These Reese’s Marshmallow Chocolate Chip Cookies are soft, chewy, and packed with peanut butter cup pieces, chocolate chips, and mini marshmallows! This easy cookie recipe comes together quickly and bakes into thick, gooey cookies with the perfect balance of sweet and rich flavors!

Chocolate Chip Cookies with Reese’s and Marshmallows!

If you love soft, gooey cookies packed with chocolate, peanut butter, and marshmallow goodness, these Reese’s Marshmallow Chocolate Chip Cookies are about to become your new favorite treat! They’re thick, chewy, and loaded with melty chocolate chips, chunks of Reese’s peanut butter cups, and pockets of gooey marshmallows in every bite.

Whether you’re baking for a holiday, a party, or just a cozy night at home, these cookies deliver that perfect bakery-style texture with minimal effort!

Why this Recipe Works

Butter/Peanut Butter Combo Delivers Rich Flavor – While creating a soft, tender texture instead of dry or crumbly cookies.

Milk for Extra Softness – A small addition that keeps the dough moist and the final cookies slightly tender.

Marshmallow Pockets – Melt into gooey, slightly caramelized pockets that add texture and visual appeal.

Ingredient Ratios are Key – The higher fat and sugar content compared to flour creates a thick, chewy cookie that spread just enough without becoming flat.

Homemade Reese’s marshmallow chocolate chip cookies, gooey and golden brown

Ingredients You’ll Need

1/2 cup Butter (Softened) – Adds richness, flavor, and helps create a soft, tender texture.

3/4 cup Peanut Butter – Provides peanut butter flavor and contributes to a chewy, dense consistency.

1 1/4 cups Brown Sugar – Sweetens the cookies and keeps them moist with a chewy texture due to its molasses content.

3 tbsp Milk – Adds moisture and helps create a softer dough.

1 tbsp Vanilla – Enhances overall flavor and adds warmth.

1 Egg – Binds ingredients together and helps with the structure and softness.

1 3/4 cups Flour – The base structure of the cookies, giving them shape and stability.

3/4 tsp Baking Soda – Helps the cookies rise and spread properly while keeping them soft.

1 cup Chocolate Chips – Adds sweetness and melty chocolate flavor throughout.

8 Reese’s Peanut Butter Cups (Chopped) – Adds chunks of peanut butter and chocolate for extra richness and texture.

1 1/2 cups Mini-Marshmallows – Creates gooey, sweet pockets and a soft, slightly sticky texture.

Freshly baked peanut butter cup cookies with chocolate chips and toasted marshmallows

How to Make Reese’s Chocolate Chip Cookies

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

In a large bowl, beat together 1/2 softened butter and 3/4 cup peanut butter.

Beat in 1 1/4 cups brown sugar.

Add in 3 tbsp milk, 1 tbsp vanilla, and 1 egg and beat until just combined.

In a separate small bowl, whisk together 1 3/4 cups flour and 3/4 tsp baking soda. Add to the wet ingredients and beat until cookie dough forms.

Fold in 1 cup chocolate chips, 8 chopped Reese’s peanut butter cups, and 1 1/2 cups mini-marshmallows.

Place 1 1/2 tbsp size scoops of cookie dough on the prepared baking sheet, leaving room between the cookies to spread.

Bake for 7 minutes. Reshape the cookies if necessary.

Let cool for 5 minutes, then transfer to a cooling rack.

Use Parchment Paper – This prevents sticking and controls the marshmallow mess.

Reshape the Cookies – If the marshmallows melt out and create crispy edges, reshape the cookies with the edge of a spatula right after baking while they are still soft.

Add Mini-Marshmallows on Top Before Baking – Mix some in, but press a few on top before baking for that gooey look.