Peanut Butter Marshmallow Cookies

Nicole Cogan NOBREAD Peanut Butter Marshmallow Cookies

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.

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  • 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.

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  • 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.

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  • 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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