Must-Try Reese’s Cookies – Cookie Recipe With Marshmallows & Peanut Butter Chips

Peanut Butter Cookies With Marshmallows don’t just show up quietly — they kick the door open with melty pockets, peanut buttery richness, and that nostalgic campfire vibe you didn’t realize you were craving. Imagine thick cookie dough loaded with peanut butter chips, studded with gooey marshmallow bits, and baked until golden at the edges while the centers stay soft and chewy. That’s not just dessert. That’s an event.

You know that moment when cookie dough looks so good you’re tempted to forget the oven entirely? Yeah — this is that dough. And once baked, these cookies walk the perfect line between chewy, crisp, salty, sweet, and wildly indulgent. One bite in and suddenly you’re questioning why every cookie doesn’t come stuffed with marshmallows and peanut butter.

These cookies hit that sweet intersection of comfort baking and playful dessert experimentation. They’re familiar enough to feel cozy, yet over-the-top enough to make people say, “Wait… what’s in these?” And honestly? That reaction is half the fun.

Let’s talk about why this cookie deserves permanent rotation status in your baking lineup.

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Why you’ll fall hard for these cookies

Some cookies are polite. These are not. These are big personality cookies.

First — texture. The outside develops a delicate golden shell, while the inside stays tender and loaded with molten marshmallow ribbons. Peanut butter chips melt into creamy pockets that feel like candy bars hiding inside cookie dough.

Second — flavor layering. Sweet marshmallow fluffiness meets roasted peanut butter richness, and the result feels like a mashup between bakery cookies and campfire treats. Think elevated s’mores energy — minus the smoke alarm.

Third — pure crowd appeal. These cookies disappear. Fast. Bake them for friends, neighbors, or family and watch plates empty with alarming efficiency.

And the best part? They’re flexible. You can lean toward dessert decadence or nostalgic snack vibes. Either way, nobody’s complaining.

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The story behind the cookie chaos

Sometimes the best recipes are born from moments of upheaval — big life shifts, messy kitchens, and spontaneous creativity. Picture moving boxes stacked to the ceiling, life feeling slightly upside down, and comfort food suddenly becoming emotional support.

That’s exactly where these cookies thrive.

A neighbor drops off peanut butter chocolate chip cookies. You taste them. Your brain lights up. Suddenly inspiration strikes: what if we added marshmallows? What if peanut butter chips joined the party? What if butter stepped in to level everything up?

Cue cookie experimentation.

What came out of the oven wasn’t just good — it was ridiculous. Gooey marshmallow pockets. Buttery richness. Peanut butter candy vibes. The kind of cookie you don’t politely nibble — you devour.

And just like that, a new household favorite was born.

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Ingredient breakdown — what makes these cookies magic

Let’s decode the building blocks, because every ingredient has a purpose.

Butter
Provides richness and structure. Softened butter creams beautifully with sugar, creating air pockets that translate to tender cookies. Room-temperature butter matters — cold butter sabotages texture.

Sugars
A blend of granulated and brown sugar balances chew and caramel flavor. Brown sugar introduces moisture, which pairs beautifully with marshmallows.

Eggs
Bind the dough while adding richness. Room temperature eggs blend smoother and improve consistency.

Peanut butter chips
Creamy bursts of peanut flavor that melt without disappearing. They elevate these into serious Peanut Butter Chip Cookie Recipes territory.

Mini marshmallows
The gooey hero. They melt, puff, and caramelize into sticky pockets. This is what transforms a standard cookie into a Cookie Recipe With Marshmallows that feels bakery-level indulgent.

Flour + leavening
Structure and lift. Measure carefully — too much flour equals dry cookies, and nobody wants cookie disappointment.

Salt
Essential. It sharpens sweetness and enhances peanut butter flavor.

This combination creates the backbone of unforgettable Cookie Recipes Marshmallow fans obsess over.

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Step-by-step: How to make it

Ready to turn dough into glory?

Step 1 — Cream butter and sugars
Beat softened butter with sugars until fluffy. Do not rush this step — air equals soft texture.

Step 2 — Add eggs
Mix until smooth. Scrape the bowl. Uniform mixing prevents uneven cookies.

Step 3 — Combine dry ingredients
Whisk flour, baking soda, and salt separately. This ensures even distribution.

Step 4 — Fold dry into wet
Mix just until combined. Overmixing toughens cookies.

Step 5 — Add chips and marshmallows
Fold gently. You want distribution, not marshmallow demolition.

Step 6 — Scoop dough
Portion evenly. Chill briefly if dough feels sticky.

Step 7 — Bake
Bake until edges set and centers look slightly underdone. Marshmallows should blister and caramelize.

Step 8 — Cool
Let cookies rest on the pan. This finishes cooking and stabilizes gooey centers.

Boom. You’ve entered Reeses Marshmallow Cookies bliss.

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Pro tips for bakery-level results

Chill the dough
Even 30 minutes improves flavor and structure.

Do not overbake
Soft centers equal chewy perfection.

Use parchment
Prevents marshmallow sticking disasters.

Press extra chips on top
Aesthetic upgrade. Cookies should look as indulgent as they taste.

Bake in batches
Crowding ruins airflow and browning.

FYI — marshmallows melt unpredictably. That’s not a flaw. That’s personality.

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Variations worth trying

Cookies should evolve. Try these twists:

• Add chocolate chips for Fluffernutter Chocolate Chip Cookies vibes
• Swap peanut butter chips for chopped candy cups
• Sprinkle flaky salt post-bake
• Mix in crushed graham crackers for s’mores energy
• Stuff centers with marshmallow cream for a gooey Peanutbutter Fluff Cookie

IMO, experimentation is half the joy.

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Best ways to serve

These cookies don’t need much… but why stop at good?

Serve warm for peak goo factor.
Pair with cold milk for nostalgic contrast.
Crumble over ice cream.
Build cookie sandwiches.
Use leftovers to learn How To Make S’mores With Peanut Butter Cookies — yes, that’s a thing, and yes, it’s glorious.

They shine anywhere dessert belongs.

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Storage and freezing tips

Room temperature
Store airtight up to 3 days.

Freeze baked cookies
Single layer freeze, then bag. Keeps up to 3 months.

Freeze dough balls
Bake straight from frozen — add 1–2 minutes.

This preserves chew and prevents marshmallow weirdness.

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Frequently asked questions

Are marshmallows gluten free?
Most are, but always read labels. Some contain gluten-based starch.

Are Reese’s peanut butter chips gluten free?
Yes — baking chips are safe. Seasonal candy shapes vary.

Why did marshmallows leak?
Normal behavior. Chill dough and bake evenly to minimize overflow.

Can I make them smaller?
Absolutely. Adjust bake time accordingly.

Do they travel well?
Yes — once cooled. Gooey centers firm slightly but stay chewy.

Can I use crunchy peanut butter?
Sure. Expect texture variation.

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Final thoughts — cookies worth the hype

These cookies sit proudly in the sweet spot between nostalgic comfort and indulgent innovation. They channel campfire flavors, bakery richness, and homemade warmth into one outrageous bite.

They’re playful. Messy. Gooey. Crowd-pleasing. Impossible to ignore.

Whether you’re baking for a celebration, stress relief, or just because Tuesday needed excitement, this cookie delivers. Every time.

And once you bake them? Don’t be surprised if they become your signature cookie — the one friends request, neighbors hope for, and family guards fiercely.

Because let’s be honest…

Marshmallow + peanut butter + warm cookies?

That combo never stood a chance of being ordinary. Print