Reese’s Marshmallow Peanut Butter Chip Cookies Recipe

Introduction

These Reese’s Marshmallow Peanut Butter Chip Cookies are a delightful blend of rich peanut butter, gooey marshmallows, and melty chocolate. Perfectly chewy with pockets of sweet surprises, they’re sure to satisfy any cookie craving.

Ingredients

• 1/2 cup butter, softened
• 3/4 cup peanut butter
• 1 1/4 cup brown sugar
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1 cup chocolate chips
• 8 Reese’s Peanut Butter Cups, chopped
• 1 1/2 cup mini marshmallows

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Step 2: In a standing mixer bowl, beat the softened butter and peanut butter together for 1 minute until creamy.
3. Step 3: Add the brown sugar and continue beating for another 2 minutes until the mixture is light and fluffy.
4. Step 4: Mix in the milk, vanilla extract, and egg; beat until smooth and fully combined.
5. Step 5: In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet mixture and stir until just combined.
6. Step 6: Fold in the chocolate chips, chopped Reese’s Peanut Butter Cups, and mini marshmallows evenly throughout the dough.
7. Step 7: Scoop spoonfuls of dough onto the prepared baking sheet, spacing them slightly apart.
8. Step 8: Bake for 7 minutes, then remove from the oven and allow the cookies to cool slightly on the baking sheet before transferring to a wire rack to finish cooling.

Tips & Variations

• For extra gooey marshmallows, gently press a few more onto the tops of the cookies before baking.
• Substitute crunchy peanut butter if you prefer a bit of texture in your cookies.
• Try adding chopped nuts like pecans or walnuts for an added crunch.
• If you don’t have Reese’s Cups, peanut butter chips are a great alternative.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. To keep marshmallows soft, avoid refrigeration. Reheat briefly in the microwave for a warm, melty treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter in this recipe?

Yes, but natural peanut butter may alter the texture slightly since it is less creamy and more oily. Stir well before measuring and consider chilling the dough before baking.

Can I freeze the cookie dough?

Absolutely. Scoop the dough onto a tray and freeze until solid, then transfer to a freezer-safe bag. Bake from frozen with an additional 2-3 minutes added to the baking time.

Reese’s Marshmallow Peanut Butter Chip Cookies Recipe

Print Recipe

★★★★★

4.6 from 94 reviews

These Reese’s Marshmallow Peanut Butter Chip Cookies are soft, chewy, and packed with the perfect balance of peanut butter, chocolate, and gooey marshmallows. Loaded with chopped Reese’s Peanut Butter Cups and mini marshmallows, these cookies are a delightful twist on a classic favorite, baked to golden perfection in just minutes.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 Cup Butter, softened
• 3/4 Cup Peanut Butter
• 3 Tablespoons Milk
• 1 Tablespoon Vanilla Extract
• 1 Large Egg

Dry Ingredients

• 1 3/4 Cup All-Purpose Flour
• 3/4 teaspoon Baking Soda

Add-ins

• 1 1/4 Cup Brown Sugar
• 1 Cup Chocolate Chips
• 8 Reese’s Peanut Butter Cups, chopped
• 1 1/2 Cup Mini Marshmallows

Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a Silpat liner to prevent sticking.
2. Cream Butter and Peanut Butter: In the bowl of a standing mixer, beat the softened butter and peanut butter together for about 1 minute until well combined and smooth.
3. Add Sugar: Add the brown sugar to the butter mixture and continue beating for an additional 2 minutes until the mixture is fluffy and light.
4. Mix Wet Ingredients: Incorporate the milk, vanilla extract, and egg into the butter and sugar mixture. Beat until the batter is smooth and homogenous.
5. Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour and baking soda. Gradually add this dry mixture to your wet ingredients and mix until just combined and smooth.
6. Add Mix-Ins: Fold in the chocolate chips, chopped Reese’s Peanut Butter Cups, and mini marshmallows evenly into the cookie dough.
7. Scoop Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them evenly to allow for spreading.
8. Bake: Bake the cookies in the preheated oven for 7 minutes or until the edges are golden and the centers are just set.
9. Cool: Remove the baking sheet from the oven and allow the cookies to cool slightly before transferring them to a wire rack to cool completely.
10. Store: Once cooled, store the cookies in an airtight container to maintain freshness and softness.

Notes

• Store cookies in an airtight container to keep them fresh and chewy.
• For even baking, use a cookie scoop to portion out dough evenly.
• Do not overbake; cookies should still be slightly soft when removed from the oven for the best texture.
• Mini marshmallows may melt slightly during baking, creating a gooey texture inside the cookies.

Keywords: Reese’s cookies, peanut butter cookies, marshmallow cookies, chocolate chip cookies, dessert, easy cookies, holiday cookies