The aroma of warm, freshly baked cookies fills the air, whispering tales of holiday cheer and cozy gatherings. These Gluten-Free Peanut Butter Marshmallow Cookies are my go-to treat for bringing a smile to loved ones’ faces. Soft and chewy with pockets of marshmallow sweetness, they are a delicious delight that’s naturally gluten-free, making them perfect for everyone at the table. Not only do they come together in a jiffy, but they’re also a fun twist on traditional holiday favorites. Whether it’s a festive cookie swap or a comforting indulgence with coffee, these cookies are guaranteed to steal the show. Ready to embrace the warmth of the season with a batch of these delightful treats? Let’s dive in!
Why Are These Cookies So Irresistible?
Sweet and Salty Harmony: The blend of creamy peanut butter and gooey marshmallows creates a delightful contrast that is hard to resist. Soft and Chewy Texture: Each bite delivers a melt-in-your-mouth experience that’s perfectly satisfying. Quick and Simple: Made in under 30 minutes, they are perfect for last-minute holiday gatherings, just like chocolate chip cookies. Unique Twist: These cookies put a fun spin on traditional holiday treats, ensuring that everyone will be reaching for more. Naturally Gluten-Free: With gluten-free flour, they’re accommodating for those with dietary restrictions while remaining delicious for all! Prepare to impress friends and family at your next cookie exchange!
Gluten-Free Peanut Butter Marshmallow Cookies Ingredients
• Get ready to bake some delightful cookies!
For the Cookie Dough
- Gluten-Free Flour – Provides the necessary structure for a soft texture; all-purpose flour can be used for a non-gluten-free version.
- Baking Soda – Acts as a leavening agent that helps these cookies rise to fluffy perfection.
- Sea Salt – Enhances the overall flavor, creating a beautiful balance with the sweetness.
- Unsalted Butter – Brings moisture and richness; make sure it’s softened for easy mixing.
- Granulated Sugar – Sweetens the cookies and contributes to their crispy edges, providing a delightful contrast in each bite.
- Brown Sugar – Adds depth and moisture thanks to its molasses content, enriching the flavor profile.
- Creamy Peanut Butter – The star ingredient that gives these cookies their beloved flavor and creamy texture.
- Large Egg – Binds all the ingredients together while adding moisture for a tender bite.
- Vanilla Extract – Introduces a warm and inviting flavor that beautifully complements the peanut butter.
- Mini Marshmallows – Adds bursts of sweetness and a delightful soft texture; freeze them beforehand to retain their shape during baking.
Now that you have all the ingredients lined up, you’re just a step away from making magical memories with these scrumptious Gluten-Free Peanut Butter Marshmallow Cookies!
Step‑by‑Step Instructions for Gluten-Free Peanut Butter Marshmallow Cookies
Step 1: Prepare Marshmallows
To ensure your marshmallows retain their lovely shape during baking, place the mini marshmallows in an airtight container and freeze them for at least two hours. This simple step will allow them to puff up beautifully in the cookies, offering delightful bursts of sweetness with every bite.
Step 2: Preheat Oven
Preheat your oven to 350°F (175°C), ensuring it reaches the perfect temperature for baking. This step is crucial as it helps your Gluten-Free Peanut Butter Marshmallow Cookies achieve their soft, chewy texture and golden edges. Line your baking sheet with parchment paper to prevent sticking and ease cleanup.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together 1 cup of gluten-free flour, 1 teaspoon of baking soda, and a pinch of sea salt. This dry mixture plays a vital role in providing structure and balance to your cookies. Set it aside for now while you prepare the wet ingredients, allowing the flavors to blend beautifully later on.
Step 4: Cream Wet Ingredients
In a large mixing bowl, beat ½ cup of softened unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar until the mixture is light and fluffy, about 2-3 minutes. Incorporate ¾ cup of creamy peanut butter into this blend, followed by one large egg and a teaspoon of vanilla extract. Mix until the batter is smooth and creamy, setting a delightful base for your cookies.
