Reese’s Peanut Butter Cup Marshmallow Cookies
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OMG Reese’s Peanut Butter Cup Marshmallow Cookies are happening around our house and we are in heaven! Hello big, soft peanut butter cookies loaded with toasty marshmallows, Reese’s peanut butter cups, rich milk chocolate and peanut butter chips! Trust me, these cookies are not going to last long!
More Marshmallow & Peanut Butter? Check out Easy Fluffy Chocolate Marshmallow Peanut Clusters, this Reese’s S’mores Graham Cracker Candy & these Heavenly Chocolate Peanut Butter Marshmallow Squares!
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Why We Love These Reese’s Peanut Butter Marshmallow Cookies!
This Reese’s Peanut Butter Marshmallow Cookie recipe is totally the bomb! Of course, it’s kind of hard to complain when it comes to cookies in general, right? Have you ever noticed how everyone’s ears perk up when they hear that delightful word ‘cookies‘? Especially when they are homemade and delicious as these!!
Peanut Butter Cookie Lovers will pretty much break all the rules to get these cookies because they’re loaded with melty marshmallow, Reese’s peanut butter cups, along with peanut butter and chocolate chips as well! I highly recommend these if you love peanut butter, chocolate and marshmallow. This peanut butter cookie recipe is definitely right down your alley.
With every bite, you’ll experience the perfect balance of creamy peanut butter, sweet marshmallows, and rich chocolate, creating a symphony of flavors in your mouth. Every batch is made with love, ensuring that you get the same delicious taste in every cookie.
Made for any occasion, these cookies are a hit at parties, family gatherings, or simply as an indulgent treat for yourself. Trust us, once you try these cookies, you won’t be able to resist coming back for more.
So why settle for ordinary cookies when you can have Reese’s Peanut Butter Cup Marshmallow Cookies? You might really like these Disappearing Reese’s Marshmallow Chocolate Chip Blondies! They really do disappear too! LOL!
Does it get any better than these Reese’s Peanut Butter Cup Marshmallow Cookies? (IMO? Only if you have a glass of cold milk or some ice cream to wedge in between 2 cookies!)
Ingredients You Need for Reese’s Peanut Butter Marshmallow Cookies
Experience the best of two worlds with Reese’s Peanut Butter Cup Marshmallow Cookies. Indulge in the rich, chocolatey goodness of Reese’s Peanut Butter Cups, combined with the soft, gooey texture of marshmallows, all in one delectable peanut butter cookie. Perfect for any cookie lover and especially for those with a sweet tooth, these cookies are a must-try!
Peanut Butter Marshmallow Cookies Recipe
- unsalted butter, softened
- granulated sugar
- light brown sugar
- creamy peanut butter or crunchy
- eggs
- vanilla extract
- all-purpose flour
- baking soda
- salt
- mini marshmallows
- Mini Reese’s Peanut Butter Cups, chopped coarsely or whole
- Reese’s Peanut Butter Chips
- Ghirardelli Milk Chocolate Chips or Semi-sweet Chocolate Chips
Instructions How to Make Reese’s Peanut Butter Marshmallow Cookies
- Preheat the oven to 350F.
- In a large mixing bowl, using a mixer, mix the butter, sugars, peanut butter, eggs and vanilla together until combined.
- Add in the dry ingredients of flour, soda, and salt in and mix or stir until just combined.
- Fold in chocolate chips, peanut butter chips, Reese’s peanut butter cups and marshmallows.
- Using an ice cream scoop or cookie scoop, scoop the dough balls 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 chocolate chip cookies from oven and cool on baking sheet 5-10 minutes before placing on cooling rack.
- Makes 18 large fluffernutter cookies with chocolate!
Helpful Tips!
This peanut butter marshmallow cookie recipe isn’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 1/4 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 airtight container or zip-lock bag at room temperature.
Holy Cow!! With a combination of two classic treats – chocolate peanut butter cups and soft, fluffy marshmallows – these cookies are the ultimate indulgence. So, are you ready to bite into 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?
You’ll soon see why they’re called OMG Reese’s Peanut Butter Cup Marshmallow Cookies!
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
Ingredients
- 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 or whole
- 1 cup Reese’s Peanut Butter Chips
- 1 cup Ghirardelli Milk Chocolate Chips or Semi-sweet Chocolate Chips
Instructions
- 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, peanut butter 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. If you try to remove them right after baking they will fall apart, so you need to wait for them to set up.
- Makes 18 large cookies
