Name: Gluten-Free Peanut Butter Marshmallow Cookies Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Cuisine: American
Ingredients: 1 ¼ Cups Gluten-Free Flour (can substitute all-purpose flour); 1 Teaspoon Baking Soda; ½ Teaspoon Sea Salt; ½ Cup Unsalted Butter, softened; ½ Cup Granulated Sugar; ¾ Cup Packed Brown Sugar; ¾ Cup Creamy Peanut Butter; 1 Large Egg; 2 Teaspoons Vanilla Extract; 1 ¼ Cups Mini Marshmallows, frozen

Jump to Recipe· 3.9 from 4 reviews

I am absolutely thrilled to share this Gluten-Free Peanut Butter Marshmallow Cookies Recipe with you! These cookies have a way of bringing together the perfect balance of rich peanut butter flavor and delightful gooey marshmallows, creating a treat that’s both nostalgic and refreshingly unique. I love how the gluten-free aspect means everyone can enjoy them, whether or not they normally indulge in peanut butter cookies. Trust me, once you try these, they will quickly become a treasured favorite in your kitchen.

Why You’ll Love This Gluten-Free Peanut Butter Marshmallow Cookies Recipe

What excites me most about this recipe is the combination of flavors and textures. The deep, nutty richness of peanut butter paired with the subtle sweetness and fluffy surprise of mini marshmallows feels like a perfect bite of comfort dessert. Each cookie strikes a tender yet chewy texture that’s easy to fall in love with, and the slight caramel notes from brown sugar really elevate the flavor profile in such a satisfying way.

Another reason I wholeheartedly recommend this Gluten-Free Peanut Butter Marshmallow Cookies Recipe is how straightforward it is to make. I appreciate recipes that don’t require complicated steps or obscure ingredients but still deliver on taste and special moments. These cookies bake up quickly and can easily be made for casual tea times, festive gatherings, or simply whenever you want a thoughtful treat for your loved ones. What makes them stand out to me is that irresistible marshmallow surprise that melts in just the right way, making every bite memorable.

Ingredients You’ll Need

A white bowl at the bottom holds a metal whisk with a wooden handle resting inside, surrounded by smaller beige bowls with white baking soda and white salt, while to the right, on a white marbled surface, are three sticks of pale yellow butter wrapped in paper, above them, a grey bowl is filled with white flour that has a loose, powdery texture; to the left, a brown bowl contains smooth creamy peanut butter with swirled peaks, next to it, a white bowl is packed with tiny, soft white marshmallows, and above, a beige bowl holds light brown, granulated sugar, a small grey plate of coarse salt and a glass bowl containing a raw egg yolk; two metal measuring spoons with wooden handles rest on the left side, all placed on a deep red textured surface photo taken with an iphone --ar 4:5 --v 7

It’s incredible how just a handful of simple, quality ingredients come together to create the magic in these cookies. Each plays a key role—from achieving the perfect dough texture to enhancing the flavors and adding those delightful pockets of marshmallow sweetness.

1 ¼ Cup Gluten-Free Flour: This forms the base of your cookie, giving it structure without gluten.
1 Teaspoon Baking Soda: Helps the cookies rise beautifully and spread just right.
½ Teaspoon Sea Salt: Balances sweetness and enhances the overall flavor.
½ Cup Unsalted Butter (softened): Adds richness and tender crumb to the cookies.
½ Cup Granulated Sugar: Brings a bit of crunch and sweet balance.
¾ Cup Brown Sugar (packed): Imparts moisture and those lovely caramel undertones.
¾ Cup Creamy Peanut Butter: The heart of the flavor, creamy and nutty sweetness in every bite.
1 Large Egg: Binds everything together while adding softness to the dough.
2 Teaspoons Vanilla Extract: Enhances all the flavors with warm, comforting notes.
1 ¼ Cups Mini Marshmallows (frozen): The special touch that creates gooey pockets within the cookie.

Directions

Step 1: Begin by placing the mini marshmallows in an airtight container and freezing them for a few hours. This step is crucial because frozen marshmallows hold their shape better when baking, giving you gooey pockets without melting completely.

Step 2: When you’re ready, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This oven temperature is perfect for baking these cookies evenly without burning the edges.

Step 3: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt. This dry mix will help distribute the rising agent and salt evenly throughout your dough.

Step 4: In a larger bowl, use a hand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 2 to 3 minutes and is important for giving your cookies a tender texture.

Step 5: Add the creamy peanut butter, egg, and vanilla extract to the creamed butter and sugars. Mix until the ingredients are fully combined and smooth – you’ll notice a rich, shiny dough forming.

Step 6: Quickly fold in the frozen mini marshmallows, taking care not to let them defrost too much. This will create those wonderful little pockets of gooey sweetness inside the cookies.

Step 7: Add the flour mixture to the wet ingredients. Stir gently but thoroughly until you have a thick cookie dough. Be sure not to overmix to keep your cookies tender.

Step 8: Line a baking sheet with parchment paper. Using a large cookie scoop (about 2-3 tablespoons per cookie) or a spoon, portion dough balls onto the sheet with about 1-2 inches of space between each to allow for spreading while baking.

Step 9: Bake the cookies in the preheated oven for 10 to 11 minutes. As soon as they appear set around the edges but still slightly soft in the center, it’s time to take them out.

Step 10: Allow the cookies to cool on the baking sheet for about 10 minutes. They will continue baking slightly and firm up during this time. Then transfer to a wire rack to cool completely or enjoy warm for the ultimate gooey experience.

