These soft-baked Peanut Butter Cookies are stuffed marshmallow and topped with flakey sea salt! An easy, one-bowl recipe, you’ll have these baked up and ready to eat in no time!
Peanut Butter Marshmallow Cookies
I’ve been on a serious peanut butter kick lately. Specifically, any and all things peanut butter COOKIE. Monster cookies? Ate ’em. Peanut butter cookie bars? Done! Peanut butter cookies stuffed with marshmallow?! Say whaaaaat! Yes, my friends! These easy peanut butter cookies are irresistibly soft and stuffed with creamy marshmallow! I topped mine with sea salt to combat the sweetness of the cookie, and let’s just say, you will love these!
How to Make Peanut Butter Marshmallow Cookies
This simple recipe is of the one-bowl, no-chill variety (i.e. quick and easy!). After you mix together the cookie dough, you’ll scoop dough balls – I like to scoop mine 3 Tbsp in size for large cookies. Then you’ll roll each dough ball between your hands to smooth it, flatten it in your palm, and place half of a large marshmallow right into the middle. You’ll fold the dough up and over the mallow, shaping and smoothing the dough ball. As you place the marshmallow-stuffed dough ball onto your prepared baking sheet (seam side up!), flatten it a bit. Since there is a piece of flat marshmallow inside, you’ll only be able to flatten the dough ball so much – this is enough.
You’ll bake the cookies for around 10 minutes (maybe 11 or 12) or until the cookies have spread a bit and cracked enough for the melted mallow to begin to seep through the top. Keep an eye on your cookies as they bake, as an over-baked cookie will result in marshmallow that has totally melted and disappeared. You want to take your cookies out of the oven just as the marshmallow starts to become visible. Top each cookie with flakey sea salt (optional, of course) and voila! Impressive and delicious, soft-baked peanut butter cookies with melty pools of marshmallow!
- 1/2 cup natural peanut butter (the kind with just peanuts), room temp
- 1/2 cup brown sugar, lightly packed
- 1/2 cup coconut sugar (or raw cane sugar)
- 1 large egg + 1 large egg yolk, room temp
- 1/4 cup olive oil
- 1/2 tsp vanilla extract
- 1 tsp corn starch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup + 2 Tbsp unbleached all-purpose flour
- 5 large marshmallows, halved
- Flakey sea salt to sprinkle
- Preheat your oven to 325°F and line two baking sheets with parchment paper. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
- In a large bowl, mix together the runny peanut butter, sugars, egg + egg yolk, oil, and vanilla until totally combined.
- Whisk in the corn starch, baking soda, and salt. Finally, use a large spoon to gently mix in the flour - the dough may seem dry at first but keep mixing.
- Scoop dough balls 3 Tbsp in size. Roll each ball, flatten in your palm, and then place half of a large marshmallow in the middle. Fold the edges of the dough up and over the marshmallow, smoothing the dough ball out. Place each dough ball seam side up on your prepared baking sheet and flatten slightly before baking.
- Bake at 325°F for 10-12 minutes or until the cookies begin to spread and crack and the marshmallow just starts to seep through.
- Top the baked cookies with flakey sea salt and allow them to cool on the baking sheet for 5 minutes. Carefully transfer the cookies to a cooling rack.
- Repeat steps 4-6, using the room temp baking sheet.
- Store leftover cookies in an airtight container at room temperature. These cookies will be softer the next day after being stored.
- For a proper marshmallow melt, you need to use standard, non-vegan marshmallows - the kind with gelatin and corn syrup.
Amount Per Serving: Calories: 238Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 56mgSodium: 305mgCarbohydrates: 26gFiber: 1gSugar: 21gProtein: 5g
calculated nutrition information may not always be accurate