Print

Chocolate Peanut Butter Marshmallow Cookies Recipe

Print Recipe

★★★★

3.8 from 31 reviews

Delight in these rich and chewy Chocolate Peanut Butter Marshmallow Cookies, featuring a luscious blend of cocoa, peanut butter swirls, melty semi-sweet chocolate chips, and fluffy mini marshmallows. Perfect for satisfying your sweet tooth with a fun twist on classic flavors.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup creamy peanut butter

Dry Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Add-ins

  • 1/2 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows

Instructions

  1. Cream Butter and Sugars: In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light in color and fluffy in texture, ensuring proper incorporation of air for a tender cookie.
  2. Add Egg and Vanilla: Beat in the egg and vanilla extract until the batter is smooth and well combined, providing moisture and flavor foundation.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa throughout the dough.
  4. Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently to form a cohesive dough without overworking.
  5. Incorporate Chocolate Chips: Stir in the semi-sweet chocolate chips evenly throughout the dough to add bursts of melty chocolate.
  6. Swirl in Peanut Butter: Drop spoonfuls of creamy peanut butter atop the dough and lightly swirl with a spoon or spatula. This creates attractive streaks and a rich peanut flavor without completely blending it in.
  7. Add Marshmallows: Gently fold mini marshmallows into the dough to distribute them without breaking, ensuring soft, gooey bites.
  8. Shape Cookies: Using a spoon or cookie scoop, drop portions of the dough onto a parchment-lined baking sheet, leaving about 2 inches of space between each to allow for spreading.
  9. Bake: Preheat your oven to 350°F (175°C) and bake the cookies for 10–12 minutes, or until the edges are set and the centers remain soft and slightly underbaked for chewy texture.
  10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their shape and texture.

Notes

  • For best results, do not overmix the dough once adding dry ingredients to keep cookies tender.
  • Use room temperature butter and egg to ensure even mixing.
  • Mini marshmallows can melt quickly; gently folding helps maintain their shape.
  • These cookies can be stored in an airtight container at room temperature for up to 4 days.
  • Peanut butter can be substituted with almond or cashew butter for a different flavor profile.

Keywords: chocolate peanut butter cookies, marshmallow cookies, chewy cookies, homemade chocolate cookies, peanut butter swirl cookies

Find it online: https://epicrecipebox.com/chocolate-peanut-butter-marshmallow-cookies-recipe/