These soft, chewy peanut butter marshmallow cookies just might be the best cookie yet. Think of a fluffernutter turned into a cookie: rich peanut butter dough studded with peanut butter chips and each cookie hiding a gooey marshmallow center. Best of all, the active prep takes about 10 minutes—you probably have everything you need in your pantry.
I love a classic peanut butter cookie, but these gooey marshmallow-stuffed cookies are next-level. With frozen marshmallows to keep the center intact and extra peanut butter chips folded into the dough, they deliver a perfect balance of tender crumb and melty filling.
Tell me about this recipe!
- These peanut butter marshmallow cookies are extra soft and chewy.
- The marshmallows are frozen beforehand so they don’t completely melt in the oven.
- The dough is folded with peanut butter chips for an intensified peanut butter flavor.
Ingredients Needed
The printable recipe card with the full list of ingredients and instructions appears below.
- Peanut butter: Smooth or crunchy works. Use commercial peanut butter (not the natural kind with a separate oil layer) so the dough holds its texture.
- Marshmallows: Use regular full-size marshmallows, not marshmallow fluff or crème.
- Flour: All-purpose flour is used here.
- Peanut butter chips: I used Reese’s peanut butter chips for extra peanut flavor, but chocolate chips work if you prefer.
How to make this recipe
Step 1: Freeze the marshmallows for at least one hour so they hold their shape while baking. Whisk the flour, baking powder, and baking soda together and set aside.
Step 2: In a stand mixer fitted with the paddle attachment, beat the peanut butter, butter, sugar, and light brown sugar until light and airy—about 2–3 minutes.
Step 3: Add the egg, egg yolk, salt, and vanilla extract. Beat another minute.
Step 4: Mix in the dry ingredients on low until combined—avoid overmixing.
Step 5: Fold the peanut butter chips into the dough with a rubber spatula.
Step 6: Scoop about 2 tablespoons of dough, flatten it in your palm, place a frozen marshmallow in the center, and wrap the dough completely around the marshmallow, sealing the edges. Chill the filled dough balls for at least 1 hour (or up to overnight). Bake at 350°F (175°C) for 11–13 minutes. Let the cookies cool fully on the baking sheet before transferring.
Recipe Tips
- For consistent results, weigh ingredients with a kitchen scale—metric measurements give the best accuracy for baking.
- Freeze the marshmallows at least 1 hour. If they aren’t frozen, they can melt through the bottom of the cookie.
- Allow cookies to cool completely on the baking sheet; they are quite soft while warm and can fall apart if handled too soon.
- Bring eggs and butter to room temperature before starting—take them out 1–2 hours ahead for best creaming and texture.
Frequently Asked Questions
Freezing the marshmallows for at least 1 hour helps them retain structure so they don’t melt through the cookie base.
You can substitute almond butter or sunflower seed butter (sunbutter) if desired.
No. This recipe calls for full-size marshmallows rather than marshmallow fluff.
Store baked cookies in an airtight container at room temperature for up to 5 days. You can also freeze unbaked dough balls for up to 3 months and bake from frozen—add a minute or two to the bake time.
Try these cookies next!
-
The Best Chocolate Filled Cookies (Thick and Gooey)
-
Soft and Chewy Strawberry Sugar Cookies
-
Peanut Butter Oatmeal M&M Cookies
-
Chocolate Chip Cookies without Brown Sugar
Have you made this recipe? Tag @alpineella on Instagram and leave a review below if you enjoyed it!
Recipe
Peanut Butter Marshmallow Cookies
Ella Gilbert
10 mins
12 mins
2 hrs
2 hrs 22 mins
Ingredients
- 2 ½ cups (300 g) all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 ½ teaspoons kosher salt
- 1 ½ sticks (170 g) unsalted butter, room temperature
- ½ cup (100 g) sugar
- 1 cup (200 g) light brown sugar
- 1 cup (215 g) peanut butter
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 cup (170 g) peanut butter chips
- 20 marshmallows, frozen
Weigh your ingredients with a kitchen scale for the best results.
Instructions
- Freeze marshmallows for at least 1 hour (they can be frozen up to 2 months). Freezing helps prevent them from melting through the cookie.
- Whisk together the flour, baking soda, and baking powder; set aside.
- In a stand mixer with the paddle attachment, beat butter and peanut butter with both sugars until light and airy, about 2–3 minutes.
- Add the egg, egg yolk, salt, and vanilla and beat for another minute.
- Mix in the dry ingredients on low until combined. Fold in the peanut butter chips with a rubber spatula.
- Line a baking sheet with parchment paper. Scoop 2 tablespoons of dough, flatten, add a frozen marshmallow, and wrap the dough around it, sealing completely. Place on the prepared sheet and chill at least 1 hour (or overnight). This yields 20–22 cookies.
- Preheat oven to 350°F (175°C). Bake 6 cookies at a time on the middle rack for 11–13 minutes. Centers will remain slightly gooey. Allow cookies to cool completely on the baking sheet before removing. Prepare extra parchment-lined trays so you can bake subsequent batches while the first cools.
Notes
These recipes are developed and tested using metric grams—using a kitchen scale produces the most reliable results. US cup conversions are provided but may yield slightly different results.
Butter: European-style butter (e.g., Kerrygold) gives a richer, creamier texture.
Salt: If using fine salt instead of kosher, halve the amount. (1 teaspoon kosher = ½ teaspoon fine.)
Peanut butter: Use commercial peanut butter without a separate oil layer. You can swap in almond butter or sunbutter if needed.
Chips: Substitute chocolate chips if you prefer.
Storage: Store baked cookies in an airtight container up to 5 days. Freeze unbaked dough balls and bake from frozen, adding a minute or two to baking time.
Leave a comment below and tag me on Instagram @alpineella so I can see your cookies!