Chocolate Peanut Butter Marshmallow Cookies

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Thick, soft, and absolutely loaded with goodies, these Chocolate Peanut Butter Marshmallow Cookies are the kind of treat that disappears straight off the cooling rack. Each bite is packed with melty chocolate chips, pockets of gooey marshmallow, and creamy peanut butter chips for an ooey-gooey, bakery-style cookie you can make right at home.

They’re perfect for bake sales, movie nights, cookie exchanges, or any time you’re craving something over-the-top and comforting. The dough comes together in one bowl, and with a few simple tricks you’ll get those slightly crisp edges with a soft, chewy center every single time.

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Why You’ll Love These Chocolate Peanut Butter Marshmallow Cookies

These cookies are everything you love about a classic chocolate chip cookie, plus all the fun of campfire s’mores and peanut butter candy rolled into one. The brown sugar base keeps them extra soft and flavorful, while marshmallows melt into little caramelized puddles that make the edges irresistible.

They’re also wonderfully customizable. Prefer dark chocolate? Swap it in. Want them extra peanut-buttery? Add a few more peanut butter chips on top before baking. You can bake the whole batch at once or freeze the dough balls for fresh-baked cookies whenever a craving hits.

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What Kind of Chocolate and Peanut Butter Should I Use?

For the richest flavor, semi-sweet chocolate chips are a great starting point, but you can mix in some milk or dark chocolate chips if you like a blend. Using high-quality chocolate makes a noticeable difference in how these cookies taste and how smoothly the chips melt.

For the peanut butter component, classic peanut butter baking chips are the easiest choice because they hold their shape and give you little bursts of flavor in every bite. If you prefer a more natural peanut flavor, you can chop up mini peanut butter cups and mix them in with the chips. Just avoid using actual peanut butter in the dough for this recipe—too much extra fat will make the cookies spread too much.

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Ingredients for the Chocolate Peanut Butter Marshmallow Cookies

This dough uses simple pantry staples, but each ingredient plays an important role in texture and flavor. In this section you’ll see what each ingredient does so you can better understand (and tweak) the recipe if you’d like.

• Unsalted butter – Gives the cookies richness and helps create those crisp edges with a soft center. Using unsalted butter lets you control the saltiness of the dough.
• Light brown sugar – Adds moisture and a deep, caramel-like sweetness that keeps the cookies soft and chewy even after they cool.
• Granulated sugar – Balances the brown sugar and helps the cookies spread just enough while baking.
• Large eggs – Bind the dough together and add structure so the cookies don’t fall apart.
• Vanilla extract – Rounds out all the flavors and boosts the chocolate and peanut butter notes.
• All-purpose flour – Provides structure and body, giving the cookies their classic, bakery-style thickness.
• Baking soda – Helps the cookies rise slightly and creates a soft, tender texture.
• Baking powder – Works alongside the baking soda to give the cookies just enough lift without turning them cakey.
• Fine sea salt – Balances the sweetness and makes the chocolate and peanut butter flavors pop.
• Cornstarch – A secret ingredient that keeps the centers extra soft and plush.
• Semi-sweet chocolate chips – Bring that classic chocolate chip cookie experience and melt into rich pockets in every bite.
• Peanut butter chips – Add creamy, salty-sweet peanut butter flavor that pairs perfectly with the chocolate.
• Mini marshmallows – Create gooey centers and toasty, caramelized edges where they peek out of the dough.

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How To Make the Chocolate Peanut Butter Marshmallow Cookies

Once your butter is softened, these cookies come together quickly. Take your time to cream the butter and sugars properly and avoid over-baking—those two details make all the difference for thick, chewy, bakery-style cookies.

Step 1: Preheat and Prep the Pans

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the marshmallows from sticking and makes cleanup easy.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar together until light and fluffy. This step incorporates air into the dough, which helps keep the cookies thick and soft.

Step 3: Add the Eggs and Vanilla

Beat in the eggs one at a time, mixing just until combined, then add the vanilla extract. Scrape down the sides of the bowl so everything is evenly mixed.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, fine sea salt, and cornstarch. Add this dry mixture to the wet ingredients in two additions, mixing on low speed just until no streaks of flour remain.

Step 5: Fold in the Mix-Ins

Gently fold in the semi-sweet chocolate chips, peanut butter chips, and mini marshmallows with a spatula. Reserve a small handful of chips and marshmallows to press onto the tops of the cookie dough balls for a pretty, bakery-style look.

Step 6: Scoop and Chill the Dough Balls

Use a medium cookie scoop (about 2 tablespoons of dough) to portion the dough onto a parchment-lined tray. Gently tuck any marshmallows so they’re mostly surrounded by dough to prevent too much sticking. Chill the dough balls in the fridge for 20–30 minutes to help them bake up thicker.

Step 7: Bake and Cool

Arrange the chilled dough balls on your prepared baking sheets, leaving a few inches between each one. Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly under-baked. The cookies will continue to set as they cool.

