Name: My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe
Prep time: 20 min
Cook time: 11 min
Total time: 31 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 Brown Sugar, packed; ¾ Cup Creamy Peanut Butter; 1 Large Egg; 2 Teaspoons Vanilla Extract; 1 ¼ Cups Mini Marshmallows, frozen

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I absolutely love sharing my sweet creations, and today I’m thrilled to introduce you to My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe. These cookies are a cozy hug in dessert form, blending the rich creaminess of peanut butter with little pockets of melted, fluffy marshmallow, all wrapped up in a soft, chewy gluten-free cookie. Each bite feels like a festive treat that’s both comforting and indulgent, perfect for gathering around with friends and family or treating yourself after a long day.

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

What truly makes this recipe a standout for me is the harmony of flavors and textures. The peanut butter gives these cookies a luscious, nutty richness, while the mini marshmallows add soft, gooey surprise bursts that melt into the dough as they bake. I love how they’re chewy and tender at the same time, with just a hint of caramelized sugar from the brown sugar that gives them a warm, inviting sweetness without being overpowering.

Another reason I can’t recommend this recipe enough is how straightforward it is to prepare. Even if baking isn’t your everyday hobby, this comes together quickly with simple steps and minimal fuss. Plus, being naturally gluten-free and vegan, it fits beautifully into many dietary lifestyles without sacrificing flavor. I find these cookies are perfect for holiday gatherings, casual coffee dates, or even a cozy night in. They’re that special kind of cookie that always sparks joy and requests for seconds.

Ingredients You’ll Need

The image shows an overhead view of baking ingredients arranged around a white marbled board on a red textured surface. At the center, there is a light beige bowl filled with white flour. To the top right, a larger white bowl is full of small white marshmallows. Next to it, an unwrapped stick of pale yellow butter lies on the board. Above the center, a small glass bowl contains a raw egg yolk and white. To the top left, a white bowl is filled with light brown sugar. To the left of the flour bowl, a medium white bowl holds smooth, creamy peanut butter. Near the top left corner are two metal measuring spoons and a small white bowl with dark liquid, likely vanilla extract. At the bottom left, a white bowl contains white granulated sugar. Below the bowl with flour, a white bowl has a metal whisk with a wooden handle resting inside it. The whole setting is neat and clearly shows each ingredient’s texture and color. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are refreshingly simple but each one plays a crucial role in creating the ideal texture and flavor for my favorite cookies. From the creamy peanut butter that lends richness to the fluffy marshmallows that add delightful softness, every component is essential to making these treats shine.

Gluten-Free Flour (1 ¼ cup): Provides the perfect base for a tender, chewy cookie that’s friendly for gluten-sensitive folks, but you can swap in all-purpose flour if you prefer.
Baking Soda (1 teaspoon): Helps the cookies rise just enough, giving them a light but stable structure.
Sea Salt (½ teaspoon): Enhances all the sweet and nutty flavors, balancing the sweetness beautifully.
Unsalted Butter (½ cup, softened): Adds creaminess and moisture to keep these cookies soft.
Granulated Sugar (½ cup): Contributes sweetness and helps with texture.
Brown Sugar (¾ cup, packed): Provides a deep, caramel-like sweetness and chewiness I adore.
Creamy Peanut Butter (¾ cup): The star ingredient that adds richness and peanut flavor throughout.
Large Egg (1): Binds everything together and helps with structure.
Vanilla Extract (2 teaspoons): Rounds out the flavors with a lovely aromatic note.
Mini Marshmallows (1 ¼ cups, frozen): The magical ingredient—freezing them before baking keeps them from melting completely, so you get those soft, gooey pockets inside.

Directions

Step 1: Begin by freezing the mini marshmallows. Transfer them into an airtight container and place it in the freezer for a few hours. This step is key to ensuring the marshmallows don’t melt entirely during baking, giving you little clouds of softness inside the cookies.

Step 2: When the marshmallows are ready, preheat your oven to 350 degrees Fahrenheit. Make sure your oven rack is positioned in the middle to cook the cookies evenly.

Step 3: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt until everything is well combined. Setting this aside means your dry ingredients will be ready when the batter comes together.

Step 4: In a larger bowl, use a hand mixer to cream the softened butter with granulated sugar and brown sugar. Mix until the texture becomes light and fluffy, which takes about 2-3 minutes.

Step 5: Add the creamy peanut butter, egg, and vanilla extract to the butter and sugar mixture. Beat everything again until the batter looks smooth and fully incorporated.

Step 6: Quickly fold the frozen marshmallows into the wet ingredients to keep them from melting too soon.

Step 7: Gradually mix in the dry flour mixture until just combined into a soft cookie dough. Avoid overmixing here to keep the cookies tender.

