Description
Soft and pillowy gluten-free peanut butter marshmallow cookies that are chewy, melt-in-your-mouth delicious, perfect for the holiday season. Naturally gluten-free, these cookies combine creamy peanut butter with frozen mini marshmallows for a unique, festive treat that will impress friends and family.
Ingredients
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 Marshmallows: Place mini marshmallows in an airtight container and freeze them for a few hours before baking to prevent melting too quickly into the batter.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt until combined; then set aside.
- Cream Butter and Sugars: In a large bowl, use a hand mixer to beat softened butter, granulated sugar, and brown sugar until creamy and well combined.
- Add Wet Ingredients: Add creamy peanut butter, egg, and vanilla extract to the butter and sugars; mix thoroughly until smooth and well incorporated.
- Fold in Frozen Marshmallows: Remove marshmallows from freezer and quickly fold them into the wet batter before they defrost.
- Combine Batter: Add the dry flour mixture to the wet ingredients and mix gently until a cohesive cookie dough forms.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and easy cleanup.
- Form Cookie Dough Balls: Using a large cookie scoop (or spoon), portion dough into 2-3 tablespoon-sized balls, spacing them 1-2 inches apart on the baking sheet to allow spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10-11 minutes until edges are set but centers remain soft.
- Cool Cookies: Remove cookies from oven and let them cool on the baking sheet for 10 minutes; they will continue baking slightly during this time.
- Serve and Store: Once cooled, serve the cookies immediately or store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Using frozen mini marshmallows prevents them from melting too quickly and helps maintain their pillowy texture within the cookie.
- You may substitute gluten-free flour with all-purpose flour if gluten is not a concern.
- Softened butter ensures proper creaming and tender cookie texture.
- Spacing the dough balls properly allows cookies to spread evenly without merging.
- Cookies can be stored refrigerated for up to one week to maintain freshness.
