Peanut Butter Marshmallow Cookies Recipe
Delightfully chewy peanut butter marshmallow cookies topped with gooey marshmallow halves and drizzled with melted peanut butter chips for an irresistible treat. These cookies blend the nutty flavor of peanut butter with the soft sweetness of marshmallows and a hint of oats for texture, perfect for any peanut butter lover.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 25 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/3 cup old-fashioned oats (blended)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup smooth peanut butter
- 1/2 cup + 2 tablespoons brown sugar
- 1/3 cup granulated sugar
- 1 cup unsalted butter (melted)
- 2 eggs (cold)
- 3/4 teaspoon vanilla extract
Toppings and Finish
- 13 large marshmallows (cut in half)
- 4 ounces peanut butter chips
- 1 teaspoon coconut oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or Silpat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, blended old-fashioned oats, baking soda, and kosher salt. This will create the dry base for your cookie dough.
- Prepare Wet Ingredients: In a large mixing bowl, use a hand mixer to beat together peanut butter, brown sugar, granulated sugar, and melted butter on high speed until the mixture becomes light and fluffy, about 2 minutes. Then add the cold eggs and vanilla extract, mixing until fully incorporated.
- Combine and Form Dough: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed just until combined to avoid overmixing. Scoop dough with a #40 scoop or tablespoon-sized scoop, rolling each into a ball.
- Bake Cookies: Place 12 cookie dough balls per baking sheet and bake in the preheated oven for 8 minutes. Remove the pan and gently press half a marshmallow into the center of each cookie.
- Finish Baking with Marshmallows: Return the cookies to the oven and bake for an additional 2 minutes to soften the marshmallows and meld flavors.
- Cool Cookies: Allow the cookies to cool completely on the baking sheet; this helps them set properly and prevents breaking.
- Prepare Peanut Butter Drizzle: Melt the peanut butter chips with the coconut oil in the microwave for about 30 seconds, stirring until smooth and pourable.
- Drizzle and Serve: Using a small spoon, drizzle the melted peanut butter chips over the marshmallow-topped cookies until fully covered. Let them sit for several minutes to set before serving.
Notes
- Blending the oats before adding them ensures a finer texture that integrates well into the cookie dough.
- Using cold eggs helps maintain dough consistency and structure during mixing.
- Do not overbake; the marshmallows should be soft and slightly melty, not browned.
- Melt peanut butter chips carefully to avoid scorching, stirring halfway through heating.
- Cookie dough can be refrigerated for up to 24 hours before baking to enhance flavor.
- For a nuttier crunch, consider adding chopped peanuts to the dough if desired.
