A Circus-Inspired Cookie Packed with Peanut Butter, Marshmallows, and All the Sweet Magic Dumbo Would Love!

Step right up for a treat that’s larger than life! Dumbo’s Peanut Butter Marshmallow Jumbo Cookies are a mash-up of peanut butter chips, white chocolate, fluffy mini marshmallows, and a sprinkle of crushed graham crackers — all wrapped up in a thick, bakery-style cookie. With their golden edges, gooey centers, and a pinch of sea salt sparkle, they’re the perfect addition to my Magical Jumbo Cookies Series. Find even more recipes here.

Recipe Rundown

Magical Jumbo Cookie Series

One of my favorite series I’ve ever made is the Magical Jumbo Cookie Series. These are big, bakery-style cookies (think Levain Bakery) each inspired by a different Disney character. I even created a princess-themed eBook with them — you can check it out here! This Dumbo cookie is a little preview of what to expect from the series, and it might just be one of my favorites yet.

Why Dumbo?

When I was little, I used to watch Dumbo’s Circus on TV — have you ever seen it? It’s a little strange to look back on now, but at the time, I absolutely loved it. I haven’t watched the movie in years, but my daughter and I still ride Dumbo at Walt Disney World all the time. It’s one of those classic rides we never skip.

About the Cookie

For Dumbo’s cookie, I knew it had to have a peanut butter base (because Dumbo of course). I wanted it to feel a little like a circus treat too, so I mixed in white chocolate chips, marshmallows, and a sprinkle of crushed graham crackers. It’s soft, gooey, and completely magical — definitely one of my all-time favorite cookies.

And honestly? Even if you’ve never seen Dumbo, if you’re a peanut butter fan, you need to make this one.

FAQ

1: Why freeze the mini marshmallows first?

Freezing the marshmallows keeps them from melting too quickly while baking, helping them stay gooey inside the cookies instead of disappearing into the dough.

2: Can I skip the peanut butter center?
Yes! The peanut butter center is optional — the cookies will still be packed with peanut butter flavor from the chips.

3: How big should the cookie dough balls be?
Aim for about 5–6 ounces each — think oversized bakery-style cookies. Bigger dough balls help you get that gooey middle and chewy edge.

4: Why should I let the cookies cool overnight?
Letting the cookies rest allows the flavors to deepen and the centers to set properly. If you can’t wait overnight, give them at least a couple of hours.

5: Can I use all white chocolate chips instead of a mix?
Absolutely! You can customize the chip mix to your taste — try all white chocolate, all peanut butter, or even throw in butterscotch chips for a fun twist.

Sprinkle of Fun

Throw a Dumbo-inspired circus party right at home! Bake up a batch of Dumbo’s Peanut Butter Marshmallow Jumbo Cookies and add easy treats like caramel apples, popcorn bags, and cotton candy sticks to the table. Set up a ring toss, a hula hoop “jump through the hoop” challenge, or make a “peanut toss” game with buckets and foam peanuts. Play the original Dumbo movie (or the live-action one if you want a double feature) and hang up some streamers or colorful balloons for that circus feel. 

Dumbo’s Peanut Butter Marshmallow Jumbo Cookies

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• Author: Taryn Camp

Ingredients

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• 1 cup (2 sticks) salted butter, cold and cubed
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs, cold
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup peanut butter chips
• 1/2 cup white chocolate chips
• 1/2 cup mini marshmallows (freeze for 15 minutes before using)
• 1/2 cup crushed graham crackers or crushed peanut butter cookies
• 1/4 cup peanut butter, refrigerated for 15 minutes optional
• Flaky sea salt, for sprinking

Instructions

1. Preheat the oven to 410°F (210°C). Line a couple of baking sheets with parchment paper.
2. Cream butter and sugars until just combined (about 1-2 minutes). Do not overmix.
3. Mix in eggs and vanilla until fully incorporated.
4. Whisk together dry ingredients (flour, cornstarch, baking soda, salt) in a separate bowl and mix into the wet ingredients.
5. Gently fold in peanut butter chips, white chocolate chips, mini marshmallows, and crushed graham crackers.
6. Portion dough into large balls (5-6 oz each). *If you’re using the peanut butter, shape the dough around a small dollop of it. The reason for this, is that you want to stop it from melting and running outside the cookie.
7. Bake for 9-12 minutes until golden but slightly underbaked in the center. Sprinkle them with sea salt while they’re warm.
8. Cool for 30 minutes before transferring to a rack. Let them cool completely before serving, ideally overnight.

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