Delish Marshmallow Peanut Butter Pudding Cookies

There are cookies, and then there are fluffy-soft, marshmallow-studded, peanut-buttery clouds that disappear off the cooling rack while you’re pretending to “let them set.” These are those cookies. The secret is instant pudding mix in the dough—it keeps everything tender for days, like the gooey center of your childhood bake sale dreams. And then you get pockets of melty marshmallow and warm peanut butter? Come on.

My little crew loses their minds for these. My husband does the fake, casual pass-through-the-kitchen every seven minutes, just to “check if the oven’s still on” (translation: he’s scouting the first golden tray). The kids argue over who gets the marshmallow bubbled one from the corner of the pan, and honestly, same. It’s become our Friday night cookie, the one we make when the week’s been a lot and we need something soft and sweet that doesn’t ask for perfection.

How to Make It

Okay, so preheat the oven to 350°F and line a couple baking sheets with parchment because marshmallows like to cling. In a big bowl, beat 1/2 cup softened unsalted butter with 3/4 cup creamy peanut butter. Get it smooth-smooth. Add 3/4 cup packed light brown sugar and 1/4 cup granulated sugar, beat until fluffy—like two minutes so it gets some air.

Crack in 2 large eggs, one at a time, and splash in 2 teaspoons vanilla. Now the magic: dump in one 3.4-oz box of instant vanilla pudding mix (dry powder, not made into pudding) and stir it in. It’ll look a little thick. That’s perfect.

Whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt. Add that to the bowl and mix just until it turns into a soft dough. Fold in 1 cup mini marshmallows (I pop mine in the freezer for 15 minutes so they don’t melt into puddles) and, if you want, 1 cup chocolate or peanut butter chips because we’re not shy.

If the dough looks sticky, chill it for 20–30 minutes. Scoop about 2 tablespoons per cookie, tucking any exposed marshmallows toward the center so they don’t escape. Bake 9–11 minutes until the edges are set and the tops are still a little puffy and pale. They finish on the sheet—give them 5 minutes before moving to a rack. Yield’s about 22–24 cookies, depending on how generous your scoops are (no judgment).

✔Ingredient Notes

– Creamy peanut butter: Regular shelf-stable PB gives the best structure. Natural works, but stir it like your life depends on it and expect a tiny bit more spread.
– Instant vanilla pudding mix: This is the “soft for days” trick. Use instant, not cook-and-serve. Vanilla is classic, but banana or cheesecake flavors go wild in a fun way.
– Mini marshmallows or mallow bits: Freeze minis 10–15 minutes so they don’t melt into caramelized halos. Mallow bits don’t melt; they give chewy pops.
– Butter: Soften, don’t melt. Melted butter will make pancake cookies, ask me how I know.
– Brown sugar: Adds moisture and that butterscotch cozy vibe. You can swap some for granulated if you like a drier, crisper edge.
– Flour: Measure correctly (fluff, spoon, level) or your dough gets dense. Too much flour = cakey bricks. Been there.
– Chocolate/peanut butter chips: Optional—but honestly, they make the cookie feel bakery-level. White chocolate is surprisingly great here.

✔Recipe Steps

1. Preheat oven to 350°F and line baking sheets with parchment.
2. Beat butter and peanut butter until smooth; cream in brown and granulated sugars until fluffy.
3. Mix in eggs and vanilla, then beat in dry instant pudding mix.
4. Whisk flour, baking soda, and salt; add to bowl and mix just to combine.
5. Fold in mini marshmallows (preferably chilled) and optional chips; chill dough 20–30 minutes if sticky.
6. Scoop 2-tbsp balls, tuck marshmallows inside, bake 9–11 minutes; cool 5 minutes on sheet, then transfer to a rack.

What to Serve It With

– An ice-cold glass of milk or, if it’s that kind of night, a cold brew.
– Vanilla ice cream for sandwiching two cookies together (dangerously good).
– Fresh strawberries to pretend there’s balance.
– Hot cocoa with extra marshmallows, obviously.

✔Tips & Mistakes

– Underbake slightly. They set as they cool and stay plush instead of dry.
– Hide the marshmallows inside the dough ball. Exposed ones can melt and burn on the sheet.
– Use parchment, not a greased pan—grease = spread city.
– If using natural PB, chill the dough so it doesn’t slouch.
– Don’t skip the pudding mix. It’s the soft-cookie insurance policy.
– Let them cool on the sheet 5 minutes so the marshmallow “glue” can re-set.

✔Storage Tips

Room temp in an airtight container: 3–4 days and still soft. Toss in a little piece of sandwich bread if they start to dry; it magically re-hydrates them. Freeze baked cookies up to 2 months (wrap well), or freeze scooped dough balls and bake from frozen adding 1–2 minutes. Cold from the fridge? They’re fudgy-chewy and kind of perfect with morning coffee. Zero shame if one becomes “breakfast.”

✔Variations and Substitutions

– Peanut butter swap: Almond or cashew butter works; texture’s a touch softer. Sunflower butter is fine but watch for a green tint (totally safe, just science).
– Sweetener tweaks: Cut 2–3 tablespoons sugar if you like it less sweet. Honey or maple can replace up to 2 tablespoons of the granulated, but expect a smidge more spread.
– Chips and bits: Peanut butter chips, white chocolate, chopped Reese’s, or crushed pretzels for salty crunch.
– Pudding flavors: Vanilla is classic. Banana pudding + PB? Like a pie in cookie clothes. Just stick to instant.
– Gluten-free: Use a 1:1 GF baking blend; check your pudding mix is GF. Texture stays surprisingly close.
– Marshmallow management: No minis? Use mallow bits (no melt) or chop big mallows and freeze before folding in.

Frequently Asked Questions

Delish Marshmallow Peanut Butter Pudding Cookies

Soft, chewy peanut butter cookies made extra tender with vanilla pudding mix, studded with melty chocolate chips and pockets of gooey mini marshmallows. Bakery-quality texture with simple pantry ingredients.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.5 cup unsalted butter softened
• ▢ 0.75 cup creamy peanut butter
• ▢ 0.5 cup granulated sugar
• ▢ 0.5 cup light brown sugar packed
• ▢ 3.4 oz instant vanilla pudding mix
• ▢ 1 large egg
• ▢ 1.5 tsp vanilla extract
• ▢ 1.5 cup all-purpose flour
• ▢ 0.5 tsp baking soda
• ▢ 0.25 tsp kosher salt
• ▢ 1 cup mini marshmallows
• ▢ 1 cup semisweet chocolate chips
• ▢ 0.5 cup chopped roasted peanuts optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a large bowl, beat softened butter, peanut butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
• Beat in egg and vanilla extract until smooth.
• Mix in the instant vanilla pudding mix until fully incorporated.
• In a separate bowl, whisk flour, baking soda, and salt. Add dry ingredients to the wet ingredients and mix on low just until a soft dough forms.
• Fold in chocolate chips and peanuts (if using). Chill the dough for 15 to 20 minutes to make scooping easier.
• Scoop dough into 1.5-tablespoon portions. Press 2 to 3 mini marshmallows into the center of each portion and pinch dough around them so the marshmallows are mostly enclosed.
• Arrange on prepared sheets, spacing about 2 inches apart. Gently flatten tops slightly.
• Bake for 10 to 11 minutes, until edges are set and centers look just slightly underdone. Do not overbake.
• Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies will set up as they cool.

Notes

Keep marshmallows tucked inside the dough to minimize melting onto the pan. If dough gets sticky, pop it back in the fridge for a few minutes. For extra flair, press a few chocolate chips on top right after baking.