Irresistibly Soft & Chewy Peanut Butter Marshmallow Cookies: The Ultimate Fluffernutter Recipe
Prepare to discover your new favorite dessert! These incredibly soft and chewy peanut butter marshmallow cookies are truly a game-changer. Imagine the beloved flavors of a classic fluffernutter sandwich, but transformed into a warm, gooey, and delightful cookie. Each bite offers a harmonious blend of rich peanut butter dough, generously studded with extra peanut butter chips, and a surprise molten marshmallow center that creates a magical, pull-apart texture. Best of all, this sensational cookie experience comes together with surprising speed, needing only about 10 minutes of active prep time before baking. Get ready to bake the most amazing homemade cookies you’ve ever tasted!
While I certainly appreciate a classic peanut butter cookie, like these Peanut Butter M&M Oatmeal Cookies, these marshmallow-stuffed creations elevate the experience to an entirely new level. The combination of textures and flavors in these gooey cookies is simply next-level. You’ll likely find most, if not all, of the necessary ingredients already waiting in your pantry, making this an ideal spontaneous baking project for any craving. This recipe ensures a moist, flavorful cookie every time, proving that the simplest ingredients can lead to the most extraordinary desserts.
Why These Peanut Butter Marshmallow Cookies Are a Must-Try
These aren’t just any peanut butter cookies; they are specifically designed to deliver a premium dessert experience that captures the essence of a beloved classic. Here’s what makes this recipe stand out and why you’ll fall in love with these fluffernutter-inspired treats:
- Unmatched Softness and Chewiness: Our unique dough recipe ensures these peanut butter and marshmallow cookies are extraordinarily soft on the inside with perfectly chewy edges. They strike the ideal balance between tender and satisfyingly substantial, creating a mouthfeel that is truly addictive. The carefully selected ratios of fats and sugars contribute to this delightful texture.
- The Secret to Perfectly Gooey Marshmallow Centers: The magic of these cookies lies in their surprise molten center. The key to achieving perfectly gooey, yet contained, marshmallow centers lies in freezing them beforehand. This crucial step provides the marshmallows with enough structural integrity to prevent them from completely melting and disappearing into the cookie. Instead, they transform into an irresistibly warm and stretchy core when baked, adding a delightful contrast to the chewy peanut butter dough.
- Double the Peanut Butter Flavor: For true peanut butter lovers, this recipe delivers an explosion of nutty goodness. Not only is the cookie dough rich with creamy, wholesome peanut butter, but we also fold in generous amounts of additional peanut butter chips. This ensures an amplified, decadent peanut butter taste in every single bite, perfectly complementing the sweetness and gooeyness of the marshmallow.
- Effortless Preparation for a Decadent Treat: Despite their impressive appearance and decadent taste, these homemade cookies are surprisingly quick and easy to prepare. With only about 10 minutes of active hands-on time, you can have the delicious cookie dough ready for chilling and baking in no time. The simple steps make this recipe accessible for bakers of all skill levels, from beginners to seasoned pros.
- A Guaranteed Crowd-Pleaser: Whether you’re baking for a casual family treat, a festive holiday gathering, a school bake sale, or a potluck, these unique cookies are guaranteed to be a sensational hit. Their delightful combination of familiar and exciting flavors, along with their intriguing marshmallow surprise, will leave everyone asking for the recipe. They are perfect for sharing, or for indulging yourself!
Essential Ingredients for Your Fluffernutter Cookies
One of the best aspects of this easy peanut butter marshmallow cookie recipe is that it relies on readily available pantry staples. Gathering your ingredients is the first step to creating these incredible treats. To ensure the best possible results, make sure to have all your dairy and eggs at room temperature before you begin, as this aids in smooth mixing and a consistent cookie dough texture.
- Peanut Butter: The undeniable star of the show! You can use either smooth or crunchy commercial peanut butter for this recipe. It’s crucial to opt for a commercial, shelf-stable brand (like Jif, Skippy, or Peter Pan) rather than natural peanut butter that typically separates with a layer of oil on top. Natural peanut butter tends to be too loose and oily, which can significantly affect the consistency and structure of the cookie dough, potentially leading to flat, overly greasy, or crumbly cookies.
