1 cup mini marshmallows, plant-based or agar-agar based
1/2 cup chocolate chips, optional
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to ensure the marshmallows do not stick to the pans during the baking process.
In a large mixing bowl, combine the creamy peanut butter and light brown sugar. Use a hand mixer or a sturdy spatula to cream them together until the mixture is smooth and the sugar is well incorporated.
Add the egg and the alcohol-free vanilla extract to the peanut butter mixture. Beat again until the dough is light and fluffy, which usually takes about one minute of vigorous mixing.
Sprinkle the baking soda, salt, and gluten-free flour blend over the wet ingredients. Mix on low speed or by hand until just combined, being careful not to overwork the dough so the cookies stay tender.
Gently fold in the mini marshmallows and chocolate chips using a spatula. Distribute them evenly throughout the dough so every cookie gets a bit of gooey sweetness.
Use a tablespoon or a small cookie scoop to drop rounded mounds of dough onto the prepared baking sheets. Space them about two inches apart, as they will spread slightly as the marshmallows melt.
Bake for 9 to 11 minutes or until the edges are golden brown. The marshmallows should be slightly puffed and toasted. Allow the cookies to cool on the baking sheet for at least 10 minutes before moving them to a wire rack, as they are very soft when they first come out of the oven.
