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If you’re searching for a truly delightful treat that manages to be both irresistibly soft and proudly gluten-free, then this Gluten-Free Peanut Butter Marshmallow Cookies Recipe will become your new holiday staple. Imagine pillowy, melt-in-your-mouth cookies bursting with creamy peanut butter and sweet pockets of fluffy marshmallow, all wrapped up in a chewy, golden-baked hug that’s guaranteed to wow friends and family alike. These cookies aren’t just gluten-free; they’re a joyful celebration of flavor and texture in every bite, perfect for cozy gatherings or a special afternoon indulgence.
Ingredients You’ll Need
These ingredients are wonderfully simple but each plays a crucial role in creating the magic of this cookie. From the nutty richness of peanut butter to the soft sweetness of frozen marshmallows, every component works together to build the perfect balance of flavor, texture, and those beautiful golden edges.
- 1 ¼ Cups Gluten-Free Flour: The essential base that gives the cookies structure while keeping them safe for gluten-free diets.
- 1 Teaspoon Baking Soda: Helps the cookies rise just enough to be soft and tender without getting too cakey.
- ½ Teaspoon Sea Salt: Balances sweetness and draws out the peanut butter’s rich flavor.
- ½ Cup Unsalted Butter, softened: Adds creaminess and moisture for a chewy texture.
- ½ Cup Granulated Sugar: Provides the sweet spark that caramelizes around the edges.
- ¾ Cup Packed Brown Sugar: Keeps the cookies soft and adds a deep, molasses-like flavor.
- ¾ Cup Creamy Peanut Butter: The star ingredient delivering that bold, nutty zing.
- 1 Large Egg: Binds everything together and adds richness.
- 2 Teaspoons Vanilla Extract: Enhances all the flavors with a warm, aromatic touch.
- 1 ¼ Cups Mini Marshmallows, frozen: The secret magic that melts into sweet, gooey pockets without losing shape during baking.
How to Make Gluten-Free Peanut Butter Marshmallow Cookies Recipe
Step 1: Prep the Marshmallows
Start by chilling your mini marshmallows in an airtight container in the freezer for a few hours before you begin baking. This keeps them firm so they don’t completely melt away while baking, giving you those delightful, fluffy bites inside your cookie.
Step 2: Preheat and Mix Dry Ingredients
Preheat your oven to 350°F to get everything ready. In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt to evenly distribute the rising agent and seasoning, creating a harmonious base for your dough.
Step 3: Cream Butter and Sugars
In a larger bowl, use a hand mixer to combine the softened butter, granulated sugar, and brown sugar until smooth and velvety. This is where the cookies gain their lusciously tender texture and caramel notes from the sugar crystals.
Step 4: Add Peanut Butter, Egg, and Vanilla
Mix in the creamy peanut butter, followed by the egg and vanilla extract. This step unites the flavors with a rich, aromatic creaminess that is the hallmark of this recipe.
Step 5: Fold in the Frozen Marshmallows
Quickly fold the frozen marshmallows into your wet mixture before they defrost. This timing ensures they stay intact and spread their sweetness evenly without melting into a sticky mess.
Step 6: Combine Wet and Dry Ingredients
Gradually add the flour mixture to your wet ingredients, mixing gently until just combined. Overmixing can toughen cookies, so stop as soon as the dough forms.
Step 7: Scoop and Bake
Line a baking sheet with parchment paper and use a large cookie scoop (about 2-3 tablespoons per cookie) to portion out your dough. Space cookies 1-2 inches apart to allow spreading without merging. Bake for 10-11 minutes until edges turn golden but centers remain soft.
Step 8: Cool and Enjoy
Remove from the oven and let cookies cool on the sheet for 10 minutes to firm up while still allowing the marshmallows inside to settle into perfectly gooey pockets. Then, enjoy your warm, melt-in-your-mouth treat!
How to Serve Gluten-Free Peanut Butter Marshmallow Cookies Recipe
Garnishes
For an extra touch of festive charm, sprinkle a light dusting of powdered sugar or drizzle a bit of melted dark chocolate over the top. Toasted chopped peanuts add great crunch and amplify the peanut butter flavor.
Side Dishes
These cookies pair exquisitely with a cold glass of milk or a warm mug of coffee or chai tea. For a decadent dessert plate, serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream.