Servings and Timing

This recipe yields about 16 generous cookies, perfect for sharing or keeping as your personal stash. It takes roughly 15 minutes to prepare the dough once your marshmallows have been frozen, and the baking time is 10 to 11 minutes. Cooling requires an additional 10 minutes on the baking sheet. In total, plan on around 30 to 40 minutes, including marshmallow freezing time if you prep ahead. These timing estimates help you fit cookie-making into busy schedules with ease.

How to Serve This Gluten-Free Peanut Butter Marshmallow Cookies Recipe

A beige bowl is filled with a thick, light brown dough spread evenly inside, topped with many small white marshmallows scattered gently on the surface. The bowl sits on a white marbled board, which is placed on a rough red background. To the top right of the bowl, a wooden spatula rests inside a white bowl with a faint brown gradient. Around the main bowl, there are some marshmallows scattered on the board and the surface. To the left side, golden kitchen tools, including a scoop and a whisk, lay on the white marbled board. Photo taken with an iphone --ar 4:5 --v 7

When I serve these cookies, I love to present them with a little flourish to highlight their wonderful textures and flavors. One of my favorite ways is to plate them warm alongside a small bowl of fresh berries or a handful of salted nuts, which add a nice contrast to the sweet cookies. You can dust them lightly with powdered sugar or drizzle with melted dark chocolate to jazz up their look and flavor.

The softness and gooey marshmallow centers mean these cookies pair beautifully with simple beverages like cold milk or creamy hot chocolate. For a grown-up twist, I also enjoy sharing them with a peanut butter-flavored cocktail or a smooth port wine. No matter the pairing, I always recommend serving these cookies at room temperature or just slightly warm to maximize their melty goodness and fresh-baked appeal.

These cookies shine at any event where comfort and joy are the focus. I’ve brought them to casual weekend brunches, festive holiday parties, and even cozy movie nights. Because they are gluten-free and dare I say delightfully addictive, I always make sure to prepare an extra batch so everyone can indulge and leave with happy hearts.

Variations

I love experimenting with this recipe to suit different tastes or dietary needs. For a vegan twist, you can substitute the butter with a plant-based alternative, use a flax egg instead of a regular egg, and ensure your mini marshmallows are vegan-friendly (some brands are!). It’s amazing how these swaps still yield incredibly tasty cookies.

If you want to switch up the flavor profile, try adding dark chocolate chips or chopped peanuts for extra texture and richness. You could also swap creamy peanut butter for almond butter, which adds a subtle nutty sweetness that changes the cookie’s depth of flavor.

Another idea I like is baking these as bars instead of cookies. Press the dough into a lined baking pan and bake for about 20-25 minutes, then cool and cut into squares. This is perfect for sharing at picnics or potlucks and makes for easy portion control.

Storage and Reheating

Storing Leftovers

Once cooled, I keep leftover cookies in an airtight container in the refrigerator. This keeps them fresh and helps maintain that chewiness for up to one week. Make sure the container seals tightly to prevent moisture from drying them out. If you’re bringing them to work or school, packing them with a slice of apple or a dampened paper towel in the container can help keep them soft.

Freezing

This Gluten-Free Peanut Butter Marshmallow Cookies Recipe freezes beautifully! To freeze, place cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. This helps prevent them from sticking together. When stored this way, they keep for up to three months. It’s an excellent option for making ahead and enjoying these treats whenever a craving strikes.

Reheating

To bring frozen or refrigerated cookies back to life, I find reheating in a low-temperature oven (around 300 degrees Fahrenheit) for 5-7 minutes works wonders. This softly warms the cookies and revives the gooey marshmallows without drying them out. Avoid microwaving for long, since that can make them chewy or rubbery. A quick warm-up in the oven ensures each bite feels freshly baked and just as delicious as the first time.

FAQs

Can I use all-purpose flour instead of gluten-free flour?

Yes! Although this is a gluten-free recipe, you can substitute all-purpose flour if gluten is not a concern. This will produce a similar texture and taste, but the cookies may be a bit less crumbly because of gluten’s binding properties.

Why do I need to freeze the marshmallows before baking?

Freezing the mini marshmallows helps them retain shape during baking. If you add them unfrozen, they tend to melt completely into the dough, losing that delightful gooey burst that makes these cookies special.

Can I make these cookies nut-free?

To make a nut-free version, you could swap peanut butter for sunflower seed butter or a similar allergy-friendly alternative. Just keep in mind that the flavor will change, but it remains delicious and inclusive for guests with nut allergies.

How soft or crispy are these cookies?

These cookies have a tender, slightly chewy texture with soft edges and gooey marshmallow pockets. They are not crispy but rather comfortingly soft, perfect for those who love a melt-in-your-mouth treat.

Can I double this recipe for a larger batch?

Absolutely! Doubling the ingredients works well, but be sure to mix the dough thoroughly and bake in batches to avoid overcrowding your baking sheets, which can affect the cookies’ shape and texture.

Conclusion

I can’t recommend this Gluten-Free Peanut Butter Marshmallow Cookies Recipe enough! It never fails to delight me and my friends with its cozy flavors and that irresistible gooey marshmallow surprise. Whether you’re craving a sweet snack or looking for a unique treat to bring to your next party, these cookies will quickly win you over. I hope you enjoy baking and sharing them just as much as I do!