Marshmallow Monster Cookies

2 reviews / 3 average

Rice Krispie treats + chocolate chip cookies + peanut butter = MORE, please! As if Monster Cookies weren’t already tempting enough, they are now gooey, vanilla, and fluffy with the addition of marshmallows: Marshmallow Monster Cookies.

This was inspired by two things.

  1. Food Network magazine.
  2. Bjork’s… creative… “marshmallow snack”: oranges, chocolate chips, white chocolate chips, and marshmallows (microwaved).

I became painfully obvious that we/he needed an intervention.  This sort of “snack” cannot live on in our house.

This one, however… the one baked with lots of butter, sugar, and many varieties of chocolate chips… can live on forever!

Marshmallow monster cookies with chocolate drizzle.
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Marshmallow Monster Cookies

Marshmallow Monster Cookies

  • Author: Pinch of Yum
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 24 servings 1x


These marshmallow monster cookies are just like the classic with a big marshmallow stuffed inside each cookie. Gooey and delicious!


Units Scale
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1/4 cup peanut butter
  • 2 cups quick-cooking oats
  • 1 cup milk chocolate chips
  • 1 cup white chocolate chips
  • 1 cup peanut butter chips
  • 1 cup marshmallows (miniature, or large cut into fourths)


  1. Preheat the oven to 350 degrees F. Line a baking sheeta with parchment paper. Combine the flour, baking powder and baking soda in a large bowl. In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy. Beat in the eggs one at a time on medium speed, then beat in the vanilla. Add peanut butter and mix until smooth. Add the flour mixture and beat on low speed until combined.
  2. Stir the oats, chips, and marshmallows into the dough with a wooden spoon. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden, 8-10 minutes.


It is really helpful to strategically place the marshmallow at the top of your cookie dough ball. That way, it puffs out on top instead of melting out the side of the cookie. And the topping I used was melted chocolate almond bark.

  • Category: Dessert
  • Cuisine: American

Keywords: marshmallow monster cookie, marshmallow cookie, monster cookie

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I think it’s only fair that I’m using these to bribe myself to go back to work today.

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Recipe rating


  1. Pinch of Yum Logo

    YUm! We added a tablespoon of good bourbon, which makes all cookies taste a little more caramelly, but love your combo of chocolate, peanut butter, oats and marshmallows!

  2. Pinch of Yum Logo

    These are still hands-down the best cookie I’ve ever made/tasted. I continue to make them and people continue to love them. Bravo!

  3. Pinch of Yum Logo

    Such a thrill to bake a cookie recipe and have it turn out to be the best cookie i ever made !so that makes both of us Trisha lol,
    This was it. 🙂
    5 stars for sure, crunchy/chewy yummy gooey, they will become a regular in my house.
    Thanks so much for sharing Lindsay.

  4. Pinch of Yum Logo
    Jamie P

    Can I use regular oats instead of quick oats? I have a bunch of regular oats already. Thanks

  5. Pinch of Yum Logo
    Allison Andersn

    How much Rice Krispie Cereal do you need? It seems to be missing from the recipe

  6. Pinch of Yum Logo

    I’m bummed. I don’t know if I did something wrong but I followed the recipe to a T and at 8 minutes mine looked like melted bubbling watery cookie dough. At 10 minutes they still were nowhere near done and I got up to 15 minutes and by then they were half burnt, half raw. Is there a method to this I’m missing?