Name: My Favorite Gluten-Free Peanut Butter Marshmallow Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Cuisine: American
Ingredients: 1 1/4 cups gluten-free flour; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 1/2 cup unsalted butter (softened); 1/2 cup granulated sugar; 3/4 cup brown sugar (packed); 3/4 cup creamy peanut butter; 1 large egg; 2 teaspoons vanilla extract; 1 1/4 cups mini marshmallows (frozen)

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Soft and pillowy, My Favorite Gluten-Free Peanut Butter Marshmallow Cookies are a delightful treat that will impress anyone during the holiday season. These cookies stand out due to their unique combination of creamy peanut butter and fluffy marshmallows. Perfect for gatherings, parties, or just a cozy night in, these cookies are not only gluten-free but also soft and chewy. They are sure to become a favorite in your household!

Why You’ll Love This Recipe

Irresistibly Chewy: The addition of marshmallows gives these cookies a chewy texture that melts in your mouth.
Easy to Prepare: With simple ingredients and straightforward instructions, even novice bakers can master this recipe.
Versatile Treat: Perfect for holidays, parties, or everyday snacking; these cookies fit any occasion.
Gluten-Free Goodness: Naturally gluten-free, making them suitable for those with dietary restrictions.
Kid-Friendly Fun: Involving kids in the baking process can create lasting memories and delicious treats.

Tools and Preparation

Before diving into the baking process, gather your tools to ensure a smooth experience. Having everything ready will help you create My Favorite Gluten-Free Peanut Butter Marshmallow Cookies with ease.

Essential Tools and Equipment

Mixing bowls
Hand mixer
Cookie scoop
Baking sheet
Parchment paper

Importance of Each Tool

Mixing bowls: Essential for combining ingredients effectively without spills.
Hand mixer: Makes it easy to incorporate butter and sugars for a smooth batter.
Cookie scoop: Ensures evenly sized cookies for uniform baking.

Ingredients

Dry Ingredients

1 1/4 Cup Gluten-Free Flour (you can also substitute all-purpose flour)
1 Teaspoon Baking Soda
1/2 Teaspoon Sea Salt

Wet Ingredients

1/2 Cup Butter (unsalted and softened)
1/2 Cup Granulated Sugar
3/4 Cup Brown Sugar (packed)
3/4 Cup Creamy Peanut Butter
1 Large Egg
2 Teaspoons Vanilla Extract

Mix-ins

1 1/4 Cups Mini Marshmallows (frozen)

How to Make My Favorite Gluten-Free Peanut Butter Marshmallow Cookies

Step 1: Prepare the Mini Marshmallows

Start by preparing the mini marshmallows. Add them to an airtight container and place them in the freezer for a few hours before you begin baking.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.

Step 3: Mix Dry Ingredients

In a medium-sized bowl, combine the following:
1. Add the gluten-free flour, baking soda, and sea salt.
2. Whisk together until fully combined, then set aside.

Step 4: Combine Wet Ingredients

In a larger bowl:
1. Use a hand mixer to whisk together the softened butter, granulated sugar, and brown sugar. Mix until well incorporated.
2. Add in the creamy peanut butter, large egg, and vanilla extract. Continue mixing until fully combined.

Step 5: Fold in Marshmallows

Remove the marshmallows from the freezer:
1. Quickly fold them into the batter before they defrost.

Step 6: Combine Wet and Dry Mixtures

Gradually add the dry ingredient mixture into the wet ingredients:
1. Mix until a batter is formed.

Step 7: Scoop Dough onto Baking Sheet

Prepare your baking sheet:
1. Line it with parchment paper.
2. Use a cookie scoop to portion out dough balls about 2-3 tablespoons each.
3. Space them about 1-2 inches apart on the baking sheet.

Step 8: Bake Your Cookies

Bake in the preheated oven:
1. Set timer for 10-11 minutes.
2. Once done, remove from oven and let cool on the sheet for another 10 minutes before transferring them elsewhere; they will continue to bake while cooling!

Step 9: Serve and Enjoy!

Once cooled, serve your delicious cookies! Store any leftovers in an airtight container in the fridge for up to one week. Enjoy every bite of these delightful treats!

How to Serve My Favorite Gluten-Free Peanut Butter Marshmallow Cookies

Serving these delightful cookies can make your holiday gatherings even more special. They pair wonderfully with various beverages and toppings that complement their rich peanut butter and marshmallow flavor.

Coffee Pairing

Coffee: A warm cup of coffee enhances the cookie’s flavors, making for a perfect afternoon treat.
Espresso: The boldness of espresso contrasts nicely with the sweetness of the cookies.

