Description
These quick gluten-free cookies are soft, nutty, and filled with gooey marshmallow pockets, making each bite a delight.
Ingredients
Scale
- 1 cup peanut butter
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the peanut butter, sugar, egg, vanilla extract, and baking soda, then mix until smooth. Fold in the mini marshmallows gently.
- Drop tablespoon-sized scoops of the dough onto the prepared baking sheet, spaced 2 inches apart. Bake for 10–12 minutes until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Use creamy peanut butter for smoother dough. For variations, consider adding chocolate chips or graham crackers.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 11g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg