Description
These Gluten-Free Peanut Butter Marshmallow Cookies are a delightful treat combining creamy peanut butter with gooey mini marshmallows. Soft and chewy with a perfect balance of sweetness and nutty flavor, they are easy to make and perfect for gluten-sensitive dessert lovers.
Ingredients
Dry Ingredients
- 1 ¼ Cup Gluten-Free Flour (or substitute with 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: Start by placing the mini marshmallows in an airtight container and freeze them for a few hours before baking to prevent them from melting quickly during baking.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (177°C).
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt until well combined. Set aside.
- Cream Butter and Sugars: In a larger bowl, use a hand mixer to beat the softened butter with granulated sugar and brown sugar until smooth and creamy.
- Add Peanut Butter, Egg, and Vanilla: To the creamed butter mixture, add the peanut butter, egg, and vanilla extract. Mix again with the hand mixer until everything is fully combined.
- Fold in Frozen Marshmallows: Remove the mini marshmallows from the freezer and fold them quickly into the wet mixture before they start to defrost.
- Combine Flour Mixture: Add the dry flour mixture into the wet ingredients and mix just until a batter forms; avoid over mixing.
- Prepare Baking Sheet: Line a baking sheet with parchment paper. Use a large cookie scoop (2-3 tablespoons) or spoon to portion out dough balls, placing them 1-2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 10-11 minutes. The cookies will be soft but set; they will firm up as they cool.
- Cool and Serve: Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack or serving. Store leftovers in an airtight container in the fridge for up to one week.
Notes
- Freezing the marshmallows before baking helps them retain their shape and prevents excessive melting.
- You can substitute gluten-free flour with all-purpose flour if gluten is not a concern.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Cookies will continue to bake slightly during cooling, so avoid overbaking in the oven.
- Store leftovers refrigerated to maintain freshness and prevent marshmallows from becoming sticky.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
