Gluten-Free Peanut Butter Marshmallow Cookies Recipe
Introduction
These soft and pillowy gluten-free peanut butter marshmallow cookies are a holiday favorite that will impress your friends and family. Filled with creamy peanut butter and chunks of fluffy marshmallow, they offer a melt-in-your-mouth experience perfect for festive occasions.
Ingredients
- 1 ¼ cups gluten-free flour (or all-purpose flour as a substitute)
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¾ cup packed brown sugar
- ¾ cup creamy peanut butter
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups mini marshmallows, frozen
Instructions
- Step 1: Place the mini marshmallows in an airtight container and freeze for a few hours before baking to help them keep their shape.
- Step 2: Preheat your oven to 350°F (175°C).
- Step 3: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt. Set aside.
- Step 4: In a larger bowl, use a hand mixer to cream the softened butter with granulated sugar and brown sugar until well combined.
- Step 5: Add the creamy peanut butter, egg, and vanilla extract to the butter mixture. Mix until fully incorporated.
- Step 6: Quickly fold the frozen mini marshmallows into the wet batter before they defrost.
- Step 7: Add the flour mixture to the wet ingredients and mix until a uniform batter forms.
- Step 8: Line a baking sheet with parchment paper. Use a cookie scoop or spoon to portion the dough into balls about 2-3 tablespoons each, spacing them 1-2 inches apart on the sheet.
- Step 9: Bake for 10-11 minutes until the edges are set. Remove from oven and let the cookies cool on the baking sheet for 10 minutes to finish baking.
- Step 10: Transfer cookies to a wire rack to cool completely before serving.
Tips & Variations
- Freeze the mini marshmallows well before baking to prevent them from turning into a gooey mess and to keep their delightful texture inside the cookies.
- Use creamy peanut butter for the best texture; crunchy peanut butter may alter the chewiness.
- To make these cookies vegan, substitute the egg with a flax egg and choose gelatin-free marshmallows.
- For extra flavor, add a pinch of cinnamon or a handful of chocolate chips.
Storage
Store leftover cookies in an airtight container in the refrigerator for up to one week. To reheat, warm them gently in the microwave for about 10-15 seconds to enjoy a soft, fresh-baked texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular all-purpose flour instead of gluten-free flour?
Yes, you can substitute gluten-free flour with regular all-purpose flour if you do not require a gluten-free option. The cookies will have a similar texture and flavor.
Why do I need to freeze the marshmallows before baking?
Freezing the mini marshmallows helps them retain their shape and prevents them from completely melting in the oven, ensuring the cookies stay soft and chewy with delightful marshmallow bites.
PrintGluten-Free Peanut Butter Marshmallow Cookies Recipe
Soft, chewy, and melt-in-your-mouth gluten-free peanut butter marshmallow cookies featuring creamy peanut butter and fluffy mini marshmallows. Perfect for holiday celebrations, these cookies offer a naturally gluten-free treat that’s both delicious and festive.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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
- Freeze Mini Marshmallows: Place mini marshmallows in an airtight container and freeze for a few hours before baking to help them retain shape and prevent melting into the cookie dough.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together gluten-free flour, baking soda, and sea salt. Set aside.
- Cream Butter and Sugars: In a larger bowl, use a hand mixer to cream the softened butter, granulated sugar, and brown sugar until well combined and fluffy.
- Add Wet Ingredients: Add creamy peanut butter, egg, and vanilla extract to the butter-sugar mixture. Mix until fully incorporated.
- Fold in Marshmallows: Quickly fold in the frozen mini marshmallows into the wet ingredients before they defrost to maintain their shape.
- Combine Dry and Wet: Add the dry ingredient mixture to the wet mixture and stir until a cookie dough forms.
- Portion Dough: Use a cookie scoop or spoon to drop dough balls (about 2-3 tablespoons each) onto the prepared baking sheet, spacing them 1-2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies for 10-11 minutes until edges are set but centers remain soft.
- Cool Cookies: Remove from oven and let cookies cool on the baking sheet for 10 minutes to finish baking while cooling.
- Store and Serve: Once cooled, serve immediately or store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Freezing the marshmallows is essential to prevent them from melting completely during baking and helps maintain a pleasant chewy texture.
- This recipe is naturally gluten-free but can be made with all-purpose flour if preferred.
- Use creamy peanut butter for best texture; crunchy peanut butter alters the cookie consistency.
- For vegan or vegetarian versions, use gelatin-free marshmallows and substitute the egg with a flax egg.
- Cookies will continue to bake slightly as they cool on the baking sheet, so do not overbake in the oven.
- Store cookies in the fridge to maintain freshness and softness.
Keywords: gluten-free cookies, peanut butter cookies, marshmallow cookies, holiday cookies, soft chewy cookies, gluten free dessert
