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Gluten-Free Peanut Butter Marshmallow Cookies Recipe

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4.6 from 117 reviews

These Gluten-Free Peanut Butter Marshmallow Cookies combine the classic flavors of peanut butter with sweet, gooey mini marshmallows in a soft, chewy cookie that’s perfect for gluten-sensitive dessert lovers. With simple ingredients and straightforward preparation, these cookies bake into golden treats with pockets of melted marshmallow, offering a delightful texture and rich taste.

Ingredients

Scale

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 Packed Brown Sugar
  • ¾ Cup Creamy Peanut Butter
  • 1 Large Egg
  • 2 Teaspoons Vanilla Extract

Additional Ingredients

  • 1 ¼ Cups Mini Marshmallows, frozen

Instructions

  1. Prepare Marshmallows: Place the mini marshmallows in an airtight container and freeze them for a few hours before baking. This prevents them from melting too quickly during baking.
  2. Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the correct temperature while you prepare the dough.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt until well combined. Set aside.
  4. Cream Butter and Sugars: In a larger bowl, use a hand mixer to whisk the softened butter, granulated sugar, and brown sugar until creamy and smooth.
  5. Add Wet Ingredients: Mix in the creamy peanut butter, egg, and vanilla extract until the mixture is fully combined and uniform.
  6. Fold in Marshmallows: Remove the mini marshmallows from the freezer and quickly fold them into the batter to prevent defrosting and sticking.
  7. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture into the wet ingredients, mixing until a cohesive cookie dough forms.
  8. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  9. Scoop Dough: Use a large cookie scoop (about 2-3 tablespoons per scoop) or a spoon to portion the dough into balls. Place them 1-2 inches apart on the baking sheet to allow room for spreading.
  10. Bake Cookies: Bake in the preheated oven for 10-11 minutes. Once baked, remove from the oven.
  11. Cool Cookies: Allow the cookies to cool on the baking sheet for about 10 minutes; this resting time lets the cookies finish baking and firms them up.
  12. Serve and Store: Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to one week.

Notes

  • Freezing the mini marshmallows is key to preventing them from melting too much and making the dough sticky.
  • You can substitute all-purpose flour if gluten-free flour is unavailable, but texture may vary slightly.
  • Use a large cookie scoop for uniform cookie sizes and even baking.
  • Space dough balls adequately to prevent cookies from merging during baking.
  • Cookies continue to bake while cooling on the baking sheet, so avoid overbaking in the oven.
  • Storing cookies in the fridge helps maintain freshness and texture for up to one week.

Keywords: gluten-free peanut butter cookies, marshmallow cookies, peanut butter marshmallow dessert, gluten-free dessert recipes, soft chewy cookies

Find it online: https://platedandproud.com/gluten-free-peanut-butter-marshmallow-cookies-recipe/