Description
Deliciously chewy peanut butter cookies loaded with marshmallows, chocolate chips, and Reese’s for an irresistible treat!
Ingredients
Scale
- 3/4 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 1 cup peanut butter (creamy or crunchy)
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 – 2 cups mini marshmallows
- 1 bag of Mini Reese’s Peanut Butter Cups (chopped coarsely or whole)
- 1 cup Reese’s Peanut Butter Chips
- 1 cup Ghirardelli Milk Chocolate Chips (or Semi-sweet Chocolate Chips)
Instructions
- Preheat the oven to 350F.
- Using a mixer, mix the butter, sugars, peanut butter, eggs, and vanilla together until combined.
- Add in the flour, baking soda, and salt, and mix until just combined.
- Fold in chocolate chips, peanut butter chips, peanut butter cups, and marshmallows.
- Using an ice cream scoop, scoop the dough onto parchment on cookie sheets (6 per sheet, these will be large, jumbo cookies!). You can roll these into balls if you wish as well.
- Use your hand to slightly flatten each scoop of dough.
- Cook for 10-12 minutes at 350. If your dough is chilled, allow a few more minutes for baking.
- Remove cookies from oven and cool on baking sheet for 5-10 minutes before placing on a cooling rack. If you try to remove them right after baking, they will fall apart, so you need to wait for them to set up.
Notes
- Makes 18 large cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg