My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe
These Gluten-Free Peanut Butter Marshmallow Cookies combine the rich, creamy taste of peanut butter with the gooey sweetness of mini marshmallows in every bite. Perfectly soft and chewy, these cookies are easy to make and are ideal for anyone seeking a delicious gluten-free treat.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: About 18-20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1 ¼ Cup 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 Brown Sugar, packed
- 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 them from melting too quickly during baking.
- Preheat Oven: When ready, preheat your oven to 350°F (177°C) to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt until fully combined. Set aside.
- Cream Butter and Sugars: In a larger bowl, use a hand mixer to beat the softened butter, granulated sugar, and brown sugar until creamy and well incorporated.
- Add Wet Ingredients: To the butter mixture, add the creamy peanut butter, egg, and vanilla extract. Mix again until thoroughly combined.
- Fold in Marshmallows: Remove the frozen mini marshmallows from the freezer and quickly fold them into the wet mixture before they defrost, ensuring they remain intact.
- Combine Mixtures: Add the dry flour mixture to the wet ingredients and stir until a smooth cookie dough batter forms.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking.
- Scoop Dough: Using a large cookie scoop (about 2-3 tablespoons), portion dough balls onto the baking sheet, spacing them 1-2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-11 minutes until the edges are set but the centers remain soft.
- Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 10 minutes; this resting time lets them finish baking and firms them up.
- Serve and Store: Enjoy the cookies warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Freezing mini marshmallows before adding them to the dough helps maintain their shape and prevents excessive melting during baking.
- If you don’t have a cookie scoop, use a tablespoon to portion out dough evenly.
- These cookies will be soft and chewy; avoid overbaking to maintain this texture.
- Gluten-Free flour can be substituted with all-purpose flour if gluten restrictions are not required.
- Storing the cookies in the fridge helps retain freshness and texture for up to a week.
Keywords: gluten-free cookies, peanut butter cookies, marshmallow cookies, soft cookies, easy cookie recipe, gluten-free dessert
