Marshmallow Cookies Recipe

Introduction

These marshmallow cookies combine the rich flavors of peanut butter with gooey mini marshmallows for a delightful treat. Soft and chewy with a touch of sweetness, they’re perfect for satisfying your snack cravings or sharing with friends.

Ingredients

• 1 ¼ Cups Gluten-Free Flour (or all-purpose flour)
• 1 Teaspoon Baking Soda
• ½ Teaspoon Sea Salt
• 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
• 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 to prevent melting during baking.
2. Step 2: Preheat your oven to 350°F (175°C).
3. Step 3: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt. Set aside.
4. Step 4: In a larger bowl, use a hand mixer to cream the softened butter, granulated sugar, and brown sugar until smooth.
5. Step 5: Add peanut butter, egg, and vanilla extract to the butter and sugar mixture and mix until fully combined.
6. Step 6: Quickly fold in the frozen mini marshmallows to the wet ingredients before they start to defrost.
7. Step 7: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to form the cookie dough.
8. Step 8: Line a baking sheet with parchment paper. Use a cookie scoop or spoon to drop dough balls (about 2–3 tablespoons each) onto the sheet, spacing them 1–2 inches apart.
9. Step 9: Bake for 10–11 minutes, then remove from the oven and allow cookies to cool on the sheet for 10 minutes as they finish baking and set.

Tips & Variations

• Freezing mini marshmallows before mixing helps them retain their shape and texture instead of melting completely in the oven.
• For a nut-free version, substitute peanut butter with sunflower seed butter.
• Adding chopped nuts or chocolate chips can add extra texture and flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in a microwave if you prefer them warm and soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, all-purpose flour can be used as a substitute if gluten-free is not necessary. The texture and flavor will remain delicious.

Why do I need to freeze the marshmallows before baking?

Freezing prevents the marshmallows from melting completely during baking, helping them keep their soft, gooey texture inside the cookie rather than becoming overly sticky or spreading too much.

Marshmallow Cookies Recipe

Print Recipe

★★★★★

4.9 from 112 reviews

Delicious and chewy gluten-free marshmallow cookies combining the rich flavors of peanut butter and sweet mini marshmallows. Perfectly soft with a slight crisp edge, these cookies are a fun twist on a classic peanut butter cookie, featuring gooey marshmallows that add a delightful texture and sweetness. Ideal for cozy snacks or sharing with friends and family.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 26 minutes
• Yield: Approximately 18 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 Butter, unsalted and softened
• ½ Cup Granulated Sugar
• ¾ Cup Brown Sugar, packed
• ¾ Cup Creamy Peanut Butter
• 1 Large Egg
• 2 Teaspoons Vanilla Extract

Additional

• 1 ¼ Cups Mini Marshmallows, frozen

Instructions

1. Freeze Marshmallows: Place the mini marshmallows in an airtight container and freeze them for a few hours before baking to prevent them from melting too quickly during baking.
2. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
3. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt until combined and set aside.
4. Cream Butter and Sugars: In a larger mixing bowl, use a hand mixer to beat the softened butter, granulated sugar, and brown sugar until creamy and well combined.
5. Add Wet Ingredients: To the creamed mixture, add the creamy peanut butter, egg, and vanilla extract, mixing thoroughly until fully incorporated.
6. Fold in Marshmallows: Quickly fold the frozen mini marshmallows into the wet batter before they begin to thaw to keep their shape during baking.
7. Combine Wet and Dry: Gradually mix the dry flour mixture into the wet ingredients, stirring until a uniform cookie dough forms.
8. Prepare Baking Sheet: Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
9. Scoop Dough: Use a large cookie scoop or spoon to portion out about 2-3 tablespoons of dough per cookie, placing them 1-2 inches apart on the baking sheet to allow for spreading.
10. Bake Cookies: Bake the cookies for 10-11 minutes until edges are set and lightly golden.
11. Cool Cookies: Remove from oven and let the cookies cool on the baking sheet for 10 minutes; this resting time helps them set properly while still remaining soft inside.

Notes

• Freezing the marshmallows before folding prevents them from melting too much in the batter.
• Using gluten-free flour makes these cookies suitable for gluten-sensitive individuals, but regular all-purpose flour can also be used.
• Adjust the spacing on the baking sheet if using a smaller cookie scoop to avoid overcrowding.
• These cookies continue to cook slightly as they cool on the baking sheet, so avoid overbaking.
• For a vegan version, substitute the butter and egg with plant-based alternatives and check marshmallow ingredients or use vegan marshmallows.

Keywords: marshmallow cookies, peanut butter cookies, gluten-free cookies, soft cookies, gluten free dessert, sweet treats, homemade cookies