I’ve been craving this combination for weeks, and finally, I’ve found the perfect mix that’s unbelievably delicious. And guess what? There’s a little trick to keeping the marshmallows from melting and spreading too much—just freeze them beforehand. These cookies are absolute winners, and I can’t wait for you to try them!
Here’s what you’ll need to make 14-16 large cookies:
GF Peanut Butter Marshmallow Cookies
Ingredients
- 1 1/4 cups of gluten-free flour or all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter softened
- 1/2 cup of granulated sugar
- 3/4 cup of packed brown sugar
- 3/4 cup of creamy peanut butter
- 1 large egg
- 2 teaspoons of vanilla extract
- 1 1/4 cups of mini marshmallows frozen*
Instructions
- Start by freezing the mini marshmallows for a few hours beforehand if you can. Then, preheat your oven to 350 degrees F.
- In a medium bowl, mix together the flour, baking soda, and salt. In a larger bowl, cream together the softened butter and sugars using a hand mixer. Then, add the peanut butter, egg, and vanilla, and mix until well combined. Now, gently fold in the frozen marshmallows.
- Line two baking sheets with parchment paper and use a cookie scoop to form balls of dough (about 2-3 tablespoons of batter each). Make sure to space them a few inches apart to allow room for spreading. Bake for 10-11 minutes.
- Once they’re done, take them out of the oven and let them cool for about 10 minutes before digging in. Store any extras in a covered container in the refrigerator for up to 1 week. Enjoy your delicious cookies!