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Peanut Butter Marshmallow Cookies

Peanut butter marshmallow cookies bake up soft and chewy with a creamy peanut butter base and mini marshmallows pressed into the centers. A quick second bake sets the edges while leaving the marshmallow topping soft.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling 5 minutes
Total Time 31 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 128
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1.25 cup all-purpose flour
  • 0.75 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup creamy peanut butter
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
For the marshmallow topping
  • 1 cup marshmallows mini

Equipment

  • 2 large baking sheets
  • 1 electric mixer

Method
 

Make the cookie dough
  1. Heat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. Beat the butter, peanut butter, granulated sugar, and brown sugar in a large bowl until creamy, about 2 minutes.
  5. Beat in the egg and vanilla.
  6. Mix in the flour mixture on low speed just until combined.
  7. Scoop the dough into 24 portions of about 1 tablespoon each.
  8. Arrange 12 portions on each baking sheet, spaced about 2 inches apart.
  9. Flatten each portion with a fork in a crisscross pattern.
Bake and top the cookies
  1. Bake for 8 minutes.
  2. Remove the sheets from the oven and press 2 mini marshmallows into the center of each cookie.
  3. Return the sheets to the oven and bake for 2 to 3 minutes, until the edges are set.
  4. Cool the cookies on the baking sheets for 5 minutes.
  5. Transfer them to a wire rack to cool completely.

Notes

For soft cookies, avoid baking past the point when the edges are set. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free option, use baking-style plant-based butter.