Soft, chewy, and fabulous peanut butter cookies with marshmallows aren't that far away. With this simple cookie recipe, you can enjoy the fluffernutter tastes in every gooey bite.
Nothing tastes better than that sweet and salty combination of peanut butter and marshmallows. Fluffernutters have been around for decades, but who needs sandwiches when you have cookies?
Marshmallow stuffed peanut butter cookies are a delightful twist on the classic peanut butter cookie, taking them to a whole new level of sweetness and gooey indulgence.
These cookies combine the rich, nutty flavor of peanut butter with the soft and pillowy goodness of marshmallows, resulting in a treat that's perfect for satisfying your sweet tooth.
Everyone will love them, so don't be surprised if they disappear too quickly. That tends to happen with this recipe.
🍯 Why This Recipe Works
- Simple ingredients. We use some basic pantry staple baking ingredients like flour, baking powder, and eggs. Peanut butter and large marshmallows are also simple and easy to find for this recipe.
- Easy to follow steps. The steps needed to make these cookies are very simple and easy, making them beginner-friendly! Great for a first-time baker.
- They're easy to make. These marshmallow peanut butter cookies are easy to make and don't require much effort, so grab the kids and have them help along. My youngest child enjoys handing me ingredients, cracking eggs, and scooping the dough balls.
Leavening agents- You will need both baking powder as well as baking soda to help these cookies puff up and spread nicely as they bake.
Butter- For necessary fats to keep the cookies moist and for adding flavor, you'll want to use butter (not margarine!) You can use salted or unsalted butter.
Peanut Butter- I prefer to use creamy peanut butter but feel free to use chunky if that's what you'd like. I tested this recipe with basic peanut butter like Jif and Skippy, and do not recommend high fat or fancier nut butter as the consistency and moisture content is not the same.
Sugars- You will need both granulated sugars as well as brown sugar to make these cookies sweet, chewy, and moist.
Large Marshmallows- This is the "fluffernutter" center. They'll melt down and create a wonderful gooey center in every cookie.
For specific ingredients and measurements, please see the recipe card below.
🔪 Instructions for Peanut Butter Marshmallow Cookies
Step 1: Place some large marshmallows into the freezer and leave them there until needed. Freezing them will help them to slice more easily and bake more nicely as well.
Step 2: Add your sugars and butter to a large mixing bowl.
Step 3: Cream together until light and fluffy.
Step 3: Add in the vanilla and egg.
Step 4: Mix again to combine.
Step 5: Add in the peanut butter.
Step 6: Mix until smooth.
Step 7: In another bowl whisk together the flour, baking powder, baking soda, and salt.
Step 8: Add dry ingredients to peanut butter mixture. Stir until just combined.
Step 9: Scoop the dough using a medium sized cookie scoop or 2 rounded tablespoons. Flatten the dough a little bit and place half of a marshmallow into the center.
Step 10: Fold the dough up and over the top of the marshmallow. If needed grab a teaspoon more of dough to get it fully wrapped. Round out the dough ball in your hands before placing the dough balls on a parchment lined baking sheet.
Step 11: Bake at 350 F for 10 minutes.
Step 12: Let cookies cool completely on the sheet for before transferring to a wire cooling rack. It helps to use a greased spatula for lifting the cookies.
🍴 Recipe Tips
These cookies are very easy to make. The hardest parts are making sure that they cool properly and then removing them from the baking sheet.
You should also make sure that no part of the marshmallow is exposed to the oven or baking sheet. If that marshmallow touches the baking sheet, there's a really high chance that it will dissolve while baking (frozen or not), and then your cookies won't look as cool (they will still taste great!)
Due to the soft texture of the marshmallows and peanut butter cookies, it's best to leave the cookies to cool completely on the baking sheets before transferring them to a wire cooling rack. Using a greased spatula helps to get under them with little to no tearing of the actual cookie.
💭 Recipe FAQs
Keep unused cookie dough stored in a covered container in the fridge for up to 3 days and store baked cookies in an airtight container at room temperature for up to 5 days. These cookies taste fresh days later and remain soft, but for best results, always eat sooner rather than later.
Yes. You can freeze the unbaked dough (already scooped and rolled into balls) or baked cookies. For either option, place them on a baking sheet for about 1-2 hours for flash-freezing. Then transfer to an airtight container for up to 3 months before thawing and using.
Fluffernutter is the term given for peanut butter and marshmallow creme. While we don't use marshmallow cream in these cookies, we do get a creamy texture from our marshmallows once they're baked!
❤️ More Delicious Cookie Recipes
If you tried these Peanut Butter Marshmallow Cookies, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
Peanut Butter Marshmallow Cookies
- 1 ½ cup All purpose flour ($0.20)
- ½ teaspoon Baking soda ($0.01)
- ½ teaspoon Baking powder ($0.02)
- ¼ teaspoon Salt ($0.01)
- ½ cup Unsalted butter, softened ($0.99)
- ¼ cup Granulated sugar ($0.09)
- ¾ cup Brown sugar, lightly packed ($0.33)
- ½ cup Creamy peanut butter ($0.40)
- 2 teaspoons Vanilla extract ($0.06)
- 1 large Egg ($0.15)
- 8 large Marshmallows, frozen and cut in half ($0.24)
- Place some large marshmallows into the freezer and leave them there until needed. Freezing them will help them to slice easier and bake more nicely as well.
- In a mixing bowl cream together butter and sugars.
- Add in egg and vanilla, mix again.
- Add in peanut butter and mix again to combine until smooth.
- In another bowl whisk together the flour, baking powder, baking soda, and salt.
- Add dry ingredients to peanut butter mixture. Stir until just combined.
- Scoop the dough using a medium sized cookie scoop or 2 rounded tablespoons. Flatten the dough a little bit and place half of a marshmallow into the center.
- Fold the dough up and over the top of the marshmallow. If needed grab a teaspoon more of dough to get it fully wrapped.
- Round out the dough ball in your hands before placing the dough balls on a parchment lined baking sheet and bake at 350 F for 10 minutes.
- Let cookies cool completely on the sheet for before transferring to a wire cooling rack. It helps to use a greased spatula for lifting the cookies.