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Peanut Butter Marshmallow Cookies

Soft and chewy peanut butter cookies loaded with pockets of gooey, melted mini marshmallows for a sweet and salty treat.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 0.5 cup unsalted butter softened
  • 0.5 cup creamy peanut butter commercial brand like Jif
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
Dry Ingredients
  • 1.25 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Mix-ins
  • 1.5 cups mini marshmallows

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Parchment paper
  • Cookie scoop

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, cream together softened butter, peanut butter, brown sugar, and granulated sugar until fluffy (2-3 minutes).
  3. Add the egg and vanilla extract, beating until fully combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually mix dry ingredients into the wet mixture on low speed until just combined.
  6. Gently fold in the mini marshmallows by hand.
  7. Scoop dough into balls (approx 1.5 tbsp each) and place 2 inches apart on baking sheets.
  8. Bake for 10-12 minutes until edges are golden. Centers may look soft.
  9. Allow cookies to cool on the baking sheet for 5-10 minutes to set before transferring to a wire rack.

Notes

Tip: Freeze marshmallows before baking to help them keep their shape!