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.
Marshmallow peanut butter cookies
Nothin 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?
These tasty peanut butter and marshmallow cookies are packed with flavor and gooey sweet goodness in every bite. With marshmallow fluff AND mini marshmallows, you’re sure to get a mouthful in every bite.
These cookies are easy to make and don’t require much effort, so grab the kids and have them help along. My 3 year old enjoys handing me ingredients, cracking eggs, and scooping the dough balls.
Ingredients for peanut butter fluff cookies
- Flour
- Baking Soda
- Baking Powder
- Salt
- Butter
- Granulated Sugar
- Brown Sugar
- Vanilla
- Egg
- Mini Marshmallows
- Marshmallow Fluff
What you’ll need to make this recipe
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Tips for making peanut butter marshmallow fluff cookies
As I said, these cookies are very easy to make. The hardest parts are making sure that they cook properly and then removing them from the baking sheet.
To cook the cookies until crisp around the edges takes about 10-12 minutes, but in doing do the mini marshmallows will melt and create a hard sugar around the cookies.
8-10 minutes in the oven will slightly toast the marshmallows without melting them, leaving them to enjoy in every bite.
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.
FAQ’s about peanut butter and marshmallow cookies
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.
How to make peanut butter marshmallow cookies
Cream together the butter and sugars in a large mixing bowl.
Add in the egg and vanilla and then mix again.
Add in the peanut butter and beat again until smooth.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the flour mixture to the peanut butter mixture, stirring to combine.
Fold in the mini marshmallows until they’re well distributed.
With a wooden spoon, or similar, lightly stir in the marshmallow fluff, leaving rivers of fluff throughout the dough. Do not over mix.
Scoop the dough using a medium-sized scoop (about 2 tablespoons) and place it on a parchment-lined baking sheet.
Bake in the oven at 350 degrees F for 8-10 minutes.
Let cookies cool completely on the cookie sheet before transferring to a wire cooling rack. with a greased spatula.
More great recipes to try
- Instant Pot Tater Tot Casserole
- Instant Pot Apple Pie Filling
- Bakery Style Strawberry Muffins
- Grilled Fluffernutter Sandwich
- 4 Ingredient Guacamole
- Easy Peanut Butter Cookies with Cake Mix
Peanut Butter Marshmallow Cookies
Ingredients
- 1 1/2 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/4 cup white sugar
- 3/4 cup lightly packed brown sugar
- 2 tsp vanilla
- 1 large egg
- 1 cup mini marshmallows
- 1/4 cup marshmallow fluff
Instructions
- 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.
- Fold in mini marshmallows until well distributed.
- Place the marshmallow fluff into the bowl of cookie dough and stir lightly to distribute it. You want it to be like a ripple of marshmallow flowing throughout the dough. Dont over mix it.
- Scoop the dough using a medium sized cookie scoop or 2 rounded tablespoons. Try to get some marshmallow in every scoop.
- Place the dough balls on a parchment lined baking sheet and bake at 350 F for 8-10 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.
- Store unbaked cookie dough covered in the fridge for up to 3 days.
