Print

Peanut Butter Marshmallow Cookies Easy Fluffy Bake Recipe

peanut butter marshmallow cookies - featured image
Print Recipe

These peanut butter marshmallow cookies are soft, fluffy, and packed with gooey marshmallow pockets. Quick to make with pantry staples, they deliver nostalgic comfort and a sweet-salty twist in every bite.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (180g) creamy peanut butter (not natural)
  • 1/2 cup (100g) brown sugar (light or dark)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups (155g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (about 50g) mini marshmallows (plus extra for topping, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, beat unsalted butter and creamy peanut butter until smooth and fluffy, about 2 minutes.
  3. Add brown sugar and granulated sugar. Beat for another minute until light and creamy, scraping down the sides as needed.
  4. Add the egg and vanilla extract. Beat on medium speed just until combined; do not overmix.
  5. In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low just until no streaks of flour remain. Dough should be soft but not sticky.
  7. Gently fold in mini marshmallows with a spatula. For extra gooeyness, add a few more marshmallows if desired.
  8. Using a medium cookie scoop or tablespoon, portion dough balls (about 2 tablespoons each) onto prepared baking sheets, leaving 2 inches between each. Press a few extra marshmallows on top if desired.
  9. Bake for 10-12 minutes, until edges are golden and marshmallows are just starting to caramelize. Centers should look slightly underbaked.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Marshmallows will set as cookies cool.

Notes

For thicker cookies, chill dough for 20-30 minutes before baking. Fold marshmallows in gently at the end to prevent melting. If marshmallows ooze out during baking, press them back in while cookies are warm. Cookies can be made gluten-free with a 1:1 gluten-free flour blend. Store in an airtight container for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: peanut butter cookies, marshmallow cookies, easy cookie recipe, fluffy cookies, bake sale, kid-friendly, comfort food, chewy cookies, quick dessert, pantry staples

Find it online: https://atomicbite.com/peanut-butter-marshmallow-cookies-easy-fluffy-bake-recipe/