Peanut Butter Marshmallow Cookies
These Peanut Butter Marshmallow Cookies are soft, chewy gluten-free cookies made with creamy peanut butter, brown sugar, butter, vanilla, and frozen mini marshmallows.
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Servings: 16 Cookies
Ingredients
- 1 1/4 cups gluten-free flour or all-purpose flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 3/4 cup brown sugar packed
- 3/4 cup creamy peanut butter
- 1 large egg
- 2 tsp vanilla extract
- 1 1/4 cups mini marshmallows frozen
Instructions
- Place the mini marshmallows in an airtight container and freeze for several hours before preparing the cookie dough.
- Preheat the oven to 350°F.
- In a medium mixing bowl, combine the gluten-free flour, baking soda, and sea salt.
- Whisk the dry ingredients until evenly combined, then set the bowl aside.
- In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and packed brown sugar.
- Using a hand mixer, beat the butter and sugars until smooth and well incorporated.
- Add the creamy peanut butter, egg, and vanilla extract.
- Mix again until the wet ingredients are fully combined and the mixture is smooth.
- Remove the frozen mini marshmallows from the freezer.
- Add the frozen marshmallows to the wet mixture and fold them in quickly before they begin to thaw.
- Add the flour mixture to the bowl with the wet ingredients.
- Mix until a thick cookie dough forms. Do not overmix.
- Line a baking sheet with parchment paper.
- Using a large cookie scoop or spoon, portion the dough into balls, using approximately 2 to 3 tbsp of dough per cookie.
- Arrange the dough balls on the prepared baking sheet, spacing them 1 to 2 inches apart to allow room for spreading.
- Bake for 10 to 11 minutes, or until the edges are set and the centers remain slightly soft.
- Remove the baking sheet from the oven.
- Allow the cookies to cool on the baking sheet for 10 minutes, as they will continue to set while cooling.
- Once the cookies are firm enough to handle, transfer them to a wire rack or serving plate.
- Serve once cooled and store any leftovers properly.
Notes
This recipe is naturally gluten free when prepared with certified gluten-free flour and gluten-free supporting ingredients.
Use a high-quality 1:1 gluten-free all-purpose baking flour blend for the best texture.
Confirm that the baking soda, sea salt, peanut butter, vanilla extract, sugars, butter, and mini marshmallows are labeled gluten free.
Use certified gluten-free marshmallows, as some brands may have cross-contamination risks.
If using a gluten-free flour blend that does not contain xanthan gum, add it according to the flour brand’s instructions.
Prepare the cookies with clean bowls, utensils, measuring tools, parchment paper, and baking sheets to avoid cross-contamination.