows, being careful not to overmix.
- Scoop dough into balls and place on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are lightly golden but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Chewy Peanut Butter Marshmallow Cookies
Soft and chewy peanut butter cookies filled with gooey marshmallow pockets and rich, nostalgic flavor.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter, peanut butter, and sugars until smooth.
- Mix in egg and vanilla until combined.
- Whisk flour, baking soda, and salt, then mix into wet ingredients.
- Fold in marshmallows gently.
- Scoop dough onto baking sheet, spacing evenly.
- Bake 10–12 minutes until edges are lightly golden.
- Cool briefly before transferring to a wire rack.
Notes
Do not overbake for maximum chewiness.
Pro Tips for Extra Chewy Cookies
- Don’t overbake. The cookies will look slightly underdone in the center—this is exactly what you want.
- Use creamy peanut butter. Natural peanut butter can make the dough too oily or crumbly.
- Cool slightly before moving. Marshmallows are delicate while hot and need time to set.
- Press extra marshmallows on top before baking for bakery-style visuals.
Easy Variations to Try
- Chocolate Chip Upgrade: Add ½ cup chocolate chips for a fluffernutter vibe.
- Crunchy Texture: Swap half the creamy peanut butter for crunchy peanut butter.
- Holiday Twist: Add festive marshmallows or a pinch of cinnamon.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend with excellent results.
Serving Suggestions
- Serve warm with a glass of cold milk
- Add to dessert boards with brownies and blondies
- Crumble over vanilla ice cream
- Pack as a soft cookie treat for lunches or road trips
Storage & Make-Ahead Tips
These cookies stay chewy for up to 3 days when stored in an airtight container at room temperature. For longer storage, freeze baked cookies for up to 2 months. Reheat briefly to revive marshmallow softness.
Cookie dough can also be frozen in pre-scooped portions—perfect for baking fresh cookies on demand.
Why These Cookies Always Disappear Fast
They’re soft without being fragile, sweet without being overwhelming, and nostalgic without feeling outdated. Peanut butter lovers adore them. Marshmallow fans devour them. And anyone who takes one inevitably goes back for a second.
Once you bake these, they won’t just be another cookie recipe—they’ll be the cookie recipe.
