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Gluten-Free Peanut Butter Marshmallow Cookies

Cozy and nostalgic peanut butter cookies stuffed with mini marshmallows, perfect for any gathering or treat.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/4 Cup Gluten-Free Flour Use a certified gluten-free blend.
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Sea Salt
Wet Ingredients
  • 1/2 Cup Butter, unsalted and softened Use room temperature.
  • 1/2 Cup Granulated Sugar
  • 3/4 Cup Brown Sugar, packed
  • 3/4 Cup Creamy Peanut Butter
  • 1 Large Egg Use room temperature.
  • 2 Teaspoons Vanilla Extract
Mix-ins
  • 1 1/4 Cups Mini Marshmallows, frozen Keep frozen until use.

Method
 

Preparation
  1. Add the mini marshmallows to an airtight container and place them in the freezer for a few hours before baking.
  2. Preheat your oven to 350°F.
  3. In a medium-sized bowl, whisk together the gluten-free flour, baking soda, and sea salt; set aside.
  4. In a larger bowl, whisk together the softened butter, granulated sugar, and brown sugar using a hand mixer until combined.
  5. Add in the creamy peanut butter, egg, and vanilla extract, mixing until fully incorporated.
  6. Remove the marshmallows from the freezer and fold them quickly into the batter before they defrost.
  7. Mix the flour mixture into the wet ingredients until a batter forms.
  8. Set the batter aside and line a baking sheet with parchment paper.
Baking
  1. Use a cookie scoop to scoop the dough into balls, spacing them about 1-2 inches apart.
  2. Bake for 10-11 minutes and then allow the cookies to cool for another 10 minutes before serving.

Notes

Store any leftovers in an airtight container in the fridge for up to one week. For best results, keep the cookies chilled due to the marshmallows. They can be frozen for up to a month.