Chocolate Peanut Butter Marshmallow Cookies

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Chocolate Peanut Butter Marshmallow Cookies are a gooey dream come true. Imagine biting into a warm cookie where rich chocolate meets creamy peanut butter, and then hitting a pocket of gooey, toasted marshmallow. These cookies are everything you love about campfire s’mores and classic peanut butter treats, baked into one soft, chewy dessert.

Perfect for weekend baking or surprising your family with a sweet after-dinner treat, these cookies bring a nostalgic charm. Whether you’re a fan of chocolate chip cookies or peanut butter blossoms, this recipe elevates both by adding the magic of marshmallows for that melty, irresistible twist.

Why You’ll Love This Chocolate Peanut Butter Marshmallow Cookie Recipe

You get the best of all dessert worlds in one bite: fudgy chocolate flavor, salty-sweet peanut butter goodness, and fluffy, gooey marshmallow centers. These cookies are quick to mix up, don’t require any fancy equipment, and bake in under 12 minutes. They freeze well, pack beautifully for parties, and satisfy every kind of sweet tooth craving.

What Kind of Marshmallows Should I Use?

Mini marshmallows work best for this recipe because they melt quickly and give you that lovely pull-apart gooeyness. If you only have large marshmallows, just cut them into quarters before folding into the dough. For a more “toasted” flavor, you can even broil the tops for 1 minute at the end of baking to get that golden campfire touch.

Ingredients for the Chocolate Peanut Butter Marshmallow Cookies

This recipe keeps it simple, using ingredients you likely already have on hand. The flavor comes from classic pantry staples that shine together with just the right texture and balance.

• Unsalted butter — Softened for creaming and creating a rich base.
• Granulated sugar — Adds sweetness and helps with spreading.
• Brown sugar — For that deep, caramel-like chewiness.
• Egg — Helps bind everything together and gives structure.
• Vanilla extract — Enhances the flavor and adds warmth.
• Peanut butter — Use creamy peanut butter for a smooth, nutty bite.
• All-purpose flour — The structure that holds it all together.
• Baking soda — Gives lift and lightness to the cookie.
• Salt — Balances the sweetness.
• Cocoa powder — For that rich chocolate backdrop.
• Mini marshmallows — The gooey centers that make it unforgettable.
• Chocolate chips — Optional but delightful for extra indulgence.

How To Make the Chocolate Peanut Butter Marshmallow Cookies

Step 1: Cream the Butter and Sugars

In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step adds air and gives your cookies that chewy center.

Step 2: Add Wet Ingredients

Mix in the egg, vanilla extract, and peanut butter until fully combined and smooth. Make sure everything is well incorporated before moving on.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder. Gradually add this dry mixture into the wet mixture, stirring until no streaks remain.

Step 4: Fold in the Marshmallows

Gently fold in the mini marshmallows (and chocolate chips if using). Be careful not to overmix here to keep the marshmallows intact.

Step 5: Scoop and Bake

Preheat your oven to 350°F. Scoop the cookie dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 10 to 12 minutes or until the edges are set but centers are soft.

Step 6: Cool Slightly

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They’ll firm up as they cool while still keeping that gooey center.

How to Serve and Store These Cookies

These cookies are best served slightly warm when the marshmallow centers are still gooey. They make a fun dessert for parties, after-school snacks, or late-night treats. You can reheat them in the microwave for 10 seconds to bring that fresh-baked feel back.

Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 2 months. Just let them thaw at room temperature or give them a quick warm-up in the microwave. This recipe makes about 18 to 20 cookies, perfect for sharing or stashing for yourself.

What to Serve With Chocolate Peanut Butter Marshmallow Cookies?

A Glass of Cold Milk

The classic combo never fails. These cookies pair beautifully with a tall glass of milk, bringing out the peanut butter richness.

Vanilla Bean Ice Cream

For a decadent twist, sandwich two cookies around a scoop of vanilla bean ice cream. It’s an instant homemade ice cream sandwich.

Hot Cocoa or Mocha

Warm drinks with a hint of chocolate elevate the gooey cookie goodness. Great for cozy evenings.

Peanut Butter Banana Smoothie

A sweet and protein-packed pairing for breakfast-style indulgence.

Chocolate Drizzle

If you’re serving these cookies for a party, consider a drizzle of melted dark chocolate over the top.

Espresso Shot

A strong espresso balances the sweetness and adds an elegant grown-up touch.

Greek Yogurt with Honey

For a slightly tangy, creamy companion, Greek yogurt helps cut through the richness of the cookie.

Want More Cookie Ideas with a Twist?

If you love these Chocolate Peanut Butter Marshmallow Cookies, you might also enjoy these delicious favorites:

• Thick and Chewy Peanut Butter Cookies when you want a pure peanut butter experience.
• Leftover Candy Shortbread Bars for a fun, candy-filled crunch.
• Ooey Gooey Bars that live up to their name.
• Cherry Topped Coconut Macaroons for a tropical chewy bite.
• Best Cheesecake Deviled Strawberries for fruity creaminess in every mouthful.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try chunky peanut butter or add more chocolate? Did you sneak in a swirl of Nutella?

I love hearing how you make these your own. Ask any questions too—we’re all here to bake better, together.

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