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My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe

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4 from 3 reviews

These soft, chewy, and melt-in-your-mouth gluten-free peanut butter marshmallow cookies are the perfect holiday treat. Made with creamy peanut butter, fluffy mini marshmallows, and naturally gluten-free flour, these vegan cookies will impress friends and family with their delicious texture and flavor.

  • Total Time: 31 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 Brown Sugar, packed
  • ¾ Cup Creamy Peanut Butter
  • 1 Large Egg
  • 2 Teaspoons Vanilla Extract

Additional

  • 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 help them withstand mixing and baking.
  2. Preheat Oven: Set your oven to 350°F (175°C) so it’s ready for baking the cookies.
  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 beat softened butter with granulated and brown sugars until well combined and creamy.
  5. Add Wet Ingredients: Add peanut butter, egg, and vanilla extract to the butter-sugar mixture and mix thoroughly until smooth and fully blended.
  6. Fold in Marshmallows: Quickly fold the frozen mini marshmallows into the wet mixture before they thaw to keep their shape during baking.
  7. Combine Dry and Wet: Add the dry flour mixture to the wet ingredients and mix until a consistent cookie dough forms.
  8. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  9. Scoop Dough: Using a large cookie scoop (about 2-3 tablespoons of dough each) or a spoon, form dough balls and place them 1-2 inches apart on the baking sheet to allow spreading.
  10. Bake Cookies: Bake in the preheated oven for 10-11 minutes. The cookies should be set but soft.
  11. Cool Cookies: Remove from oven and cool on the baking sheet for 10 minutes to finish baking and set before transferring.
  12. Serve and Store: Enjoy immediately or store leftovers in an airtight container in the fridge for up to one week.

Notes

  • Freezing the marshmallows before adding them to the batter prevents them from melting too much during baking, preserving their texture.
  • You can substitute gluten-free flour with all-purpose flour if gluten is not a concern.
  • Spacing the dough balls apart is crucial for allowing proper spreading and even baking.
  • Store leftovers in an airtight container in the fridge for best freshness up to one week.
  • This recipe yields about 16 cookies, making it perfect for holiday gatherings or gifting.
  • Author: Daisy
  • Prep Time: 20 minutes (including marshmallow freezing time)
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

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