Welcome to the ultimate guide for creating the most irresistibly chewy, fudgy, and absolutely delicious
Peanut Butter Marshmallow and Chocolate Cookies. This recipe isn’t just about baking; it’s about
crafting a delightful experience where classic flavors unite in a symphony of texture and taste. Imagine
the perfect blend of a rich, dark chocolate cookie dough swirled with a comforting, creamy peanut butter
cookie dough, all infused with pockets of gooey marshmallow fluff. These cookies are surprisingly easy to make,
requiring minimal effort for maximum reward, making them an ideal treat for any occasion, from casual family
gatherings to impressing guests.
Why These Peanut Butter Marshmallow Chocolate Cookies Will Be Your New Favorite
If you’re a fan of melt-in-your-mouth textures and a divine combination of sweet and savory, these
Peanut Butter Marshmallow Chocolate Cookies are designed for you. What makes this recipe truly stand
out? Let’s break down the irresistible factors that will have you baking these cookies again and again:
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Unmatched Chewiness and Fudginess: Every bite of these cookies delivers a perfectly balanced
chewy and fudgy texture. The secret lies in the marshmallow fluff, which bakes into the dough, creating
a soft, yielding center that retains its delightful chewiness for days. -
Effortless Preparation: Don’t let the dual doughs intimidate you! While this recipe features
separate peanut butter and chocolate doughs, they come together incredibly fast. You won’t need any
special skills, and the process is straightforward, even for novice bakers. -
No Chill Time Required: Say goodbye to long waits! Unlike many cookie recipes that demand
hours of chilling the dough, this one is ready to bake almost immediately after mixing. This means
you can go from craving to indulging in record time. -
Quick Baking: These cookies bake up in a mere 9-11 minutes, allowing you to enjoy fresh, warm
cookies without delay. The quick bake time is perfect for satisfying sudden sweet cravings or preparing
a last-minute dessert. -
A Symphony of Flavors: The distinct classic peanut butter cookie dough and the rich, dark
chocolate cookie dough create a harmonious flavor profile. Each swirl offers a delightful contrast and
complement, making every bite an adventure. The addition of marshmallow fluff adds a sweet, vanilla-infused
gooeyness that elevates the entire cookie. -
Crowd-Pleasing Perfection: Whether you’re entertaining guests, bringing a treat to a potluck,
or simply indulging yourself, these cookies are universally loved. They appeal to both chocolate and
peanut butter aficionados, making them a guaranteed hit.
These cookies aren’t just a dessert; they’re an experience. If you’ve ever enjoyed a classic peanut butter blossom
or a decadent chocolate cookie, prepare for an elevated version that combines the best of both worlds with
a magical marshmallow twist. For those who adore peanut butter, consider my incredibly popular
Fluffernutter Cookies
which feature gooey marshmallows generously stuffed into their centers. They offer a delightful alternative
for pure peanut butter bliss!
The Essential Ingredients for Your Ultimate Cookies
Crafting these exceptional cookies starts with understanding the role of each ingredient. The quality and
type of ingredients can significantly impact the final texture and flavor. Here’s a closer look at the key
components you’ll need to bring this recipe to life:
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Peanut Butter: For the signature creamy texture and robust flavor of these cookies,
it’s crucial to use a creamy, non-natural peanut butter. Brands like Jif, Skippy, or Peter Pan
are ideal choices because their consistent texture and oil content contribute to the perfect cookie
dough consistency and a stable bake. Avoid natural peanut butter, which tends to separate and can
make the dough too oily or crumbly. -
Cocoa Powder: To achieve that rich, deep chocolate color and intense flavor in your
chocolate dough, Dutch-processed cocoa powder is highly recommended. Dutch-processed cocoa has been
treated with an alkali to neutralize its acidity, resulting in a darker color and a smoother,
less bitter chocolate taste. My personal favorite is the Rodelle brand for its superior quality,
but readily available options like Hershey’s Special Dark Cocoa are also excellent Dutch-processed
alternatives found in most grocery stores. -
Sugars: This recipe utilizes a combination of both brown sugar and granulated sugar
(white sugar) to create the optimal balance of texture. Brown sugar, with its molasses content,
adds moisture and contributes to the soft, chewy, and fudgy interior of the cookies. Granulated
sugar, on the other hand, helps with spreading and creates a slightly crispier edge and a more
delicate crumb, ensuring a perfect contrast. -
Marshmallow Fluff: The star ingredient for that unique marbled effect and incredible
gooey texture is marshmallow fluff. Its smooth, airy consistency allows it to be swirled into the
dough beautifully, creating distinct marshmallow streaks that bake into pockets of soft, melted
sweetness. This is key for the fudginess and visual appeal. While substitutions are possible (see below),
marshmallow fluff is truly what makes these cookies special.
