Gluten-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.
