Chocolate Peanut Butter Marshmallow Cookies with Toasted Marshmallows
By Pauline Ortiz
15 min
Prep
13 min
Cook
28 min
Total
24
Servings
Easy
Level
On baking day, I bake two batches of chocolate peanut butter marshmallow cookies on two cookie sheets and add the marshmallows near the end of baking time, saving time by not having to use two bowls to make the cookie dough, which contains dry ingredients. The cookies will be fully baked with toasted tops (added last).
I use smooth store-bought peanut butter, not natural peanut butter, which tends to cause cookies to spread. Cream the butter, peanut butter, and sugars for 2 to 3 minutes to lighten the mixture. Stop mixing when no flour streaks remain. Do not add marshmallows to cookie dough.
After baking cookies for 10 minutes, add mini marshmallows to the top of each cookie and bake for 2-3 minutes or until marshmallows are puffy and lightly toasted. I leave baked cookies on the cookie sheet for 5 minutes before moving them to a wire rack. Cookies taste best when warm and gooey.
For a complete batch, use two pans lined with parchment paper and space mounds of dough, measured with rounded tablespoons, about 2 inches apart. Use an electric mixer to cream ingredients more quickly. Add chocolate chips by hand before baking. Other ingredients in the cookies include peanut butter on the bottom and marshmallows on top, as well as chocolate. I recommend leaving mallows on top after baking for appearance.
What makes this special
- Makes 24 cookies, enough to fill two large baking sheets.
- Make the dough ahead of time and divide it right before baking to keep the tops freshly baked.
- Freeze dough balls to bake small quantities when you don't need the amount required to fill a baking pan.
- Both full sheets fit in the oven together.
- Adding marshmallows at the end of the process helps you form the dough before the final few minutes of baking.
- Baked and unbaked cookies are great make-ahead desserts.
Ingredients
- •1 ½ cups all-purpose flour
- •½ cup unsweetened cocoa powder
- •1 tsp baking soda
- •½ tsp salt
- •½ cup unsalted butter (softened)
- •½ cup creamy peanut butter
- •¾ cup granulated sugar
- •½ cup light brown sugar (packed)
- •2 large eggs (room temperature)
- •1 tsp vanilla extract
- •1 cup semi-sweet chocolate chips
- •1 ½ cups miniature marshmallows
Instructions
- 1
Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- 2
Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl.
- 3
Beat the softened butter, peanut butter, granulated sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy, about 2-3 minutes.
- 4
Beat in the eggs one at a time, then stir in the vanilla extract.
- 5
Gradually mix the dry ingredients into the wet ingredients on low speed until just combined.
- 6
Fold in the chocolate chips.
- 7
Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart, and bake for 10 minutes.
- 8
Remove the baking sheets from the oven and gently press several mini marshmallows onto each cookie.
- 9
Return the cookies to the oven and bake for another 2-3 minutes, until the marshmallows are puffy and slightly toasted.
- 10
Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
FAQ
Nutrition (per serving)
Calories
165
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
