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!
Servings: 18
Calories: 184kcal
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.
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: 184kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 121mg | Potassium: 74mg | Fiber: 1g | Sugar: 13g | Vitamin A: 173IU | Calcium: 17mg | Iron: 1mg
