Marshmallows were one of my favorite foods growing up, but when I was diagnosed with all of my food intolerances I gave them up! Why? Well, do we really know what is in a marshmallow? And given I had SO many intolerances, I gave up every food that contained more than one or two ingredients. Nowadays, as I’ve learned how to handle my intolerances a bit more, and marshmallows have become more allergy friendly, I’m happy to say they are back in my life.
Today I decided to change up my recipes a bit… AKA forego chocolate from the recipe, and I made these peanut butter marshmallow cookies! These cookies are simple to make, big in size, and will totally warm your heart this holiday season.
What You Will Need:
- 1 cup gluten-free all purpose flour
- 2/3 cup peanut butter
- 1 large egg
- 1/3 cup unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Mini marshmallows!
What You Will Do:
- In a large bowl, combine granulated sugar, brown sugar, baking soda, salt, and all purpose flour.
- Separately melt butter in a small bowl. Crack egg in the bowl, and whisk the two together.
- Add peanut butter to the wet ingredients, and mix until smooth. Lastly, add the vanilla.
- Slowly pour wet ingredients into dry ingredients and stir/fold until smooth.
- Create 12 balls out of the dough, and then flatten each ball into a circular cookie shape.
- Top 6 of these cookies with marshmallows.
- Take the 6 cookies that are NOT topped with marshmallows, and place them on top of the marshmallow cookies. Press the two cookies together so the marshmallows are stuffed inside.
- You will now have 6 large cookies!
- Top each cookie with a marshmallow or two.
- Place cookies on parchment paper and put the tray into the oven. Cook for ~10 minutes, or until the bottom of the cookies are a light golden brown. Cook at 375 F.
- Remove and let the cookies cool for at least 20 minutes… otherwise they will crumble immediately!
- Take a bite, and enjoy!
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