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)
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C).
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Prepare the Dry Ingredients: In a bowl, whisk together gluten-free flour, baking soda, and sea salt.
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Mix the Wet Ingredients: In a separate bowl, whisk softened butter and sugar together. Add peanut butter, egg, and vanilla extract.
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Combine the Mixtures: Slowly incorporate the dry ingredients with the wet mixture until fully combined.
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Add the Marshmallows: Gently fold in the frozen mini marshmallows.
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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
