Peanut Butter Marshmallow Cookie Recipe

Forget everything you thought you knew about dessert bliss. We are talking about that magical moment when creamy, salty peanut butter meets a cloud of toasted, melted marshmallow—all wrapped up in a chewy cookie shell. This isn’t just baking; it’s a destiny.

If you need a dessert that stops conversations dead in their tracks, you absolutely must try this phenomenalPeanut Butter Marshmallow Cookie Recipe. Prepare for sticky fingers and instant adoration.

• Achieve the perfect balance of salty and sweet flavors, reminiscent of your favorite childhood fluffernutter sandwich, baked right into a golden cookie.
• These cookies boast an incredibly chewy texture with crispy edges and a surprisingly gooey, molten center, thanks to the hidden marshmallow pockets.
• Preparation is quick and straightforward, requiring common pantry staples and minimal chilling time, ideal for satisfying sudden dessert cravings effortlessly.
• Customize the recipe easily by adding chocolate chips or a sprinkle of flaky sea salt before baking for an extra layer of sophisticated flavor complexity.

The Secret History of the World’s Best Cookie

I first attempted to create this masterpiece after a truly dismal attempt at making caramel corn that resulted in setting off three smoke detectors and alarming the neighbors. My kitchen looked like a caramel bomb exploded, and I swore off complex candy making. I needed something foolproof, something comforting, but still outrageously decadent. That is where the magnificent marriage of peanut butter and marshmallow stepped in.

Mastering the Peanut Butter Base

The standard peanut butter cookie is great, but let’s be honest, it’s a bit of a wallflower. It’s reliable, it shows up on time, but it doesn’t bring the party. I decided my cookie needed a glow-up, a dramatic entrance. I started thinking about things that complement peanut butter—jam, honey, and then, the forgotten hero: marshmallow fluff. Integrating that fluffy cloud into the center of a dense cookie required several experimental batches (some of which were disastrously flat), but eventually, I cracked the code.

The key to these cookies is ensuring the peanut butter dough remains soft yet stable enough to cradle the marshmallow filling without leaking everywhere during baking. Use creamy, standard-issue peanut butter here—the natural, oily kind often separates too much. We also slightly reduce the flour compared to traditional recipes to ensure that irresistible chewiness that prevents them from becoming cakey bricks. This base provides the structural integrity needed for that explosive, gooey center we are aiming for.

Ingredients for Peanut Butter Marshmallow Cookie Recipe

Here’s what you’ll need to make this delicious dish:

• Unsalted ButterEnsure it is properly softened to room temperature, which helps create a smooth dough and prevents overmixing.
• Creamy Peanut ButterChoose a reliable, shelf-stable brand for consistency; avoid all-natural peanut butter as it can make the dough too oily.
• Granulated Sugar and Light Brown SugarThe combination provides both spread (granulated) and moisture/chewiness (brown sugar).
• Large EggsUse room temperature eggs, which emulsify better into the fats, leading to a lighter, more tender cookie crumb.
• Alcohol-Free Vanilla ExtractUse pure alcohol-free vanilla extract to enhance the overall flavor profile of the rich peanut butter.
• All-Purpose FlourMeasure the flour using the spoon-and-level method to avoid dense, dry cookies.
• Baking Soda and Baking PowderThese leavening agents work together to give the cookies the necessary lift and soft texture.
• SaltA crucial ingredient that balances the intense sweetness of the marshmallow and elevates the peanut flavor.
• Large MarshmallowsYou will need standard large marshmallows, cut in half horizontally, for the perfect amount of gooey filling.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Peanut Butter Marshmallow Cookie Recipe

Follow these simple steps to prepare this delicious dish:

Step 1: Cream the Fats and Sugars

In a large mixing bowl, using an electric mixer, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture appears light and fluffy. This process incorporates air, which is vital for cookie texture. Next, beat in the eggs one at a time, followed by the alcohol-free vanilla extract, ensuring each addition is fully combined before proceeding to the next.

Step 2: Dry Ingredients and Dough Formation

In a separate medium bowl, whisk together the measured flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Be careful not to overmix the dough once the flour is added, as this develops gluten and results in tough cookies. The dough should be soft and manageable but not sticky.

Step 3: Stuffing the Marshmallows

Using a standard cookie scoop, portion the dough into balls, approximately 2 tablespoons each. Press the center of the dough ball slightly flat, place half of a large marshmallow cut-side up inside the indentation, and then wrap the dough completely around the marshmallow, sealing the seams tightly. Rolling the stuffed dough ball gently between your palms ensures a smooth, leak-proof exterior.

