When you love peanut butter and you are craving marshmallow cream, you make these peanut butter marshmallow cookies. A twist on the classic oatmeal creme pie cookies, these cookies are the perfect dessert to make for kids, friends or family. You start with a soft peanut butter cookie, stuff it with marshmallow creme (homemade marshmallow if you prefer) and drizzle it all over with chocolate sauce. They’re pretty easy to make, even easier if you use pre-made ingredients either store-bought or ones you’ve made in advance.
Ingredients You’ll Need to Make Peanut Butter Marshmallow Cookies
Peanut butter cookies – you can either make your own (highly recommend) or use store bought. If you would like to make your own, this is a great recipe: soft peanut butter cookies. I use chunky peanut butter for added texture.
Marshmallows – it can be a bit challenging to make your homemade marshmallows but I promise the effort is 100% worth it. If you’re too busy, good quality store bought marshmallows will taste fine. You will just need to melt them.
Bittersweet chocolate chips – Since the cookies and marshmallow creme are sweet on their own, make sure you use bittersweet chocolate to offset the sweetness of the rest of the cookie. Thin out with some milk so you can easily drizzle over top the cookies.
Do these peanut butter marshmallow cookies freeze well?
We don’t recommend these cookies for freezing but in dire circumstances, you can freeze.You will need to thaw them before serving and the integrity of the marshmallow may be compromised after thawing.
Do I have to make the entire cookie from scratch?
No, as mentioned before, you can buy pre-made peanut butter cookies and marshmallows for a quick dessert to throw together (it will take maybe 15 minutes to do it this way). However, as with all store bought foods, the quality might be sub-par depending on the brand you select for each and we believe nothing can beat homemade 🙂
Can I make the cookies or marshmallows in advance?
Yes, they can definitely be made in advance. You can make the cookies two weeks in advance and freeze them in an airtight container. Alternatively, you can make the marshmallows two to three weeks in advance and store in an airtight container. When the time comes, you can assemble the marshmallow pies in just a few minutes.
Soft peanut butter cookies stuffed with homemade marshmallow cream and drizzled with chocolate.
- 4 dozen peanut butter cookies
- 24 marshmallows
- 10 oz bittersweet chocolate chips
- 5 T of milk
- Bake peanut butter cookies according to directions and allow to cool completely.
- Melt homemade marshmallows on low in a saucepan.
- Working quickly, place 1 T of melted marshmallows on flat side of cookie and top with another cookie. Repeat for remaining cookies.
- In a small saucepan on low heat, melt chocolate chips and milk together, stirring often and taking care to not burn chocolate. Add more warm milk if chocolate is too thick.
- Drizzle chocolate overtop cookies and allow to cool.