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    Home » Recipes » Desserts

    Peanut Butter Marshmallow Cookies with Chocolate Chips

    Published: Jun 17, 2022 · Modified: Jul 8, 2022 by bobbieblue

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    Cookie lovers get your glass of milk ready for the ultimate peanut butter marshmallow cookies! These cookies are loaded with chocolate chips, peanut butter chips, and gooey marshmallows for the perfect combination of flavors!

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    A plate of peanut butter marshmallow cookies and a glass of milk.

    (Blue's Best Life is a participant in the Amazon Affiliate Programs.  I earn a small commission if you purchase through those links.  This helps me keep the blog going!)- Bobbie

    Why These Peanut Butter Cookies are the Best!

    Peanut butter and chocolate is one of my absolute favorite flavor combinations! My husband knows that if there is a peanut butter and chocolate dessert at a restaurant, its definitely the one we will order. He's automatically out-voted!

    When you take the perfect peanut butter cookie and add marshmallows and chocolate chips you get the most decadent, rich and gooey cookie recipe! These delicious cookies have a chewy center and are loaded with sweet melty chips.

    Key Ingredients

    peanut butter-use either creamy or crunchy peanut butter for this cookie recipe. However, I do not recommend natural peanut butter for these cookies.

    chocolate chips-use your favorite as either milk chocolate or dark chocolate chips will work.

    peanut butter chips- add even more peanut butter flavor.

    mini marshmallows-give a gooey sweet bite in the cookies!

    butter- I always use unsalted butter for baking, so I have more control over the salt in the recipe. If you have salted butter reduce the salt in the recipe to a ¼ teaspoon.

    Ingredients needed to make peanut butter cookies with chocolate chips and marshmallows.

    Step-By-Step Instructions

    In the bowl of a stand mixer or using a large mixing bowl with a hand mixer, cream together the softened butter, peanut butter and both types of sugar.

    Add the egg and vanilla extract and combine well.

    A hand mixer beating the sugar, butter and peanut butter.  Then adding the egg to the creamed mixture.

    In a separate bowl mix together the dry ingredients, all purpose flour, baking soda and salt before adding to the peanut butter mixture. Beat on medium speed while scraping the sides of the bowl to thoroughly mix the flour mixture into the wet ingredients.

    A spoon mixing together the dry ingredients.  Then adding the flour to the peanut butter mixture.

    Use a spoon or spatula to mix in one cup mini marshmallows, chocolate chips and peanut butter chips.

    A spoon mixing in the chocolate chips and marshmallows into the cookie dough.

    Now cover the bowl with plastic wrap and chill the cookie dough for at least an hour. Chilling the dough will keep the cookies from spreading as quickly while baking which also keeps the marshmallow from melting on the baking sheet.

    Once the cookie dough is chilled use a cookie scoop to make the cookie dough balls. After experimenting with this recipe I found a medium sized #50 cookie scoop (1.5 tablespoon) works the best. Larger scoops make such a large cookie that by time the cookie was baked properly the marshmallows would begin to melt and cause the cookie to spread too much. Keeping these cookies smaller will result in soft peanut butter cookies.

    Place the cookie balls about 2 inches apart on a parchment lined baking sheet. It is important to line the cookie sheet with parchment paper to help slide the cookies off the sheet. The bottom of the cookie will become slightly caramelized from the melty marshmallows.

    Bake the cookies at 350 degrees for 10 minutes. The cookies will look slightly undercooked. Let the cookies cool on the cookie sheet for 2 minutes to allow them to continue cooking and firm up. Then transfer to a wire rack to completely cool before storing.

    Scooping the cookie dough balls onto parchment paper and the cookies after baking.

    Storage Suggestions

    Keep peanut butter marshmallow cookies in an airtight container on the counter top for 2-3 days.

    Cookie dough can be frozen in an airtight container for up to 3 months. The best way to freeze cookie dough is to make the individual dough balls and freeze on a baking tray for several hours before transferring into the freezer container.