Step 5: Combine Mixtures
Gently fold the frozen mini marshmallows into the wet ingredients, ensuring they are evenly distributed. Then, quickly add the dry ingredient mixture, stirring until just combined. Be careful not to overmix, as you want to keep that soft, chewy texture that makes these Gluten-Free Peanut Butter Marshmallow Cookies so irresistible.
Step 6: Scoop and Bake
Use a cookie scoop or a tablespoon to portion out the dough, placing each scoop onto the parchment-lined baking sheet, leaving about 1-2 inches between them. Bake in the preheated oven for 10-11 minutes or until the edges are lightly golden. The centers may appear soft, but they will firm up as they cool—trust the process!
Step 7: Cool Cookies
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes. This resting period helps the cookies set while preserving their soft and chewy center. Afterward, gently transfer them to a wire rack to cool completely, letting the aroma fill your home with warmth and comfort.
Expert Tips for Gluten-Free Peanut Butter Marshmallow Cookies
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Freeze Marshmallows: Always freeze the mini marshmallows beforehand to ensure they hold their shape during baking, preventing them from melting into the dough.
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Don’t Overmix: Mix the wet and dry ingredients just until combined. Overmixing can lead to tough cookies instead of the soft and chewy texture you want.
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Use a Cookie Scoop: For uniform cookie sizes and even baking, use a cookie scoop. If you don’t have one, a spoon works too, but be consistent in portioning.
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Monitor Baking Time: Keep an eye on the cookies around the 10-minute mark. They should be lightly golden at the edges while the centers remain soft.
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Cooling is Key: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. This helps them firm up without losing that delightful chewiness.
Gluten-Free Peanut Butter Marshmallow Cookies Variations
Feel free to play around with these cookies—each variation brings its own touch of deliciousness!
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Nutty Twist: Use crunchy peanut butter for a delightful texture contrast that enhances each bite’s enjoyment.
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Choco-Lover: Mix in ½ cup of chocolate chips or M&Ms for an extra sweet treat that will surely satisfy chocolate cravings. Just imagine warm chocolate mingling with that peanut butter!
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Nut-Free Version: Swap creamy peanut butter for almond butter or sunflower seed butter for a nut-free delight that everyone can enjoy.
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Coconut Flakes: Add ½ cup of shredded coconut to the dough for a tropical twist that adds both flavor and texture. It’s like a mini vacation in every bite!
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Spicy Kick: Fold in a pinch of cayenne pepper or cinnamon to the batter for a surprising heat that complements the sweetness beautifully.
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Fruit Fusion: Incorporate dried cranberries or cherries into the dough for a fruity burst that marries wonderfully with the cookie’s soft and chewy texture.
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Vanilla Bean: For a gourmet touch, add the seeds from a vanilla bean pod for an aromatic upgrade that elevates your cookies to a whole new level of flavor.
Ready to embark on your baking adventure? These variations will not only keep things exciting, but they may just inspire you to create your own unique twist, too! Don’t forget to check out some wonderful ideas like delicious chocolate chip cookies or look for alternative gluten-free options with amazing flour substitutes to enhance your culinary repertoire. Happy baking!
Make Ahead Options
These Gluten-Free Peanut Butter Marshmallow Cookies are perfect for meal prep enthusiasts looking to save time during the busy holiday season! You can prepare the cookie dough up to 24 hours in advance by mixing all the ingredients and storing the dough in an airtight container in the fridge. For even longer storage, you can freeze unbaked scoops of dough for up to 3 months. Just make sure to keep the mini marshmallows frozen until you’re ready to bake to ensure they retain their shape. When you’re ready to enjoy these cookies, simply bake the refrigerated dough or directly from frozen, adding an extra minute to the baking time for a quick and delightful treat that’s just as delicious!
Storage Tips for Gluten-Free Peanut Butter Marshmallow Cookies
Room Temperature: Store cookies in an airtight container for up to 3 days to maintain their soft and chewy texture. They make a perfect on-the-go snack or treat!
Fridge: Keep the cookies in the fridge for up to one week in an airtight container. This will keep them fresh while enhancing the marshmallowy goodness.
