Scale

1 ¼ cups gluten-free flour

1 teaspoon baking soda

½ teaspoon sea salt

½ cup unsalted butter, softened

½ cup granulated sugar

¾ cup brown sugar, packed

¾ cup creamy peanut butter

1 large egg

2 teaspoons vanilla extract

1 ¼ cups mini marshmallows, frozen

1. Freeze the mini marshmallows in an airtight container for a few hours before baking.

2. Preheat the oven to 350°F (175°C).

3. In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt.

4. In a large bowl, beat the softened butter and granulated and brown sugars with a hand mixer until well incorporated.

5. Add the peanut butter, egg, and vanilla extract, then mix until fully combined.

6. Remove the frozen marshmallows from the freezer and quickly fold them into the batter before they defrost.

7. Add the flour mixture to the wet ingredients and mix until a cookie dough forms.

8. Line a baking sheet with parchment paper.

9. Use a large cookie scoop to portion the dough into balls, about 2 to 3 tablespoons each.

10. Place the dough balls on the prepared baking sheet, leaving 1 to 2 inches between them.

11. Bake for 10 to 11 minutes, until the cookies are lightly baked but still soft in the centers.

12. Allow the cookies to cool on the baking sheet for 10 minutes before serving.

Freeze the mini marshmallows for a few hours before preparing the dough so they stay firm while you mix them in.

Work quickly when folding the frozen marshmallows into the batter.

Do not overbake the cookies. They will continue to bake as they cool on the baking sheet.

Store leftover cookies in an airtight container in the refrigerator for up to one week.

The recipe is gluten-free when you use suitable gluten-free ingredients. It is not vegan as written because it contains butter and egg.

Keywords: gluten-free peanut butter marshmallow cookies, gluten-free cookies, peanut butter cookies, marshmallow cookies, holiday cookies