Let’s just start with a big, fat picture of cookie dough, shall we? And after you drool all over this recipe scroll all the heck of the way down to see the cookie pie just like this. OH MY GOODNESS it’s good!!!
We moved a few months ago and it was a beast. I was super pregnant, super sick and super stressed, but we knew it was the right thing. It was one of those we had looked everywhere but one place and when we saw the home we felt a stirring inside of us and just knew it was home. Interestingly enough we had been dejunking, getting organized and even packing a little for months because we had had the impression that we would be moving soon. These reese’s marshmallow peanut butter chip cookies are only one of the good things about our move.
We were completely unpacked in two days. The first night we slept in our new home we immediately felt like it was just that, our home. There was no settling in, no restless nights, no stress (other than the stress of being sick and getting things done) and no weird feelings. We instantly felt peace and totally at home.
One of the first weeks we were here our neighborhood had its annual block party complete with a food truck, hello we were sold! The first person we met was Kara and she is just about the nicest soul ever, but more importantly she’s just like me. HA! Ok, that’s not what’s most important but it is fun to make friends with someone that just gets your need for a clean house, special treats and all things peanut butter and chocolate.
One night Kara dropped off a plate of peanut butter chocolate chip cookies and oh my sweet mercy!!! They were perfection and I’d be lying if I told you we shared. Nope. We put the kids to bed, snuggled up on the couch and watched conference talks (yes, we are simple folk) while devouring every last crumb. And then I thought, hot dang, if I used butter instead of Crisco and shoved marshmallows and reese’s into these (because butter and marshmallows are fabulous together) it would be an explosion of awesomeness. So I did just that!
Let’s all take a moment to thank the darling Kara for being the bomb diggity of the neighborhood. mwah!
Are Marshmallows Gluten Free?
Some marshmallows contain a starch that has Gluten in it.
Most marshmallows are gluten free.
To be sure, always read the label.
Are Reese’s Peanut Butter Chips Gluten Free?
According to the gluten-free info provided by Hershey’s, all Reese’s peanut butter cups are gluten-free EXCEPT the seasonal shapes.
The Reese’s peanut butter baking chips are also gluten-free.
Can Cookies be Frozen?
The best way to freeze cookies is to place them in a single layer on a baking sheet.
Place the baking sheet in the freezer for an hour.
Transfer the cookies to a freezer bag or an airtight container and freeze up to three months.
Reese’s Marshmallow Peanut Butter Chip Cookies
Reese's Marshmallow Peanut Butter Chip Cookies
Ingredients
- 1 1/4 Cup Brown Sugar
- 3/4 Cup Peanut Butter
- 1/2 Cup Butter, softened
- 3 Tablespoons Milk
- 1 Tablespoon Vanilla
- 1 Large Egg
- 1 3/4 Cup 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. Preheat the oven to 375 degrees.
- 2. Place parchment or a silpat on a baking sheet.
- 3. In the bowl of a standing mixer, beat the butter and peanut butter for 1 minute.
- 4. Add the brown sugar and beat for an additional 2 minutes.
- 5. Add the milk, vanilla and egg and beat until smooth.
- 6. In a small bowl, whisk together the flour and baking soda, add to the wet ingredients and mix until smooth.
- 7. Add the chocolate chips, Reese's and marshmallows.
- 8. Scoop onto the cookie sheet and bake for 7 minutes.
- 9. Allow to cool slightly before removing to a cooling rack.
- Store in airtight containers.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving:Calories: 217 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 15mg Sodium: 135mg Carbohydrates: 27g Fiber: 1g Sugar: 18g Protein: 4g
Peanut Butter Chocolate Chip Cookies
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great idea
These were delicious! I cooked mine a tad longer, so the marshmallows were not gooey, but carmelized. Yum!
Oh I love when they get all caramelized!
That’s SO AMAZING how your move came together so perfectly!! And that block party sounds EPIC. The cookies are the perfect expression of that awesomeness. 😀
Mine took much longer than 7 minutes to bake. Could you specify the consistency to look for? Thanks!
They are delish!
Hi Kerry, they should be lightly golden and fluffy but will settle a bit as they cool. In fact they continue cooking for a minute out of the oven so most importantly don’t cook too long! As long as you beat the butter and sugar and didn’t merely mix them together there should be a good amount of air which will fluff them up and let them bake up faster.
I tried these cookies today and they didn’t turn out like I had hoped! They were very flat and the marshmallows made them stick so I couldn’t scoop them off the pan. I don’t have a silpat and I didn’t have any parchment, so I put aluminum foil on a pan and sprayed it with cooking spray. Is that what I did wrong? They tasted delicious, but they were too doughy and completely stuck to the pan. I’d love any tips! Thanks for the yummy cookie idea!
Hi Meredith! So foil is tricky with cookies and can change the baking as well as things tend to stick more. With marshmallows being involved this is unfortunately one of those times that a silpat or parchment really is necessary. Flat cookies result from not using butter or shortening and not beating the sugar and butter for long enough. The more you beat those ingredients before adding anything else the more air pockets are created which turns into a fluffier cookie.
What a thoughtful neighbor! Thanks for sharing this cookie recipe.
She’s wonderful! Thanks Nancy!
I feel bad for kara, you publicly praised her (Ofcourse she’s wonderful,she’s just like you) cookie then tweaked it into something superior. “Because butter is better than Crisco..” Still and all, these look delish and I’ll be trying them soon;)
I’m sorry you read it as a negative. It’s not at all. In fact I don’t ever say, “butter is better than crisco” I said butter should be used with marshmallows. 🙂 Kara truly is a gem and she will know exactly what I mean. 🙂 It’s like a hamburger is awesome, but a cheeseburger is awesome too. Nothing knocks the first just makes something new and wonderful all thanks to a killer base recipe. xoxo
I am sure you guys are friends and she knew what you means but I actually read it as really negative at first too. Cookies look amazing and I will be making them for sure!
I didn’t get a sense that it was negative at all. To me, it sounded like she was thinking of another way to make it over the top. People often do that with a recipe. I’m pinning this recipe. 🙂
Thanks Ronda!
Her original recipe was not with marshmallows, so I only meant because I was using marshmallow I changed it to butter as those two work so well together. 🙂
These cookies look delicious. I love peanut butter and marshmallow on Ritz crackers so why not in a cookie. I plan on making these as my next treat. Could you please specify if the brown sugar is packed? Is it always packed when it comes to recipes? The Reese’s cups are they regular size? Thanks again for leaving me wanting more.
Yes, regular sized reese’s and always packed brown sugar in baking unless it specifically says not to, which I’ve never seen but could exist. 🙂 Thanks for the sweet compliment too!