Step 4: Baking and Cooling

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats. Place the stuffed cookie dough balls two inches apart on the prepared sheets. Bake the cookies for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft. The marshmallows will melt inside, creating the perfect molten pocket. Let the cookies cool on the baking sheet for five minutes before moving them, ensuring they hold their structure.

Transfer to plates and enjoy them while still slightly warm, when the marshmallow is at its most delightfully stringy stage.

Troubleshooting and Tips for Perfect Results

Even though this recipe is relatively straightforward, a few key elements can make the difference between a good cookie and a truly outstanding one. Paying attention to temperature and mixing technique guarantees success, especially when working with high-fat, high-sugar doughs.

Why Did My Cookies Flatten?

Flat cookies usually result from two culprits: softened butter that was too warm or improperly measured flour. If your butter is too melted, the dough lacks structure, causing it to spread rapidly the moment it hits the heat. If you suspect your butter was borderline, chill the prepared dough balls for 15 minutes before baking. Additionally, make sure you properly measure the flour; adding too little means there isn’t enough dry material to support the fat content.

Ingredient Swaps and Flavor Twists

If you prefer a darker, deeper flavor, substitute the alcohol-free vanilla extract with half a teaspoon of alcohol-free almond extract, which complements the nuttiness beautifully. For a touch of texture, incorporate one cup of chocolate chips into the dough before scooping. You can also sprinkle coarse sea salt flakes on top of the stuffed dough balls before baking to provide an essential contrast to the sweetness, elevating this sweet treat from dessert to culinary experience.

Serving Suggestions for Maximum Impact

These peanut butter cookies taste incredible on their own, but they reach peak performance when paired strategically. Try serving them with a tall, cold glass of milk or a hot mug of strong, black coffee to cut through the richness. For a truly decadent finish, place a scoop of vanilla bean ice cream between two cookies and gently flatten them, creating an unparalleled, homemade cookie sandwich.

FAQs about these Gooey Cookies

Can I use peanut butter chips instead of fresh peanut butter?

Using peanut butter chips changes the texture and flavor profile dramatically, as they are not a substitute for the creamy, high-fat content needed in the base dough. Stick to creamy peanut butter for the structure of the cookies, but feel free to add chips for extra flavor.

Can I prepare the Peanut Butter Marshmallow Cookie Recipe dough ahead of time?

Absolutely. You can prepare and scoop the dough balls (without the marshmallow stuffing) and store them in an airtight container in the refrigerator for up to three days. Add the marshmallow just before baking, as the moisture from the dough can dissolve the marshmallow surface during extended refrigeration.

How do I store leftover Peanut Butter Marshmallow Cookies?

Store these cookies in an airtight container at room temperature for up to four days. If you want to enjoy that fresh, gooey marshmallow experience later, reheat them briefly (about 10 seconds) in the microwave before eating.

What if I cannot find large marshmallows for the stuffing?

If you only have miniature marshmallows, tightly pack a small spoonful of them together and wrap the dough around the cluster. Alternatively, use marshmallow fluff, but ensure you freeze small scoops of the fluff beforehand to make it manageable enough to seal into the dough ball.

Baking is supposed to be fun, messy, and rewarding, and this recipe delivers on all fronts. Whether you are baking for a party or just need a massive dose of comfort food, the combination of rich peanut flavor and toasted marshmallow will instantly make you the hero of the day. Stop reading and start mixing; your taste buds are waiting for this spectacular treat.

The Great Cookie Catastrophe: A Love Story

There are cookies, and then there arePeanut Butter Marshmallow Cookie Recipes. If you are anything like me, you have tried countless baked goods that promised gooey centers and crispy edges, only to deliver something resembling a dry hockey puck. I spent years chasing the perfect combination of salty, sweet, and unbelievably chewy. My kitchen often looked like a confectionery crime scene every Saturday morning.

But fear not, fellow dessert fanatics! After approximately 47 failed attempts (and one small grease fire that we don’t discuss), I finally cracked the code. This is not just a cookie; it is a declaration of decadence. It delivers that nostalgic peanut butter flavor you crave, coupled with the cloud-like, toasted perfection of melted marshmallow. Prepare your taste buds—they are about to experience absolute heaven.