- Marshmallows: For these delightfully stuffed cookies, regular-sized marshmallows are absolutely essential. Avoid using marshmallow fluff or marshmallow creme, as their consistency is entirely different; they will simply melt away and dissolve into the cookie dough without providing that distinctive, delightful gooey center we’re aiming for. If regular marshmallows are too large, you can use two mini marshmallows per cookie, but remember, freezing them first is the non-negotiable key to success!
- All-Purpose Flour: Standard all-purpose flour provides the necessary structure and body for these soft and chewy cookies. For optimal results, ensure it’s accurately measured, preferably by weight (in grams), to prevent a dense, dry, or overly cakey cookie. Too much flour is a common baking mistake.
- Peanut Butter Chips: To truly amplify that irresistible peanut butter flavor and add an extra textural dimension, we incorporate generous amounts of peanut butter chips (such as Reese’s brand). These concentrated pockets of nutty sweetness add another layer of taste and texture, making the cookies even more decadent and satisfying. If peanut butter chips are unavailable or you prefer a different twist, semi-sweet or milk chocolate chips make a delicious alternative, creating a classic chocolate-peanut butter pairing.
- Unsalted Butter: Using unsalted butter allows you complete control over the overall saltiness of your peanut butter marshmallow cookies. Ensure it’s at a true room temperature (soft enough to indent with a finger but not melted) for proper creaming with the sugars. This creates an airy base for your dough.
- Granulated Sugar & Light Brown Sugar: The thoughtful combination of both granulated (white) sugar and light brown sugar is vital for the perfect cookie texture and flavor. Granulated sugar contributes to crispness and helps the cookies spread slightly, while light brown sugar adds crucial moisture, a wonderful chewiness, and a subtle caramel note that pairs exquisitely with the rich peanut butter.
- Egg & Egg Yolk: The presence of a whole egg provides essential structure, binding the ingredients together, and contributing to moisture. The addition of an extra egg yolk is a secret weapon; it adds significant richness, imparts a beautiful golden color, and helps create that perfectly chewy texture that makes these cookies truly special. Always ensure both are at room temperature for seamless integration into the dough.
- Vanilla Extract: A splash of high-quality vanilla extract is a must in almost any cookie recipe. It profoundly enhances all the other flavors in the cookie, adding depth, warmth, and a comforting aromatic complexity that ties everything together.
- Baking Soda & Baking Powder: These two leavening agents work in harmony to give the cookies their ideal rise, contributing to their soft interior and slightly crinkly tops. Baking soda reacts with the acidic brown sugar, while baking powder provides additional lift, ensuring a light yet chewy texture.
- Kosher Salt: Salt is an indispensable ingredient in baking as it plays a crucial role in balancing sweetness and significantly enhancing all the other flavors, particularly the rich taste of peanut butter. If you’re substituting with fine table salt, remember to halve the amount called for in the recipe, as fine salt is much more concentrated in flavor.
Step-by-Step Guide: How to Make These Amazing Peanut Butter Marshmallow Cookies
Creating these delightful cookies is a straightforward and enjoyable process. By carefully following these step-by-step instructions, you will ensure that you achieve the perfect soft, chewy, and irresistibly gooey results every single time. Remember to gather and prepare all your ingredients before you begin mixing to ensure a smooth baking experience.
Step 1: Prepare Your Marshmallows & Dry Ingredients. First and foremost, the secret to perfectly gooey marshmallow centers: place your marshmallows in the freezer for at least one hour. This is a critical and non-negotiable step to prevent them from completely dissolving and oozing out during baking, allowing them to maintain their structure. While your marshmallows are chilling, whisk together your all-purpose flour, baking powder, baking soda, and kosher salt in a medium-sized bowl. Whisking ensures that the leavening agents and salt are evenly distributed throughout the dry mixture, which is crucial for a consistent rise and flavor in your finished cookies. Set this bowl aside for later.
Step 2: Cream Wet Ingredients. In the bowl of a stand mixer fitted with the paddle attachment (or using a reliable hand mixer), combine the softened unsalted butter, creamy commercial peanut butter, granulated sugar, and light brown sugar. Beat these ingredients together on medium speed for about 2-3 minutes, until the mixture transforms into a light, fluffy, and airy consistency. Proper creaming is vital as it incorporates air into the mixture, which contributes significantly to the cookies’ incredibly soft and tender texture. Scrape down the sides of the bowl as needed to ensure everything is evenly combined.
