Peanut Butter Marshmallow Cookie

Soft, chewy, and packed with rich peanut butter flavor, these Peanut Butter Marshmallow Cookies are a fun twist on a classic cookie recipe. Every bite combines a tender peanut butter cookie base with pockets of gooey, melted mini marshmallows that create an irresistible sweet and fluffy texture. Whether you’re baking for a holiday cookie tray, a family gathering, or simply satisfying a sweet craving, these cookies are guaranteed to disappear fast.

One of the best things about this Peanut Butter Marshmallow Cookie recipe is how simple it is to make with everyday pantry ingredients. The combination of creamy peanut butter, brown sugar, and vanilla creates a rich, caramel-like flavor, while the marshmallows become perfectly soft and lightly toasted as the cookies bake. They’re delicious warm from the oven and just as enjoyable the next day with a glass of milk or a hot cup of coffee.

Why You’ll Love This Peanut Butter Marshmallow Cookie

• Soft and chewy centers with lightly crisp edges.
• Gooey mini marshmallows in every bite.
• Rich peanut butter flavor without being overpowering.
• Easy to prepare using simple pantry staples.
• Perfect for holidays, bake sales, parties, and lunchboxes.
• Naturally gluten-free when using gluten-free flour.
• Freezes well for make-ahead baking.
• A kid-friendly cookie everyone enjoys.

Preparation Phase & Tools to Use (Essential Tools and Equipment)

Having the right tools makes baking these cookies much easier and helps ensure consistent results.

• Large Mixing Bowl: Allows you to combine the wet ingredients evenly.
• Medium Mixing Bowl: Keeps the dry ingredients separate before mixing.
• Electric Hand Mixer or Stand Mixer: Creams the butter, sugars, and peanut butter until light and fluffy for the best cookie texture.
• Rubber Spatula: Helps scrape every bit of dough from the bowl and gently fold in the marshmallows.
• Measuring Cups and Measuring Spoons: Accurate measurements are essential for soft, chewy cookies.
• Cookie Scoop: Creates evenly sized cookies so they bake uniformly.
• Baking Sheets: Provide even heat distribution for perfectly baked cookies.
• Parchment Paper or Silicone Baking Mat: Prevents sticking and makes cleanup easy.
• Wire Cooling Rack: Allows cookies to cool properly without becoming soggy.

Preparation Tips

• Freeze the mini marshmallows before folding them into the dough to help reduce excessive melting.
• Bring the butter and egg to room temperature before mixing.
• Measure the flour correctly by spooning it into the measuring cup and leveling it off.
• Do not overmix once the flour is added.
• Chill the cookie dough for 20–30 minutes if it feels too soft.
• Leave enough space between cookies since they spread during baking.
• Slightly underbake the cookies for an extra-soft center.
• Allow the cookies to cool for several minutes before transferring them to a cooling rack.

Ingredients for Peanut Butter Marshmallow Cookie

• 1¼ cups gluten-free flour (or all-purpose flour)
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ¾ cup packed brown sugar
• ¾ cup creamy peanut butter
• 1 large egg
• 2 teaspoons vanilla extract
• 1¼ cups frozen mini marshmallows

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt until evenly combined.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and peanut butter until light, creamy, and fluffy.

Step 4: Add the Egg and Vanilla

Mix in the egg followed by the vanilla extract until fully incorporated.

Step 5: Combine the Dough

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Step 6: Fold in the Marshmallows

Using a rubber spatula, gently fold the frozen mini marshmallows into the cookie dough without overmixing.

Step 7: Scoop the Dough

Use a cookie scoop to portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

Step 8: Bake

Bake for 10–12 minutes, or until the edges are lightly golden while the centers still appear slightly soft.

Step 9: Cool

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Frozen marshmallows help maintain their shape while baking.
• Natural peanut butter may produce a different texture than standard creamy peanut butter.
• Gluten-free flour blends with xanthan gum provide the best results.
• Sprinkle a pinch of flaky sea salt on top after baking for extra flavor.
• Cookies continue to set as they cool.