Unlocking the Ultimate Gooey Texture

The secret to these cookies lies not just in the ingredient ratios, but in the handling of the dough and, crucially, the timing of the marshmallow addition. We want fluffy peaks, not scorched sugar. Imagine biting into a warm, deeply satisfying peanut butter base, followed by a stretch of sweet, molten marshmallow goo. We achieve this magnificent texture by ensuring the peanut butter is creamy (no crunchy stuff here, please!) and using room-temperature ingredients before mixing.

This method ensures maximum moisture retention, giving us that melt-in-your-mouth quality that separates the good cookies from the truly legendary ones. When baking, remember that slight underbaking is the key to chewy centers; the cookies will continue to cook on the hot sheet pans after you pull them out of the oven. Trust the process, even if they look slightly pale around the edges when the timer rings for the first time.

Gathering Your Delicious Arsenal

Before you begin your baking odyssey, make sure your pantry is stocked. These ingredients are easily accessible, but quality makes a difference. Use fresh, high-quality miniature marshmallows for the best melt and stretch, avoiding any hardened or stale bags.

• 1 cup unsalted butter, softened
• 1 cup creamy peanut butter (all-natural works best)
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure alcohol-free vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 bag (10 oz) miniature marshmallows
• 1/2 cup extra granulated sugar (for rolling)

Crafting the Perfect Peanut Butter Marshmallow Cookie Recipe: Step-by-Step

Baking these beautiful treats requires a little patience but promises immense rewards. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper—this is mandatory unless you enjoy scraping melted marshmallow off metal trays for eternity.

1. Creaming the Foundation:In a large mixing bowl, beat the softened butter, creamy peanut butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This step should take about 3 minutes. Stop frequently to scrape down the sides of the bowl to ensure even mixing.
2. Adding Wet Ingredients:Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure alcohol-free vanilla extract until just combined.
3. Mixing Dry Ingredients:In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Be careful not to overmix the dough, which can activate the gluten and result in tough cookies.
4. Chilling is Crucial:Wrap the dough tightly in plastic wrap and chill it in the refrigerator for at least 30 minutes, or up to 24 hours. This solidifies the fats, preventing the cookies from spreading too thinly during baking.
5. Rolling and Baking:Scoop the dough into 1.5-inch balls. Roll each ball generously in the extra granulated sugar before placing them 2 inches apart on the prepared baking sheets. Bake for exactly 8 minutes.
6. Marshmallow Mayhem:Remove the sheets from the oven. Quickly press 3 to 4 mini marshmallows onto the top center of each partially baked cookie. Return the cookies to the oven and bake for an additional 3 to 4 minutes, or until the marshmallows are lightly golden brown and perfectly gooey.
7. Cooling Commandment:Let the cookies cool on the baking sheets for 5 minutes before transferring them gently to a wire rack. The melted marshmallow needs this time to set slightly so it doesn’t stick or slide off when you move them. Enjoy the sweet, irresistible reward of this excellentPeanut Butter Marshmallow Cookie Recipe!

Perfecting the Cooking Process

For maximum efficiency and perfect results, start by creaming your butter and sugars while the oven preheats. While the dough chills, prepare your baking sheets and measure out the marshmallows and extra rolling sugar. This sequence ensures you move seamlessly from rolling to baking, preventing dough warm-up.

Avoiding Baking Burnout: Tips for Success

Baking should be fun, not frustrating. Often, the difference between a good baker and a great one lies in these small, seemingly insignificant details. Paying attention to temperature and texture guarantees consistently delicious results every time.

• Always ensure your butter and eggs are at true room temperature; this allows them to emulsify correctly, resulting in a smooth, professional-grade dough.
• When melting the marshmallow, watch closely; they go from perfectly toasted to burnt debris in seconds, so stand ready to pull them out immediately.
• Measure flour using the spoon-and-level method rather than scooping directly. This simple technique prevents packing too much flour, yielding a perfect texture every time.

I once decided to double this recipe for a massive family gathering, and the sheer joy on everyone’s faces when they encountered the warm, gooey centers of this Peanut Butter Marshmallow Cookie Recipe made the chaos completely worthwhile.

Add Your Touch

Elevate this recipe by swapping 1/2 cup of the peanut butter for almond butter for a nutty twist, or stir in a teaspoon of cinnamon with the dry ingredients for warmth. You can also press a square of dark chocolate onto the cookie alongside the marshmallows for a rich flavor combination.

Storing & Reheating

Store fully cooled cookies in an airtight container at room temperature for up to four days. If you need to refresh them, pop them in the microwave for 10 seconds or reheat quickly in a low oven (250°F) for 3 minutes to restore that magical gooey center.

