Marshmallow Peanut Butter No Bake Cookies

These Marshmallow Peanut Butter No Bake Cookies combine creamy peanut butter, sweet butterscotch chips, gooey marshmallows, and crunchy chow mein noodles into one irresistible no bake treat. They are the kind of dangerously easy recipe you will find yourself making on repeat — because they take just minutes to pull together and taste absolutely incredible.

Recipe Highlights

• Great for sharing: This recipe makes a generous batch that holds up well for days, making it perfect for gifting, parties, or after school snacking.
• Just four ingredients: Peanut butter, butterscotch chips, chow mein noodles, and mini marshmallows are all you need to make an entire batch.
• No oven required: There is no baking, no boiling sugar mixture, and no candy thermometer involved — just melt, mix, and scoop.
• Sweet, salty, crunchy, and chewy: The combination of crispy chow mein noodles, gooey marshmallows, creamy peanut butter, and sweet butterscotch creates an addicting texture you will not find in any other no bake cookie.
• Ready in minutes: From start to finish, these come together faster than almost any other dessert on the planet.

Ingredients in Marshmallow Peanut Butter No Bake Cookies

• Butterscotch chips add rich, caramel-like sweetness and melt down into a smooth coating that holds all the other ingredients together into a cohesive cookie cluster.
• Peanut butter brings creamy texture, a salty-sweet flavor, and helps bind everything into sturdy little clusters that hold their shape as they cool.
• Chow mein noodles are what give these cookies their signature crunch. They stay crispy inside the coating and create that light, airy texture that makes every bite so satisfying. You can swap in pretzels or cornflakes in a pinch, but chow mein noodles give you the classic result these cookies are known for.
• Mini marshmallows add soft, chewy pockets of sweetness throughout each cookie. If you only have regular sized marshmallows, just chop them into smaller pieces before mixing them in so they distribute evenly.

Tips for the Best Marshmallow Peanut Butter No Bake Cookies

Find the full instructions in the recipe card below, but here are a few tips to help you get the best results.

• Control the heat carefully. Melt the peanut butter and butterscotch chips just until smooth and combined. Overheating can make the mixture greasy and cause the marshmallows to melt completely instead of staying as soft, chewy pockets.
• Let the mixture cool for one to two minutes before adding the marshmallows. Stirring them in while the mixture is too hot will melt them away entirely and you will lose that gooey texture.
• Fold gently, do not overmix. Once the noodles and marshmallows go in, fold just until everything is coated. Overmixing breaks the noodles and turns the texture from a satisfying crunchy cluster into a crumbly mess.
• Work quickly when scooping. The mixture sets fast as it cools, so have your wax paper ready before you start and scoop right away for the best shape and consistency.

Storage Instructions

Store these cookies in an airtight container at room temperature for three to four days, or in the refrigerator for up to one week (they will be a bit firmer when chilled).

To freeze, place them in a sealed container or freezer bag with parchment paper between the layers and freeze for up to two to three months. Let them sit at room temperature for a few minutes before eating to soften back up.

FAQs

Can I use regular marshmallows instead of mini marshmallows? Yes! Just chop them into smaller pieces first so they mix in evenly and do not clump together in the cookies.

Do I need to cook the mixture for a long time? Nope — just melt the peanut butter and butterscotch chips until smooth. Overheating the mixture can make it greasy and affect the final texture of the cookies.

Can I substitute the chow mein noodles? You can swap in something crunchy like pretzels or cornflakes, but chow mein noodles give you the classic light, crispy texture these cookies are known for. The result will taste great either way, just slightly different in texture.

Why did my cookies turn out sticky or too soft? The mixture was likely too hot when you added the marshmallows, causing them to melt instead of staying intact. Let the melted mixture cool for one to two minutes before folding in the marshmallows and noodles.

Can I make these ahead of time? Absolutely. These cookies store well for several days and actually hold up great in the fridge, making them a perfect make-ahead treat for parties or gifting.

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With just four ingredients and zero baking required, these Marshmallow Peanut Butter No Bake Cookies are the kind of sweet, salty, crunchy, chewy treat you will end up making on repeat!