I love these cookies! They are the always fantastic combo of chocolate and peanut butter but throw in some marshmallow bits and it is even better. These cookies are slightly crisp on the edges but soft and chewy in the center, which is my favorite type of cookie.
I used Ghirardelli mini semi sweet chips which work perfectly here because they are the same size as the marshmallow bits. You could use full size chips or milk chocolate if you prefer. You can use the mini marshmallows from the grocery store for these, but I really like using the freeze dried mini marshmallows like you get in hot chocolate packets. You can buy them on Amazon! They come in a big bag, and to be honest I sometimes eat them on their own. It is the cereal dreams of a kid come true since they taste just like the marshmallows from lucky charms. 🙂 See my Favorite links page for the link.
Peanut Butter Chocolate Chip Marshmallow Cookies
Ingredients
- 10 tbsp unsalted butter room temp
- 1/3 cup creamy peanut butter
- 1 1/2 tsp vanilla
- 1 large egg room temp
- 1 1/2 cups AP flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2/3 cup brown sugar
- 1/4 cup granulated sugar
- 3/4 cup mini chocolate chips
- 3/4 cup mini freeze dried marshmallows
Instructions
- In a large bowl, whisk the flour, baking soda and salt together. In a stand mixer, cream the butter, peanut butter, sugars and vanilla on medium speed until light and fluffy, scraping the bowl as needed. Add the egg and mix again for another minute.
- Reduce mixer to low and add the flour mix. Mix until just barely combined then add the chips and marshmallows and mix in. Chill the dough for 1 hour.
- Preheat oven to 350 and line baking sheets with parchment. Scoop dough with a cookie scoop and bake cookies for 9-12 minutes until lightly browned on the edges and barely set in the center. Cool on sheet for 5 minutes, then transfer to a rack to fully cool.