Frequently Asked Questions About Baking Bliss

Does the type of peanut butter really matter?

Yes, absolutely. Using creamy, natural peanut butter that separates oil easily yields the best texture. Avoid using crunchy or reduced-fat varieties, as these will affect the moisture balance and potentially lead to a drier cookie that spreads incorrectly.

Can I make the cookie dough ahead of time and freeze it?

Definitely! Prepare the dough up to the chilling step. Wrap it tightly or roll it into balls and freeze them in an airtight bag for up to three months. When ready to bake, let the dough balls thaw slightly, then roll in sugar and proceed with the baking steps, adding a minute or two to the initial baking time.

How do I prevent the marshmallows from sticking to everything?

Parchment paper is your hero here. Always line your baking sheets. If the marshmallows are excessively sticky after cooling, wait until they are completely set, or consider placing the cookies in the refrigerator for ten minutes to firm up the sugar quickly. A tiny dusting of powdered sugar on top before serving can also help manage stickiness.

What can I use instead of traditional marshmallows?

If you prefer a different texture or need an alternative, you can use homemade plant-based marshmallows. Alternatively, skip the topping and drizzle a mixture of melted white chocolate and a small amount of plant-based gelling agent, like pectin, for a smooth, firm topping after the cookies have cooled completely.

Why did my cookies spread too much while baking?

Excessive spreading usually happens because the butter was too warm, or you skipped the crucial chilling step. Ensure your dough is properly cooled and avoid placing the dough on warm baking sheets. Also, double-check your measurement of flour; too little flour leads to flatter, overly spread cookies.

The Art of the Perfect Crinkle

Achieving those beautiful, desirable crinkles on the surface of your cookie is often the mark of a well-balanced recipe. We achieve this here by using both granulated and brown sugar, and critically, chilling the dough thoroughly. The quick temperature change from the cold dough hitting the hot oven causes the exterior surface to set quickly while the center remains soft, resulting in those classic bakery-style wrinkles. Don’t rush the chill time; it is paramount for both structural integrity and visual appeal in this cookie recipe.

The Sweetest Conclusion

This irresistiblePeanut Butter Marshmallow Cookie Recipehas the power to silence a noisy room and end any lingering disagreements about dessert supremacy. It is simple enough for novice bakers yet sophisticated enough to impress even the toughest cookie critic. The combination of salty peanuts and caramelized marshmallow is truly unbeatable. Stop dreaming about the perfect cookie and start baking it now. Your kitchen is waiting for the smell of success, and trust me, it smells exactly like this perfect batch.

The Sticky Situation: Why These Cookies Exist

We all have those moments of culinary genius—or, perhaps more accurately, moments of profound snack desperation. Mine happened around 11 PM on a Tuesday. I had a jar of creamy peanut butter staring accusingly at me and a bag of fluffy, vegan-friendly marshmallows demanding purpose. The universe clearly wanted a hybrid dessert that was chewy, gooey, and utterly ridiculous. Forget your sad, dry cookies; we are building monuments to maximalist baking. This isn’t just baking; it’s a structural engineering project held together by sugar and nutty goodness. Get ready, because mastering thePeanut Butter Marshmallow Cookie Recipeis surprisingly straightforward, despite how decadent the results taste.

Essential Tools and Ingredients

Gathering Your Supplies

Before the real magic happens, ensure your kitchen is adequately equipped. You don’t need a pastry degree, but a good sturdy mixing bowl and reliable baking sheets are mandatory. The secret to the perfect texture lies in using high-quality, unsalted butter and making sure your peanut butter isn’t the super oily, natural kind, which can throw off the moisture balance in the dough. Stick to the classic creamy variety for the best results in this specific recipe. This ingredient list keeps things simple, ensuring the marshmallow and peanut butter flavor profile truly shines.

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 1 cup creamy peanut butter (non-natural variety)
• 2 large eggs
• 1 teaspoon pure alcohol-free vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 cups mini marshmallows (plant-based preferred)
• Extra granulated sugar for rolling

Preparation Steps: Getting the Dough Right

The foundation of any great cookie is the dough. Start by preheating your oven to 350°F (175°C) and lining two large baking sheets with parchment paper. This preparation prevents sticking, ensuring a perfect release every time. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy—about three minutes of diligent mixing. Next, beat in the peanut butter, making sure it fully incorporates before adding the eggs one at a time, followed by the alcohol-free vanilla extract. Scrape down the sides of the bowl often.

