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Marshmallow Cookies Recipe

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★★★★★

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.

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 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

Find it online: https://cheframi.com/marshmallow-cookies-recipe/