Marshmallow creme cookies put a soft, sweet filling in a peanut butter dough with flour, butter, and two sugars. The filling sits in a thumbprint well; this method does not ask you to wrap a sticky spoonful inside a sealed dough ball.
These marshmallow creme cookies differ from a flourless peanut butter cookie with miniature marshmallows mixed throughout. Here, a measured cup of smooth creme is divided among twenty-four centers, making the filling placement part of the shaping process.
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Why This Recipe Works
Chilling gives the butter-based dough time to become easier to handle. A broad indentation supports the creme better than a tiny hole poked through the middle. Keep enough dough underneath the filling so the base remains intact.
Marshmallow creme cookies need a fully baked cookie around the soft center. The topping may stay sticky after baking, so judge the dough edges and surface rather than waiting for the filling to become dry. Cooling makes the cookies easier to move without bending.
Ingredients for Marshmallow Creme Cookies
Use conventional creamy peanut butter that is evenly mixed and not separated into oil and solids. Soften the butter until pliable rather than melting it. Measure the flour without packing it down; too much flour can make the dough crack when pressed.
Marshmallow creme cookies use a generic marshmallow creme or spread, not solid miniature marshmallows. Those products have different handling and melting behavior, so do not treat a cup of each as interchangeable.
The salt and baking soda should be measured carefully. This is a wheat-flour formula, with no guaranteed gluten-free cup-for-cup substitution. Check the filling label for allergens if preparing a plate for guests.
Main Ingredients
- 1 cup peanut butter (Creamy or crunchy, based on preference.)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened (Ensure it is soft for easier mixing.)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (spooned and leveled; a gluten-free swap requires a separately tested formula)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup marshmallow creme (divide among 24 cookie wells)
How to Make Marshmallow Creme Cookies
Cream the butter with both sugars, then blend in peanut butter, egg, and vanilla. Combine flour, baking soda, and salt separately and mix them into the wet ingredients until the dough is uniform. Refrigerate for thirty minutes before shaping.
Divide the dough into twenty-four portions, about two tablespoons or thirty grams each. Form balls, press them lightly into rounds, and make a broad well with a thumb or the back of a small spoon. Avoid pushing down through the base.
Divide the cup of creme among the wells, roughly two teaspoons per cookie. A lightly dampened spoon can make the sticky spread easier to release. Keep filling inside the indentation rather than coating the edges of marshmallow creme cookies.
Bake twelve cookies at a time on parchment-lined trays at 350°F for twelve to fourteen minutes, until the cookie edges are set and the dough no longer looks wet. Leave them on the tray about ten minutes before lifting to a rack. Cool completely before stacking or covering.
How to Serve
Serve marshmallow creme cookies at room temperature on a plate or parchment square. The centers remain soft, so a paper liner helps keep a serving tray tidy. They are a different texture from a crisp, dry sandwich cookie.
For a cookie assortment, arrange these in their own section so the sticky centers do not touch neighboring cookies. Peanut butter should be clearly identified for anyone who needs to avoid peanuts; the pale filling alone does not make the ingredient obvious.
Storage
Store marshmallow creme cookies once fully cooled in a covered container at room temperature for two to three days. Keep them in a single layer if possible, or separate layers carefully with parchment so the filling does not glue cookies together.
Freeze cooled cookies for about one month, first firming them in one layer before packing. Thaw portions in a covered container. The creme can become tackier after freezing, so avoid promising a completely unchanged topping texture.
Use the FDA’s safe flour and raw dough handling guidance while mixing and shaping.
Tips and Variations
If marshmallow creme cookies spread excessively, check whether the dough was chilled and whether the tray was cool. Do not place a second batch on a hot baking sheet straight from the oven. Give the dough a further short refrigerator rest if your kitchen is warm.
If the filling escapes, use a wider well with a stronger base and keep the measured amount modest. Adding a large heap of creme is more likely to run over the edge. A small seam or crack can be pinched closed before the tray enters the oven.
Frequently Asked Questions
Are marshmallow creme cookies sealed stuffed cookies?
No. This version uses an open thumbprint well holding the creme. Keep a solid dough base beneath it and do not describe the filling as fully enclosed.
Can I use miniature marshmallows?
They melt and distribute differently. Use a recipe written for miniature marshmallows rather than exchanging them directly for the smooth spread.
How much filling goes in each well?
Divide one cup among twenty-four cookies, roughly two teaspoons per center. Keep it within the indentation.
Why are the centers still sticky?
Marshmallow creme remains soft and tacky. The cookie dough must be baked, but the topping is not expected to turn into a dry, crisp surface.
Can I stack them warm?
Wait until completely cool and separate layers with parchment. Warm filling sticks readily and a closed warm container collects moisture.
More Recipes to Try
- Peanut Butter Marshmallow Cookies
- Perfect Peanut Butter Cookies
- Peanut Butter Rice Crispy Treats (No Marshmallows!)
- No-Bake Chocolate Peanut Butter Mousse Dessert
Peanut Butter Marshmallow Creme Cookies
Ingredients
Main Ingredients
- 1 cup peanut butter Creamy or crunchy, based on preference.
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened Ensure it is soft for easier mixing.
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour spooned and leveled; a gluten-free swap requires a separately tested formula
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup marshmallow creme divide among 24 cookie wells
Instructions
- Cream butter and both sugars. Mix in peanut butter, egg, and vanilla, then stir in combined flour, baking soda, and salt. Refrigerate dough for 30 minutes.
- Heat oven to 350°F and prepare two parchment-lined trays. Divide dough into 24 portions of about 2 tablespoons and form balls.
- Flatten each ball gently and press a broad thumbprint well without piercing the bottom. Divide the marshmallow creme across all wells, approximately 2 teaspoons each.
- Place 12 cookies per tray with room to spread. Bake trays one at a time for 12–14 minutes each, until cookie edges and dough surfaces are set.
- Rest on the sheets 10 minutes, transfer carefully to a rack, and cool at least 10 more minutes or until fully cool. Keep filling from touching other cookies during storage.
