Peanut Butter Marshmallow and Chocolate Cookies

These Peanut Butter Marshmallow and Chocolate Cookies are chewy, fudgy, and a super-easy treat to make. A classic peanut butter cookie dough and dark chocolate cookie dough mix together with marshmallow fluff to create the perfect cookie!

Why You'll Love This Recipe

First of all, who doesn't love a chewy cookie?! These delicious peanut butter marshmallow and chocolate cookies are an easy treat to make and is sure to please all chocolate and peanut butter lovers alike.

Even though the dough is made separately, it comes together very quickly, does not require any chill time, and bakes up in just 10 minutes!

The peanut butter dough is akin to a classic peanut butter blossom dough, and the chocolate dough is filled with rich cocoa powder. The gooey marshmallow fluff bakes into the cookies and helps to obtain a fudgy, chewy texture that keeps for days.

If you'd prefer to go with just a peanut butter marshmallow cookie, try my incredibly loved Fluffernutter Cookies with gooey marshmallows stuffed into the center!

This recipe was inspired by Schmidt Happens Peanut Butter Chocolate Swirl Cookies and Broma Bakery Chocolate Marshmallow Cookies. I created my own version to combine the two ideas.

Ingredients

• Peanut butter. Use creamy, non-natural peanut butter. Brands like Jif, Skippy, or Peter Pan are great.
• Cocoa powder. It's best to use dutch processed cocoa as it provides the best deep color and flavor. I like to order Rodelle brand, but you can find Hershey's Special Dark Cocoa in standard grocery stores, which is also a dutch processed version.
• Sugars. Both brown sugar and granulated sugar (white sugar) are used in the recipe to create the best balance of crispiness and chewiness.
• Marshmallow fluff. I chose to use marshmallow fluff so the swirl and marbled effect really came through. See below for how to use mini marshmallows, instead.

The remaining ingredients used in the recipe are considered to be pantry staples. See the recipe card for quantities.

Substitutions

If you don't want to make the cookies with marshmallow fluff, you can substitute mini marshmallows. Note that this will not produce the intended marbled effect and the correct spreading of cookies may be affected.

To use mini marshmallows instead of marshmallow fluff, simply use ½ cup mini marshmallows and add and mix them into the dough in the same fashion the recipe instructs for the fluff.

Variations

• Chocolate chips - add chocolate chips, chocolate chunks, or white chocolate chips (¼ cup) to add another layer of texture and flavor to the peanut butter marshmallow and chocolate cookies. These can also be solely added to the tops of the cookies prior to baking.
• Chocolate only - double the chocolate dough recipe for a chocolate-only version. I think this version tastes like hot chocolate or Count Chocula Cereal!
• Peanut butter only - double the peanut butter dough recipe for a peanut butter-only version. OR use my Fluffernutter Cookie recipe and stuff them with normal marshmallows.

How to Make This Recipe

Step 1: Make each dough separately, creaming together the wet ingredients, then adding the whisked together dry ingredients.

Step 2: Split each piece of dough in half, then add them (alternating the chocolate and peanut butter) in the bowl of a stand mixer.

Add the marshmallow fluff to the very center of the doughs, then mix 2-4 times on low speed until marbled.

Hot tip! Be sure to only mix the dough 2-4 times so the swirl remains and doesn't get mixed together too much!

Step 3: Scoop out the dough using a 1.5 inch cookie scoop. Add the scoops of dough to prepared baking sheets lined with parchment paper - 6 cookies per sheet pan.

Step 4: Bake for 9-11 minutes, then smack the pan on the counter a few times and scoot the cookies.

Cool on the pan for 5 minutes, then remove to a wire rack to cool completely.

Recipe FAQs

Storage

Store the baked cookies in an airtight container or zip-top bag for up to four days. The fully baked cookies can also be frozen in the same manner for one month. Allow the cookie to completely thaw at room temperature before enjoying.

How to Freeze Cookie Dough

If you'd like to freeze the cookie dough, simply scoop the cookie dough balls onto a cookie sheet and flash freeze them for 30 minutes. Then, transfer the cookie dough dollops to a zip-top bag or airtight container and freeze for 2-3 months.

Bake the cookie dough from frozen according to recipe instructions, adding an additional 2-3 minutes of bake time.