Watch Out for These Mistakes While Cooking

• Overmixing the dough can create dense cookies.
• Using melted butter instead of softened butter changes the texture.
• Skipping the frozen marshmallow step may cause excessive spreading.
• Overbaking will make the cookies dry instead of chewy.
• Crowding the baking sheet can cause cookies to bake together.
• Incorrect flour measurements may lead to dry dough.
• Adding marshmallows before the dough is fully mixed can break them apart.

What to Serve With Peanut Butter Marshmallow Cookie?

1. Cold Milk

The classic pairing that perfectly complements peanut butter cookies.

2. Hot Chocolate

Makes these cookies even more comforting on chilly days.

3. Fresh Coffee

Balances the sweetness with bold coffee flavors.

4. Vanilla Ice Cream

Serve warm cookies with a scoop for an easy dessert.

5. Chocolate Milkshake

A fun treat for peanut butter and chocolate lovers.

6. Fresh Strawberries

Their freshness balances the richness of the cookies.

7. Peanut Butter Hot Chocolate

Double the peanut butter experience for cozy evenings.

8. Salted Caramel Latte

The caramel notes pair beautifully with peanut butter.

Storage Instructions

• Store cooled cookies in an airtight container at room temperature for up to 4 days.
• Refrigerate for up to 1 week if you prefer a firmer texture.
• Freeze baked cookies for up to 3 months in a freezer-safe container.
• Freeze unbaked cookie dough balls for up to 3 months and bake directly from frozen, adding 1–2 extra minutes to the baking time.
• Place parchment paper between cookie layers to prevent sticking.

Estimated Nutrition

Per cookie (based on approximately 24 cookies):

• Calories: 170
• Protein: 4g
• Carbohydrates: 22g
• Fat: 8g
• Saturated Fat: 3g
• Cholesterol: 18mg
• Sodium: 120mg
• Fiber: 1g
• Sugar: 14g

Nutrition values are estimates and may vary depending on the brands of ingredients used and the final cookie size.

Frequently Asked Questions

Can I use all-purpose flour instead of gluten-free flour?

Yes. This recipe works wonderfully with all-purpose flour using the same measurement, making it an easy substitution if you don’t need the cookies to be gluten-free.

Why should I freeze the mini marshmallows?

Freezing the marshmallows helps them hold their shape longer during baking, preventing them from melting too quickly and creating a cleaner-looking cookie.

Can I use crunchy peanut butter?

Absolutely. Crunchy peanut butter adds small peanut pieces throughout the cookies, giving them extra texture and a delicious crunch.

Can I make the dough ahead of time?

Yes. The cookie dough can be refrigerated for up to 48 hours before baking. Chilled dough often produces thicker, chewier cookies.

How do I know when the cookies are done?

The edges should be lightly golden while the centers still look slightly soft. They will continue to firm up as they cool on the baking sheet.

Can I freeze the cookie dough?

Yes. Scoop the dough into balls and freeze them on a baking tray before transferring them to a freezer bag. Bake directly from frozen by adding an extra minute or two to the baking time.

Why did my marshmallows leak out?

Some marshmallow leakage is normal. Keeping the marshmallows frozen and making sure they are surrounded by dough helps reduce excessive melting.

Can I add chocolate chips?

Definitely. Chocolate chips pair perfectly with peanut butter and marshmallows. Add about ½ to 1 cup of semi-sweet, milk, or dark chocolate chips for even more flavor.

Conclusion

These Peanut Butter Marshmallow Cookies combine everything you could want in a homemade cookie: soft centers, chewy edges, rich peanut butter flavor, and gooey pockets of marshmallow in every bite. They’re easy enough for beginner bakers, yet impressive enough to serve at parties, holiday gatherings, or cookie exchanges.

Whether you enjoy them fresh from the oven with a glass of milk or freeze a batch for later, this Peanut Butter Marshmallow Cookie recipe is one you’ll come back to again and again. With simple ingredients, quick preparation, and consistently delicious results, it’s a perfect addition to your favorite dessert recipes.

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