1 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum)
1 cup mini marshmallows
Instructions
Start by preheating your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to prevent the marshmallows from sticking to the pans during the baking process.
In a large mixing bowl, combine the creamy peanut butter, granulated sugar, and brown sugar. Use a hand mixer or a sturdy spatula to cream them together until the mixture is smooth and well combined.
Beat in the large egg and the alcohol-free vanilla extract. Continue mixing until the batter looks glossy and the egg is fully incorporated into the peanut butter base.
Whisk together the gluten-free flour blend, baking soda, and salt in a small bowl. Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms. Be careful not to overmix, as this can make the cookies tough.
Gently fold the mini marshmallows into the dough using a spatula. Try to distribute them evenly so every cookie gets a generous amount of gooey goodness.
Scoop rounded tablespoons of dough and place them on the prepared baking sheets, spacing them about two inches apart. Bake for 8 to 10 minutes or until the edges are golden and the marshmallows have just started to puff and melt. Let them cool on the sheet for 5 minutes before moving them to a wire rack.
