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Marshmallow Monster Cookies

These cookies blend a thick, buttery peanut butter base with a gooey marshmallow center, crunchy M&Ms, and semi-sweet chocolate chips for an unforgettable treat.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 32 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, room temperature Always prefer high-quality butter, as it greatly impacts flavor.
  • 1 cup creamy peanut butter Use brands like Jif or Skippy for a smooth consistency.
  • 1.5 cups light brown sugar, packed Adds a rich, caramel note to your cookies.
  • 2 large eggs, room temperature Ensure eggs are at room temperature for better emulsification.
  • 2 cups all-purpose flour Use a 1:1 baking blend for gluten-free.
  • 1 cup old-fashioned oats Adds a delightful chewy texture.
  • 1 teaspoon baking soda A must for the perfect rise!
  • 0.5 teaspoon kosher salt Balances the sweetness of the cookies.
  • 1.5 cups plain M&M candies Use your favorite colors for fun creativity!
  • 1.5 cups semi-sweet chocolate chips Go for high-quality brands like Ghirardelli for richer flavor.
  • 1 jar marshmallow fluff (7 ounces) Creates that signature gooey center.
  • to taste Mini M&M candies for topping (optional) Just for that adorable presentation!

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). While it’s heating, line several baking sheets with parchment paper.
  2. In a stand mixer fitted with a paddle attachment, beat the room temperature butter on medium-high speed until smooth, about 1 minute.
  3. Mix in the creamy peanut butter and beat for about 2 minutes until fully combined and smooth.
  4. Add the packed light brown sugar and blend on medium-high speed until smooth, around 2 minutes.
  5. Add the eggs one at a time, mixing for 30 seconds after each addition, scraping down the sides of the bowl as needed.
  6. With the mixer turned off, add the flour, oats, baking soda, and salt. Mix on low speed until just combined.
  7. Add the plain M&Ms and semi-sweet chocolate chips, mixing on low until evenly incorporated.
  8. Using a 2-tablespoon cookie scoop, drop the dough onto the lined baking sheets and flatten each ball into a disc shape.
  9. Add about 1 tablespoon of marshmallow fluff to the center of one disk of dough. Place a second disk on top and gently press the edges to seal.
  10. Press mini M&Ms on top of each cookie if desired.
  11. Space 2-3 stuffed cookies on each lined baking sheet, maintaining at least 4 inches of space between each cookie.
  12. Bake for 15-16 minutes, or until the edges are golden brown and the center appears set.
  13. Allow the cookies to cool completely on the baking sheets before serving.

Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. To enhance flavor, use quality ingredients.