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My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe

My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe
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★★★★★

5.1 from 11 reviews

Deliciously soft and chewy gluten-free peanut butter marshmallow cookies that combine creamy peanut butter with gooey mini marshmallows for a perfect sweet treat. These cookies are easy to make, naturally gluten-free, and perfect for peanut butter lovers seeking a unique twist on classic cookies.

Ingredients

Scale

Dry Ingredients

  • 1 ¼ Cup Gluten-Free Flour (you can also substitute all-purpose flour)
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Sea Salt

Wet Ingredients

  • ½ Cup Unsalted Butter, softened
  • ½ Cup Granulated Sugar
  • ¾ Cup Brown Sugar, packed
  • ¾ Cup Creamy Peanut Butter
  • 1 Large Egg
  • 2 Teaspoons Vanilla Extract

Other

  • 1 ¼ Cups Mini Marshmallows, frozen

Instructions

  1. Prepare Marshmallows: Place the mini marshmallows in an airtight container and freeze them for a few hours before baking. This helps maintain their shape in the cookies.
  2. Preheat Oven: Preheat your oven to 350°F (177°C) to get it ready for baking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together gluten-free flour, baking soda, and sea salt until evenly combined. Set aside.
  4. Cream Butter and Sugars: In a large bowl, use a hand mixer to whisk the softened butter, granulated sugar, and brown sugar until light and fluffy.
  5. Add Peanut Butter, Egg, and Vanilla: Incorporate the creamy peanut butter, egg, and vanilla extract into the butter-sugar mixture. Mix until the batter is smooth and uniform.
  6. Fold in Frozen Marshmallows: Remove marshmallows from freezer and quickly fold them into the batter before they defrost to keep them from melting too much.
  7. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix until a cohesive cookie dough forms.
  8. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking.
  9. Scoop Dough: Use a large cookie scoop (about 2-3 tablespoons of dough) or spoon to portion out the dough balls on the baking sheet, spacing them 1-2 inches apart to allow for spreading.
  10. Bake Cookies: Bake in the preheated oven for 10-11 minutes, until edges are golden and centers are set.
  11. Cool: Remove cookies from oven and allow them to cool on the baking sheet for 10 minutes to finish baking and firm up.
  12. Serve and Store: Enjoy the cookies warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.

Notes

  • Freezing the marshmallows before adding them to the dough prevents them from melting completely during baking, preserving their chewy texture.
  • You can substitute gluten-free flour with regular all-purpose flour if gluten is not a concern.
  • Use a large cookie scoop for uniform-sized cookies and even baking.
  • For softer cookies, slightly underbake and allow them to cool on the baking sheet.
  • Store cookies in the fridge to keep marshmallows from becoming sticky or melting.

Nutrition

Keywords: gluten-free peanut butter cookies, marshmallow cookies, gluten-free dessert, peanut butter marshmallow recipe, soft cookies

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