The remaining ingredients, such as unsalted butter, eggs, vanilla, all-purpose flour, baking soda,
baking powder (for the chocolate dough), and kosher salt, are common pantry staples.
For precise quantities and detailed measurements, please refer to the comprehensive recipe card below.
Smart Substitutions for Your Baking Needs
While the recipe is optimized for using marshmallow fluff to achieve its signature marbled effect and
gooey texture, we understand that sometimes you might need an alternative.
Using Mini Marshmallows Instead of Fluff: If marshmallow fluff isn’t available or if
you simply prefer the pockets of melted whole marshmallows, you can substitute ½ cup of mini marshmallows.
When incorporating them, simply add and mix the mini marshmallows into the dough in the same step where the
recipe instructs for the marshmallow fluff.
Important Note on Texture and Appearance: It’s crucial to understand that using mini
marshmallows will result in a different cookie experience. The primary difference will be the absence of
the beautiful marbled swirl effect that the fluff provides. Instead, you’ll have distinct pockets of melted
marshmallow within the cookies. Furthermore, the mini marshmallows may affect the spreading of the cookies
during baking, potentially leading to a slightly different shape or overall cookie texture compared to
those made with fluff. The fudgy, uniform chewiness from the fluff will be replaced with bursts of marshmallow
gooeyness.
Exciting Variations to Customize Your Cookies
This recipe for Peanut Butter Marshmallow and Chocolate Cookies is fantastic as is, but it also serves
as a wonderful base for creative variations. Feel free to experiment and tailor them to your personal taste!
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Add Chocolate Chips or Chunks: Elevate the chocolate experience even further by
incorporating ¼ cup of chocolate chips, chocolate chunks, or even white chocolate chips into
the dough. These additions will introduce another layer of delightful texture and flavor, creating
a richer, more complex bite. You can also sprinkle them solely on top of the scooped cookie dough
just before baking for an appealing visual finish. -
Chocolate-Only Version: For the ultimate chocolate lover, consider doubling
the chocolate dough recipe and omitting the peanut butter dough entirely. This variation results
in a deeply rich, intensely chocolatey cookie with the signature marshmallow swirl. Many describe
this chocolate-only version as tasting reminiscent of classic hot chocolate or even the nostalgic
flavor of Count Chocula cereal! It’s a pure chocolate dream. -
Peanut Butter-Only Version: If peanut butter is your sole passion, you can easily
double the peanut butter dough recipe for a singular, delightful peanut butter cookie. Alternatively,
for a truly classic peanut butter and marshmallow experience, I highly recommend using my dedicated
Fluffernutter Cookie
recipe, which is specifically designed for soft, chewy peanut butter cookies generously stuffed
with traditional marshmallows.
Step-by-Step Guide to Baking Perfect Swirled Cookies
Creating these beautiful and delicious cookies is a straightforward process when you follow these steps carefully.
The key is in preparing the two distinct doughs and then combining them with the marshmallow fluff just right.
Step 1: Prepare Each Dough Separately. Begin by making each cookie dough individually.