Creative Ways to Present
Stack the cookies in a rustic pile tied with twine for a charming gift, or arrange them on a decorative tray with fresh berries and edible flowers for a bright holiday centerpiece. For kids, these cookies are a fun edible “smores” twist on classic treats.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container in the refrigerator to keep them soft and chewy for up to one week. This also helps preserve the marshmallows’ soft texture inside.
Freezing
If you want to keep these cookies longer, you can freeze the dough balls before baking or the baked cookies themselves. Dough balls freeze well for up to 3 months, and once baked, the cookies maintain freshness in the freezer for about 2 months when sealed tightly.
Reheating
To enjoy frozen or refrigerated cookies, simply reheat gently in the oven at 300°F for 5-7 minutes or microwave for 15-20 seconds. This softens the marshmallows and restores that fresh-baked softness instantly.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, you can substitute all-purpose flour if gluten is not an issue. The cookies will still have the same delicious flavor and texture, just without being gluten-free.
Why do I need to freeze the marshmallows?
Freezing the marshmallows prevents them from melting completely during baking, helping them keep their shape and create those delightful pockets of gooey sweetness throughout the cookie.
Can I use crunchy peanut butter instead of creamy?
You certainly can, but the texture of the cookie will be slightly different with added crunch. Creamy peanut butter ensures a smoother batter and softer cookie texture.
Are these cookies suitable for other dietary restrictions?
They are naturally gluten-free, vegetarian, low in lactose, and low in salt. Just be sure the peanut butter and marshmallows you use meet any other specific dietary needs you have.
How do I prevent the cookies from spreading too much?
Chilling the dough slightly before baking and spacing the cookies well apart on the baking sheet helps prevent excessive spreading. Also, using frozen marshmallows slows melting and spreading.
Final Thoughts
These Gluten-Free Peanut Butter Marshmallow Cookies Recipe are truly a must-try for anyone who loves a soft, chewy cookie that’s loaded with flavor and fun texture. With simple ingredients and straightforward steps, this recipe will fill your kitchen with warmth and joy, making it the perfect treat to share with your favorite people. So preheat that oven and treat yourself—you absolutely deserve it!
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PrintGluten-Free Peanut Butter Marshmallow Cookies Recipe
Soft and pillowy gluten-free peanut butter marshmallow cookies that melt in your mouth. Perfect for the holiday season, these cookies combine creamy peanut butter with fluffy mini marshmallows for a chewy, delightful treat that is naturally gluten-free, low in lactose, and low in salt.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Low Lactose, Low Salt, Vegetarian
Ingredients
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 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 prior to baking. This keeps them firm for better texture in the cookies.
- Preheat Oven: Heat your oven to 350°F (175°C) to ensure it’s ready when your dough is mixed.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt to combine evenly. Set this mixture aside.
- Cream Butter and Sugars: In a larger bowl, use a hand mixer to whisk softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the creamy peanut butter, egg, and vanilla extract into the butter and sugar mixture until fully incorporated.
- Fold in Marshmallows: Quickly fold the frozen mini marshmallows into the wet ingredients before they defrost to maintain their shape in the cookie dough.
- Combine Mixtures: Add the dry ingredient mixture to the wet ingredients and stir until a cookie dough forms.
- Prepare Baking Sheet: Line a baking sheet with parchment paper for an easy cleanup and to prevent sticking.
- Scoop Dough: Use a large cookie scoop or spoon to portion dough balls about 2-3 tablespoons each. Place them 1-2 inches apart on the prepared sheet to allow spreading.
- Bake Cookies: Bake in preheated oven for 10 to 11 minutes until edges are set but centers remain soft.
- Cool Cookies: Remove from oven and let cookies cool on the baking sheet for 10 minutes; they will continue baking as they cool and become perfectly chewy.
- Serve and Store: Enjoy the cookies once cooled. Store any leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Freezing marshmallows before mixing helps them hold their shape and texture during baking.
- Spacing cookies 1-2 inches apart ensures even baking without sticking together.
- If you don’t have a cookie scoop, a spoon works just fine for portioning dough.
- Use gluten-free flour to keep the recipe gluten-free, but all-purpose flour can be substituted if gluten is not a concern.
- Cookies will soften further as they cool, so avoid overbaking.
- Store leftovers refrigerated to maintain freshness and texture.