Let the cookies cool on the baking sheet for 5–10 minutes, then transfer them to a wire rack to cool completely. If any marshmallow has melted out onto the parchment, you can gently nudge it back toward the cookie while it’s still warm.

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Serving and Storing Chocolate Peanut Butter Marshmallow Cookies

This recipe makes about 24 medium-sized cookies, which comfortably feeds 10–12 people (or fewer, if your crowd is full of cookie lovers!). They’re wonderful still slightly warm when the chocolate and marshmallows are at their gooiest, but they’re just as delicious at room temperature.

Serve them on a platter for parties, tuck one or two into lunchboxes, or wrap them individually to share as an edible gift. For an extra treat, sandwich a scoop of vanilla ice cream between two cookies for a next-level ice cream sandwich.

To store, keep the cookies in an airtight container at room temperature for up to 3–4 days. Place a slice of sandwich bread in the container to help keep them soft. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer bag and freeze for up to 2 months. You can also freeze unbaked dough balls and bake them straight from frozen, adding an extra minute or two to the bake time.

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What to Serve With Chocolate Peanut Butter Marshmallow Cookies?

These cookies are decadent enough to stand alone, but pairing them with the right drink or side can turn them into a full-on dessert moment.

Cold Milk or Hot Cocoa

You can never go wrong with a tall glass of cold milk or a mug of cozy hot chocolate. The cool, creamy milk cuts through the richness of the cookies, while hot cocoa makes the marshmallow and chocolate combo feel extra nostalgic and s’mores-like.

Ice Cream Sundae Night

Serve the cookies warm with scoops of vanilla, chocolate, or peanut butter ice cream. Crumble a cookie over the top, add chocolate sauce, and finish with whipped cream for a quick, crowd-pleasing sundae.

Dessert Platter with Other Cookies and Treats

Create a fun dessert board with a mix of textures and flavors. Add a batch of chewy Peanut Butter M&M’s Cookies and ultra-indulgent Brownie Stuffed Chocolate Chip Cookies for a cookie trio. For a pop of color and something on a stick, tuck in a few Rainbow Sprinkle Cake Pops.

Coffee, Tea, or After-Dinner Drinks

Pair these cookies with hot coffee, a latte, or herbal tea for a cozy afternoon or after-dinner dessert. They’re also wonderful alongside a small glass of milk or a non-alcoholic coffee drink for kids.

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Frequently Asked Questions

Can I use regular marshmallows instead of mini marshmallows?
Mini marshmallows work best because they distribute evenly throughout the dough and melt more predictably. If you only have regular marshmallows, cut them into small pieces with kitchen scissors and lightly coat them in a bit of flour so they don’t clump together in the dough.

Do I really need to chill the dough?
Chilling is highly recommended. A short chill helps the butter firm up so the cookies don’t spread too much in the oven. It also gives the flour time to hydrate, which leads to thicker, chewier cookies with better flavor. If you’re in a big rush, you can skip it, but expect slightly flatter cookies.

How do I keep the marshmallows from melting out everywhere?
When you scoop the dough, lightly tuck any exposed marshmallows so they’re mostly wrapped in dough. Lining the baking sheet with parchment or a silicone mat also helps. A little melty marshmallow around the edges is normal and delicious, but you can gently nudge it back toward the cookie with a spoon right after baking if you like.

Can I freeze the dough or baked cookies?
Yes! Freeze the dough balls on a baking sheet until firm, then store them in a freezer bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time. Baked cookies also freeze well; let them cool completely, then freeze in an airtight container. Thaw at room temperature or warm briefly in the microwave.

Can I make these cookies gluten-free or nut-free?
For a gluten-free version, use a good-quality 1:1 gluten-free flour blend that’s meant for baking. For nut-free cookies, skip the peanut butter chips and replace them with more chocolate chips or white chocolate chips. Always double-check labels to ensure your ingredients are safe for anyone with allergies.

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Save This Pin For Later

📌 Save these Chocolate Peanut Butter Marshmallow Cookies to your Pinterest dessert board so you can come back to them any time.

And let me know in the comments how yours turned out. Did you add extra chocolate chips or swap in white chocolate? Did you press a few more marshmallows on top for extra gooey pockets?

I love hearing how others make these recipes their own. Questions are always welcome too—let’s help each other bake smarter and share more sweets.

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Conclusion

Chocolate Peanut Butter Marshmallow Cookies are the ultimate mash-up of cozy flavors and fun textures: soft, chewy centers, melty chocolate, salty-sweet peanut butter, and pockets of toasted marshmallow in every bite. They’re simple enough for a weeknight bake yet special enough for holidays, parties, and everything in between.

Bake a batch for your next gathering, tuck a few into lunchboxes, or stash some dough in the freezer so you’re never more than a few minutes away from freshly baked cookies. For even more cookie and dessert inspiration, follow along on Meals We Share.

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