Freezer: For longer storage, freeze the cookies for up to 3 months. Place layers of parchment paper between them in an airtight container to prevent sticking.
Reheating: To enjoy warm, reheat frozen cookies in the microwave for 15-20 seconds or at 350°F (175°C) for about 5 minutes, reviving that melt-in-your-mouth experience with every bite of Gluten-Free Peanut Butter Marshmallow Cookies!
What to Serve with Gluten-Free Peanut Butter Marshmallow Cookies
Indulging in these delightful cookies opens up a world of pairing possibilities that will elevate your taste experience to new heights.
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Creamy Hot Chocolate: Rich and frothy chocolate complements the sweetness of the cookies while adding warmth on cold days.
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Fresh Fruit Salad: A burst of refreshing citrus or berries balances the sweet and nutty flavors, offering a delightful contrast.
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Vanilla Ice Cream: The creaminess of vanilla ice cream paired with the soft cookies results in a treat reminiscent of a s’more experience.
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Chai Tea: This fragrant, spiced tea captures the essence of warmth and holiday comfort, harmonizing beautifully with creamy peanut butter.
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Nutty Trail Mix: Crunchy nuts and seeds add texture and a wholesome element to your cookie experience, perfect for balancing sweetness.
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Classic Milk: The timeless pairing of cold milk not only cools the palate but also enhances the flavor of the cookies with each sip.
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Chewy Brownies: A chocolate-rich brownie on the side makes for an exquisite dessert duo that will delight any sweet tooth.
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Caramel Sauce Drizzle: Drizzling warm caramel over the cookies offers an extra layer of sweetness to create an indulgent treat.
With these delightful pairings, your Gluten-Free Peanut Butter Marshmallow Cookies will truly shine on any festive occasion!
Gluten-Free Peanut Butter Marshmallow Cookies Recipe FAQs
What type of gluten-free flour should I use?
I recommend using a gluten-free all-purpose flour blend for these cookies, as it provides the best texture and flavor. You can also experiment with almond flour or coconut flour, but don’t forget to adjust the ratio and moisture content accordingly.
How should I store leftover cookies?
Store your leftover Gluten-Free Peanut Butter Marshmallow Cookies in an airtight container at room temperature for up to 3 days. If you prefer, you can also refrigerate them for up to one week to maintain freshness and enhance their chewy texture.
Can I freeze the cookie dough before baking?
Absolutely! To freeze the unbaked cookie dough, scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze them for about 1-2 hours until solid, then transfer the cookie dough balls to a freezer-safe container or bag, separating layers with parchment paper. They will last for up to 3 months!
Why are my cookies spreading too much?
If your cookies are spreading too much, first check if your butter was too soft or melted when mixing. To correct this for next time, ensure your butter is just softened, not overly soft. Also, try chilling the dough for 30 minutes before baking, which can help maintain their shape.
Can I use regular marshmallows instead of mini marshmallows?
While mini marshmallows are ideal for this recipe, you can use larger marshmallows cut into smaller pieces. Make sure to freeze them as well; however, keep in mind that they may take longer to incorporate into the batter and may create larger marshmallow pockets that can affect the cookie structure.
Are these cookies safe for people with nut allergies?
These cookies contain peanut butter, so they are not safe for individuals with nut allergies. However, you can use sunflower seed butter or a nut-free butter substitute for a delicious alternative, making them safe for those avoiding nuts while still enjoying a soft and chewy treat.
Melty Gluten-Free Peanut Butter Marshmallow Cookies Delight
Ingredients
Equipment
Method
- Prepare Marshmallows: Freeze the mini marshmallows in an airtight container for at least two hours.
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: Whisk together gluten-free flour, baking soda, and sea salt in a medium bowl and set aside.
- Cream Wet Ingredients: Beat butter, granulated sugar, and brown sugar until fluffy, then mix in peanut butter, egg, and vanilla.
- Combine Mixtures: Fold marshmallows into wet ingredients, then stir in the dry mixture until just combined.
- Scoop and Bake: Portion dough onto the baking sheet and bake for 10-11 minutes, until lightly golden.
- Cool Cookies: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
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