Hello big, soft peanut butter cookies loaded with toast marshmallows, Reese's Peanut Butter Cups, rich milk chocolate and peanut butter chips! Trust me, these cookies are not going too last long! OMG Peanut Butter Cup Marshmallow Cookies are happening around our house and we aren't complaining.
Of course, it's kind of hard to complain when it comes to cookies in general, right?
Did you ever notice how everyone's ears perk up when they hear that delightful word 'cookies'?? Cookie lovers will pretty much break all the rules to get to any cookies, because as we all know, they will not last long and no one wants to miss out when cookies are present!
Especially when they are home-made and delicious as these!!
Well, these cookies are totally insane! Totally dope! Totally awesome!
Holy Cow!! You get bits of gooey toasted marshmallow and an abundance of milk chocolate chips, Reese's peanut butter cups and peanut butter chips in yummy, soft and buttery peanut butter cookies.
OMG! <---See why they're called OMG Peanut Butter Marshmallow Cookies? 🙂
Does it get any better than that?
(In my opinion? Only if you have a glass of cold milk or some ice cream to wedge in between 2 cookies.) 🙂
That Golden Toasty Marshmallow!! I love it!
I highly recommend these if you love peanut butter, chocolate and marshmallow. These are definitely right down your alley.
You might really like these Disappearing Reese’s Marshmallow Chocolate Chip Blondies too. They really do disappear too! LOL!
When Making These Cookies, Here's A Few Helpful Tips!
These aren't hard to make, but there are some things to consider to make it easier for you...
- First of all, the first batches of cookies you bake, you should definitely time these precisely to get your timing down, because you don't want to over-bake these cookies. You won't get the preferred texture and the goal is to make them soft and gooey-ish.
- These are what I call jumbo cookies, so I used a ¼ cup (ice cream scoop size) per cookie dough to make each cookie, so if you make these smaller, adjust your time and refer to step 1 .
- Use parchment paper on your baking trays and bake them @ 350 degrees @ 10-12 minutes, to get the marshmallows toasty but not all the way caramelized and melted.
- The cookies will still be baking once they are pulled from the oven, but DO NOT remove them from the baking sheet for 5-10 minutes. They are still setting up and may appear under-cooked and will tear apart if you try to do this immediately.
- Coat your spatula with a non-stick spray to take them off the baking sheet to transfer them to a baking rack or foil. The marshmallow that is exposed on the bottom of the cookie, can catch on the spatula if you don't grease it, which will break up the cookie.
- Once cooled completely, transfer to a sealed container or zip-lock bag.
More Treats You Will LOVE!
- Sheet Pan Perfect Chocolate Chip Cookie Bars
- Triple Chocolate Mint Brownies with White Chocolate Buttercream Frosting
- 'Hubba-Hubba' Brownie Chocolate Chip Marshmallow Cookies!
- Peanut Butter Butterscotch Chip Cookies
- Chocolate Chip Cookie Dough Bars
- Triple Chocolate Malted Whoppers Brownies
- Leftover Candy Cookie Pie
OMG Peanut Butter Marshmallow Cookies
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 cup brown sugar
- 1 cup peanut butter creamy or crunchy
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ - 2 cups mini marshmallows
- 1 bag of Mini Reese’s Peanut Butter Cups chopped coarsely
- 1 cup Reese’s Peanut Butter Chips
- 1 cup Ghirardelli Milk Chocolate Chips
- Preheat the oven to 350F.
- Using a mixer, mix the butter, sugars, peanut butter, eggs and vanilla together until combined.
- Add in the flour, soda, and salt in and mix until just combined.
- Fold in chocolate chips, peanut butter chips, chopped pb cups and marshmallows.
- Using an ice cream scoop, scoop the dough onto parchment on cookie sheets. (6 per sheet, these will be large, jumbo cookies!) You can roll these into balls if you wish as well.
- Use your hand and slightly flatten each scoop of dough.
- Cook for 10-12 minutes at 350. If your dough is chilled, allow a few more minutes for baking.
- Remove cookies from oven and cool on baking sheet 5-10 minutes before placing on cooling rack.
- Makes 18 large cookies
Kim Lange says
OHHHH! I'm so happy to hear your description! Thank you so much!! xo
It looks gorgeous and tastes HEAVENLY
Kim Lange says
Hi Pamela! I would say approx 48 if you are doing a tablespoonful per cookie, but I made these super-sized so I'm making a guess. I think what you are doing is a great contribution! I know they will love these and I hope you all raise lots of money! xo
Was wondering how many normal size cookies these should yield. I hope to bake these for the youthgroup's annual Chocolate Festival the Saturday before Valentine's Day. It is their biggest fundraiser of the year towards money for their summer mission work trip to help low income and seniors do repairs on their homes. I took the very first group over 20 years ago and its an amazing experience but at almost 60 years old my days of sleeping in school band rooms (I'm usually the only one wise enough, or with enough aches and pains, to bring a cot, the kids get sleeping bags on the floor) and traveling with groups of teenagers is long over. This is how I help now. It helps to know in advance about how many I can expect from a batch of dough to be prepared to make several if need be. Many thanks.
Kim Lange says
I love fluffernutter too! LOL! I love changing out cookies with different ingredients and I love the idea of changing out the caramel with chocolate chips. It all sounds good to me. Thank you so much for commenting and making them again for the holidays! xo
Elizabeth House says
Made these last year. Changed out the chocolate chips with caramel bits. Amazing!!! Recipe made 14 huge cat head cookies. Special request to be made this year too! Might try white choc chips or toffee chips this time! But then again, why mess with a good thing!! Thanks again from a southern girl all about the fluffernutter
They are so yummy Teresa! Thank you!!
Teresa Ambra says
These look awesome!
I hope you do! They are amazing Laura!
I’m a sucker for anything with peanut butter - adding marshmallow I imagine makes them positively addicting! Thanks for the tips and tricks - I can’t wait to make these!
Peanut butter seems t have that effect on me too! 🙂 Thanks Kelsie!
Kelsie | the itsy-bitsy kitchen says
I made cookies with marshmallows in them a few years ago and was instantly addicted. But mine didn't involve peanut butter. . .I have a feeling I'd be even more addicted to these :). YUM!
Thank you Katherine! They definitely hit the spot!! I did, hope you did as well with Canada Day! <3
Katherine | Love In My Oven says
I'm definitely digging these cookies - marshmallow and peanut butter!? These could be a new favourite!! Hope you had a great holiday this week, Kim!!