Milk Options

Almond Milk: This nutty alternative adds an interesting flavor twist while keeping it gluten-free.
Chocolate Milk: For a decadent experience, serve these cookies with a glass of chocolate milk.

Toppings and Dips

Nutella: Drizzling or dipping cookies in Nutella adds a luxurious chocolate layer.
Whipped Cream: Lighten the cookie experience with a dollop of whipped cream on top.

Ice Cream Delight

Vanilla Ice Cream: The classic choice; warm cookies topped with cold vanilla ice cream create an irresistible combination.

Cookie Sandwiches

Peanut Butter Frosting: Spread some peanut butter frosting between two cookies for an extra treat!

How to Perfect My Favorite Gluten-Free Peanut Butter Marshmallow Cookies

To achieve the best results, follow these simple tips. They will help you create cookies that are soft, chewy, and full of flavor.

Chill the Dough: Letting the dough chill for about 30 minutes before baking helps prevent spreading too much.
Use Frozen Marshmallows: Keeping marshmallows frozen until you’re ready to mix them ensures they don’t melt completely in the batter.
Don’t Overbake: Remove cookies from the oven when they are slightly underbaked; they will continue to firm up while cooling.
Use Fresh Ingredients: Ensure your baking soda is fresh for optimal rise and texture in your cookies.
Adjust Sugar Levels: Feel free to tweak sugar amounts based on your taste preference for sweetness.
Experiment with Spices: Adding a pinch of cinnamon or nutmeg can enhance the flavor profile of these cookies.

Best Side Dishes for My Favorite Gluten-Free Peanut Butter Marshmallow Cookies

These cookies shine on their own but pairing them with side dishes can elevate your dessert table. Here are some great options to consider:

Fresh Fruit Salad: A colorful mix of seasonal fruits provides a refreshing contrast to the sweetness of the cookies.
Cheese Platter: A selection of cheeses adds savory elements that balance out the sweetness perfectly.
Chocolate-Covered Strawberries: These provide an elegant touch and complement peanut butter beautifully.
Trail Mix: A crunchy trail mix offers texture and contrast, making it a fun side option.
Caramel Sauce Dip: Serve alongside caramel sauce for dipping or drizzling over your cookies for added indulgence.
Coconut Macaroons: These chewy treats resonate well with the flavors in your peanut butter marshmallow cookies, creating a delightful dessert duo.

Common Mistakes to Avoid

When baking My Favorite Gluten-Free Peanut Butter Marshmallow Cookies, it’s easy to make errors. Here are some common mistakes to watch out for.

Not chilling the marshmallows: If you skip freezing the mini marshmallows, they may melt into your dough. Always freeze them for a few hours before baking.
Skipping the measurements: Accurate measurements are crucial for cookie texture. Use measuring cups and spoons to ensure correct ingredient amounts.
Overmixing the batter: Overmixing can lead to tough cookies. Mix just until ingredients are combined for soft and chewy results.
Baking at the wrong temperature: Ensure your oven is preheated properly. Baking at incorrect temperatures can affect the cookies’ rise and texture.
Not spacing cookies apart: If you place cookie dough too close together, they will merge while baking. Keep them 1-2 inches apart on the baking sheet.

Refrigerator Storage

Store cookies in an airtight container.
They can last up to one week in the fridge.

Freezing My Favorite Gluten-Free Peanut Butter Marshmallow Cookies

Place cooled cookies in a freezer-safe container.
They can be frozen for up to three months. Make sure to layer parchment paper between cookies to prevent sticking.

Reheating My Favorite Gluten-Free Peanut Butter Marshmallow Cookies

Oven: Preheat to 350°F and heat for about 5-7 minutes until warm.
Microwave: Heat one cookie at a time for about 10-15 seconds for a soft texture.
Stovetop: Place in a skillet over low heat, cover, and warm for about 1-2 minutes.

Frequently Asked Questions

What makes My Favorite Gluten-Free Peanut Butter Marshmallow Cookies so special?

These cookies are soft, chewy, and filled with creamy peanut butter and fluffy marshmallows, making them an irresistible treat.

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute all-purpose flour if you’re not concerned about gluten. However, this recipe is designed to be gluten-free.

How do I know when the cookies are done baking?

The edges should be lightly golden, but the centers might look slightly underbaked. They will continue cooking as they cool on the baking sheet.

Can I add other mix-ins to these cookies?

Absolutely! You can customize them by adding chocolate chips or nuts based on your preferences.

Final Thoughts

My Favorite Gluten-Free Peanut Butter Marshmallow Cookies are delightful and perfect for any holiday gathering. Their soft texture and rich flavors make them a crowd-pleaser. Feel free to experiment with different mix-ins or toppings to create your unique version!