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Peanut Butter Marshmallow Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/peanut-butter-marshmallow-cookies-recipe/