    Expert Tips

    • Always let your butter and egg come to room temperature. It is much easier to cream the butter with the sugar when it is soft!
    • Do not be tempted to bake cookies for an extra minute. They will continue baking on the baking sheet once removed from oven.
    A stack of peanut butter chocolate chip cookies with a glass of milk.

    FAQ

    Should I refrigerate cookie dough before baking?

    This is one of the most important steps when making cookies! I know we want those fresh cookies out of the oven quick, but skipping this step will result in cookies that spread more and are too flat and crispy. Refrigerate for at least 1 hour or even overnight for best results.

    Looking For Other Delicious Cookie Recipes? Try These!

    Peanut Butter Chocolate Chip Cookies with Candied Peanuts

    Easy Rice Krispies Treats with Chocolate Chips

    Peanut Butter Rice Krispies Treats {with Chocolate}

    Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!

    Print Recipe
    5 from 5 votes

    Peanut Butter Marshmallow Cookies with Chocolate Chips

    Cookie lovers get your glass of milk ready for the ultimate peanut butter marshmallow cookies! These cookies are loaded with chocolate chips, peanut butter chips, and gooey marshmallows for the perfect combination of flavors!
    Prep Time20 minutes mins
    Cook Time10 minutes mins
    chilling dough1 minute min
    Total Time1 hour hr 28 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: butter, brown sugar, all purpose flour
    Servings: 30 cookies
    Author: Bobbie Blue

    Ingredients

    • ½ cup butter, softened
    • ⅔ cup creamy peanut butter
    • ½ cup sugar
    • ½ cup brown sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 cup all purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup marshmallows
    • ½ cup chocolate chips
    • ½ cup peanut butter chips

    Instructions

    • In a large bowl use a hand mixer or stand mixer to cream together the butter, peanut butter and both sugars.
    • When smooth add the egg and vanilla extract.
    • In a separate bowl mix together the flour, baking soda and salt.
    • Add the flour to the peanut butter mixture being careful to not over mix.
    • Use a wooden spoon to stir in the chocolate chips, peanut butter chips and marshmallows.
    • Cover bowl with plastic wrap and place in the refrigerator to chill for 1 hour.
    • Once dough has chilled preheat oven to 350 degrees. Line cookie sheet with parchment paper.
    • Use a #50 cookie scoop (1.5 tablespoons) to make cookie dough balls. Place two inches apart to allow cookies to spread while baking.
    • Bake in preheated oven for 10 minutes. Pull cookies from oven when slightly under baked and allow to cool on baking sheet for a minute before removing to a wire cooling rack.
    • Allow cookies to cool completely before storing in an airtight container at room temperature.
    • Cookies are best enjoyed within 2-3 days of baking.

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    Reader Interactions

    Comments

    1. Nicola

      June 25, 2022 at 2:34 pm

      5 stars
      These are so simple but such a good flavour combo! Thanks for the recipe

      Reply
    2. Mallory

      June 25, 2022 at 11:57 pm

      5 stars
      These sound amazing!! I can’t wait to try!

      Reply
    3. Cindy Mom the Lunch Lady

      June 26, 2022 at 1:18 pm

      5 stars
      OMG these cookies were so freaking delicious! I've tried baking marshmallows in cookies before, but they always melted into hard spots. Your tip on refrigerating the dough is brilliant.

      Reply
    4. Katie

      June 27, 2022 at 3:40 am

      5 stars
      Love this recipe, super delicious and easy to make!

      Reply
    5. nancy

      June 27, 2022 at 3:56 am

      5 stars
      you've outdone yourself this time! you have all three of my favourite ingredients in one!

      Reply
    6. Donna Richardson

      July 16, 2022 at 3:16 am

      Do these freeze well?

      Reply
      • bobbieblue

        July 16, 2022 at 10:49 am

        Hi Donna! Yes you can make the cookie dough balls and freeze them on a baking sheet and then transfer them to a freezer bag for up to 3 months.

        Reply
    5 from 5 votes

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    Hi, I'm Bobbie! Welcome to Blue's Best Life. I'm a self-taught cook that loves to cook wholesome meals while still enjoying a truly decadent dessert, because there is always room for a little something sweet!

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