Gluten-Free Peanut Butter Marshmallow Cookies Recipe
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.
- 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 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
- 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.
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt. Set this mixture aside.
- 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.
- 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.
- 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.
- Combine with Dry Ingredients: Add the flour mixture to the wet ingredient bowl and mix until a uniform dough is formed.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- 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.
- Bake Cookies: Bake in the preheated oven for 10-11 minutes. The cookies will set and slightly brown around the edges.
- 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.
- 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
