Name: Chocolate Peanut Butter Marshmallow Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened 1 cup brown sugar; 0.5 cup granulated sugar 1 large egg 1 teaspoon vanilla extract; 2.25 cups all-purpose flour 1 teaspoon baking soda; 0.5 teaspoon salt; 1.25 cups semi-sweet chocolate chips 1 cup mini marshmallows; 0.5 cup creamy peanut butter

These Chocolate Peanut Butter Marshmallow Cookies are the perfect fusion of nostalgic campfire s’mores and a classic peanut butter chocolate treat. With golden-toasted marshmallows, melty pools of peanut butter, and rich chocolate chips nestled into a chewy cookie base, each bite feels like a warm hug. They’re gooey, soft, and just the right amount of indulgent.

Ideal for when you’re craving something sweet with a little twist, these cookies bring together textures and flavors in the most satisfying way. Whether you’re baking for a party, prepping holiday treats, or simply need a dessert that hits every craving at once, this recipe will quickly become a go-to favorite.

Why You’ll Love This Chocolate Peanut Butter Marshmallow Cookies

Perfectly chewy and gooey: Thanks to the balance of soft cookie dough, melty chocolate, and gooey marshmallows.
Crowd-pleasing flavor combo: Chocolate, peanut butter, and marshmallows are a guaranteed hit.
Easy to make: No complex techniques required—just mix, scoop, and bake.
Versatile treat: Great for holidays, lunchboxes, or late-night sweet cravings.
Visually irresistible: These cookies look as good as they taste, with melty peanut butter swirls and toasted marshmallow tops.

Preparation Phase & Tools to Use

Before you dive into baking, it’s best to have your ingredients pre-measured and tools ready. This keeps things smooth and mess-free once the dough starts coming together.

Essential Tools and Equipment:

Mixing Bowls: One large for dough, one medium for dry ingredients.
Hand or Stand Mixer: Speeds up creaming the butter and sugar.
Spatula: Ideal for scraping down the bowl and folding in ingredients without overmixing.
Baking Sheets: Lined with parchment paper for easy cookie removal and even baking.
Cookie Scoop: Ensures evenly sized cookies for consistent texture and bake time.
Cooling Rack: To let your cookies set without continuing to cook on a hot tray.

Ingredients for the Chocolate Peanut Butter Marshmallow Cookies

Unsalted Butter: Adds rich flavor and helps create that perfect soft, chewy texture.
Brown Sugar: Gives the cookies a deep, molasses-like sweetness and keeps them moist.
Granulated Sugar: Balances sweetness and adds a hint of crispness.
Egg: Binds everything together and gives structure.
Vanilla Extract: Enhances all the sweet flavors.
All-Purpose Flour: The foundation of your cookie dough.
Baking Soda: Helps the cookies rise and stay tender.
Salt: Balances the sweetness and enhances the chocolate and peanut butter flavors.
Semi-Sweet Chocolate Chips: Classic, gooey chocolate in every bite.
Mini Marshmallows: Toast up golden and gooey in the oven.
Creamy Peanut Butter: Melts beautifully on top, adding richness and visual appeal.

How To Make the Chocolate Peanut Butter Marshmallow Cookies

Step 1: Cream the Butter and Sugars

In a large bowl, beat together the unsalted butter, brown sugar, and granulated sugar until light and fluffy. This is the base of your perfect cookie texture.

Step 2: Add the Wet Ingredients

Mix in the egg and vanilla extract until everything is fully incorporated and smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add to the wet ingredients and mix until just combined.

Step 4: Add the Chocolate Chips

Fold in the chocolate chips with a spatula, being careful not to overmix.

Step 5: Scoop and Top

Scoop the dough onto your lined baking sheets. Press a few mini marshmallows and a small spoonful of peanut butter into the tops of each scoop.

Step 6: Bake

Bake at 350°F (175°C) for 9-11 minutes or until the edges are golden and the marshmallows are slightly toasted.

Step 7: Cool and Enjoy

Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store for later!

How to Serve and Store These Gooey Cookies

Serve these cookies slightly warm so the chocolate and peanut butter are still melty—it’s a bite of heaven. Perfect alongside a glass of milk, or even crumbled over ice cream.

To store, keep them in an airtight container at room temperature for up to 4 days. You can also freeze the dough balls (without marshmallows and PB topping) for up to 3 months. When ready to bake, add the toppings and bake from frozen.