Gluten-Free Peanut Butter Marshmallow Cookies Recipe
Introduction
These Gluten-Free Peanut Butter Marshmallow Cookies offer a sweet and chewy treat perfect for any occasion. Combining creamy peanut butter with gooey marshmallows, they are a delightful twist on a classic cookie that everyone will love.
Ingredients
- 1 ¼ cup gluten-free flour (or substitute all-purpose flour)
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¾ cup packed brown sugar
- ¾ cup creamy peanut butter
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups mini marshmallows, frozen
Instructions
- Step 1: Place the mini marshmallows in an airtight container and freeze them for a few hours before baking.
- Step 2: Preheat your oven to 350°F (175°C).
- Step 3: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt. Set aside.
- Step 4: In a larger bowl, use a hand mixer to cream together the softened butter, granulated sugar, and brown sugar until well combined.
- Step 5: Add the peanut butter, egg, and vanilla extract to the butter mixture and mix until fully incorporated.
- Step 6: Remove the frozen mini marshmallows from the freezer and fold them quickly into the wet batter before they thaw.
- Step 7: Gradually mix the dry flour mixture into the wet ingredients until a batter forms.
- Step 8: Line a baking sheet with parchment paper.
- Step 9: Use a large cookie scoop (about 2–3 tablespoons) or spoon to drop balls of dough onto the baking sheet, spacing them 1–2 inches apart to allow for spreading.
- Step 10: Bake the cookies for 10–11 minutes, then remove from the oven and let cool on the baking sheet for 10 minutes as they continue to bake and firm up.
- Step 11: Serve once cooled and enjoy your chewy, peanut buttery treats!
Tips & Variations
- Freezing the mini marshmallows helps prevent them from melting too quickly and disappearing into the dough.
- For a nuttier flavor, try using natural peanut butter or a mix of peanut and almond butter.
- You can swap gluten-free flour for all-purpose flour if gluten isn’t a concern.
- Add chopped peanuts or chocolate chips for extra texture and flavor.
Storage
Store leftover cookies in an airtight container in the refrigerator for up to one week. To reheat, warm them briefly in the microwave or oven to restore softness and enjoy gooey marshmallows.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular marshmallows instead of mini marshmallows?
Yes, but mini marshmallows work best because they distribute evenly and melt more consistently within the cookie dough.
Are these cookies suitable for someone with a peanut allergy?
No, this recipe contains peanut butter and peanuts, so it is not safe for those with peanut allergies.
PrintGluten-Free Peanut Butter Marshmallow Cookies Recipe
These Gluten-Free Peanut Butter Marshmallow Cookies combine the rich, creamy flavor of peanut butter with the delightful chewiness of mini marshmallows, all in a soft, gluten-free cookie base. Perfectly sweet and satisfying, these cookies are ideal for anyone craving a nostalgic treat without gluten.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1 ¼ Cups Gluten-Free Flour (can 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 Packed Brown Sugar
- ¾ Cup Creamy Peanut Butter
- 1 Large Egg
- 2 Teaspoons Vanilla Extract
Add-ins
- 1 ¼ Cups Mini Marshmallows, frozen
Instructions
- Prepare Marshmallows. Place the mini marshmallows in an airtight container and freeze them for a few hours before baking to prevent melting too quickly in the cookies.
- Preheat Oven. Set your oven to 350°F (175°C) to ensure it’s ready for baking once the dough is prepared.
- Mix Dry Ingredients. In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt thoroughly. Set aside.
- Cream Butter and Sugars. In a large bowl, use a hand mixer to whip together the softened butter, granulated sugar, and brown sugar until smooth and well combined.
- Add Wet Ingredients. To the butter and sugar mixture, add the peanut butter, egg, and vanilla extract. Mix well until completely combined and smooth.
- Incorporate Marshmallows. Remove the frozen marshmallows from the freezer and quickly fold them into the wet batter before they thaw to maintain their shape.
- Combine Dry and Wet Mixtures. Add the flour mixture into the wet ingredients and mix just until a dough is formed. Avoid overmixing to keep the texture light.
- Prepare Baking Sheet. Line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Scoop Dough. Using a large cookie scoop (or spoon), shape dough into balls about 2-3 tablespoons each. Place them on the parchment-lined sheet spaced 1-2 inches apart to allow room for spreading.
- Bake Cookies. Bake in the preheated oven for 10-11 minutes until the edges are set and cookies are lightly golden.
- Cool Cookies. Remove from oven and let the cookies cool on the baking sheet for about 10 minutes, allowing them to finish baking and firm up.
- 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 mini marshmallows before folding them into the dough helps them maintain their shape during baking.
- If you don’t have a cookie scoop, a spoon will work to portion out the dough.
- These cookies will continue to bake slightly during the cooling period on the baking sheet, so avoid overbaking in the oven.
- You can substitute gluten-free flour with all-purpose flour if gluten is not a concern.
- Store cookies in an airtight container in the refrigerator to maintain freshness for up to one week.
Keywords: gluten-free cookies, peanut butter cookies, marshmallow cookies, easy dessert, gluten-free baking