Step 3: Incorporate Eggs and Vanilla. To the creamed mixture, add the room temperature whole egg, the additional egg yolk, kosher salt, and vanilla extract. Continue to beat for another minute until all these ingredients are thoroughly well combined and the mixture is smooth and uniform. The extra egg yolk in this recipe is your secret weapon for creating that desired extra chewiness and profound richness in these extraordinary peanut butter marshmallow cookies.
Step 4: Mix in Dry Ingredients. With the mixer on its lowest speed, gradually pour the whisked flour mixture into the wet ingredients. Mix only until the dry ingredients are just incorporated and you no longer see any visible streaks of dry flour. It is extremely important not to overmix the dough, as overmixing can develop the gluten in the flour, which will result in tough, dense, and less tender cookies. Stop mixing as soon as everything is just combined.
Step 5: Fold in Peanut Butter Chips. Remove the bowl from the stand mixer. Using a sturdy rubber spatula, gently fold in the peanut butter chips by hand. This gentle folding motion ensures that the chips are evenly distributed throughout the dough without being crushed or over-mixed. This step is absolutely crucial for that extra burst of intense peanut butter flavor and added texture in every single bite of your marshmallow-stuffed cookies.
Step 6: Stuff, Chill, and Bake! Now for the fun part! Scoop out approximately 2 tablespoons of cookie dough for each individual cookie. Flatten the scooped dough gently in the palm of your hand, forming a small, even disc. Take one of your frozen marshmallows from the freezer and carefully place it directly in the center of the flattened dough. Using your fingers, meticulously wrap the cookie dough completely around the marshmallow, pinching and sealing it thoroughly to ensure that absolutely no marshmallow is exposed. If the marshmallow isn’t completely covered, it’s highly likely to melt out during baking, creating a messy situation. Place these perfectly stuffed cookie dough balls onto a baking sheet that has been lined with parchment paper. Chill the cookie dough balls in the refrigerator for at least 1 hour; for optimal flavor development and to prevent excessive spreading, chilling them overnight is highly recommended. This chilling period allows the flavors to deepen and the butter to re-solidify. Preheat your oven to 350°F (175°C). Bake the cookies, typically 6 at a time, on the middle rack of your oven for 11-13 minutes. The edges should appear lightly golden and set, while the center will still look quite soft and slightly gooey – this is precisely what you want for a perfectly chewy, marshmallow-stuffed cookie! Allow the cookies to cool completely on the baking sheet before attempting to transfer them. They are very delicate when warm and can easily fall apart if moved too soon. This recipe generously yields approximately 20-22 irresistible peanut butter marshmallow cookies.
Pro Baking Tips for Perfect Peanut Butter Marshmallow Cookies
Achieving bakery-quality peanut butter marshmallow cookies at home is easy when you keep a few expert tips in mind. These suggestions will help you master this recipe and ensure your cookies turn out perfectly soft, delightfully chewy, and irresistibly gooey every single time.
- Measure Ingredients Accurately with a Scale: For consistent, professional, and foolproof baking results, I always recommend using a kitchen scale to measure your ingredients, especially flour. Measuring by weight (using metric grams) is far more accurate than using volume (cups), which can vary significantly depending on how you scoop and level. Precision in baking truly makes a huge difference in the final texture and taste of your cookies!
- Do Not Skip Freezing the Marshmallows: This step is absolutely non-negotiable for these specific cookies! Freezing the marshmallows for a minimum of 1 hour (and up to 2 months) provides them with enough structural integrity to withstand the initial intense heat of the oven. Without this critical step, the marshmallows will melt too quickly and seep out of the cookies, creating a sticky, caramelized mess on your baking sheet instead of a delightful, contained gooey center.
- Room Temperature Ingredients are Paramount: For the best possible cookie dough, ensure your butter and eggs are at true room temperature before you begin mixing. This allows them to emulsify properly, creating a smooth, uniform dough that traps air effectively during the creaming process. The result is softer, more evenly baked cookies with a superior texture. Plan ahead and take them out of the fridge 1-2 hours before you start the recipe.
