Peanut Butter Marshmallow Cookies

5 from 6 votes

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.

Prep Time10

Cook Time10

Cool Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 237kcal

Author: Karissa Parrish

Equipment

Baking Sheets
Parchment paper
Mixing Bowl
Electric Stand Mixer
Cookie Scoop

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

- - 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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