Description
These Gluten-Free Peanut Butter Marshmallow Cookies feature a delightful combination of creamy peanut butter and soft mini marshmallows, baked to perfection with gluten-free flour for a chewy, flavorful treat. Perfect for those seeking a classic cookie with a gluten-free twist, these cookies are rich, sweet, and easy to make.
Ingredients
Scale
Dry Ingredients
- 1 ¼ Cup Gluten-Free Flour (can substitute with 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
Others
- 1 ¼ Cups Mini Marshmallows, frozen
Instructions
- Prepare Marshmallows: Place mini marshmallows in an airtight container and freeze for a few hours before baking to ensure they hold their shape.
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure even 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 with granulated and brown sugar until well combined and fluffy.
- Add Wet Ingredients: Add creamy peanut butter, egg, and vanilla extract to the butter and sugar mixture and mix again until fully incorporated.
- Fold in Marshmallows: Remove frozen mini marshmallows from the freezer and gently fold them into the batter quickly to prevent them from defrosting and melting.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet batter, mixing until just combined to form cookie dough.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Scoop Dough: Using a large cookie scoop or spoon, portion out dough balls of about 2-3 tablespoons each, spacing them 1-2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake: Bake cookies in the preheated oven for 10-11 minutes until edges are set and golden.
- Cool: Remove from oven and let the cookies cool on the baking sheet for 10 minutes to complete baking and firm up.
- Serve and Store: Once cooled, serve the cookies. Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Freezing the marshmallows before baking helps them retain their shape and prevents them from melting into the dough.
- You can substitute gluten-free flour with all-purpose flour if gluten is not a concern.
- Do not overmix the dough after adding the flour to maintain a tender cookie texture.
- Spacing the dough balls properly ensures cookies do not merge during baking.
- Storing cookies in the fridge helps keep marshmallows firm and cookies fresh longer.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