In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix the dough! Overmixing activates the gluten too much, resulting in tough cookies instead of wonderfully chewy ones. Once the dough forms, immediately proceed to the chilling and shaping stage for the ultimate texture.

Baking Perfection: The Marshmallow Reveal

Shaping and Chilling Tips for Optimal Results

For uniform cookies, use a standard 2-tablespoon cookie scoop. Roll the scoops of dough gently into balls, then roll each ball lightly in the reserved granulated sugar. This sugary coating gives the cookies a beautiful sparkle and a delightful crisp exterior edge. Crucially, chill the dough balls for at least 30 minutes. Chilling is not optional here; it prevents the dough from spreading too much when baked, ensuring thick, chewy cookies that can handle the gooey marshmallow payload. Place the chilled balls about two inches apart on your prepared baking sheets.

The Timing Trick for Gooey Centers

Bake the cookies for 8 to 10 minutes. They should be set around the edges but still look slightly underdone in the center. This is the critical moment! Remove the baking sheets from the oven and quickly press 5 to 7 mini marshmallows onto the top of each cookie. Place the cookies back into the oven for another 2 to 3 minutes, or until the marshmallows are puffed, golden brown, and delightfully melting. Watch closely—marshmallows burn fast. Once baked, let them cool completely on the baking sheet for about five minutes before transferring them to a wire rack. This cooling time allows the centers to set and prevents the gooey marshmallow from turning into a sticky, unmanageable mess during transfer. Enjoying this fresh baked Peanut Butter Marshmallow Cookie Recipe immediately is highly recommended.

Conclusion for Peanut Butter Marshmallow Cookie Recipe

This hybrid dessert transcends the standard cookie experience, delivering a perfect balance of salty, sweet, and unbelievably gooey textures. We successfully combined the classic chewiness of a perfect peanut butter base with the toasted, melting indulgence of mini marshmallows. Remember the crucial steps: chilling the dough ensures thickness and prevents spreading, and the precise timing of adding the marshmallows guarantees that signature golden puff without burning. Whether you are baking for a party or satisfying a late-night craving, this cookie recipe is guaranteed to be a sticky, spectacular hit. Go ahead, embrace the decadence, and share the joy of the ultimate peanut butter treat.

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FAQs

How do I prevent the marshmallows in the Peanut Butter Marshmallow Cookie Recipe from burning?

Preventing marshmallow incineration is the highest priority in this process. The key is timing. Bake the plain cookie dough almost completely first, which takes about 8 to 10 minutes. Once you add the marshmallows, return the cookies to the oven for only 2 to 3 minutes maximum. If you leave them in too long, they will liquefy or turn black rapidly. Keep a vigilant eye on the oven during those final three minutes; watch for the moment they achieve a perfect golden puffiness, then immediately pull them out to cool down. This technique ensures a gooey, golden topping instead of a scorched disaster, delivering the perfect finish.

Can I make the dough for this Peanut Butter Marshmallow Cookie Recipe ahead of time and store it?

Absolutely, preparing the dough in advance works wonderfully for meal prepping or unexpected cookie cravings. You can scoop the dough balls, roll them in sugar, and place them on a tray in the freezer. Once frozen solid, transfer the balls into a freezer-safe zip-top bag, where they will keep well for up to two months. When you are ready to bake, there is no need to thaw them; simply add a couple of minutes to the baking time before adding the marshmallows. Having ready-to-bake dough means you are only 15 minutes away from warm, fresh, spectacular cookies whenever the need for a decadent treat strikes.

What can I substitute for the standard creamy peanut butter in this recipe?

While this cookie recipe works best with standard creamy peanut butter for structure, you can experiment with alternatives cautiously. If you use natural peanut butter, you must ensure you stir it extremely well so it is thick and less oily, as excessive oil will make the cookies spread too thin. You could also try substituting almond butter or sunflower seed butter for a different flavor profile. Remember that any substitution might slightly alter the texture and require minor adjustments to the amount of flour needed to achieve the right consistency, so start slowly and adjust until the dough holds its shape firmly and is ready for baking.

What is the best way to store leftover Peanut Butter Marshmallow Cookies?

If you happen to have any leftovers—a rare occurrence, admittedly—proper storage maximizes their shelf life and preserves their delightful texture. Store the cooled cookies in an airtight container at room temperature for up to four days. If you plan to store them longer, they freeze beautifully. Place them in a single layer in a freezer bag, separated by wax paper, for up to three months. To enjoy them again, simply thaw them overnight or give them a quick 10-second blast in the microwave for that freshly baked, gooey center experience, making them feel brand new again.