Description
Soft, pillowy cookies stuffed with creamy peanut butter and little marshmallow pockets — holiday baking, upgraded. These are naturally gluten-free (swap in regular flour if you prefer), chewy, and ridiculously easy to make. Freeze the minis first and you’ll get marshmallow nubs that stay delightfully bouncy after baking.
Ingredients
- 1¼ cups gluten-free 1:1 baking flour (or sub all-purpose)
- 1 tsp baking soda
- ½ tsp fine sea salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¾ cup packed brown sugar
- ¾ cup creamy peanut butter (smooth is best)
- 1 large egg
- 2 tsp vanilla extract
- 1¼ cups mini marshmallows, frozen
Instructions
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Freeze the marshmallows. Put the mini marshmallows in a sealed container and chill them for a few hours. This is the trick that keeps them from dissolving in the oven. Bold tip: Don’t skip this — frozen marshmallows give the best texture.
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Preheat the oven to 350°F (177°C) and line a baking sheet with parchment.
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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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In a larger bowl, beat the softened butter with the granulated and brown sugars until smooth and slightly lighter in color.
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Add the creamy peanut butter, egg, and vanilla to the butter mixture. Beat until everything combines into a glossy dough.
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Pull the marshmallows from the freezer and fold them into the dough quickly so they don’t thaw.
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Add the dry ingredients to the wet and mix gently until a soft dough forms. Do not overmix.
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Scoop dough into balls (about 2–3 tablespoons each for large cookies) and place them 1–2 inches apart on the prepared sheet. Use a cookie scoop for uniform sizes.
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Bake for 10–11 minutes. The edges should set while the centers stay soft. Bold tip: Take them out when centers still look a little underdone — they finish while cooling.
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Let the cookies cool on the sheet for 8–10 minutes, then transfer to a wire rack to finish cooling.
Notes
Storage
Keep leftovers in an airtight container in the refrigerator for up to one week. You can also freeze baked cookies for longer storage — thaw in the fridge before serving.
Quick variations & ideas
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Fold in a handful of chocolate chips or shredded coconut for a twist (great for Peanut Butter Cookies With Coconut).
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Make them vegan by using a flax egg, plant-based butter, and gelatin-free marshmallows.
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Want to bake on demand? Scoop dough balls onto a tray, freeze, then store in a bag. Bake straight from frozen — add 1–2 minutes to the time.