There’s nothing quite like the warm, nutty aroma of fresh-baked cookies wafting through your home, especially when they’re Gluten-Free Peanut Butter Marshmallow Cookies. Imagine biting into a soft cookie that gives way to a gooey marshmallow center, leaving behind an explosion of flavor that dances across your taste buds. These cookies are not just a treat; they are a delightful experience.
Picture this: It’s a chilly afternoon, and you’ve just finished a Netflix binge (don’t worry, we won’t tell anyone). You’re craving something sweet and comforting, and these cookies pop into your mind. A quick trip to the kitchen and you’re on your way to cookie bliss. Each bite is like a nostalgic hug from your childhood—deliciously messy and utterly unforgettable.
Why You'll Love This Recipe
- These Gluten-Free Peanut Butter Marshmallow Cookies are super easy to whip up in under 30 minutes
- The combination of peanut butter and marshmallow creates a flavor explosion that’s hard to resist
- Their golden brown hue makes them visually appealing on any dessert platter or snack table
- Perfect for parties or cozy nights in, these cookies are sure to impress everyone!
Ingredients for Gluten-Free Peanut Butter Marshmallow Cookies
Here’s what you’ll need to make this delicious dish:
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Gluten-Free All-Purpose Flour: Choose a high-quality blend for the best texture; it helps create chewy cookies without gluten.
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Peanut Butter: Use creamy or crunchy peanut butter based on your preference; either adds rich flavor.
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Granulated Sugar: This sweetener balances the nutty flavor of the peanut butter and contributes to the cookie’s crisp edges.
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Brown Sugar: Light or dark brown sugar adds moisture and depth to the cookies, enhancing their chewiness.
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Eggs: Eggs act as a binder, helping hold everything together while providing richness.
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Vanilla Extract: A splash of vanilla elevates the overall flavor profile—think magic in a bottle!
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Mini Marshmallows: Use these fluffy delights for that gooey surprise when you take a bite; they add sweetness and fun!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Gluten-Free Peanut Butter Marshmallow Cookies
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup later.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine peanut butter, granulated sugar, brown sugar, eggs, and vanilla extract. Beat with an electric mixer until smooth and creamy—about two minutes should do it.
Step 3: Combine Dry Ingredients
In another bowl, whisk together gluten-free flour and a pinch of salt. Gradually add this dry mixture into the wet ingredients until well combined; don’t be shy now!
Step 4: Add Marshmallows
Gently fold in those mini marshmallows. You want them evenly distributed so every cookie has that gooey surprise waiting inside.
Step 5: Shape Your Cookies
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets about two inches apart—these babies spread out while baking!
Step 6: Bake and Enjoy
Pop those trays into your preheated oven for about 10-12 minutes until edges turn golden brown. Allow them to cool slightly before transferring to wire racks—they’re best enjoyed warm!
Now grab yourself a cup of milk (or coffee if you’re feeling adventurous) and dive into those delightful treats! Transfer them onto plates for sharing—or hoarding all for yourself if you prefer that route.
These Gluten-Free Peanut Butter Marshmallow Cookies are not just snacks; they’re edible memories waiting to happen!
You Must Know
- These Gluten-Free Peanut Butter Marshmallow Cookies are not just a treat; they’re a delightful journey into nostalgia
- With gooey marshmallows and rich peanut butter, they please both kids and adults alike
- Easy to make and even easier to eat, they are perfect for any occasion or simply for indulging yourself
Perfecting the Cooking Process
Start by preheating your oven while you mix the cookie dough. Scoop out the dough onto a baking sheet, then add marshmallows on top before baking. This way, you ensure that they melt perfectly while the cookies bake to golden perfection.
Add Your Touch
Feel free to swap out peanut butter for almond or cashew butter if you’re feeling adventurous. Add chocolate chips or sprinkles for extra flair, or incorporate nuts for a delightful crunch. Customizing these cookies is half the fun!
Storing & Reheating
Store your cookies in an airtight container at room temperature for up to five days. If you want to enjoy them warm again, pop them in the microwave for 10-15 seconds for that fresh-baked taste.
Chef's Helpful Tips
- To achieve the best texture, chill your cookie dough for 30 minutes before baking; it helps prevent spreading
- Always use fresh marshmallows for maximum gooeyness and flavor
- Don’t overbake; take them out when they’re slightly underdone for chewy perfection
I remember the first time I baked these Gluten-Free Peanut Butter Marshmallow Cookies. The kids went wild! They practically turned my kitchen into a mini circus with their excitement over gooey marshmallows and sweet peanut butter goodness.
FAQs
What are Gluten-Free Peanut Butter Marshmallow Cookies?
Gluten-Free Peanut Butter Marshmallow Cookies are delightful treats that combine creamy peanut butter with soft marshmallows. These cookies cater to those avoiding gluten while offering a rich flavor and chewy texture. The absence of gluten does not compromise taste; instead, these cookies provide a unique twist on traditional cookie recipes. With simple ingredients, they are easy to whip up for any occasion.
How can I ensure my Gluten-Free Peanut Butter Marshmallow Cookies turn out perfectly?
To achieve the best results, measure your gluten-free flour accurately. Use a scale if possible to ensure precision. Additionally, allow your dough to chill for at least 30 minutes before baking; this helps the flavors meld and the cookies maintain their shape. Keep an eye on the baking time to avoid overbaking, which can lead to dry cookies.
Can I add other ingredients to my Gluten-Free Peanut Butter Marshmallow Cookies?
Absolutely! You can customize your Gluten-Free Peanut Butter Marshmallow Cookies by adding chocolate chips, chopped nuts, or even dried fruit. Feel free to experiment with flavors such as vanilla or cinnamon to enhance the taste further. Just make sure that any additional ingredients are also gluten-free.
How should I store Gluten-Free Peanut Butter Marshmallow Cookies?
Store your Gluten-Free Peanut Butter Marshmallow Cookies in an airtight container at room temperature for up to five days. For longer storage, consider freezing them. Place cooled cookies in a single layer in a freezer-safe bag or container, ensuring they don’t stick together. Thaw them at room temperature when you’re ready to enjoy a treat!
Conclusion for Gluten-Free Peanut Butter Marshmallow Cookies
In conclusion, making Gluten-Free Peanut Butter Marshmallow Cookies is both simple and rewarding. With easy-to-follow steps and customizable options, these cookies are perfect for satisfying sweet cravings while adhering to gluten-free dietary needs. Remember to store them correctly for maximum freshness and flavor. Enjoy these chewy delights as a snack or dessert that everyone can appreciate!
Gluten-Free Peanut Butter Marshmallow Cookies
- Total Time: 22 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in the delightful taste of Gluten-Free Peanut Butter Marshmallow Cookies! These soft, chewy treats combine creamy peanut butter with gooey marshmallows for an explosion of flavor in every bite. Perfect for satisfying your sweet tooth or sharing at gatherings, these cookies are easy to make and will transport you back to your childhood with every delicious morsel.
Ingredients
- 1 cup gluten-free all-purpose flour
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mini marshmallows
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, mix peanut butter, granulated sugar, brown sugar, egg, and vanilla until smooth.
- In another bowl, whisk together gluten-free flour and salt; gradually mix into the wet ingredients until combined.
- Fold in the mini marshmallows gently.
- Drop rounded tablespoons of dough onto prepared sheets, spacing them two inches apart.
- Bake for 10-12 minutes until golden around the edges. Let cool slightly on racks before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 11g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
