Ingredients
Scale
- 1¼ cups gluten-free flour (or all-purpose flour)
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¾ cup packed brown sugar
- ¾ cup creamy peanut butter
- 1 large egg
- 2 teaspoons vanilla extract
- 1¼ cups frozen mini marshmallows
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt.
- Beat the butter, granulated sugar, brown sugar, and peanut butter until fluffy.
- Mix in the egg and vanilla extract.
- Gradually stir the dry ingredients into the wet ingredients.
- Fold in the frozen mini marshmallows.
- Scoop dough onto prepared baking sheets about 2 inches apart.
- Bake for 10–12 minutes until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Freeze the marshmallows before mixing them into the dough for the best texture.
- Slightly underbake the cookies to keep the centers soft and chewy.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peanut butter marshmallow cookie, peanut butter cookies, marshmallow cookies, easy cookie recipe, chewy peanut butter cookies, homemade cookies, gluten-free cookies, dessert recipe