For both the peanut butter and chocolate doughs, you’ll first cream together the wet ingredients (butter,
sugars, and half an egg for each, plus peanut butter and vanilla for the peanut butter dough) until
they are light and fluffy. This creaming process incorporates air, which contributes to the cookie’s
final texture. Next, gently fold in the whisked dry ingredients (flour, leavening agents, and salt)
until just combined. Be careful not to overmix at this stage to keep the cookies tender. Transfer
each completed dough into separate bowls.
Step 2: Combine Doughs and Marshmallow Fluff for Marbling. This is where the magic happens!
Divide each of your prepared peanut butter and chocolate doughs into two equal pieces. Then, arrange
these four pieces alternately in the bowl of your stand mixer (e.g., peanut butter, chocolate, peanut butter, chocolate).
Carefully dollop the marshmallow fluff into the very center of the assembled dough. Using the paddle
attachment on your stand mixer, mix the dough on low speed for only 2-4 turns. This brief mixing
is critical to achieve that beautiful, distinct marbled effect without fully blending the flavors.
Hot tip! Precision is key here! Limiting the mixer to just 2-4 turns ensures the gorgeous
swirl of the two doughs and marshmallow fluff remains distinct. Overmixing will cause the colors and flavors
to blend too much, and you’ll lose the beautiful marbled pattern!
Step 3: Scoop and Arrange on Baking Sheets. Once your dough is beautifully marbled,
it’s time to prepare for baking. Line two large baking sheets with parchment paper; this prevents
sticking and ensures even baking. Using a 1.5-inch cookie scoop, portion out mounds of dough.
Aim for about 6 cookies per sheet pan, leaving ample space between them to allow for spreading
during baking.
Step 4: Bake, Smack, and Scoot to Perfection. Preheat your oven to 350°F (180°C).
Bake the cookies for 9-11 minutes. They should be just set at the edges but still appear slightly
underbaked in the center, which is ideal for maximum chewiness. Immediately after removing them
from the oven, gently but firmly smack the baking sheet on the counter a few times. This helps
to deflate the cookies slightly and encourages a more uniform, fudgy texture. Following this,
use a round cookie cutter or a large glass (larger than your cookies) to “scoot” the warm cookies
into perfectly round shapes. This technique is a baker’s secret for achieving those aesthetically
pleasing, perfectly circular edges.
Learn how to scoot cookies here!
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack
to cool completely. This crucial step allows them to finish setting and prevents them from breaking.
Expert Tips for Your Best Cookies Ever
Achieving cookie perfection is all about the details. Here are some expert tips to ensure your
Peanut Butter Marshmallow Chocolate Cookies turn out flawlessly every single time:
-
Efficient Dough Preparation: Don’t bother washing the mixer bowl between making
the peanut butter and chocolate doughs. Since these flavors will ultimately be combined, a little
carryover won’t impact the final product and saves you valuable time and effort. -
Master the Marbling: The most crucial step for the visual appeal of these cookies
is the gentle mixing of the doughs with the marshmallow fluff. Seriously, do not overmix! Aim for
just 2-4 slow turns on low speed with your paddle attachment. This minimal mixing ensures that
the distinct swirls of peanut butter, chocolate, and marshmallow remain, giving your cookies that
beautiful, unique marbled effect. Overmixing will result in a uniform, brownish dough, losing
the intended visual contrast and separate flavor pockets. -
Texture Customization: You have control over the final look of your cookie tops!
For a charming, crinkly top, simply scoop the dough and gently “plop” it onto the prepared baking sheet.
If you prefer a smoother, more refined top, take an extra moment to roll each scoop of dough into a neat ball
between your hands before placing it on the baking sheet. -
Embrace Underbaking: For the chewiest, fudgiest cookies, it’s always better to
slightly underbake them. The cookies will continue to cook and set on the hot baking sheet
even after they are removed from the oven. Look for edges that are just set and a center that
still looks a bit soft and perhaps slightly puffed. -
The “Scooting” Secret: For those coveted perfectly rounded edges, master the “scooting”
technique. Immediately after taking the cookies out of the oven, use a round cookie cutter or a large
glass (larger than your cookie) and gently swirl it around each warm cookie. This pushes the edges
inward, creating a beautifully uniform and perfectly circular shape. It’s a game-changer for presentation!
