These peanut butter marshmallow cookies are soft and chewy peanut butter cookies that are stuffed with gooey marshmallows! They have the perfect amount of creamy peanut butter mixed into the cookie dough, making peanut butter the star flavor.
These are the ultimate peanut butter marshmallow cookies because they have a large marshmallow stuffed into the center of the dough before baking.
When you pull the cookies apart, they have that perfect ooey gooey marshmallow pull! And these are soft and fluffy cookies, not dry!
Looking for more peanut butter recipes? Then check out these: Reese's peanut butter cake, chocolate peanut butter cupcakes, and peanut butter chocolate fudge.
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Why You'll Love These Cookies
- All you need are two mixing bowls; no electric mixer required.
- They are no chill and can be baked right away.
- The flavors of peanut butter and marshmallows pair perfectly together.
- You can make them for your holiday cookie platters.
- Each bite is soft, gooey, and delicious!
These cookies are also called fluffernutter peanut butter cookies. I used large marshmallows instead of marshmallow creme.
I picture these being a real hit at your annual Christmas cookie exchange! And, if you love chocolate chips as much as I do, you'll most definitely be a fan of these marshmallow stuffed chocolate chip cookies.
Ingredients Needed
Here are some notes on the simple ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all-purpose flour.
- Corn Starch: Helps the cookies to be soft and tender.
- Butter: Make sure to use unsalted butter and that it's melted and completely cooled.
- Sugars: A combination of both white sugar and brown sugar is used.
- Peanut Butter: For this cookie recipe, use creamy peanut butter from a brand such as Jif or Skippy. I don't recommend using crunchy peanut butter or natural peanut butter.
- Marshmallows: I used regular marshmallows. If needed, you could use mini marshmallows. I would stuff each cookie with 3 mini marshmallows.
Instructions
Here are the step by step instructions on how to make these peanut butter marshmallow fluff cookies.
Step 1: Melt the butter. In a small bowl, melt the butter and cool completely on the counter.
Step 2: Dry ingredients. In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
Step 3: Wet ingredients. In a large bowl, whisk together the melted and cooled butter, brown sugar, and sugar until combined. Then whisk in the peanut butter, eggs, and vanilla extract.
Step 4: Combine the ingredients. Add the flour mixture and use a rubber spatula to gently mix until combined.
Step 5: Scoop the dough. Use a medium-sized cookie scoop (I used my #24) to scoop out the dough. Use your thumb to press into the dough and place half of a large marshmallow into it.
Take the cookie dough ball out and gently use your hands to form around the marshmallow (keep the marshmallow on top).
Step 6: Bake. Bake the cookies for 10-12 minutes and allow them to cool on the cookie sheet for 10 minutes before transferring them over to a wire rack.
Storage Tips
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Expert Baking Tips
- Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper. I don't recommend silicone baking mats as the cookies may spread too much.
- Melted Butter: Make sure the butter is completely cooled. This takes 20 minutes sitting at room temperature. Don't skip this step.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.
- Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven.
Recipe FAQs
If desired, you could add a ½ cup of peanut butter chips, semi-sweet chocolate chips, or even white chocolate chips.
Yes you can, but I recommend rolling them into balls first and keeping them covered with plastic wrap. Only do this 2 days ahead of time and allow them to sit at room temperature for 10 minutes before baking.
I have not tried this, so I'm not sure how the cookies with bake. I recommend using regular marshmallows for the best results.
Yes they can. Freeze the cookies on a baking sheet for about an hour and then transfer them to a freezer bag. You can keep them frozen for up to 2 months.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cookie Recipes
📖 Recipe
Peanut Butter Marshmallow Cookies
Equipment
- Baking Sheets
- Parchment paper
- Mixing Bowl
- Electric Stand Mixer
Ingredients:
- 2 ¼ cups all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted & cooled for at least 20 minutes
- 1 cup brown sugar
- ⅓ cup sugar
- ⅔ cup creamy peanut butter
- 2 large eggs, room temperature preferred
- 1 teaspoon vanilla extract
- 10 large marshmallows, cut in half
Instructions:
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 20 minutes (do not skip this step!).
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted and cooled butter, brown sugar, and sugar until fully combined. Then mix in the peanut butter, eggs, and vanilla extract.
- Add the flour mixture and use a silicone spatula to gently mix into the wet ingredients until combined (the dough will be a little sticky).
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Use your thumb to press into the dough and place half of a large marshmallow into it. Take the cookie dough ball out and gently use your hands to form around the marshmallow (keep the marshmallow on top).
- Place the cookie dough balls onto the prepared baking pans and bake for 10-12 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
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- Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper. I don't recommend silicone baking mats as the cookies may spread too much.
- Melted Butter: Make sure the butter is completely cooled. This takes 20 minutes sitting at room temperature. Don't skip this step.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.
- Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven.
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These are hands down the best peanut butter cookies. They're soft, chewy, and have a strong peanut butter flavor.