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My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe

My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe
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★★★★★

4.9 from 28 reviews

These gluten-free peanut butter marshmallow cookies are soft, chewy, and packed with gooey mini marshmallows and creamy peanut butter. Perfectly sweet with a subtle salty hint, they are ideal for anyone craving a nostalgic treat without gluten.

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

Add-ins

  • 1 ¼ Cups Mini Marshmallows, frozen

Instructions

  1. Freeze Marshmallows: Place the mini marshmallows in an airtight container and freeze for a few hours before starting the cookie dough to prevent them from melting too quickly during baking.
  2. Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the correct temperature while you prepare the dough.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt thoroughly, then set aside.
  4. Cream Butter and Sugars: In a large bowl, use a hand mixer to beat the softened butter, granulated sugar, and brown sugar until creamy and well combined.
  5. Add Wet Ingredients: Into the creamed mixture, add in the peanut butter, egg, and vanilla extract, mixing until smooth and fully incorporated.
  6. Fold in Marshmallows: Quickly fold the frozen mini marshmallows into the wet batter before they thaw and stick together.
  7. Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing until a uniform cookie dough forms.
  8. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
  9. Scoop Dough: Using a large cookie scoop (2-3 tablespoons per scoop) or spoon, form dough balls and place them about 1-2 inches apart on the baking sheet to allow spreading.
  10. Bake Cookies: Bake for 10-11 minutes until the edges are set but centers remain soft. Remove them from the oven promptly.
  11. Cool Cookies: Let cookies cool on the baking sheet for 10 minutes; they will continue to set and flatten slightly during this time.
  12. Serve and Store: Enjoy immediately or store leftovers in an airtight container in the refrigerator for up to one week.

Notes

  • Freezing the mini marshmallows before baking helps them retain their shape and gooey texture.
  • If you don’t have a cookie scoop, use a spoon to portion out the dough evenly.
  • Cookies may appear misshapen initially but will flatten and become chewy as they cool.
  • You can substitute gluten-free flour with all-purpose flour if gluten is not a concern.
  • Store cookies in the refrigerator to keep the marshmallows from melting and maintain freshness for up to one week.

Nutrition

Keywords: gluten free peanut butter cookies, marshmallow cookies, gluten free desserts, chewy peanut butter cookies, holiday cookies, soft cookies, allergy friendly cookies

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