By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 36
168 cal · 45 min
Chocolate, Peanut Butter and Marshmallow Pudding Cookies
Recipe GLPR152af74010da97
Soft and decadent cookies loaded with chocolate pudding flavor, peanut butter chips, and marshmallows. These indulgent treats combine rich chocolate, creamy peanut butter, and pillowy marshmallow pieces for the ultimate dessert cookie.
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Ingredients
1/2 cup brown sugar
2 sticks unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 oz box instant chocolate pudding mix
10 oz bag peanut butter chips
1 1/2 cups mini marshmallows
Directions
Preheat oven to 350°F. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, stirring until just combined.
Add the instant chocolate pudding mix to the dough and stir until evenly distributed. Fold in the peanut butter chips and mini marshmallows until fully incorporated throughout the dough.
Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
Bake at 350°F for 10-12 minutes, until the edges are set but the centers still appear slightly underbaked. The cookies should look just barely done.
Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Comments
Every ingredient is a standard supermarket stock item at any Charlotte chain—pudding mix, peanut butter chips, and marshmallows are grocery staples, not specialty finds. Cost per serving runs roughly $0.35–$0.40, driven primarily by butter and chocolate pudding mix, which is reasonable for 36 cookies. The stated 45 minutes is honest if you're mixing and baking back-to-back with no chilling, though marshmallows will sink or burn without close oven attention in the final minutes. These are a fussy, no-reheat cookie best eaten fresh the same day, which limits weeknight appeal when you're feeding a family looking for something you can actually forget about for ten minutes.
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