Chewy gooey peanut butter and chocolate chip cookies

    30 min

    Gooey and delicious! These are luxury chocolate chip cookies - loaded with chocolate chips, studded with marshmallows and made with a combination of rye and plain flour. The peanut butter gives a nice chewiness and nutty flavour without chunks of nuts.

    21 people made this

    Serves: 18 

    • 200g smooth peanut butter
    • 100g butter or margarine
    • 275g dark brown soft sugar
    • 1 egg
    • 3 tablespoons milk
    • 1 tablespoon almond extract
    • 125g plain flour
    • 75g rye flour
    • 3/4 teaspoon bicarbonate of soda
    • 3/4 teaspoon salt
    • 170g plain chocolate chips
    • 25g plain mini marshmallows

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. Grease cookie sheets.
    2. In a medium bowl, cream together the peanut butter, butter or margarine and dark brown soft sugar. Stir in the egg, milk and almond extract. Sift together the plain flour, rye flour, bicarbonate of soda and salt, add to the creamed mixture and mix until just combined. Finally, stir in the chocolate chips and mini marshmallows.
    3. Drop cookies by rounded teaspoonfuls onto the prepared baking trays. Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool for 1 minute on the baking trays before removing to wire racks to cool completely.

    Cookie how-to

    Make perfect cookies every time with our How to make cookies guide!

    Chocolate chip cookie video

    Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (12)


    tips: DO NOT use muscovado sugar - the recipe above requires brown sugar but don't resort to this really 'dark' version. [Best parts about this recipe]: it had a wonderful texture - at once both crunchy and gooey - that I've struggled to achieve with other recipes; was perfectly chocolately; family and friends loved it (even the ones who don't like peanuts…(there's a reason for this as listed below)). [Criticisms]: couldn't taste the peanuts very much as almond extract seemed to cancel the flavour out and although they still tasted good, they didn't taste very peanutty.  -  03 May 2011


    Nice cookies. I didn't have any eggs so just added extra milk in place, seemed to work fine. I used normal flour and Demerara sugar. I didn't have almond extract (would have used vanilla if I'd had some!) just used extra milk to replace the liquid. I found them quite peanutty if I had a mouthful without any chocolate in (but then I didn't add marshmallows). Obviously depends if you want really peanutty ones or not! Oh and using heaped teaspoonfuls made at least 24.  -  09 May 2015


    Wasn't impressed, the balls were so greasy and they capsized if there was a marshmallow in the middle. Also, no matter what I did the bottoms came out burnt! Not a repeat!  -  19 Oct 2002  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate