"peanut butter & marshmallow crackle cookies ☁️ these are only 5 ingredients + the mini marshmallows and GF! recipe below makes about 6 cookies, so feel free to double/triple!"
Peanut Butter Marshmallow Crackle Cookies
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These small batch gluten free peanut butter crackle cookies are filled with gooey marshmallows and can be whipped up in no time. Watching these cookies bake in the oven is such a thrill. The marshmallow center expands in the heat of the oven and breaks apart the rich peanut butter dough. We found that classic no-stir peanut butter such as Jif or Skippy brands produce the best flavor and texture. Feel free to swap in vegan marshmallows, as they work equally well.
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- Recipe Card
Prep time: 10mins
Cook time: 12mins
Serves or Makes: 6 cookies
Recipe Card
ingredients
- 1/2 cup creamy peanut butter
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 20-25 mini marshmallows
Method
Step 1
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
Step 2
In a bowl, combine all ingredients except marshmallows.
Step 3
Roll a 1 1/2-inch ball of dough, flatten it down, and place 5-6 mini marshmallows in the center, then put another flattened ball of dough on top off that and roll it together sealing the sides by pressing the dough together. it should be a slightly flattened ball in the end and you shouldn’t be able to see the marshmallows!
Step 4
Place dough balls on the lined baking sheet. Bake for 11-13 minutes until cookies have cracked open and marshmallows are peeking out done. Allow cookies to cool completely on baking sheet before transferring.