Description
Decadent gluten-free cookies featuring creamy peanut butter and mini marshmallows for a delightful snack.
Ingredients
Scale
- 1.25 cups Gluten-Free Flour
- 1 teaspoon Baking Soda
- 0.5 teaspoon Sea Salt
- 0.5 cups Butter, unsalted and softened
- 0.5 cups Granulated Sugar
- 0.75 cups Brown Sugar, packed
- 0.75 cups Creamy Peanut Butter
- 1 large Egg
- 2 teaspoons Vanilla Extract
- 1.25 cups Mini Marshmallows, frozen
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the gluten-free flour, baking soda, and sea salt in a mixing bowl.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the creamy peanut butter, egg, and vanilla extract, mixing until combined.
- Gradually fold in the dry ingredients with a spatula.
- Fold in the frozen mini marshmallows gently.
- Scoop tablespoon-sized rounds of dough onto a baking sheet, spacing them apart.
- Bake for about 10-12 minutes or until edges are golden.
- Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
For a twist, substitute mini chocolate chips for marshmallows or use nut butters like almond.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg