Get ready to discover your new favorite cookie. These Chocolate Peanut Butter Marshmallow Cookies are the perfect trio of rich chocolate, creamy peanut butter, and gooey melted marshmallow in every single bite. They are incredibly soft, supremely chewy, and packed with flavor. This recipe is surprisingly simple to follow and delivers bakery-quality results right from your own kitchen. Whether you’re baking for a special occasion, a bake sale, or just a Tuesday afternoon craving, these cookies are guaranteed to be a crowd-pleaser.
We’ve tested this recipe tirelessly to achieve the perfect balance of flavors and that sought-after gooey marshmallow center without it melting away. The secret lies in a few key steps which we’ll walk you through. Forget boring cookies; it’s time to elevate your baking game with a truly decadent treat.
Why This is the Best Cookie Recipe
You’re going to absolutely fall in love with these Chocolate Peanut Butter Marshmallow Cookies. Here’s why this recipe stands out from the rest:
Perfectly Gooey Texture: We’ve perfected the technique to ensure you get pockets of melted, gooey marshmallow in every cookie, rather than having it dissolve during baking.
Rich & Decadent Flavor: The combination of deep chocolate, savory peanut butter, and sweet marshmallow is a classic for a reason. It’s pure comfort in cookie form.
Easy to Make: The instructions are straightforward and designed for any level of home cook. No complicated steps or hard-to-find ingredients here!
Crowd-Pleasing Favorite: These are the first to disappear from any cookie platter. They look impressive and taste even better.
Key Ingredients You’ll Need
The magic of these cookies comes from simple, high-quality ingredients. Here’s what you’ll need to gather:
Ready to dive into a batch of these gooey chocolate peanut butter delights!
For the Cookie Dough
All-Purpose Flour: Provides the structure for our cookies.
Unsweetened Cocoa Powder: Use a good quality cocoa powder for a rich, deep chocolate flavor.
Baking Soda: This helps the cookies rise and creates a tender crumb.
Salt: Essential for balancing the sweetness and enhancing the flavors.
Unsalted Butter: Make sure it’s softened to room temperature for proper creaming with the sugars.
Creamy Peanut Butter: A classic, smooth peanut butter works best for texture, but crunchy can be used for extra texture.
Granulated & Brown Sugar: The combination creates the perfect soft, chewy texture with a hint of molasses flavor.
Eggs: To bind the ingredients together.
Vanilla Extract: For a touch of aromatic warmth.
For the Filling & Topping
Miniature Marshmallows: These are key! We’ll press them into the dough for that signature gooey center.
Chocolate Chips: Semi-sweet or dark chocolate chips work beautifully to complement the sweetness.
Step-by-Step Instructions
Ready to bake the best Chocolate Peanut Butter Marshmallow Cookies? Let’s get started. Follow these simple steps for perfect results.
1. Prepare Your Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside. Combining the dry ingredients first ensures they are evenly distributed throughout the dough.
2. Cream Butter, Sugars, and Peanut Butter
In a large bowl using a stand mixer or an electric hand mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy, about 2-3 minutes. Add the creamy peanut butter and continue to mix until it’s fully incorporated.
3. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Once the eggs are combined, mix in the vanilla extract.
Look at that perfect, chewy texture! These cookies are irresistibly soft.
4. Combine Wet and Dry Ingredients
Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Gently fold in the chocolate chips with a spatula.
5. Chill the Dough
This step is crucial! Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 1 hour. Chilling the dough prevents the cookies from spreading too much in the oven and deepens the flavor.
6. Assemble and Bake
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop the chilled dough into 2-tablespoon-sized balls. Press each ball down slightly and create a small indent in the center. Place 3-4 mini marshmallows in the indent and carefully wrap the cookie dough around them, pinching to seal them inside completely. This is the secret to gooey marshmallow centers! Arrange the dough balls about 2 inches apart on the prepared baking sheets.
7. Bake to Perfection
Bake for 12-14 minutes, or until the edges are set. The centers will still look a little soft – that’s what you want. For an extra gooey, professional look, gently press a few extra chocolate chips and a mini marshmallow on top of each cookie as soon as they come out of the oven. Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. If you enjoy other cookie recipes, you might also love these delightful Dark Chocolate Orange Shortbread Cookies.
Expert Tips for Success
Want to make sure your Chocolate Peanut Butter Marshmallow Cookies are flawless? Here are some tips from our kitchen to yours:
Don’t Skip Chilling: Chilling the dough is non-negotiable for thick, chewy cookies. It solidifies the fat, which means the cookies spread less and bake up thicker.
Seal the Marshmallows Well: Make sure the marshmallows are completely encased in dough. Any exposed marshmallow can ooze out and burn on the baking sheet.
Measure Flour Correctly: Spoon your flour into the measuring cup and level it off with a knife. Packing the flour can result in dry, dense cookies. For another recipe that requires careful attention to detail for a perfect result, try this Pistachio Raspberry Cake.
Underbake Slightly: For the ultimate soft and chewy texture, pull the cookies from the oven when the centers still look slightly underdone. They will continue to bake from the residual heat on the pan.
Creative Variations
While this recipe is incredible as is, you can easily customize it. For a different but equally decadent dessert, consider this Caramel Brownie Cheesecake. Here are some fun variations for your cookies:
Add a Salty Crunch: Sprinkle a little flaky sea salt on top of the cookies right after they come out of the oven for a delicious sweet and salty contrast.
Switch Up the Chips: Try using peanut butter chips, white chocolate chips, or a mix of all three for a different flavor profile.
Go Nuts: Add half a cup of chopped peanuts or pecans to the dough for an extra layer of crunch and flavor.
Storage Instructions
To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months. To freeze unbaked dough, roll it into balls, freeze on a baking sheet, and then transfer to a zip-top bag. You can bake them straight from the freezer; just add a couple of extra minutes to the baking time.
The key is to wrap the cookie dough completely around 3-4 mini marshmallows, sealing them inside. This protects them from the direct heat of the oven, allowing them to melt into a gooey pocket instead of dissolving into the cookie or burning.
It’s not recommended. Large marshmallows are much harder to enclose in the dough and can create large air pockets or melt out completely. Mini marshmallows are the perfect size for creating gooey centers.
Yes, absolutely! Chilling the dough for at least one hour is crucial. It solidifies the butter and peanut butter, which prevents the cookies from spreading too thin during baking. This step ensures you get thick, chewy cookies.
You can try substituting the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend. Ensure your other ingredients, like cocoa powder and marshmallows, are certified gluten-free as well.
For perfectly round cookies, use a cookie scoop for uniform dough balls. If they spread unevenly, you can use a round cookie cutter or the rim of a glass to gently nudge the edges of the warm cookies back into a perfect circle right after they come out of the oven.
Share Your Creations!
We hope you love making and eating these amazing Chocolate Peanut Butter Marshmallow Cookies! There’s nothing better than sharing a delicious, homemade treat with people you love. If you make this recipe, we’d be thrilled if you shared a photo and tagged us. For more dessert inspiration, be sure to check out our delicious apple slab pie recipe. Happy baking!
Don’t forget to save this recipe to your favorite dessert board on Pinterest!
It doesn't get better than this triple threat: chocolate, peanut butter, and marshmallow!
FL Recipes
Chocolate Peanut Butter Marshmallow Cookies: The Ultimate Gooey Treat
The best Chocolate Peanut Butter Marshmallow Cookies recipe! These cookies are incredibly soft, chewy, and loaded with rich chocolate, creamy peanut butter, and gooey marshmallow centers. An easy-to-make, crowd-pleasing dessert for any occasion.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl with an electric mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes). Mix in the peanut butter until combined.
Beat in the eggs one at a time, then stir in the vanilla extract.
On low speed, gradually add the dry ingredients to the wet ingredients until just combined. Fold in 1 cup of chocolate chips.
Cover the dough and chill in the refrigerator for at least 1 hour.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 2-tablespoon-sized balls of dough. Flatten each ball, place 3-4 mini marshmallows in the center, and wrap the dough around to seal them inside.
Place dough balls 2 inches apart on the baking sheets. Bake for 12-14 minutes, until the edges are set. The centers will look soft.
Let the cookies cool on the baking sheet for 5-10 minutes before moving them to a wire rack to cool completely.
Nutrition
Calories: 185kcalProtein: 4gFat: 9gFiber: 2g
Notes
For an extra decadent touch, press a few extra chocolate chips and a mini marshmallow into the tops of the cookies as soon as they come out of the oven. Ensure marshmallows are fully sealed within the dough to prevent them from leaking and burning on the pan.
Keyword chocolate peanut butter cookies,gooey cookies,marshmallow cookies
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
