Imagine a warm, gooey cookie that captures the best parts of a campfire s’more and swirls it with creamy peanut butter and melty chocolate chips. These Chocolate Peanut Butter Marshmallow Cookies are crispy on the edges, soft in the middle, and loaded with melty chocolate chunks, fluffy mini marshmallows, and crushed graham crackers for a full nostalgic bite.

Perfect for bake sales, cozy weekends, or when you just need a dessert that feels like a hug, these cookies bring layers of flavor and texture that are impossible to resist. If you’re into cookies that stand out from the basic chocolate chip variety, this chewy-marshmallowy combo will win your heart.

Why You’ll Love This Chocolate Peanut Butter Marshmallow Cookies Recipe

Each bite is a texture-lovers dream: gooey marshmallows, crisp-edged cookie, soft center, melty chocolate, and a touch of crunch from graham cracker bits. Plus, it’s easy to make and doesn’t require chill time.

Whether you’re baking for a party or just want an afternoon pick-me-up, this recipe is a crowd-pleaser that gets rave reviews every time.

What Kind of Peanut Butter Works Best?

Use creamy peanut butter (not natural or oily versions) for the perfect cookie dough texture. Skippy or Jif-style spreads work beautifully. Chunky peanut butter can be used for extra texture, but be mindful it may slightly change the dough consistency.

Ingredients for the Chocolate Peanut Butter Marshmallow Cookies

All-Purpose Flour – Provides the structural base for the cookies.

Baking Soda – Gives the cookies lift and slight chewiness.

Salt – Enhances the flavor balance, especially with sweet marshmallows.

Unsalted Butter – Adds richness and creates that irresistible chewy edge.

Creamy Peanut Butter – Brings nutty flavor and creamy texture.

Granulated Sugar – Sweetens and contributes to the crisp edge.

Brown Sugar – Adds moisture and caramel notes.

Egg – Binds everything together.

Vanilla Extract – Enhances all the flavors with warm undertones.

Semi-Sweet Chocolate Chips – Melt into gooey pools and balance the sweetness.

Mini Marshmallows – Toast up on top and create a gooey, classic s’mores feel.

Graham Cracker Pieces – Give crunch and a nostalgic flavor.

Optional: Melted Chocolate for Drizzle – For an extra indulgent finishing touch.

How To Make the Chocolate Peanut Butter Marshmallow Cookies

Step 1: Prep the Oven

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: Cream the Butter & Sugars

In a large mixing bowl, beat together 1/2 cup unsalted butter, 1/2 cup creamy peanut butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy (about 2-3 minutes).

Step 3: Add the Wet Ingredients

Beat in 1 egg and 1 teaspoon vanilla extract until fully incorporated.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually mix the dry ingredients into the wet until combined.

Step 5: Fold in the Good Stuff

Gently fold in 3/4 cup semi-sweet chocolate chips and 1/2 cup graham cracker pieces.

Step 6: Shape & Bake

Scoop cookie dough (about 2 tablespoons per cookie) onto prepared baking sheets. Slightly flatten the tops. Bake for 8 minutes.

Step 7: Add Marshmallows & Finish Baking

Remove cookies from oven and quickly press 4-5 mini marshmallows into the tops. Return to oven and bake for another 3-4 minutes until edges are golden and marshmallows are lightly toasted.

Step 8: Cool and Drizzle

Let cookies cool on pan for 5 minutes, then transfer to a rack. Optionally, drizzle with melted chocolate and sprinkle extra graham cracker crumbs.

How Many Does This Make & How Should I Serve Them?

This recipe yields 16 cookies and serves about 8 people if everyone enjoys two. They’re best served warm when the marshmallows are soft and the chocolate is still melty. Pair with a glass of cold milk or a hot cup of coffee.

How to Store Chocolate Peanut Butter Marshmallow Cookies

Store cooled cookies in an airtight container at room temperature for up to 4 days. If you want to keep them soft, place a slice of bread inside the container.

To freeze: Layer cookies between parchment sheets in a zip-top freezer bag. Freeze up to 2 months. Reheat in a 300°F oven for 3-4 minutes.

Frequently Asked Questions

Can I use chunky peanut butter instead of creamy?
Yes, but the dough will be thicker, and you may have slightly different texture. Stick to creamy for the most balanced bite.

Can I toast the marshmallows with a kitchen torch?
Absolutely! If you want that golden toasted look, a kitchen torch can help you achieve it without overbaking the cookies.

Do I have to use graham crackers?
No, but they add that nostalgic s’mores vibe. You could try crushed digestive biscuits or omit them entirely.

Can I double the batch?
Yes, just make sure to bake in batches and don’t overcrowd the oven.

What if I don’t have semi-sweet chips?
You can sub with milk or dark chocolate chips, or even chopped chocolate bars.

If you love these Chocolate Peanut Butter Marshmallow Cookies, check out these fun and flavorful recipes too:

Small Batch Almond Joy Cookies for a coconut-chocolate-nut combo.
Cheesecake Stuffed Chocolate Chip Cookies for a surprise center.
Chocolate Hazelnut Crunch Cookies for nutty texture and creamy chocolate.
Candy Cane Cookies if you want a festive minty twist.
Red Velvet Cheesecake Brownies for a luscious red-hued bite.

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use milk chocolate or dark? Did you go heavy on the marshmallows?

I love seeing how others make these cookies their own. Questions are welcome too—let’s help each other bake better, bolder, and more deliciously!

You can find even more creative treats and easy dessert ideas over on my Pinterest: Life With Livia.

Chocolate Peanut Butter Marshmallow Cookies

Author: Livia Scott
Total Time: 22 minutes
Yield: 16 cookies

Print Recipe

Description

Instructions

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a large mixing bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).

3. Beat in the egg and vanilla extract until fully combined.

4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into the wet mixture.

5. Fold in chocolate chips and graham cracker pieces.

6. Scoop about 2 tablespoons of dough per cookie onto the baking sheets and flatten slightly.

7. Bake for 8 minutes, remove from oven, and press 4–5 mini marshmallows into each cookie.

8. Return to oven for another 3–4 minutes until edges are golden and marshmallows are toasted.

9. Let cool on pan for 5 minutes before transferring to a wire rack.

10. Optional: Drizzle with melted chocolate and sprinkle extra graham cracker crumbs.

Notes

Make sure butter is softened but not melted for best cookie texture.

For extra toasted marshmallow flavor, use a kitchen torch after baking.

Cookies freeze beautifully; reheat in oven for fresh-baked texture.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 16g
Sodium: 95mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg

Keywords: easy cookie recipe, s’mores cookies, chocolate peanut butter, marshmallow cookies