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Peanut butter marshmallow cookie #SundaySupper

Peanut Butter Marshmallow Cookies

Peanut Butter Marshmallow Cookies are the best!
Course Cookie
Cuisine American
Keyword Peanut Butter Marshmallow Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 57 cookies
Calories 15kcal
Author Betsy Cohen


  • cups 166 grams all purpose flour
  • ½ teaspoon 2 grams baking powder
  • ½ teaspoon 4 grams salt
  • 8 tablespoons unsalted butter softened
  • 1 cup 261 grams peanut butter
  • ¾ cup 169 grams light brown sugar
  • ½ cup 106 grams sugar
  • 1 egg
  • 1 teaspoon 4 grams vanilla extract
  • 1 cup 111 grams marshmallow fluff


  • Preheat the oven to 350° F. Line two baking sheets with parchment paper and set aside.
  • Whisk together the flour, baking powder and salt. Set aside.
  • Place the butter, peanut butter, light brown sugar and sugar in a large mixing bowl.
  • Beat until light and fluffy, about three minutes, scraping the bowl down as needed.
  • Add the egg followed by the vanilla.
  • Blend in the dry ingredients.
  • Remove from the mixer and fold in the marshmallow fluff.
  • Do not overdo, as you want to see the marshmallow fluff rather than have it blended in to the dough.
  • Use a medium cookie dough scoop (½ tablespoon) to form the balls, placing them on the baking sheets.
  • Bake at 350°F for 12 minutes, rotating the pans front to back and top to bottom halfway through. Remove from the oven and cool on the pans.


Calories: 15kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 22mg | Potassium: 1mg | Sugar: 1g | Vitamin A: 55IU | Calcium: 1mg