Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon cornstarch
- ¾ cup unsalted butter, softened
- ¾ cup creamy peanut butter
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup peanut butter chips
- 1 cup mini marshmallows or marshmallow fluff
- Extra peanut butter chips for topping
- Flaky sea salt for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch.
- In a large mixing bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the peanut butter chips and gently swirl in the marshmallow fluff or mini marshmallows.
- Cover and chill the dough for at least 30 minutes for thicker cookies.
- Scoop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Add extra peanut butter chips on top for bakery-style presentation.
- Bake for 10 to 13 minutes until the edges are lightly golden and the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm or store in an airtight container once completely cooled.
Notes
- Chilling the dough helps keep the cookies thick, soft, and chewy during baking.
- For extra gooey texture, use marshmallow fluff instead of mini marshmallows.
- Do not overbake the cookies because they continue to set while cooling on the baking sheet.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17g
- Sodium: 135mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 28mg