Gluten-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
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
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
