Gluten-Free Peanut Butter Marshmallow Cookies

Why You’ll Love This Recipe

These cookies are easy to make, gluten-free, and have the perfect combination of peanut butter and marshmallows. With their soft texture and chewy bite, they’re sure to become a favorite in your holiday baking collection. Plus, they freeze well, making them easy to prepare ahead of time.

Ingredients

• Gluten-free flour (or all-purpose flour)
• Baking soda
• Sea salt
• Butter
• Sugar
• Creamy peanut butter
• 1 egg
• Vanilla extract
• Mini marshmallows (frozen)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt.
3. Mix Wet Ingredients: In a separate bowl, whisk softened butter and sugar. Add peanut butter, egg, and vanilla extract.
4. Combine: Slowly combine the dry ingredients with the wet mixture until fully incorporated.
5. Add Marshmallows: Gently fold in frozen mini marshmallows.
6. Shape and Bake: Scoop the dough into balls and bake for 10-12 minutes until golden.

Servings and Timing

• Servings: 12-15 cookies
• Prep time: 15 minutes
• Cook time: 10-12 minutes
• Total time: 25 minutes

Variations

• Use almond or cashew butter instead of peanut butter for a different flavor.
• Add chocolate chips for an extra chocolatey twist.

Storage/Reheating

• Storage: Store in an airtight container for up to 3 days.
• Freezing: These cookies freeze well, so store extras in the freezer for up to 3 months.

Conclusion

These Gluten-Free Peanut Butter Marshmallow Cookies are the ultimate chewy treat for any occasion. With a perfect balance of flavors and a soft texture, they’re sure to be a hit with everyone!

Gluten-Free Peanut Butter Marshmallow Cookies

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Chef Sara
• Total Time: 25 minutes
• Yield: 12-15 cookies
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

These Gluten-Free Peanut Butter Marshmallow Cookies are soft, chewy, and packed with creamy peanut butter and fluffy marshmallows. A perfect treat for the holidays or any time, these cookies are easy to make, melt-in-your-mouth delicious, and freeze well for later enjoyment.

---

Ingredients

Gluten-free flour (or all-purpose flour)

Baking soda

Sea salt

Butter

Sugar

Creamy peanut butter

1 egg

Vanilla extract

Mini marshmallows (frozen)

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat the Oven: Preheat your oven to 350°F (175°C).

• Prepare the Dry Ingredients: In a bowl, whisk together gluten-free flour, baking soda, and sea salt.

• Mix the Wet Ingredients: In a separate bowl, whisk softened butter and sugar together. Add peanut butter, egg, and vanilla extract.

• Combine the Mixtures: Slowly incorporate the dry ingredients with the wet mixture until fully combined.

• Add the Marshmallows: Gently fold in the frozen mini marshmallows.

• Shape and Bake: Scoop dough into balls and place them on a baking sheet. Bake for 10-12 minutes, until golden brown.

Notes

For a nut-free version, substitute peanut butter with sunbutter or another allergy-friendly option.

Add chocolate chips for a double treat of peanut butter and chocolate.

Make sure to freeze the mini marshmallows to prevent them from melting too much while baking.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: Dessert / Cookies
• Method: Baking
• Cuisine: Gluten-Free, American