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!
Jump to:
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.
Expert Tips
- No need to wash out the bowl in between making the peanut butter and chocolate doughs.
- Be sure not to over mix the doughs and marshmallow fluff or else you'll lose that marbled effect.
- 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.
- It's best to underbake these cookies, as they will finish setting and cooling on the pan.
- Be sure to scoot the cookies for perfectly rounded edges! Learn how to scoot cookies.
Recipe FAQs
Yes, absolutely. Cookies with marshmallows can follow all standard freezing instructions and will bake off with perfect results.
Unfortunately, there is no way to prevent this due to marshmallows being mostly sugar. The heat will deteriorate all marshmallows eventually, however, some marshmallows and mini marshmallows have more additives than others, which will aid in less melting.
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
Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!
📖Recipe
Peanut Butter Marshmallow and Chocolate Cookies
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- 2 Large cookie sheets
- 1.5-inch cookie scoop
Ingredients
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
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.
Aubrey
Delicious, and so simple to make!!
Katie
Easy to follow recipe that tastes amazing and looks even better than it tastes! The scoop tip is brilliant too.
The Cozy Plum
Oh Yay! So happy to hear this, Katie. Thanks so much for making them.
Elizabeth Richwine
These cookies! So simple, yet SO DELICIOUS! Anything with marshmallow has my name on it, but these delivered a three-way of equal yumminess. My daughter said they’re so good, it makes her kind of mad…and that’s a good thing. I even scooted these bad boys because they deserved it!
Only trouble I had was storing - They ended up stuck together in a unit, maybe because it was a super humid and hot day? Nothing a knife and fork couldn’t solve.
The Cozy Plum
This made me laugh out loud!! So glad you loved it. Good point on the storage - in the future, I'd suggest laying them flat in one layer in Tupperware or gallon zip top bag, then adding a piece of wax or parchment paper before adding another layer of cookies on top. I'm going to add this to the notes on the recipe card so others don't have the same issues! Thanks so much for making them!
Connie G
Made the dough yesterday and froze it. Baked today and they were a HIT!!! Very addictive and I don’t even like peanut butter and chocolate candy bars! Thanks for a wonderful new cookie recipe to make for my family! The only thing I’d do different is make a double batch!
Connie G
Hi Callan,
I’ve made the recipe and the dough is in the freezer, but as I look over the recipe, I don’t see it listed anywhere what temperature the oven should be. I’ll probably bake at 350, so not to burn the marshmallow fluff, but just wanted to be sure.
Looking forward to trying these! Or my son in law is!!!
The Cozy Plum
Connie! I'm so sorry - yes, 350F is correct and I've just updated the recipe card to reflect this. I hope you enjoy them!!
Connie G
Yes they were delicious! I made them to send along with my children and grandchildren for their camping trip and now I wish I saved some for myself!! 😊 The perfect recipe just to have in the freezer ahead of time to make when guests stop by!
The Cozy Plum
So happy to hear all of this, Connie! I hope they enjoyed them on their camping trip 🙂
Diana Marie
I do not have a stand mixer. Any suggestion how I can get the marbled effect?
The Cozy Plum
Hi Diana, if you have a hand mixer you can use that (though you would want to turn it on and immediately off), but you could also totally fold this together by hand! Just use a wooden spoon or rubber spatula (and a little elbow grease) to break into the doughs and mix the marshmallow in.
Dana
Did you try a version just mixing the marshmallows right in? It felt tricky sticking them on top, and I was wondering it it wouldn’t work to just mix it in before scooping?
The Cozy Plum
Hi Dana, I did not try this method, but I suspect it would work just fine. Make sure you line your pan with parchment, as any marshmallows that would be on the bottom would definitely stick. My reasoning for adding the marshmallows on top is so they can get nice and toasty since they're exposed during the baking process. Do let me know if you try this new method and how it goes!