Description
Soft and pillowy gluten-free peanut butter marshmallow cookies filled with creamy peanut butter and chunks of fluffy marshmallows. These chewy cookies are perfect for the holiday season, naturally gluten-free, and melt-in-your-mouth delicious. Freezing the marshmallows beforehand keeps their shape upon baking, giving a delightful texture and making these cookies ideal for prepping ahead.
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 Packed Brown Sugar
- ¾ Cup Creamy Peanut Butter
- 1 Large Egg
- 2 Teaspoons Vanilla Extract
Add-ins
- 1 ¼ Cups Mini Marshmallows, frozen
Instructions
- Freeze Mini Marshmallows: Place the mini marshmallows in an airtight container and freeze for a few hours before baking to help them retain their shape in the cookies.
- Preheat Oven: Set your oven to 350°F (177°C) to prepare 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: Using a hand mixer, beat the softened butter, granulated sugar, and brown sugar in a larger bowl until well combined and creamy.
- Add Peanut Butter and Egg: Incorporate creamy peanut butter, egg, and vanilla extract into the butter-sugar mixture, mixing until fully combined.
- Fold in Frozen Marshmallows: Quickly fold the frozen mini marshmallows into the wet mixture to prevent them from melting.
- Combine Mixtures: Add the dry ingredients to the wet ingredients and mix until a dough forms.
- Scoop Dough: Line a baking sheet with parchment paper. Use a large cookie scoop (2-3 tablespoons) or spoon to form dough balls and place them 1-2 inches apart on the sheet to allow spreading.
- Bake Cookies: Bake at 350°F (177°C) for 10-11 minutes. Remove from oven and let cool on the baking sheet for 10 minutes, allowing cookies to finish baking and firm up.
- Serve and Store: Once cooled, enjoy your cookies! Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Use creamy peanut butter for best texture; crunchy peanut butter is not recommended.
- Freezing marshmallows ensures they maintain their shape during baking and prevents gooey mess.
- This recipe works well with both dairy and non-dairy butter alternatives.
- For vegetarian or vegan versions, use gelatin-free marshmallows and substitute egg with a flax egg.
- Cookies continue to bake slightly during cooling, so avoid overbaking.
- Gluten-free flour 1:1 blend is recommended for best results but all-purpose flour may be used if gluten is not a concern.
- Prep Time: 15 minutes plus freezing time for marshmallows (at least 2 hours recommended)
- Cook Time: 10-11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gluten-free cookies, peanut butter cookies, marshmallow cookies, holiday cookies, soft cookies, chewy cookies, Christmas cookies, gluten-free dessert
