Extra-Gooey Peanut-Butter Marshmallow Cookies

Extra-gooey peanut-butter cookies with marshmallow pockets. Allow at least 2 hours of chilling in addition to prep and baking.

Ingredients

• 175 g all-purpose flour
• 1¼ teaspoons baking soda
• ¼ teaspoon salt
• 180 g creamy peanut butter, not natural
• 113 g salted butter, softened
• 165 g light brown sugar
• 50 g granulated sugar
• 1 large egg plus 1 egg yolk
• 1 tablespoon vanilla extract
• 50 g mini marshmallows
• 130 g mini chocolate chips

Instructions

1. Mix flour, baking soda, and salt. Separately, beat peanut butter, butter, and sugars until creamy. Beat in egg, yolk, and vanilla.
2. Stir in dry ingredients, then marshmallows and chips. Cover and chill at least 2 hours or overnight.
3. Heat oven to 350°F. Place 2-tablespoon scoops 2–3 inches apart on parchment-lined sheets.
4. Bake 9–11 minutes per batch, until edges color and tops set, with soft centers. Cool 3 minutes on the sheet, then transfer to a rack.

Notes

• A partial dough was made and chilled April 26, 2026; baking was not confirmed.
• Reconstructed September 7, 2026 with owner authorization. This later-published replacement preserves the chilled, gooey intent and includes the source’s chocolate chips; it is not the original dough and has not been owner-tested.

Source

Adapted from Noble Pig’s Peanut Butter Marshmallow Cookies.