- Chill the Dough Thoroughly: After you’ve meticulously stuffed each cookie, chilling the cookie dough balls for at least 1 hour (or ideally, overnight) is an essential step that should not be skipped. This chilling period solidifies the butter in the dough, which significantly prevents the cookies from spreading too much in the oven, leading to thicker, chewier cookies. It also allows the flavors to meld beautifully, resulting in a richer, more complex taste.
- Cool Completely on the Baking Sheet: These cookies are quite delicate and exceptionally soft straight out of the oven, particularly with their molten marshmallow centers. Attempting to move them too soon can cause them to break apart or lose their perfect shape. Allow them to cool completely on the baking sheet; they will gradually firm up as they cool, making them much easier to handle and transfer without damage.
- Avoid Overbaking for Ultimate Gooeyness: For that perfect signature gooey center and wonderfully soft texture, it’s always better to slightly underbake these cookies. They will continue to cook slightly from residual heat on the hot baking sheet after being removed from the oven. The centers should still look slightly soft and slightly underdone when you take them out of the oven – trust the process!
- Utilize Batch Baking for Even Results: To ensure even cooking and sufficient space for optimal spreading, it’s best practice to bake only 6-8 cookies at a time per baking sheet. Overcrowding the baking sheet can lead to unevenly baked cookies, where some might be underdone and others overdone, and can also prevent proper air circulation, affecting the cookie’s texture.
Frequently Asked Questions About Peanut Butter Marshmallow Cookies
Here are some common questions and helpful answers to ensure your baking experience is smooth and successful, and to address any concerns you might have about making these delicious peanut butter marshmallow cookies. Feel free to ask more in the comments!
The most effective and crucial way to prevent marshmallows from completely melting and oozing out of your peanut butter cookies is to freeze them for at least 1 hour (or longer) before stuffing them into the cookie dough. This gives them enough structure and stability to hold their shape during the initial baking phase, resulting in a perfectly gooey, yet contained, center. You can conveniently place them in a freezer bag for 1 hour, or even up to 2 months for ultimate make-ahead convenience.
If you or someone you’re baking for has a peanut allergy or if you simply prefer an alternative flavor, you can absolutely substitute the peanut butter with other suitable nut or seed butters. Almond butter or sunbutter (made from sunflower seeds) are excellent choices that will yield similarly delicious results in terms of texture, though the flavor profile will, of course, be slightly different. Ensure your chosen alternative is also a commercial, no-stir variety.
No, this recipe specifically calls for regular, full-sized marshmallows. Marshmallow fluff or marshmallow creme has a very different consistency – it’s much lighter and airier – and will not hold its shape or create the desired distinct, gooey center when baked inside the cookie. It will simply melt and completely incorporate into the dough, losing the distinctive marshmallow experience that makes these cookies so special.
Baked peanut butter marshmallow cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 5 days. For longer storage or ultimate make-ahead convenience, you can easily freeze the unbaked cookie dough balls. Simply place the stuffed cookie dough balls on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container for up to 3 months. When you’re ready to bake, you can bake them directly from frozen, adding an extra 1-3 minutes to the baking time until the edges are golden and the centers are perfectly gooey.
Excessive spreading can be caused by several factors. First, ensure your butter wasn’t too soft (over-melted) when you started the creaming process. Second, double-check that you accurately measured your flour, as too little flour can cause cookies to spread excessively. Most importantly, ensure that you thoroughly chilled your cookie dough for at least 1 hour (or overnight). Cold dough is absolutely key to preventing over-spreading and maintaining a thick, delightfully chewy cookie texture.
Absolutely! While peanut butter chips are included to amplify the overall peanut butter flavor, chocolate chips are a fantastic and widely loved alternative. Substituting them will create a delicious chocolate-peanut butter combination that many find irresistible, transforming these into more of a decadent s’mores-like experience within a peanut butter cookie. Feel free to experiment with milk chocolate, semi-sweet, or even dark chocolate chips!
More Delicious Cookie Recipes to Try Next!
