Gluten-Free Peanut Butter Marshmallow Cookies Recipe

Introduction

These Gluten-Free Peanut Butter Marshmallow Cookies are soft, chewy, and packed with rich peanut butter flavor and gooey mini marshmallows. Perfect for a cozy treat, they bring a delightful twist to classic peanut butter cookies without gluten.

Ingredients

• 1 ¼ cups gluten-free flour (or all-purpose flour)
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 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
• 1 ¼ cups mini marshmallows, frozen

Instructions

1. Step 1: Place the mini marshmallows in an airtight container and freeze for a few hours before baking.
2. Step 2: Preheat your oven to 350°F (175°C).
3. Step 3: In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside.
4. Step 4: In a larger bowl, use a hand mixer to cream the softened butter with the granulated sugar and brown sugar until well combined.
5. Step 5: Add the peanut butter, egg, and vanilla extract to the butter and sugar mixture, and mix until fully incorporated.
6. Step 6: Remove the marshmallows from the freezer and fold them quickly into the wet batter before they defrost.
7. Step 7: Add the flour mixture to the wet ingredients and mix until a cookie dough forms.
8. Step 8: Line a baking sheet with parchment paper. Using a large cookie scoop or spoon, drop dough balls (about 2-3 tablespoons each) onto the sheet, spacing them 1-2 inches apart.
9. Step 9: Bake for 10–11 minutes. Remove from oven and allow cookies to cool on the baking sheet for 10 minutes, as they will continue baking while cooling.
10. Step 10: Serve warm or at room temperature and enjoy!

Tips & Variations

• For extra gooey marshmallows, keep them frozen until just before folding into the batter.
• Substitute crunchy peanut butter for a nutty texture, or use almond butter for a different flavor.
• If you don’t have gluten-free flour, all-purpose flour works well in this recipe.
• Try adding a handful of chocolate chips for an indulgent twist.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to one week. To reheat, warm them in a microwave for about 10-15 seconds to soften the marshmallows and enhance the peanut butter aroma.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini ones?

Yes, but mini marshmallows work best for even distribution in the cookies. If using regular marshmallows, cut them into smaller pieces before folding into the batter.

Are these cookies dairy-free?

No, this recipe includes butter, which contains dairy. You can substitute dairy-free margarine or coconut oil to make them dairy-free, though texture and flavor may vary slightly.

Gluten-Free Peanut Butter Marshmallow Cookies Recipe

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★★★★★

4.5 from 114 reviews

These Gluten-Free Peanut Butter Marshmallow Cookies combine the rich, creamy flavor of peanut butter with the sweet, gooey texture of mini marshmallows for a delightful treat. Perfectly soft and chewy, these cookies are easy to make and gluten-free, making them an ideal dessert or snack for those avoiding gluten without sacrificing taste.

• Author: Amy
• 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 1x2x3x

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

Additional Ingredients

• 1 ¼ Cups Mini Marshmallows, frozen

Instructions

1. Prepare Marshmallows: Place mini marshmallows in an airtight container and freeze for a few hours before baking to prevent them from melting too quickly during baking.
2. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the correct temperature when the cookies are ready to bake.
3. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt. Set this mixture aside.
4. Cream Butter and Sugars: In a large bowl, use a hand mixer to thoroughly combine the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
5. Add Wet Ingredients: Add the creamy peanut butter, egg, and vanilla extract to the creamed butter and sugar mixture. Mix again until all ingredients are fully incorporated.
6. Fold in Marshmallows: Remove marshmallows from the freezer and quickly fold them into the cookie batter while still frozen to keep them from melting into the dough.
7. Combine with Dry Ingredients: Add the flour mixture to the wet ingredient bowl and mix until a uniform dough is formed.
8. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
9. Scoop Dough: Using a large cookie scoop or spoon, portion the dough into balls about 2-3 tablespoons each. Place them on the baking sheet, spacing them 1-2 inches apart to allow room for spreading.
10. Bake Cookies: Bake in the preheated oven for 10-11 minutes. The cookies will set and slightly brown around the edges.
11. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. The cookies will continue to firm up as they cool.
12. Serve and Store: Enjoy the cookies warm or fully cooled. Store any leftovers in an airtight container in the refrigerator for up to one week.

Notes

• Freezing the marshmallows before folding them into the dough prevents them from melting completely during baking, preserving a delightful texture.
• Using gluten-free flour makes these cookies suitable for gluten-sensitive individuals, but all-purpose flour can be used as a substitute.
• If you prefer chunkier peanut butter, you can use crunchy peanut butter instead of creamy for added texture.
• Spacing the dough balls properly ensures the cookies bake evenly and don’t stick together.
• For softer cookies, slightly reduce bake time; for crisper cookies, bake an extra minute or two but watch closely to avoid burning.
• Store cookies in the fridge to maintain their texture and freshness for up to one week.

Keywords: Gluten-Free Cookies, Peanut Butter Cookies, Marshmallow Cookies, Easy Cookie Recipe, Gluten-Free Dessert