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–+ servings
Jennifer Johnson

Peanut Butter Marshmallow Cookies That Will Delight You!

Delicious peanut butter cookies filled with mini marshmallows and chocolate chips, perfect for a sweet treat.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup creamy peanut butter
  • 1 cup brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mini marshmallows
  • 1/2 cup semi-sweet chocolate chips

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the peanut butter and brown sugar, mixing until smooth.
  3. Add the egg, vanilla extract, baking soda, and salt. Stir until well combined.
  4. Gently fold in the mini marshmallows and chocolate chips.
  5. Using a tablespoon, scoop out dough and place it on the prepared baking sheet, spacing them about 2 inches apart.
  6. Bake for 10-12 minutes or until the edges are lightly golden.
  7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 20mgSodium: 100mgFiber: 1gSugar: 10g

Notes

  • These cookies are best enjoyed warm.
  • Store in an airtight container at room temperature for up to a week.
  • For a twist, add 1/2 cup of chopped nuts for extra crunch.
  • Substitute almond butter for a different flavor profile.
  • Reduce brown sugar to 3/4 cup for a less sweet cookie.

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