Get ready to discover your new favorite indulgence: Chocolate Peanut Butter Marshmallow Cookies. This recipe perfectly combines the rich, decadent flavor of chocolate with the creamy, salty goodness of peanut butter and the sweet, gooey texture of melted marshmallows. Each bite is a delightful explosion of flavor and texture that will have everyone reaching for seconds. We’ve crafted this guide to be simple, straightforward, and absolutely foolproof, ensuring you get perfect cookies every single time.
Whether you’re a seasoned baker or just starting, these cookies are incredibly easy to make. Forget complicated steps and hard-to-find ingredients; this recipe uses pantry staples to create a truly unforgettable treat. Let’s bake some magic!
Why This Chocolate Peanut Butter Marshmallow Cookies Recipe Works
What makes this the ultimate Chocolate Peanut Butter Marshmallow Cookies recipe? It’s all in the balance. The slightly salty peanut butter dough cuts through the sweetness of the chocolate and marshmallows, creating a perfectly harmonious flavor profile. We also use a secret technique to ensure the marshmallows get gooey and toasted without completely disappearing into the cookie.
Furthermore, the dough is designed to be soft and chewy, providing the perfect base for our star ingredients. It’s a no-chill dough, which means you can go from craving to cookie in under 30 minutes. It’s the perfect recipe for last-minute bake sales, family gatherings, or a simple weeknight treat.
Key Ingredients You’ll Need
This recipe relies on simple, high-quality ingredients to achieve its incredible flavor. Here’s what you’ll need to gather:
- All-Purpose Flour: The structural foundation of our cookies.
- Unsweetened Cocoa Powder: Provides a deep, rich chocolate flavor.
- Baking Soda: Gives the cookies a nice lift, making them soft and airy.
- Salt: Enhances all the other flavors, especially the chocolate and peanut butter.
- Unsalted Butter: Make sure it’s softened to room temperature for a smooth, creamy dough.
- Creamy Peanut Butter: The heart of the cookie! Standard creamy peanut butter works best.
- Granulated & Brown Sugar: A mix of both sugars gives the cookies the perfect chewy texture and sweetness.
- Eggs: Act as a binder for the dough.
- Vanilla Extract: Adds a wonderful aromatic depth.
- Mini Marshmallows: The key to that gooey, delicious center. For best results, use them straight from the freezer.
- Chocolate Chips: We use semi-sweet, but feel free to use milk or dark chocolate.
Step-by-Step Instructions for Chocolate Peanut Butter Marshmallow Cookies
Follow these simple steps for cookie perfection. We’ve broken it down to ensure the process is as easy as possible.
1. Preparation
First things first, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze. Next, place your mini marshmallows in the freezer. This little trick helps them hold their shape better during baking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking helps to evenly distribute the ingredients, which is crucial for a consistent cookie texture. Set this bowl aside for later.
3. Cream Butter, Sugars, and Peanut Butter
In a separate large bowl, using a stand mixer or a hand mixer, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes. Add the creamy peanut butter and continue to beat until it’s fully incorporated and the mixture is smooth.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each one is fully mixed in before adding the next. This ensures a stable emulsion. After the eggs, mix in the vanilla extract until just combined.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Once the flour is mostly incorporated, gently fold in the chocolate chips with a spatula.
6. Fold in Marshmallows and Bake
Now, gently fold in the frozen mini marshmallows. The dough will be thick and sticky. Drop rounded tablespoons of dough onto your prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are set. The centers will still look a bit soft, but they will continue to set as they cool on the baking sheet. For a truly amazing cookie experience, try our famous homemade pie crust recipe next!
Pro Tips for Perfect Cookies
- Freeze the Marshmallows: This is our number one tip! Freezing the marshmallows for at least 30 minutes helps prevent them from melting completely and oozing out of the cookies during baking.
- Don’t Overbake: The key to a chewy cookie is to pull it from the oven when the center still looks slightly underdone. It will firm up as it cools.
- Let Them Cool on the Pan: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack. This allows them to set properly. Looking for another easy dessert? This pecan pie dump cake is a guaranteed crowd-pleaser.
Storing Your Cookies
You can store your Chocolate Peanut Butter Marshmallow Cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they freeze beautifully. Simply place them in a freezer-safe bag or container, and they’ll last for up to 3 months. For a savory dish, check out our delicious crockpot beef tips.
Frequently Asked Questions
Yes, you can prepare the dough without the marshmallows and refrigerate it in an airtight container for up to 3 days. When you’re ready to bake, let the dough sit at room temperature for about 20 minutes to soften slightly, then fold in your frozen marshmallows and bake as directed.
This recipe works best with standard creamy peanut butter like Jif or Skippy. Natural peanut butters that require stirring can alter the texture of the cookie, making them more crumbly.
It’s best to stick with mini marshmallows as they distribute more evenly throughout the dough. If you only have large marshmallows, you can use kitchen shears to cut them into smaller, dime-sized pieces before freezing and adding to the dough.
The best way to prevent the marshmallows from disappearing is to freeze them for at least 30 minutes before folding them into the cookie dough. This helps them hold their shape during baking, resulting in gooey pockets rather than a sticky mess.
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, they can be frozen for up to 3 months. Thaw at room temperature before enjoying.
We Love Hearing From You!
We hope you love this recipe for Chocolate Peanut Butter Marshmallow Cookies as much as we do! It’s a true delight, perfect for any occasion that calls for a sweet treat. If you make them, please leave a comment below and let us know how they turned out. And don’t forget to share your creations on Pinterest! We can’t wait to see your amazing cookies.
Chocolate Peanut Butter Marshmallow Cookies Recipe
Chocolate Peanut Butter Marshmallow Cookies: The Ultimate Gooey Treat
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Place mini marshmallows in the freezer.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl with an electric mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in the peanut butter until smooth.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- On low speed, gradually add the dry ingredients to the wet ingredients until just combined. Do not overmix. Fold in the chocolate chips.
- Gently fold in the frozen mini marshmallows.
- Drop rounded tablespoons of dough 2 inches apart onto the prepared baking sheets. Bake for 10-12 minutes, until the edges are set. The centers will look soft.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
Tip 2: Don't overmix the dough after adding the flour, as it can result in tough, dense cookies.
Tip 3: For a richer flavor, you can use dark cocoa powder and dark chocolate chips.
