Peanut Butter Marshmallow Cookies (Print Version)
Soft, chewy cookies filled with peanut butter and marshmallow chunks that melt in your mouth - perfect for holiday gatherings.
# Ingredients:
→ Cookie Base
01 -
1 ¼ cups gluten-free flour
02 -
1 teaspoon baking soda
03 -
½ teaspoon sea salt
04 -
½ cup unsalted butter, softened
05 -
½ cup granulated sugar
06 -
¾ cup brown sugar, packed
07 -
¾ cup creamy peanut butter
08 -
1 large egg
09 -
2 teaspoons vanilla extract
10 -
1 ¼ cups mini marshmallows, frozen
# Steps:
01 -
Add mini marshmallows to an airtight container and place in the freezer for a few hours before baking.
02 -
Preheat your oven to 175°C (350°F).
03 -
In a medium-sized bowl, whisk together the gluten-free flour, baking soda, and sea salt. Set aside.
04 -
In a large bowl, use a hand mixer to whisk together the softened butter, granulated sugar, and brown sugar until well incorporated.
05 -
Add the peanut butter, egg, and vanilla extract to the butter-sugar mixture. Mix until fully combined.
06 -
Remove the marshmallows from the freezer and quickly fold them into the batter before they defrost.
07 -
Add the flour mixture to the wet ingredients and mix until a consistent batter forms.
08 -
Line a baking sheet with parchment paper.
09 -
Using a large cookie scoop (approximately 2-3 tablespoons), portion the dough into balls and place on the prepared baking sheet, spacing them 2-5 cm (1-2 inches) apart to allow for spreading.
10 -
Bake for 10-11 minutes until edges are lightly golden.
11 -
Remove from oven and let cookies cool on the baking sheet for 10 minutes to allow them to finish setting.
12 -
Once cooled, serve and enjoy. Store any leftovers in an airtight container in the refrigerator for up to one week.
# Notes:
01 -
All-purpose flour can be substituted for gluten-free flour if gluten sensitivity is not a concern.
02 -
Freezing the marshmallows beforehand prevents them from completely melting during baking.
03 -
Cookies will continue to firm up while cooling on the baking sheet.