Gluten-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
