By: Jill Mills Posted: Jun 20, 2026

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These soft and chewy Peanut Butter Marshmallow Cookies are loaded with rich peanut butter flavor, a marshmallow surprise, and a sweet drizzle of melted peanut butter chips for the ultimate indulgent treat.

A peanut butter marshmallow cookie cut in half on top of another cookie

These peanut butter marshmallow cookies were inspired by my classic peanut butter cookies and my hot cocoa cookies. Like the hot cocoa cookies, each cookie is topped with half of a marshmallow, but in this recipe, we’re drizzling melted peanut butter chips on top instead of melted chocolate and hiding the marshmallow completely. The end result is cookies that are soft and chewy with a surprise gooey marshmallow in each bite.

I love that these cookies really bring the peanut butter flavor. In addition to the peanut butter in the dough, the melted peanut butter chips drizzled on top really enhance the peanut butter flavor. It also gives them a bakery-style look with minimal extra effort. The hardest part of this recipe is simply waiting for the cookies to cool before adding the peanut butter drizzle!

Why These Peanut Butter Marshmallow Cookies Are So Good

Fun twist on a classic. These cookies really take classic peanut butter cookies to a whole new level. You still get that soft, chewy texture, but the marshmallows add a sticky sweet surprise and the melted peanut butter chips add a rich, sweet finish.
Made with pantry staples. The ingredients list for these peanut butter marshmallow cookies is not only short, it’s full of pantry staples. If you have marshmallows and peanut butter on hand, you likely already have everything you need to make these!
Perfect for sharing. These cookies are great for the holidays and cookie swaps because they’re something a little different. But I definitely make them year-round as a family treat because everyone loves them so much!

Overhead view of ingredients needed to make peanut butter marshmallow cookies

Ingredient Notes

One of the great things about these cookies is that they’re made with just a handful of pantry staples, plus marshmallows and peanut butter. Be sure to check out the recipe card at the end of the post for the exact measurements for each ingredient.

Baking staples – All-purpose flour, baking soda, kosher salt, granulated sugar, and vanilla.
Old-fashioned oats – Use old-fashioned oats rather than quick oats for a better cookie texture. Use a blender or food processor to turn the oats into flour.
Creamy peanut butter – In recipe testing, I did not use a natural peanut butter. I would recommend sticking with a brand like Jif or Skippy as natural peanut butters tend to separate and have a grainy texture.
Brown sugar – Using brown sugar gives these cookies moisture, chewiness, and a slight caramel flavor.
Unsalted butter – Salted butter can be substituted. Decrease the salt slightly if using salted butter. Melt the butter before using, then allow it to cool slightly before adding it to the peanut butter and sugars.
Eggs – Use cold eggs for this recipe to set the cookie dough after using melted butter. You won’t need to chill this cookie dough before baking.
Large marshmallows – Regular large marshmallows are the perfect size for cutting in half and topping each cookie.
Peanut butter chips – I prefer the taste of Reese’s brand peanut butter chips and used them in recipe testing.
Coconut oil – The use of coconut oil is intentional. A little bit of oil helps the chocolate remain slightly soft on the cookie rather than crisp. Coconut oil solidifies well and doesn’t add flavor in this small amount. Using a liquid oil would not work and would become greasy.

How To Make Peanut Butter Marshmallow Cookies

These cookies are quick and easy to make since the dough requires no chilling. The printable instructions can be found in the recipe card at the end of the post.

Prep. Preheat the oven to 350F. Line the baking sheet with parchment paper or a baking mat.
Make the dough. Combine the dry ingredients. In a large bowl, mix the peanut butter, sugars, and melted butter on high speed for about 2 minutes until fluffy. Mix in the eggs and vanilla and then add the flour mixture. Mix on low until combined.

Balls of peanut butter cookie dough on a baking sheet

Overhead view of marshmallows pressed into partially baked peanut butter cookies

Bake. Scoop the cookie dough, roll into a ball, and bake 12 cookies per sheet for 8 minutes.
Add the marshmallows. Remove the cookies from the oven. Place half a marshmallow in the center of each cookie, pressing it in slightly. Bake for another 2 minutes.
Add the peanut butter. Let the cookies cool completely on the cookie sheet. Microwave the peanut butter chips and coconut oil for 30 seconds, until smooth, then use a small spoon to drizzle it over the marshmallows, fully covering them. Let set for a few minutes before eating.

A peanut butter marshmallow cookie with a bite missing on top of other cookies

Tips for the Best Cookies

These peanut butter marshmallow cookies are seriously so easy to make! But there are a few things to keep in mind to achieving the perfect texture and shape.

Use the right cookie scoop. I used a #40 scoop for these cookies, so the marshmallow was in every bite. A larger scoop created a different marshmallow-to-cookie ratio.
Roll the dough. While you don’t have to roll the scooped cookie dough into a ball, it does create a uniform look which is a nice contrast to the roundness of the large marshmallow.
Do not overbake. These peanut butter marshmallow cookies will be done after 10 minutes of baking. They may appear a little underbaked but they will continue to bake as they cool on the baking sheet.
Cool on the baking sheet. Let these cookies cool completely on the baking sheet. As noted above, this ensures they finish baking completely. They will likely crumble if you try to lift them off the baking sheet ahead of time. It also makes clean up easier in case the melted peanut butter chips drip off the edges.
Use kitchen shears to cut the marshmallows. Wait to cut them in half until just before you are ready to place them on the cookies, so they don’t dry out. Place the freshly cut side down on the cookie so it melts to the cookie more easily.
Try it with chocolate. The marshmallows can be covered with melted milk chocolate or semi-sweet chocolate. Add the coconut oil to either choice, and spoon it over the marshmallows in the same manner. A combination of peanut butter and chocolate can also be drizzled over the marshmallows.

Proper Storage

Room temperature: Store peanut butter marshmallow cookies in an airtight container on the counter. They’re best enjoyed within 4-5 days.
Freezer: For longer storage, place them in a freezer-safe container or ziploc bag. Freeze for up to 3 months. Thaw on the counter before enjoying.

Peanut Butter Marshmallow Cookies

Why These Peanut Butter Marshmallow Cookies Are So Good

Ingredient Notes

How To Make Peanut Butter Marshmallow Cookies

Tips for the Best Cookies

Proper Storage