Soft Peanut Butter Marshmallow Cookies

This gluten-free peanut butter marshmallow cookie recipe transforms simple ingredients into a heavenly treat that will become your new holiday favorite. The combination of creamy peanut butter and pockets of melty marshmallow creates an irresistible texture that's both soft and chewy with the perfect amount of sweetness.

I first made these cookies during a holiday cookie exchange where I needed something special for a friend with gluten sensitivity. The moment I saw people's eyes light up after the first bite, I knew this recipe would become a permanent fixture in my baking rotation.

Ingredients

• Gluten Free Flour provides the perfect structure without any grittiness. Choose a 1:1 baking blend for best results.
• Baking Soda gives these cookies their perfect rise and soft texture.
• Sea Salt balances the sweetness and enhances the peanut butter flavor.
• Unsalted Butter creates a rich base. Make sure it's truly softened for proper creaming.
• Granulated Sugar provides the perfect amount of sweetness and helps create those crisp edges.
• Brown Sugar adds a delicious caramel note and keeps the cookies moist and chewy.
• Creamy Peanut Butter forms the backbone of flavor. Use a commercial brand rather than natural for best texture.
• Large Egg binds everything together and adds richness.
• Vanilla Extract enhances all the flavors. Use pure extract for the best taste.
• Frozen Mini Marshmallows create pockets of gooey sweetness. Freezing is crucial for preventing them from melting too quickly.

Step-by-Step Instructions

Freeze the Marshmallows

Place mini marshmallows in an airtight container and freeze them for at least 2 hours before baking. This crucial step prevents them from completely melting into the dough during baking and ensures those delightful pockets of marshmallow goodness.

Prepare the Oven

Preheat your oven to 350°F and position the rack in the center. This moderate temperature allows the cookies to spread properly while still developing a slightly crisp exterior.

Mix Dry Ingredients

Whisk together the gluten free flour, baking soda, and sea salt in a medium bowl. This even distribution ensures no one gets a bite with too much salt or baking soda.

Cream the Butter and Sugars

Beat the softened butter with both sugars until light and fluffy, about 2 to 3 minutes. Do not rush this step as proper creaming incorporates air for the perfect texture.

Add Wet Ingredients

Mix in the peanut butter, egg, and vanilla until completely combined and smooth. The mixture should look uniform with no streaks of butter visible.

Fold in Marshmallows

Working quickly, add the frozen marshmallows to the batter and gently fold them in. Speed matters here to keep the marshmallows from starting to melt from the warmth of the dough.

Combine Wet and Dry

Add the flour mixture to the wet ingredients and mix just until combined. Overmixing can make the cookies tough, so stop as soon as the dry ingredients are incorporated.

Portion the Dough

Use a cookie scoop to create uniform balls of dough, placing them about 2 inches apart on a parchment lined baking sheet. The scoop ensures even baking and professional looking cookies.

Bake to Perfection

Bake for exactly 10 to 11 minutes until the edges are set but the centers still look slightly underdone. They will continue to bake from residual heat after removal.

Cool Properly

Let the cookies rest on the baking sheet for 10 minutes before transferring them to a cooling rack. This resting period is essential for the cookies to set up with the perfect texture.

Bookmark

The frozen marshmallows are truly the secret weapon in this recipe. I discovered this technique after a frustrating batch where all my marshmallows completely melted and disappeared. My daughter actually suggested freezing them first after seeing something similar on a baking show, and it was a game changer that transformed these from good cookies to absolutely magnificent ones.

Storage Tips

These cookies maintain their perfect texture for about a week when stored in an airtight container in the refrigerator. The cool temperature helps preserve the marshmallow pockets and prevents the cookies from drying out too quickly.

For longer storage, these cookies freeze beautifully. Place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag with parchment paper between layers. They can be thawed at room temperature when a craving strikes or when unexpected guests arrive.

Perfect Substitutions

If you don't need a gluten free version, regular all purpose flour works perfectly in this recipe with a 1:1 substitution. For dairy free needs, plant based butter sticks can replace the dairy butter with minimal difference in the final result.

For those with peanut allergies, almond butter or sunflower seed butter make excellent substitutions. The sunflower version may turn slightly green when baked due to a chemical reaction with the baking soda, but this is completely harmless and can even make for fun holiday cookies.

Serving Suggestions

These cookies reach their peak deliciousness when served slightly warm, about 10 minutes after cooling, when the marshmallow pieces are still gooey. For an extra special dessert, sandwich a scoop of vanilla ice cream between two cookies for the ultimate peanut butter marshmallow ice cream sandwich.

During the holidays, stack these cookies in clear gift bags tied with festive ribbon for a homemade gift that will impress anyone. Include a note with storage instructions so recipients can enjoy them at their prime.

Recipe Q&A

→ Can I use regular flour instead of gluten-free flour?

Yes, the recipe notes that you can substitute all-purpose flour for gluten-free flour in equal amounts (1¼ cups). The texture may vary slightly but the cookies will still turn out delicious.

→ Why do I need to freeze the marshmallows before adding them?

Freezing the marshmallows prevents them from completely melting into the dough during mixing and baking. This technique helps maintain distinct marshmallow pockets throughout the cookies for that perfect gooey texture.

→ How long do these cookies stay fresh?

When stored in an airtight container in the refrigerator, these peanut butter marshmallow cookies will stay fresh for up to one week.

→ Can I use crunchy peanut butter instead of creamy?

While the recipe calls for creamy peanut butter, you can substitute crunchy peanut butter if you prefer some extra texture in your cookies. The cookies will have a slightly different texture but will still be delicious.

→ Why do my cookies need to cool on the baking sheet?

The cookies continue to bake while cooling on the sheet for 10 minutes. This step is crucial for achieving the perfect soft, chewy texture. Removing them too soon may result in undercooked cookies, while leaving them too long could make them too firm.

→ Can I make the cookie dough ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 2 days. Just be sure to bring it to room temperature for about 30 minutes before scooping and baking for best results.