Description
Delight in these soft, chewy Gluten-Free Peanut Butter Marshmallow Cookies, packed with creamy peanut butter and gooey mini marshmallows. Perfectly sweetened and easy to make, they’re a favorite for cookie lovers seeking a gluten-free treat.
Ingredients
Dry Ingredients
- 1 1/4 Cup Gluten-Free Flour (can be substituted with all-purpose flour)
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Sea Salt
Wet Ingredients
- 1/2 Cup Butter (unsalted and softened)
- 1/2 Cup Granulated Sugar
- 3/4 Cup Brown Sugar (packed)
- 3/4 Cup Creamy Peanut Butter
- 1 Large Egg
- 2 Teaspoons Vanilla Extract
Add-ins
- 1 1/4 Cups Mini Marshmallows (frozen)
Instructions
- Freeze Marshmallows: Place mini marshmallows in an airtight container and freeze for a few hours before baking to prevent them from melting too quickly in the oven.
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal baking temperature.
- Add Dry Ingredients: In a medium bowl, whisk together gluten-free flour, baking soda, and sea salt until well combined; set aside.
- Prepare Wet Ingredients: In a larger bowl, use a hand mixer to combine softened butter, granulated sugar, and brown sugar until creamy and fluffy. Add peanut butter, egg, and vanilla extract; mix thoroughly until fully incorporated.
- Add Marshmallows: Quickly fold the frozen marshmallows into the wet mixture before they begin to thaw to keep their shape during baking.
- Combine Ingredients: Gradually mix the dry ingredient blend into the wet ingredients until a uniform batter forms.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and facilitate easy clean-up.
- Scoop Cookies: Using a large cookie scoop or spoon, portion out 2–3 tablespoon-sized balls of dough and place them on the baking sheet.
- Space Cookies: Arrange the dough balls about 1-2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-11 minutes. Remove when edges are set but centers remain soft.
- Cool: Let cookies cool on the baking sheet for about 10 minutes as they continue to firm up.
- Serve and Store: Enjoy warm or store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Freezing marshmallows before baking helps them retain shape and achieve a gooey texture.
- You can substitute gluten-free flour with regular all-purpose flour if gluten is not a concern.
- Use a cookie scoop for uniform cookie size and even baking.
- Store cookies in the fridge to maintain freshness for up to 7 days.