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Marshmallow Monster Cookies

Deliciously chewy cookies that combine peanut butter, chocolate, and gooey marshmallow fluff, perfect for any celebration!
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, room temperature Make sure your butter is at room temperature for easy mixing.
  • 1 cup creamy peanut butter Preferably a natural peanut butter without added sugars or oils.
  • 2 large eggs, room temperature Always use room temperature eggs for even mixing.
Dry Ingredients
  • 1 ½ cups light brown sugar, packed Enhances the chewiness; be sure it's packed for best results.
  • 2 cups all-purpose flour Gradually incorporate into the cookie batter.
  • 1 cup old-fashioned oats Avoid instant oats for the best texture.
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
Mix-Ins
  • 1 ½ cups plain M&M candies Feel free to use seasonal M&M’s for a holiday twist!
  • 1 ½ cups semi-sweet chocolate chips
  • 1 jar (7 ounces) marshmallow fluff
  • as desired Mini M&M candies for topping Optional

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). Line your baking sheets with parchment paper.
  2. In a mixing bowl, beat the butter until smooth. Add peanut butter and mix until well combined.
  3. Add light brown sugar and mix until fluffy, about 2-3 minutes.
  4. Incorporate the eggs one at a time, mixing thoroughly after each addition.
  5. In a separate bowl, whisk together flour, oats, baking soda, and salt. Gradually mix this into the wet ingredients without overmixing.
  6. Gently fold in M&M candies and chocolate chips.
  7. Using a medium cookie scoop, portion out 2-tablespoon dough balls onto the lined baking sheets, flattening each slightly.
  8. Scoop marshmallow fluff in the center of each flattened cookie dough ball. Cover with another portion of dough, sealing the edges.
Baking
  1. Bake for 15-16 minutes, until the edges are golden. Allow to cool on the sheets before transferring to wire racks.
Storage
  1. Store any leftover cookies in an airtight container at room temperature for up to a week or freeze for up to three months.

Notes

For a crunchier cookie, chill the dough for about 30 minutes before baking. You can also prepare the dough ahead of time and store it.