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Peanut butter chip cookies are like chocolate chip cookies, but with peanut butter chips instead of chocolate. It’s a cookie for peanut butter lovers. To make the cookie even more delicious, a peanut butter fudge center along with mini marshmallows is added. When baked, the marshmallows melt, and the fudge softens into the most glorious center that peeks out from the top of the cookie. Flakey salt gets added to the hot cookies and balances the sweet so perfectly. Once set, the cookies are crisp on the edge, chewy in the middle and packed with gooey marshmallow and peanut butter flavor.
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Tips for the Best Peanut Butter Chip Cookies
- Use Kerrygold salted butter for these cookies (and all baked goods).
- If you’re using a stand mixer, get the silicone attachment. It scrapes the sides and bottom of the bowl with each stroke and mixes everything beautifully.
- The size of the cookies is measured using a traditional ice cream scoop that has a lever that swipes the scoop clean. I use this for so many cookie recipes that I forget it’s even for ice cream. Highly recommended.
- Line sheet pans with parchment paper.
- Only bake 6 cookies at a time with a good amount of space between each cookie. The cookies spread a lot.
- Don’t skip the flakey salt. It balances the sweet and brings great depth of flavor.
- Each cookie will look different once baked. Some marshmallows will be more exposed than others which will cause them to melt and look transparent. Some marshmallows won’t be exposed until you break into the cookie. Don’t worry if they aren’t uniform. They all taste amazing.
Gooey Peanut Butter Chip Cookies
A chewy salted brown sugar cookie with peanut butter chips and a peanut butter fudge marshmallow center.
Ingredients
- 1 c salted butter kerrygold
- 1 c brown sugar packed
- 1 c sugar
- 2 eggs large
- 2 tsp vanilla
- 3 c flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp kosher salt
- 10 oz reese's peanut butter chips
- mini marshmallows
Peanut Butter Fudge Center
- 1/2 c smooth peanut butter
- 1/2 c powdered sugar
Instructions
- Preheat the oven to 375 degrees.
- Make the peanut butter fudge centers by combining peanut butter and powdered sugar and mixing until combined. Scoop a teaspoon of the fudge and create 20 balls. Set aside.
- Sift flour, baking soda, baking powder and salt together in a bowl. Set aside.
- To a stand mixer or using a handheld mixer, cream together softened butter, brown sugar and sugar. Mix for 2 minutes until fluffy.
- Add eggs and vanilla to the butter and sugar and mix until everything is well combined.
- Slowly add dry ingredients to the wet ingredients. Mix until combined.
- Add the peanut butter chips and fold into the dough by hand.
- Use a traditional size ice cream scoop with a lever that swipes the scoop clean to create the cookies.
- Use your thumbs to push the center of the cookie dough in and create a well.
- Drop one of the peanut butter fudge balls into the well followed by 6 mini marshmallows.
- Fold the dough up and around the fudge center and marshmallows. Grab a little more cookie dough if you need it, in order to close the hole.
- Place 6 cookies on a parchment lined sheet pan and bake in the center rack for 11 minutes.
- Cook one pan of cookies at a time in rounds until all the cookies are baked.
- Top with flakey salt right when they come out of the oven.
- Cool cookies on the sheet pans for 20 minutes. They will look puffy, oozy and underdone when they come out of the oven. Don't worry. The cooling sets the cookies.
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