I am a lover of all foods that have the peanut butter and marshmallow combination. They just go well and that is that! So well, that I had to make peanut butter marshmallow cookies. AKA the Fluffernutter combination!
A soft and chewy peanut butter cookie filled with Reese's peanut butter chips, and soft mini marshmallows that literally melt in your mouth. This cookie is a variation of the one that I make for my clients are our local Farmer's market.
These cookies are not time consuming, a little bit larger than your average cookie, don't require the traditional fork crimping and don't have to be rolled in sugar. However, sprinkling a little bit of sugar can be done if you so desire!
Check out my other recipes that either contain peanut butter or marshmallows! Nutter butter cookie buttercream frosting, peanut butter cup and pretzel terrine, and hot chocolate fudge!
Ingredients and substitutions
- Peanut butter: Creamy is preferred, but if you want to spice things up add in the chunky. It will just change the texture of the cookie some.
- Brown sugar: Dark or light can be used. Enhances the flavor of the cookie.
- Granulated sugar
- Cornstarch: gives the cookies its softer texture.
- Reese's peanut butter chips
- Mini marshmallows: Can use large ones as well.
What makes these cookies amazing?
- The flavor combination is on point with the peanut butter and marshmallow.
- The size of them! Who doesn't love a LARGE cookie?
- Easy to make and kid friendly! Eat a marshmallow, add one in the recipe is my kids motto!
- Not time consuming at all!
- Made with browned butter! Gives it a little extra nutty flavor! See video below on how to make the brown butter!
General tips and tricks
Please follow these tips and tricks if you want to make the perfect peanut butter marshmallow cookie.
- Use a stainless steel pan to brown the butter so you are able to see the brown bits forming and keep the butter from burning.
- Chill the browned butter before using. The heat will cause the brown bits to separate Once it is chilled, it brings them back together when it solidifies and that is where the flavor lies!
- Freeze marshmallows. It keeps them from cooking to fast and becoming one big sticky mess in the cookie!
- Make sure you know your oven and timing on these cookies! You don't want to over bake them. They should be gooey and soft and the marshmallows not toasted. However, if you like toasted marshmallows, try my Frozen Smore's or the Best Smore's bars.
Step by step instructions
These cookies are simple to make, please follow these steps to get the BEST Fluffernutter cookie on this planet!
How to make peanut butter marshmallow cookies
- Prep oven and baking sheets
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Freeze marshmallows for 1-2 hours.
- Whisk dry ingredients
Whisk the flour, salt, baking soda, and cornstarch together and set aside.
- Mix other ingredients together
Cream together the browned butter and both sugars until light and fluffy. Add in eggs one at a time, vanilla extract, and creamy peanut butter and mix until completely incorporated. Add in 2% milk and mix well.
- Fold in peanut butter chips and frozen marshmallows
Fold in both the peanut butter chips and frozen marshmallows either with a spatula or mix with your hands. Chill dough for 1 hours or overnight.
- Bake cookies
Roll cookies into large balls and place on a prepared baking sheet 2 inches apart (6 to a sheet). Bake for 16-18 minutes until cookies are set or slightly golden around the edge. Cool on baking sheet.
- Serve and enjoy!
Sprinkle some sugar on top if desired!
FAQ's
The best way to keep your peanut butter cookies from not falling apart is to add more liquid. It won't change the flavor of your cookies, but will keep it moist and chewy. Be sure not to over bake as this can be another cause of dry, cracked cookies.
Yes, these cookies have peanut butter, butter, and eggs. Going into the oven warm will cause these cookies to spread out further. Chilling the dough allows for all the ingredients to solidify and will create the most moist and chewy cookie!
Peanut butter marshmallow cookies
Equipment
- 1 Electric hand mixer
- Mixing bowls
- 2 Baking sheets
- Parchment paper
- 1 Silicon Spatula
- Measuring cups and spoons
Ingredients
Peanut butter marshmallow cookies
- 2½ cups all-purpose flour
- 1 cup unsalted butter browned
- ½ cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 tablespoon 2% milk
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ⅔ cup peanut butter creamy
- 1 cup marshmallows mini
- ½ cup peanut butter chips
Instructions
Peanut butter marshmallow cookies
- Preheat oven to 350°. Line two baking sheets with parchment paper. Set aside. Freeze mini marshmallows 1-2 hours.
- In a medium saucepan, melt butter and let it simmer on medium heat. After 5-8 minutes the butter will start to brown and bits will form at the bottom of the saucepan. You will also smell a nutty aroma. Remove from heat and chill for 1 hour.
- In a large mixing bowl, whisk together the flour, salt, baking soda, and cornstarch. Set aside.
- In another large mixing bowl, add the chilled, but softened butter and both sugars. Mix on medium high until light and fluffy. Add in the 2 eggs, vanilla, peanut butter, and 2 tablespoon 2% milk. Mix until smooth and creamy.
- Add in the dry ingredients and mix until fully incorporated. Fold in the frozen marshmallows and peanut butter chips.
- Roll into balls (2 tbsp) and place 2 inch apart on a baking sheet. Bake for 16-18 minutes or until set. Sprinkle sugar on top if desired.
- Cool and serve!
Notes
- Store in an airtight container at room temperature for 2-5 days.
- Freeze for up to 2-3 months.
Nutrition
Cookies that are amazing!
Fun fact of the day!
Jelly beans are covered in shellac which is made from big excretions! Gross!
Carrie
Fluffernutter flavor at it's finest. Soft, chewy and delicious!