Description
Delight in these gluten-free peanut butter marshmallow cookies that combine the rich creaminess of peanut butter with soft, melty mini marshmallows. Perfectly chewy and sweet, these cookies are an irresistible treat for any occasion, especially for those seeking a gluten-free dessert option.
Ingredients
Scale
Dry Ingredients
- 1 ¼ Cup 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
- Freeze the Marshmallows: Place mini marshmallows into an airtight container and freeze for a few hours prior to baking to prevent excessive melting during baking.
- Preheat the Oven: Heat your oven to 350°F (175°C) so it’s ready for baking once the dough is prepared.
- Mix Dry Ingredients: In a medium bowl, whisk together gluten-free flour, baking soda, and sea salt to evenly distribute the leavening and seasoning throughout the dough.
- Cream Butter and Sugars: In a larger bowl, use a hand mixer to beat the softened butter, granulated sugar, and brown sugar until creamy and fully combined.
- Add Peanut Butter, Egg, and Vanilla: Add peanut butter, egg, and vanilla extract to the creamed mixture. Mix thoroughly until smooth and homogeneous.
- Fold in Frozen Marshmallows: Quickly fold the frozen mini marshmallows into the wet batter to prevent them from defrosting and melting prematurely.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture into the wet ingredients and mix until a uniform cookie dough forms.
- Prepare Baking Sheet: Line a baking sheet with parchment paper for easy removal and cleanup.
- Scoop the Dough: Using a large cookie scoop (about 2-3 tablespoons), scoop balls of dough onto the prepared sheet, spacing them 1-2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-11 minutes until the edges are set and lightly golden.
- Cool: Remove from oven and let the cookies cool on the baking sheet for 10 minutes to finish cooking and firm up.
- Serve and Store: Enjoy immediately or store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Freezing the marshmallows prevents them from melting too much while baking, retaining their shape and texture.
- You can substitute gluten-free flour with all-purpose flour if gluten is not a concern.
- Be sure to space the cookie dough balls properly to prevent them from sticking together during baking.
- Storing cookies in the fridge helps keep the marshmallows fresh and chewy.
- Use a cookie scoop for consistent cookie sizes and even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
