Peanut Butter Chocolate Chip Marshmallow Explosions

“Spread love as thick as you would peanut butter.”

I tried these cookies this past weekend and the whole batch was gone within an hour. They’re reminiscent of a Reese’s Peanut Butter Cup, but dairy-free and filled with marshmallow. (So clearly better than a Reese’s)

Enjoy! Let me know what you think!

INGREDIENTS: ~2 dozen cookies

  • 1 3/4 cups flour
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 1/2 cup dairy free butter
  • 3/4 cup peanut butter (creamy)
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 2 tsp vanilla
  • large handful dark chocolate chunks
  • bag of mini marshmallows


  1. Preheat oven to 350F.
  2. Combine flour, baking soda, and salt.
  3. In a diff bowl, mix together the peanut butter, butter, brown and white sugar together. If you have a hand mixer, great; if not, a fork will do!
  4. Add in the egg and vanilla to the sugar and butter mix. Then, dump the flour mixture in a bit at a time.
  5. Fold the chocolate chunks in gently but make sure they’re well dispersed.
  6. Place 1-2 tbsp size balls on the cookie sheets and press down on the center to flatten them out. Sneak a few mini marshmallows (5 ish) in the center and wrap the edges of the dough around the mallows (to hide them!)
  7. Press down on the cookie balls again just so they don’t cook as round balls of dough. Cook for about 8 minutes and viola! Enjoy this peanut butter cup turned cookie s’more.

About The Dairy QueenThe Dairy Queen

Just a New England gal stuck in rural Virginia. Can be found avoiding dairy at all costs. Talents include speed reading ingredient labels and enjoying ice cream via smell. If I could major in Spotify playlist construction and dairy free cooking, I would.

I have been blessed with a dairy allergy and have not touched a cheesy piece of pizza in years. Thus, here we are. I hope you find these recipes simple, inexpensive, and delicious. I have years of experience avoiding dairy, so hopefully my adventures can help you out.

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