Whole Wheat Peanut Butter Marshmallow Cookies

If you love soft peanut butter cookies and gooey marshmallows like I do, then these whole wheat peanut butter marshmallow cookies are about to become a favorite. They’re soft and chewy with rich peanut butter flavor, and each cookie has a warm, melty marshmallows. Made with whole wheat flour, they have a slightly nutty depth without being dense or dry. Whole wheat baking can absolutely feel fun and indulgent — and these cookies prove it.

Why You’ll Love These Cookies

• Made with whole wheat flour

• Soft and chewy texture

• Gooey marshmallows

• Simple pantry ingredients

• Family-friendly

• Flavor-first whole wheat baking

Ingredient Notes

Peanut Butter: Creamy peanut butter works best for smooth dough.

Butter: Adds richness and softness.

Brown Sugar: Keeps cookies moist and chewy.

Mini Marshmallows: Best for even distribution and gooey pockets.

Vanilla Extract: Enhances flavor.

Tips for the Best Texture

• Don’t overbake — marshmallow continues setting as cookies cool.

• Chill dough so the whole wheat flour can absorb some moisture

• Let cookies rest a few minutes before moving.

Optional Variations

• Add chocolate chips for a peanut butter s’mores vibe.

• Sprinkle flaky sea salt on top.

• Use large marshmallows cut into pieces

• Drizzle melted chocolate over cooled cookies.

Storage & Freezing

Store in an airtight container at room temperature for up to 3 days.

To freeze:

• Freeze dough balls (without marshmallows inside).

• Add marshmallows before baking for best texture.

Recipe

Whole Wheat Peanut Butter Marshmallow Cookies

Makes about 4 dozen cookies

Ingredients:

• 1/2 cup of butter, softened

• 1 cup of creamy peanut butter

• 1/2 cup of packed brown sugar

• 1/2 cup of white sugar

• 2 eggs

• 1 teaspoon of vanilla extract

• 1/4 cup of water

• 2 cups of whole wheat flour

• 1 tablespoon of baking soda

• 1/2 tablespoon of baking powder

• 1 teaspoon of salt

• One 10-ounce bag of mini marshmallows

Directions:

1. In a large bowl mix together the butter, peanut butter, brown sugar, white sugar, eggs, and vanilla until smooth. Then add the water and mix again.

2. In a separate bowl mix the flour, baking powder, baking soda, and salt.

3. Gradually add the flour mix to the butter blend and mix well.

4. Once everything is mixed, chill the dough in the fridge for at least 1 hour covered.

5. After the dough has chilled for at least 1 hour, then preheat the oven to 350 degrees Fahrenheit.

6. Use a cookie scoop or spoon to drop the cookies on the baking sheet.

7. Bake cookies in the oven for 15-20 minutes total. After the cookies have been in the oven for 10 minutes, take the cookies out and add 3 mini marshmallows on top of each cookie, gently pressing the marshmallow slightly into the cookie so it says in place. Then put the cookies back in the oven to finish baking, taking the cookies out of the oven when the edges and bottom begin to brown.

8. Then remove the cookies from the baking sheet and let them cool for about 10 minutes.

If you try these whole wheat peanut butter marshmallow cookies, I’d love to hear how they turned out! Leave a comment below and tell me if you added chocolate or kept them classic. And don’t forget to save this recipe for your next baking day.

— Tina