More Cookie Recipes

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📖Recipe

Peanut Butter Marshmallow and Chocolate Cookies

Callan Wenner

These Peanut Butter Marshmallow and Chocolate Cookies are chewy, fudgy, and a super-easy treat to make. A classic peanut butter cookie dough and dark chocolate cookie dough mix together with marshmallow fluff to create the perfect cookie!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 18

Calories 184 kcal

Equipment

• ▢
  Stand mixer with paddle attachment, or handheld mixer
• ▢
  2 Large cookie sheets
• ▢
  Parchment paper
• ▢
  1.5-inch cookie scoop

U.S. Cups vs MetricUse the metric toggle to convert the measurements

Ingredients

  

1x2x3x

Peanut Butter Dough

• ▢ ¼ cup unsalted butter room temperature (57g)
• ▢ ½ cup creamy peanut butter 135g (like Jif, Skippy, or Peter Pan)
• ▢ ¼ cup light brown sugar 50g
• ▢ 3 tablespoons granulated sugar 38g
• ▢ ½ large egg whisked (other half will be used in the chocolate dough)
• ▢ 1 teaspoon vanilla paste or extract
• ▢ ¾ cup all-purpose flour 90g
• ▢ ½ teaspoon baking soda
• ▢ ⅛ teaspoon kosher salt

Chocolate Dough

• ▢ ¼ cup unsalted butter room temperature (57g)
• ▢ ¼ cup light brown sugar 50g
• ▢ 2 tablespoons granulated sugar 25g
• ▢ ½ large egg whisked (using the other half from the peanut butter dough)
• ▢ ¾ cup + 2 tablespoons all-purpose flour 105g
• ▢ 2 tablespoons dutch-processed cocoa powder 11g
• ▢ ¼ teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ⅛ teaspoon kosher salt
• ▢ ¾ cup marshmallow fluff 96g

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Instructions

 

Peanut Butter Cookie Dough

• Beat together the butter, peanut butter, brown and granulated sugars for 2-3 minutes on medium speed until light and fluffy, then scrape down the sides.
• Whisk one egg, then add half to the bowl (the other half will get used in the chocolate dough) with the vanilla and mix on medium speed for one minute.
• Whisk together the flour, baking soda, and salt, then add it to the dough and mix until just combined.
• Remove the dough to another bowl and make the chocolate cookie dough.

Chocolate Cookie Dough

• Beat together the butter, brown and granulated sugars for 2-3 minutes on medium speed until light and fluffy, then scrape down the sides.
• Add the second half of the whisked egg and beat for one minute on medium speed.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt, then add it to the dough and mix until just combined.

Dough Assembly

• Separate the peanut butter and chocolate dough into two pieces so you have four pieces of dough.
• Add the pieces of dough to the stand mixer bowl so the types of dough are alternating.
• Add the marshmallow fluff to the very center of the dough, then use the paddle attachment to mix the dough on low speed for 2-4 turns. Do not do more than this!

Baking

• Line two large cookie sheets with parchment paper, then use a 1.5 inch cookie scoop to scoop out mounds of dough and add 6 cookies per pan.
• Bake the cookies in a preheated 350℉/180℃ for 9-11 minutes, smack them on the counter a few times, then "scoot" the cookies to make them perfectly round.
• Cool for 5 minutes on the pan, then remove to a wire rack to finish cooling.

Notes

Store the cookies in an airtight container or ziptop bag for 3-4 days. Add one layer of cookies (not overlapping), then lay a piece of wax or parchment paper in between and add more cookies. This helps to prevent the marshmallow in the cookies from sticking together.

Don't over-mix the doughs together! Only mix until the dough becomes marbled or you will lose the effect and marshmallow streaks. Each scoop of dough will come out differently, some with more or less marshmallow fluff.

To achieve a crinkly top, scoop and plop the cookies onto the baking sheet. For a smoother top, roll the cookies into a ball using your hands then add to the baking sheet.

Scoot the cookies after they come out of the oven to make them perfectly round.

This recipe was inspired by Schmidt Happens Peanut Butter Chocolate Swirl Cookies and Broma Bakery Chocolate Marshmallow Cookies. I created my own version to combine the two ideas.

Nutrition

Calories: 184kcalCarbohydrates: 24gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 24mgSodium: 121mgPotassium: 74mgFiber: 1gSugar: 13gVitamin A: 173IUCalcium: 17mgIron: 1mg

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