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Gluten-Free Peanut Butter Marshmallow Cookies

These cookies are soft, soulful treats made with creamy peanut butter, vanilla, and tiny frozen marshmallows, perfect for sharing on a cozy afternoon.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/4 Cup Gluten-Free Flour Use a good quality gluten-free blend.
  • 1 Teaspoon Baking Soda Ensure it's fresh for best results.
  • 1/2 Teaspoon Sea Salt Adjust to taste.
Wet Ingredients
  • 1/2 Cup Butter, unsalted and softened Let it soften at room temperature.
  • 1/2 Cup Granulated Sugar
  • 3/4 Cup Brown Sugar, packed
  • 3/4 Cup Creamy Peanut Butter Natural peanut butter works well.
  • 1 Large Egg Ensure it's at room temperature.
  • 2 Teaspoons Vanilla Extract Use pure vanilla for best flavor.
Mix-ins
  • 1 1/4 Cups Mini Marshmallows, frozen Freeze ahead of time to prevent melting in the dough.

Method
 

Preparation
  1. Place the mini marshmallows in an airtight container and freeze for a few hours before baking.
  2. Preheat your oven to 350°F (175°C).
  3. In a medium-sized bowl, combine the gluten-free flour, baking soda, and sea salt; whisk together and set aside.
  4. In a larger bowl, use a hand mixer to whisk together the softened butter, granulated sugar, and brown sugar until well combined.
  5. Add in the peanut butter, egg, and vanilla extract to the sugar mixture, mixing until fully integrated.
  6. Quickly fold the frozen marshmallows into the batter before they defrost.
  7. Combine the flour mixture with the wet ingredients, mixing until a batter forms.
Baking
  1. Line a baking sheet with parchment paper and use a cookie scoop to place balls of dough onto it, spacing them about 1-2 inches apart.
  2. Bake for 10-11 minutes or until edges are lightly browned.
  3. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm with cold milk or coffee. Store cookies in an airtight container in the fridge for up to one week. If freezing, arrange on a tray until firm, then transfer to a freezer-safe bag.