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Gluten-Free Peanut Butter Marshmallow Cookies Recipe

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3.9 from 4 reviews

Delight in these irresistible Gluten-Free Peanut Butter Marshmallow Cookies, combining creamy peanut butter with gooey mini marshmallows for a soft, chewy treat. Perfectly sweet and packed with flavor, these cookies are ideal for those seeking a gluten-free dessert without sacrificing taste.

  • Total Time: 26 minutes
  • Yield: 16 cookies

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 Packed Brown Sugar
  • ¾ Cup Creamy Peanut Butter
  • 1 Large Egg
  • 2 Teaspoons Vanilla Extract

Add-ins

  • 1 ¼ Cups Mini Marshmallows, frozen

Instructions

  1. Freeze Marshmallows: Place mini marshmallows in an airtight container and freeze for a few hours to prevent them from melting too quickly during baking.
  2. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together gluten-free flour, baking soda, and sea salt. Set aside.
  4. Cream Butter and Sugars: In a larger bowl, use a hand mixer to blend softened butter with granulated and brown sugars until smooth and creamy.
  5. Add Wet Ingredients: Mix in the creamy peanut butter, egg, and vanilla extract until fully combined with the creamed butter and sugars.
  6. Fold in Marshmallows: Quickly fold the frozen mini marshmallows into the wet mixture, working fast before they defrost.
  7. Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients and mix to form a consistent cookie dough.
  8. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking.
  9. Scoop Dough: Using a large cookie scoop or spoon, portion out dough (2-3 tablespoons each) onto the baking sheet, spacing them 1-2 inches apart to allow spreading.
  10. Bake Cookies: Bake in the preheated oven for 10-11 minutes until edges are set but centers remain soft.
  11. Cool and Serve: Remove from oven and let cookies cool on the baking sheet for 10 minutes to finish baking and firm up. Serve or store leftovers in an airtight container in the fridge for up to one week.

Notes

  • Freezing marshmallows prevents them from melting excessively during baking, preserving their texture inside the cookies.
  • You can substitute all-purpose flour if gluten-free flour is unavailable, but texture may vary slightly.
  • Space dough balls adequately to allow for spreading and avoid merging cookies.
  • Store leftovers in the refrigerator to maintain freshness and texture.
  • Use a cookie scoop for uniform cookie sizes and even baking.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/gluten-free-peanut-butter-marshmallow-cookies-recipe/