If you’ve loved baking and devouring these incredible peanut butter marshmallow cookies, you’re in for an even greater treat with some of my other favorite cookie recipes. Whether you’re craving more gooey goodness, a classic comfort, or something a little different, these options are sure to satisfy your sweet tooth and expand your baking repertoire:
- The Best Chocolate Filled Cookies (Thick and Gooey)
- Soft and Chewy Pink Sugar Cookies
- Peanut Butter Oatmeal M&M Cookies
- Chocolate Chip Cookies without Brown Sugar
Have you made this absolutely delightful recipe for Soft and Chewy Peanut Butter Marshmallow Cookies? I would genuinely love to hear about your experience and see your beautiful creations! Make sure to tag me on Instagram @alpineella and leave a review below if you have. Your feedback means the world to me and helps other aspiring bakers too! For even more delicious baking ideas, inspiring recipes, and delightful treats, you can always follow me on Pinterest. Happy baking, and enjoy every single gooey bite!
Printable Recipe Card: Peanut Butter Marshmallow Cookies
Peanut Butter Marshmallow Cookies
Ella Gilbert
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Ingredients
- 2 ½ cups all purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 ½ teaspoons kosher salt
- 1 ½ sticks unsalted butter room temperature
- ½ cup sugar
- 1 cup light brown sugar
- 1 cup peanut butter
- 1 egg room temperature
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 cup peanut butter chips
- 20 marshmallows frozen
Instructions
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Freeze your marshmallows for at least 1 hour. This critical step ensures they don’t completely melt away in the oven, staying gooey and contained within the cookie. You can place them in a freezer bag for 1 hour, or even up to 2 months for make-ahead convenience.
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In a medium bowl, whisk together your all-purpose flour, baking soda, and baking powder. This step helps to evenly distribute the leavening agents throughout the dry mixture. Set the bowl aside for later use.
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In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature unsalted butter, commercial peanut butter, granulated sugar, and light brown sugar. Beat these ingredients together on medium speed for about 2-3 minutes, until the mixture is light, fluffy, and well-creamed.
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Add in your room temperature egg, egg yolk, kosher salt, and vanilla extract. Continue to beat the mixture for another minute until all the ingredients are fully incorporated and smooth.
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Gradually pour the whisked dry ingredients into the wet mixture. Mix on the lowest speed until there are no more visible streaks of flour. Be very careful not to overmix, as this can lead to tough cookies. Once combined, use a rubber spatula to gently fold in your peanut butter chips by hand.
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Prepare your baking sheets by lining them with parchment paper. This prevents sticking and makes cleanup easier.
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Scoop out approximately 2 tablespoons of cookie dough for each cookie. Flatten the dough gently in the palm of your hand. Retrieve your frozen marshmallows from the freezer and place one in the middle of each flattened dough disc. Carefully use your fingers to wrap the cookie dough completely around the marshmallow, pinching and sealing it thoroughly to ensure no marshmallow is exposed. Place the stuffed cookie dough balls on the prepared baking sheet. Chill the cookie dough balls in the refrigerator for at least 1 hour, or for best results and flavor development, chill them overnight. This recipe yields approximately 20-22 delicious peanut butter marshmallow cookies.
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Preheat your oven to 350°F (175°C). Bake the cookies, typically 6 at a time, on the middle rack of your oven for 11-13 minutes. The edges should be lightly golden and set, while the centers will still appear quite soft and gooey – this is exactly what you want for a perfectly chewy marshmallow-stuffed cookie! Allow the cookies to cool completely on the baking sheet before transferring them. They are very delicate when hot. Line additional baking trays with parchment paper so you can continue baking more batches while the first ones cool.
Notes
Butter: I often use European style butter, like Kerry Gold, in my recipes due to its higher fat content, which can make your finished bake much creamier and richer. However, regular unsalted butter works perfectly fine and will still yield delicious results.
Salt: If you don’t have kosher salt on hand, you can substitute it with fine table salt. Remember to halve the amount of salt called for in the recipe when using fine salt, as it is much more concentrated in flavor. (e.g., 1 teaspoon kosher salt = ½ teaspoon fine salt). This ensures your cookies aren’t overly salty.
Storage: Store the baked peanut butter marshmallow cookies in an airtight container at room temperature for up to 5 days to maintain their freshness and soft texture. For longer storage or for convenient make-ahead options, you can freeze unbaked cookie dough balls (after they’ve been stuffed with marshmallows and sealed). When you’re ready to bake, simply place them on a parchment-lined baking sheet straight from the freezer and bake for an extra minute or two (13-15 minutes total) until golden and gooey.
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