This is a marshmallow and peanut butter cobbler bake that makes an incredible one dish dessert. Serve it with a scoop of ice cream, homemade whipped cream, or all by itself… you’ll never regret making this incredible cookie cobbler dessert!
A cookie cobbler is perfectly crunchy on the top and soft and gooey in the middle. It’s decadent and dreamy, and I hope you love it as much as we do!
Table of Contents
- Why You’ll Love this Cookie Cobbler
- Marshmallow and Peanut Butter Cookie Cobbler Ingredients
- Variations
- How to Make this Peanut Butter Cobbler in Five Simple Steps
- Tips
- How to Serve
- Frequently Asked Questions
- Nutritional Considerations
- More Peanut Butter Recipes
- Marshmallow and Peanut Butter Cookie Cobbler Recipe
Originally shared June 24, 2014, this post was updated with fresh content and details September 27, 2021.
As much as I don’t like to admit it, sometimes the stress of daily life can be overwhelming. In those times, the only logical thing to do is bake. For me, baking is therapeutic.
Even if I don’t indulge on the result of my baking adventures, it calms me. But let’s be honest, I indulged. I nearly over-indulged!
No complaints though, it’s those moments of stress where the best desserts are born. Marshmallow and peanut butter cookie cobbler, for example!
For years, I’ve been baking a cookie at a time in a spice dish, ramekins or creme brûlée dishes. It gives a cookie cobbler like texture with a slightly gooey center and crunchy exterior.
When topped with ice cream, it’s absolutely heavenly! This past year, I’ve seen several recipes for skillet cookies, but in my humble opinion, there’s no need to add another item to your cabinet. I often keep a little extra cookie dough in the freezer ready for such an occasion.
I started with my standard peanut butter cookie recipe and looked to my cabinet for add ins. Fortunately, we had marshmallows left from s’mores on the grill and some miniature Reese’s Peanut Butter Cups. Served a la mode with homemade magic shell, it’s the ultimate dessert recipe!
Why You’ll Love this Cookie Cobbler
- Easy to make
- Flexible – use whatever add-ins you’d like
- Great with ice cream
- Soft inside, crunchy outside
While most cobblers are fruit based, you can also make a cookie or brownie based cobbler like this chocolate cobbler and this amazing salted caramel cookie cobbler. I highly recommend you try them ALL!
Marshmallow and Peanut Butter Cookie Cobbler Ingredients
- Butter softened – I tend to use salted butter for baking because that’s what I have on hand. If you use salted, cut back on the added salt in this recipe.
- Creamy peanut butter – Don’t use natural peanut butter for baking.
- Granulated sugar – white granulated sugar.
- Brown Sugar – packed
- Vanilla Extract – Make your own vanilla extract if you’d like – either way this ingredient adds a hint of flavor and fragrance.
- Eggs – for binding and rising
- All Purpose Flour – bleached or unbleached is fine.
- Baking Powder – two kinds of leavening agents in this recipe, to give the cobbler a light, airy texture.
- Baking Soda – always make sure it’s fresh!
- Salt
- Miniature Peanut Butter Cups
- Marshmallows
- Optional: brown sugar for topping
Variations
- My go to is semi-sweet chocolate peanut butter cups, but you can also make this dessert with milk, white or dark chocolate candies if you prefer.
- Try a different kind of peanut butter candy – Reese’s Pieces or m&ms would be fun!
- You can leave the marshmallows out if you’d like, or replace with another favorite sweet candy.
How to Make this Peanut Butter Cobbler in Five Simple Steps
- Mix butter, peanut butter, sugars, vanilla and eggs well. In a separate bowl, combine dry ingredients. Incorporate dry ingredients into wet mixture.
- Refrigerate one hour.
- Preheat oven to 375 degrees and grease your oven safe baking dish. Press in a thin layer of cookie dough.
- Add marshmallows and peanut butter cups, sprinkle more cookie dough and brown sugar on top.
- Bake and serve warm – with a scoop of ice cream, of course.
Tips
- Make Ahead – I like to prep this cookie cobbler in the afternoon, refrigerating the dough until dinner is complete and then putting it in the oven for a piping hot decadent dessert. So effortless!
- How You Know When It’s Ready – This peanut butter cobbler will take around 15 minutes to bake, based on your dish size. Be careful not to over bake the cobbler. It should have a slightly gooey center when it comes out of the oven.
- Add a Little Extra Brown Sugar – Because if some is good, more is better! Sprinkle a little extra brown sugar anytime… either before you bake, right when it comes out of the oven, or even on individual servings as you plate.
