Peanut Butter Marshmallow Cookies Recipe

Introduction

These Peanut Butter Marshmallow Cookies combine the rich, creamy flavor of peanut butter with the soft, sweet surprise of mini marshmallows. They’re chewy, slightly crunchy, and perfect for anyone who loves a fun twist on classic cookies.

Ingredients

• 1 ¼ cups gluten-free flour (or substitute all-purpose flour)
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ¾ cup packed brown sugar
• ¾ cup creamy peanut butter
• 1 large egg
• 2 teaspoons vanilla extract
• 1 ¼ cups mini marshmallows, frozen

Instructions

1. Step 1: Place the mini marshmallows in an airtight container and freeze them for a few hours before baking.
2. Step 2: Preheat your oven to 350°F (175°C).
3. Step 3: In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside.
4. Step 4: In a larger bowl, use a hand mixer to cream the softened butter with both sugars until well combined.
5. Step 5: Add the peanut butter, egg, and vanilla extract to the butter mixture. Mix until fully combined.
6. Step 6: Quickly fold the frozen mini marshmallows into the batter to prevent them from melting.
7. Step 7: Add the flour mixture to the wet ingredients and mix until a uniform batter forms.
8. Step 8: Line a baking sheet with parchment paper. Using a large cookie scoop or spoon, drop 2-3 tablespoon-sized balls of dough onto the sheet, spacing them 1-2 inches apart.
9. Step 9: Bake for 10-11 minutes. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes to finish baking and set.
10. Step 10: Once cooled, serve and enjoy your peanut butter marshmallow cookies.

Tips & Variations

• Freezing the mini marshmallows helps them hold their shape during baking and prevents them from melting into the dough too quickly.
• You can substitute crunchy peanut butter for a bit of added texture.
• For extra flavor, try adding a handful of chocolate chips or chopped nuts to the dough.
• If you don’t have gluten-free flour, all-purpose flour works well too.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to one week. To enjoy them warm, simply microwave for 10-15 seconds or let them come to room temperature before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini ones?

Yes, but mini marshmallows work best for even distribution in the cookies and melt less quickly. If you use regular marshmallows, you may want to cut them into smaller pieces and freeze them before adding to the dough.

Can I make these cookies vegan?

To make a vegan version, replace butter with a plant-based alternative, use a flax or chia egg substitute, and ensure your peanut butter and other ingredients are vegan-friendly.

Peanut Butter Marshmallow Cookies Recipe

Print Recipe

★★★★★

5 from 149 reviews

These Peanut Butter Marshmallow Cookies are a delightful treat combining creamy peanut butter with gooey mini marshmallows for a chewy, soft texture. Made with gluten-free flour, they’re perfect for those seeking a gluten-free option without sacrificing flavor. These cookies are easy to prepare, baked to golden perfection, and offer a rich blend of sweet and nutty flavors in every bite.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 26 minutes
• Yield: Approximately 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¼ Cup Gluten-Free Flour (can substitute all-purpose flour)
• 1 Teaspoon Baking Soda
• ½ Teaspoon Sea Salt

Wet Ingredients

• ½ Cup Unsalted Butter, softened
• ½ Cup Granulated Sugar
• ¾ Cup Brown Sugar, packed
• ¾ Cup Creamy Peanut Butter
• 1 Large Egg
• 2 Teaspoons Vanilla Extract

Add-ins

• 1 ¼ Cups Mini Marshmallows, frozen

Instructions

1. Freeze the marshmallows: Place the mini marshmallows in an airtight container and freeze them for a few hours before you start baking. This helps them retain their shape and prevents them from melting completely when mixed into the cookie dough.
2. Preheat the oven: Set your oven to 350°F (175°C) to get it ready for baking the cookies.
3. Mix the dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt. Set this mixture aside.
4. Cream the butter and sugars: In a larger bowl, use a hand mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until smooth and light.
5. Add peanut butter, egg, and vanilla: Into the creamed butter and sugar mix, add the creamy peanut butter, one large egg, and vanilla extract. Mix again until everything is thoroughly combined.
6. Fold in frozen marshmallows: Remove the mini marshmallows from the freezer and quickly fold them into the wet ingredients before they start to defrost, ensuring even distribution.
7. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently until a uniform cookie dough forms.
8. Prepare baking sheet: Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
9. Portion the dough: Using a large cookie scoop or spoon, form dough balls of about 2-3 tablespoons each. Place them 1-2 inches apart on the prepared baking sheet to allow room for spreading.
10. Bake the cookies: Bake in the preheated oven for 10-11 minutes until the edges are set and slightly golden but the cookies remain soft.
11. Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes, allowing them to continue baking slightly and firm up.
12. Serve and store: Enjoy the cookies warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to one week to maintain freshness.

Notes

• Freezing the marshmallows before mixing helps them maintain their texture and prevents them from melting away entirely during baking.
• You can substitute gluten-free flour with all-purpose flour if gluten is not a concern.
• Spacing the dough balls well ensures the cookies will spread properly without sticking together.
• For softer cookies, avoid overbaking; they should be just set when pulled out of the oven.
• If you don’t have a cookie scoop, use a spoon to portion the dough evenly.

Keywords: Peanut Butter Cookies, Marshmallow Cookies, Gluten-Free Cookies, Soft Cookies, Peanut Butter Dessert