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three peanut butter marshmallow cookies on a plate with milk, mini marshmallows and peanut butter off tho the sides
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5 from 1 vote

Peanut Butter Marshmallow Cookies

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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 15 cookies
Calories: 263kcal
Author: NicoleDurham
Cost: Recipe $2.29 / Serving $0.08


  • 1 ½ cup flour ($0.12)
  • ½ teaspoon baking soda ($0.01)
  • ½ teaspoon baking powder ($0.01)
  • ¼ teaspoon salt ($0.05)
  • ½ cup unsalted butter, softened ($0.75)
  • ¼ cup white sugar ($0.06)
  • ¾ cup lightly packed brown sugar ($0.26)
  • ½ cup peanut butter, creamy ($0.42)
  • 2 teaspoon vanilla ($0.04)
  • 1 large egg ($0.08)
  • 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.


Recipe Tips

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.
10-11 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.


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.
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.


Serving: 1cookie | Calories: 263kcal | Carbohydrates: 41.2g | Protein: 2.8g | Fat: 9.9g | Saturated Fat: 5.9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.9g | Cholesterol: 43mg | Sodium: 140.3mg | Potassium: 103.8mg | Fiber: 0.5g | Sugar: 24.8g | Vitamin A: 85.6IU | Calcium: 44.1mg | Iron: 1.1mg