Chocolate Peanut Butter Marshmallow Cookies

By :

Eva

March 7, 2026

Everyday Culinary Delights👩‍🍳

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How to make Chocolate Peanut Butter Marshmallow Cookies

Creating delicious cookies at home is a fun and rewarding experience. Chocolate Peanut Butter Marshmallow Cookies are a delightful combination of flavors and textures that will make anyone’s day sweeter. With their rich chocolatey taste, creamy peanut butter, and gooey marshmallows, these cookies are perfect for any occasion. Let’s dive into the process of making these scrumptious treats.

Ingredients:

1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 tablespoon cornstarch
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 1/2 cups mini marshmallows

Directions:

Preheat the Oven:
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
Cream the Butter and Sugars:
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened unsalted butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy. This helps to create a soft texture in the cookies.
Add Eggs and Vanilla:
Add the eggs one at a time, mixing just until combined. Next, stir in the vanilla extract. Don’t forget to scrape down the sides of the bowl to ensure everything mixes well.
Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, fine sea salt, and cornstarch until well combined. This is crucial because it ensures that the leavening agents spread evenly throughout the dough.
Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients in two additions. Mix on low speed just until no dry streaks of flour remain. Be careful not to over-mix the dough, as it can lead to tough cookies.
Fold in Chocolate and Peanut Butter Chips:
Gently fold in the semi-sweet chocolate chips, peanut butter chips, and mini marshmallows. Reserve a small handful of each to press into the tops of the cookies before baking for an extra indulgent look.
Scoop the Dough:
Using a medium cookie scoop (about 2 tablespoons of dough), scoop the dough into balls and place them on a parchment-lined tray. Ensure any exposed marshmallows are gently tucked in, so they are mostly surrounded by dough.
Chill the Dough:
Chill the dough balls in the refrigerator for 20-30 minutes. This step helps the cookies to bake up thicker and prevents them from spreading too much while baking.
Arrange on Baking Sheets:
Once chilled, arrange the dough balls on the prepared baking sheets, leaving several inches between each cookie. If you’d like, press a few extra chocolate and peanut butter chips and marshmallows on top for added flair.
Bake the Cookies:
Bake for 10-12 minutes, or until the edges are just turning golden and the centers look slightly under-baked. This will ensure a soft and chewy texture.
Cool the Cookies:
Allow the cookies to cool on the baking sheet for 5-10 minutes. After cooling slightly, transfer them to a wire rack to cool completely.
Enjoy Your Cookies:
Serve these cookies warm and gooey or at room temperature. Store any leftovers in an airtight container to keep them fresh.

Why You’ll Love This Chocolate Peanut Butter Marshmallow Cookies

There’s something about chocolate and peanut butter that just works beautifully together. The addition of marshmallows takes these cookies to the next level. They add a fun and chewy texture that complements the creamy peanut butter and rich chocolate. Every bite is an explosion of flavor! Whether you’re at a family gathering or just enjoying a quiet evening at home, these cookies are sure to please.

Nutritional Benefits

While these cookies are not health food by any means, they do contain some ingredients that can offer nutritional benefits. For example, peanut butter provides protein and healthy fats, while whole eggs contribute essential amino acids. Dark chocolate is rich in antioxidants, making it a slightly healthier choice than milk chocolate. Enjoy these cookies in moderation, and they can be part of a balanced diet!

What to Serve With Chocolate Peanut Butter Marshmallow Cookies

These cookies can be served alongside a variety of delightful treats. Here are a few pairing ideas:

Milk: A classic duo, milk and cookies go hand in hand. The creaminess of the milk complements the rich flavors of the cookies perfectly.
Coffee: For adults, a warm cup of coffee or espresso pairs exquisitely with the sweetness of the cookies.
Ice Cream: Sandwich two cookies with a scoop of vanilla or chocolate ice cream for an indulgent dessert.
Hot Cocoa: These cookies can make a great companion to a steaming cup of hot cocoa, especially on a chilly day.

How to Store Chocolate Peanut Butter Marshmallow Cookies

To keep your cookies fresh, store them in an airtight container. They can be kept at room temperature for about 3-4 days. For longer storage, you can freeze the cookies. Just place them in a single layer on a baking sheet and freeze them. Once they’re solid, transfer them into a freezer bag or airtight container. They can last up to three months in the freezer. Thaw them at room temperature, or warm them in the microwave for a few seconds before serving.

Tips and Mistakes to Avoid

Using Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for a smoother mixture. Cold ingredients can lead to uneven mixing.
Measuring Flour: Always use the spoon-and-level method to measure your flour. It prevents using too much, which can make the cookies dry.
Don’t Overbake: Keep an eye on the baking cookies. They may seem undercooked in the center, but they will continue to bake on the sheet after being pulled from the oven.
Chilling the Dough: Don’t skip the chilling step! It is vital for preventing cookie spread and ensuring a chewy texture.

Variations

Add Nuts: If you enjoy a bit of crunch, consider adding chopped nuts like walnuts or pecans to the dough.
Swap Sweeteners: For a different flavor, try using brown sugar exclusively instead of mixing it with granulated sugar.
Use Different Chips: Why not mix it up? Try using white chocolate chips or butterscotch chips instead of the semi-sweet and peanut butter chips.
Dried Fruits: Add in some dried cranberries or raisins for a fruity twist that balances the richness of the cookies.

FAQs

1. Can I use natural peanut butter in this recipe?
While you can use natural peanut butter, it may change the texture of the cookies. Natural peanut butter tends to be thinner, which might affect the dough’s consistency.

2. How can I ensure my cookies stay soft and chewy?
To maintain the softness, avoid overbaking them. They should look slightly underbaked when you take them out. Cooling them on the baking sheet for a few minutes helps them set without becoming hard.

3. Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 3 days before baking. You can also freeze it. Just scoop the dough balls onto a tray and freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.

These Chocolate Peanut Butter Marshmallow Cookies are sure to be an instant hit. Enjoy the baking process, savor the delicious results, and don’t forget to share with friends and family!