- Best Served Fresh From the Oven – Cobblers are best served hot straight out of the oven. The chocolate will be warm and gooey. However, it’s delicious when heated up the next day, too!
How to Serve
- Top it off with a scoop of homemade vanilla ice cream
- Try a scoop of peanut butter ice cream instead
- Or a dollop of whipped cream
- Caramel Sauce
- Secret Chocolate Sauce (as pictured in these photos)
- Candied Nuts
Frequently Asked Questions
This cookie cobbler recipe, as written, is meant for individual ramekins. However, you can easily use a traditional baking dish, you’ll just need to watch your time.
If this recipe is baked as a whole and not individually, you’ll probably need to allow anywhere from 25-35 minutes in the oven!
*Recommended baking time is with a smaller dish. I use large creme brûlée dishes.
Yes – they are two different desserts! While the flavors and ingredients can be quite similar, a cobbler is looser and more textural. A cookie cake is baked evenly and can be sliced.
Nutritional Considerations
- Vegetarian
- Nut Free
If you love everything marshmallow, don’t skip my reader favorite Peanut Butter S’mores Pie, S’mores Toffee, S’mores Cupcakes and learn how to make S’mores on the Grill.
More Peanut Butter Recipes
Marshmallow and Peanut Butter Cookie Cobbler
Ingredients
- 1 cup butter softened
- 1 cup creamy peanut butter {don’t use natural}
- 1 cup white granulated sugar
- 1 cup brown sugar packed
- 1 teaspoon vanilla
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- miniature peanut butter cups
- marshmallows
- optional: brown sugar
Instructions
- Mix butter, peanut butter, sugars, vanilla & eggs well.
- In a separate bowl, combine dry ingredients. Incorporate into wet mixture.
- Refrigerate 1 hour, when possible.
- Preheat oven to 375 degrees.
- Grease your oven safe baking dish. Press in a thin layer of cookie dough.
- Add marshmallows & peanut butter cups, sprinkle cookie dough & brown sugar on top.
- Bake 15 minutes. Serve warm.
Tips
Substitutions
- Butter – I prefer to use unsalted butter in this dessert. If you use salted butter, reduce the amount of added salt.
- Peanut Butter Cups – My go to is semi-sweet chocolate, but you can also make this dessert with milk, white or dark if you prefer.
Make Ahead
Prep it in the afternoon, refrigerate dough until dinner and bake just before serving.How You Know When It’s Ready
The cobbler will take around 15 minutes to bake, based on your dish size. Be careful not to over bake the cobbler. It should have a slightly gooey center when it comes out of the oven.Estimated nutrition information is provided as a courtesy and is not guaranteed.
I enjoy all your recipes, but this one has to be my absolute favorite.
Total and complete perfection in one mouthwatering dessert.
Thank you, thank you, thank you.
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Thank you, Beth! It’s one of our absolute favorites and I *may* make dessert frequently.
Oh my goodness! I found this on Pinterest, and it looks heavenly. I love anything with PB in it. I am curious, is this recipe for ONE ramekin or multiple? I’d love to make something like it for a dinner party I’m having next week, but I wanted to get an idea of how much it will serve. Also, would it work if made in a larger baking dish rather than individually? I’m not much of a baker so would appreciate any advice you have.
Thank you! There’s enough dough for entertaining, you just follow the instructions for each individual ramekin – it gives it the crumbly cobbler texture. You can absolutely do it in a large baking dish, just bake it slightly longer. Don’t hesitate if you have any additional questions! It’s foolproof.
This looks fabulous Julie! I do the same thing, making mini desserts in ramekins all the time. In fact, whenever I make anything new to share with friends I always make at least one (and sometimes two..one for Husband) ramekins to taste test before the dessert goes out. These look fantastic! Yum! So glad I found your blog today. Pinning and sharing!
Great idea! Thanks for following!
oh wow that looks amazing! i’m on a pb kick now!
Thanks! SO AM I! Enjoy!
I found your blog through Ali at Gimme Some Oven and have enjoyed reading your posts. I had to laugh as I read this today. My family is moving too. The thought of packing all of our things and moving from friends and family is overwhelming some days. I find solace in the kitchen as well. Thanks for sharing this delicious treat! Looking forward to it calming my moving nerves.
Good luck, Kim! Best wishes on your move & in your new kitchen. Thanks for stopping by!
I’m curious how much this recipe serves? I’d love to make it in a pie dish, would doubling it be enough?
thanks!
It would be more than enough. You’ll need to adjust baking time.