Reese’s Marshmallow Peanut Butter Chip Cookies Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a Silpat liner to prevent sticking.
- 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.
- 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.
- Mix Wet Ingredients: Incorporate the milk, vanilla extract, and egg into the butter and sugar mixture. Beat until the batter is smooth and homogenous.
- 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.
- Add Mix-Ins: Fold in the chocolate chips, chopped Reese’s Peanut Butter Cups, and mini marshmallows evenly into the cookie dough.
- 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.
- Bake: Bake the cookies in the preheated oven for 7 minutes or until the edges are golden and the centers are just set.
- 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.
- 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