Watch a video on how to scoot cookies here.
Common Questions About These Delicious Cookies
Yes, absolutely! Cookies containing marshmallows, including these
Peanut Butter Marshmallow Chocolate Cookies, freeze exceptionally well. You can follow all
standard freezing instructions for baked cookies, and they will thaw with perfect texture
and flavor, ready to be enjoyed as if freshly baked. This makes them an excellent make-ahead
treat or for batch baking.
Unfortunately, due to the high sugar content of marshmallows, it’s impossible to completely prevent
them from melting when exposed to oven heat. The heat will naturally cause them to soften and become
gooey. However, some marshmallows, particularly certain brands of mini marshmallows, may contain
more additives that can help them hold their shape a little better or simply melt at a slower rate,
resulting in more defined pockets within the cookie. For this specific recipe, the marshmallow fluff
is designed to melt and integrate into the dough, contributing to its fudgy and chewy texture, rather
than retaining distinct marshmallow pieces.
Proper Storage for Maximum Freshness
Ensuring your delicious Peanut Butter Marshmallow Chocolate Cookies stay fresh and delightful is easy
with the right storage methods, both for baked cookies and unbaked dough.
Storing Baked Cookies
Once fully cooled, store your baked cookies in an airtight container or a zip-top bag at room temperature
for up to four days. To prevent the marshmallow in the cookies from sticking together, especially if stacking
multiple layers, place a piece of wax paper or parchment paper between each layer of cookies. This small step
makes a big difference in maintaining their individual texture.
For longer storage, the fully baked cookies can also be frozen. Simply place them in an airtight container
or a heavy-duty freezer-safe bag, again using parchment paper between layers if stacking. They will keep well
in the freezer for up to one month. When you’re ready to enjoy them, allow the cookies to completely thaw
at room temperature before serving.
How to Freeze Cookie Dough
Freezing cookie dough is a fantastic way to have fresh, warm cookies whenever the craving strikes!
To freeze the dough from this recipe, simply scoop the individual cookie dough balls using your 1.5-inch
cookie scoop and place them onto a baking sheet lined with parchment paper. Flash freeze these dough balls
for about 30 minutes, or until they are firm enough not to stick together.
Once flash-frozen, transfer the cookie dough dollops to a zip-top freezer bag or an airtight freezer-safe
container. They can be stored in the freezer for 2-3 months.
When you’re ready to bake, there’s no need to thaw the dough! Simply bake the cookie dough directly from
frozen according to the recipe instructions, adding an additional 2-3 minutes to the total bake time.
This method ensures perfectly fresh, warm cookies with minimal effort.
Explore More Delectable Cookie Recipes
If you’ve loved these Peanut Butter Marshmallow and Chocolate Cookies, you’re in for a treat! Our kitchen
is full of fantastic cookie recipes perfect for any occasion or craving. Don’t stop at just one; explore these
other delightful options that are sure to become new favorites:
- Fluffernutter Cookies
- Peanut Butter Marshmallow Fluff Fudge (Fluffernutter Fudge)
- Strawberry Chocolate Thumbprint Cookies
- Corn Flake Cereal Cookies with Freeze Dried Strawberries
- 20-Minute Biscoff Butter Cookies
- Chewy Brown Butter Chocolate Chip Cookies
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📖 Recipe: Peanut Butter Marshmallow and Chocolate Cookies
Peanut Butter Marshmallow and Chocolate Cookies
Callan Wenner
A classic peanut butter cookie dough and dark chocolate cookie dough mix together with marshmallow fluff
to create the perfect cookie!
Pin Recipe
🍽
20 minutes
mins
10 minutes
mins
30 minutes
mins
🎂
Dessert
American
🥄
18
184
kcal
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- 2 Large cookie sheets
- Parchment paper
- 1.5-inch cookie scoop
U.S. Cups vs Metric
Use the metric toggle to convert the measurements (not available in this HTML output)
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
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.
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
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe?
Let us know how it was!