These Sheet Pan Peanut Butter Marshmallow Cookies take my Peanut Butter Marshmallow Cookies and make them even easier! Instead of scooping individual cookies, you press the dough into one pan, bake, and cut them into squares.You still get that soft peanut butter cookie with gooey marshmallows, chocolate chips, and peanut butter chips in every bite.And if you love the peanut butter and marshmallow combo, my Fluffernutter Cookies are another fun one to try! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Unsalted butter: Softened butter mixes easily with the sugars and helps give the cookies a soft texture.

If using salted butter, you can reduce the added salt.Creamy peanut butter: Use regular creamy peanut butter for the best texture.I do not recommend natural peanut butter, as the extra oil can change the texture of the cookies.

Granulated sugar: Adds sweetness and helps give the cookies a nice texture.Light brown sugar: Adds sweetness and helps keep the cookies soft.You can use dark brown sugar if that is what you have.

Egg: Helps hold the cookies together and gives them a soft, chewy texture.Out of eggs? Try an egg substitute! Vanilla extract: Adds a little extra flavor.All-purpose flour: Gives the cookies structure.

Measure it carefully so you do not add too much.Baking soda: Helps the cookies spread

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