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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Servings:
Calories: 120kcal
Ingredients
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.