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Marshmallow Monster Cookies

Marshmallow Monster cookies balance chewy oats, peanut butter, and gooey marshmallows for a playful, family-friendly treat with a mix of chocolate chips for texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch salt
Wet Ingredients
  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1/4 cup peanut butter
Mix-ins
  • 2 cups quick cooking oats
  • 1 cup milk chocolate chips
  • 1 cup white chocolate chips
  • 1 cup peanut butter chips
  • 1 cup marshmallows (miniature, or large cut into fourths) Place on top of dough for puffy effect.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Combine the flour, baking powder, and baking soda in a large bowl.
  4. In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy.
  5. Beat in the eggs one at a time on medium speed, then beat in the vanilla.
  6. Add peanut butter and mix until smooth.
  7. Add the flour mixture and beat on low speed until combined.
  8. Stir the oats, chips, and marshmallows into the dough with a wooden spoon.
Baking
  1. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart.
  2. Bake the cookies in batches until golden, 8-10 minutes.
  3. For best results, place the marshmallow on top of the cookie dough ball to create a puffy effect.
Cooling
  1. Let the cookies cool on the sheet for a few minutes, then move to a rack to finish cooling.

Notes

Store cookies in an airtight container for up to 3 days. To retain moisture, place a slice of bread in the container. For longer storage, refrigerate up to 1 week or freeze for up to 3 months.