Peanut Butter Marshmallow Chocolate Chunk Cookies
Prep time
Cook time
Total time
These Peanut Butter Marshmallow Chocolate Chunk Cookies just might be your new favorite cookie flavor! A fun spin on classic flavors for any occasion.
Recipe type: Dessert, Cookies, Holiday Treats
Cuisine: American
Serves: 20 cookies
  • 1¼ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • ½ cup unsalted butter, room temperature
  • ½ cup brown sugar
  • ⅓ cup white granulated sugar
  • 1 large egg
  • ½ cup chunky peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chunks (4 oz bar)
  • 1 cup milk chocolate chunks (4 oz bar)
  • 1 cup mini marshmallows
  • coarse kosher salt (optional)
  1. Preheat oven to 350 degrees.
  2. Begin by adding the flour, baking soda, salt and nutmeg to a medium bowl and mix together until combined, then set aside. Roughly chop the chocolate into chunks and measure it out to two cups.
  3. In a separate mixing bowl, cream the butter and sugars until smooth. Add the egg, then the peanut butter and vanilla extract until smooth.
  4. Slowly incorporate the flour mixture and mix until just combined.
  5. Carefully fold in the chocolate chunks and marshmallows.
  6. Roll into balls, and place on a cookie sheet lined with a silicone mat or parchment paper.
  7. Lightly press down on the tops of the cookies to slightly flatten them, then sprinkle with coarse kosher salt.
  8. Bake in preheated oven for 8-10 minutes.
  9. The cookies will still be very soft when taking them out of the oven, some of the marshmallow and chocolate might even slightly run. Using a spatula, gently push the edges that have run and form them back into the cookie shape.
  10. Leave cookies on the cookie sheet for at least 5 more minutes before moving to racks to cool completely.
  11. Carefully remove as the marshmallows will be sticky, I used a silicone mat with a silicone spatula which helped greatly to reduce any stickiness.
  12. Once cookies have cooled, enjoy!
  13. Store in an airtight container.
Recipe by Mama Harris' Kitchen at