Step 8: Line a baking sheet with parchment paper. Using a large cookie scoop or two spoons, scoop 2-3 tablespoons of dough for each cookie and space them 1-2 inches apart on the baking sheet.

Step 9: Bake the cookies for 10 to 11 minutes. You’ll notice the edges start to set while the centers stay soft. Remove them from the oven and let the cookies cool on the pan for 10 minutes — this rest time allows them to finish baking gently and firm up without losing their softness.

Step 10: Serve warm or at room temperature and enjoy the melty marshmallow and peanut buttery goodness. Store any leftover cookies in an airtight container in the fridge for up to one week.

Servings and Timing

This recipe makes about 16 satisfying cookies — perfect for sharing or enjoying over a few days. Prep time is around 15 minutes, plus a few hours to freeze the marshmallows, which you can do ahead of time. Baking time is just 10 to 11 minutes, and then another 10 minutes of cooling on the baking sheet to let the cookies set with a perfectly soft, chewy texture. All together, you’re looking at about 30 minutes of active kitchen time, plus the freezing time which you can easily plan for in advance.

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

The image shows a gold baking tray lined with parchment paper holding nine round cookie dough balls, each light brown with white marshmallow pieces visible inside. The dough balls are evenly spaced in three rows of three. Below the tray, there is a white bowl filled with more light brown cookie dough mixed with mini white marshmallows. A gold cookie scoop filled with dough rests partly on the bowl and parchment paper. Around the tray are scattered mini white marshmallows and a white bowl filled with more marshmallows. The whole setup sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

I love to serve these cookies fresh out of the oven or at room temperature when the marshmallows are still delightfully gooey and the peanut butter flavor shines brightest. They’re perfect alongside a tall glass of cold almond milk or your favorite dairy-free hot chocolate for an extra indulgent treat. If you’re serving at a party, arranging them on a pretty platter with a sprinkle of powdered sugar or even a drizzle of melted dark chocolate adds a festive touch that always impresses guests.

For a cozy family night in, these cookies pair wonderfully with a scoop of vanilla bean ice cream, turning a simple cookie into a dreamy dessert experience. I also adore suggesting them at holiday gatherings, where they bring a nostalgic feel but also cater to gluten-free friends and family. These cookies shine served warm, but I find their flavor only deepens if you let them rest a few hours or overnight — perfect for prepping ahead of time.

If you’re thinking about portioning, I usually stick to these medium-sized scoop cookies, which are just enough for a satisfying indulgence without feeling too heavy. They’re great to pack in lunchboxes, gift in decorative tins, or enjoy with a cup of freshly brewed coffee or chai tea for an afternoon pick-me-up. Their softness and moist texture mean you don’t need any accompaniments to enjoy them, but a little accompaniment elevates the experience beautifully.

Variations

One of my favorite things about this recipe is its versatility. For example, you can swap out the peanut butter for almond or cashew butter to give a different nutty depth, though I do love how peanut butter complements the marshmallow’s sweetness the best. If you’re vegan or dairy-free, make sure to use a plant-based butter alternative — it works just as well and keeps the cookies silky and rich.

For a fun twist, I sometimes add chopped dark chocolate or dairy-free chocolate chips alongside the marshmallows for a bit of melty chocolate goodness. Another easy variation is to sprinkle a pinch of cinnamon or a dash of chili powder into the dry ingredients for a warm, unexpected flavor boost that’s amazing during colder months. If you want to skip baking, turning the dough into no-bake cookie balls with a quick chill in the fridge is also delicious and just as satisfying.

Different cooking methods can play with texture too—dropping the batter onto a griddle for peanut butter marshmallow “pancakes” is a quirky approach I’ve tried that was surprisingly delightful. However, I do recommend sticking with the traditional oven method for the best soft, chewy outcome that melts in your mouth every time.

Storage and Reheating

Storing Leftovers

I always store leftover cookies in an airtight container in the refrigerator to keep them fresh and chewy for up to a week. Using a container with a tight seal helps prevent the cookies from drying out. You can layer sheets of parchment paper between the cookies if you’re stacking them to avoid sticking.

Freezing

These cookies freeze beautifully if you want to keep them longer. I recommend placing them on a baking sheet in a single layer to freeze initially, then transferring them to a freezer-safe bag or container once frozen solid. This prevents them from clumping together. They keep well for up to three months in the freezer and thaw quickly at room temperature or in the fridge overnight.

Reheating

To bring back that freshly baked softness, I heat the cookies in a preheated oven at 325 degrees Fahrenheit for about 5 minutes or until warm and soft again. Microwaving works in a pinch but can sometimes make them a bit chewy or rubbery if overheated. I avoid reheating them too long to preserve the gooey marshmallow texture, which is the highlight of these cookies.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Yes, you can, but mini marshmallows work best because they distribute evenly throughout the dough and create those lovely pockets of softness. Larger marshmallows may melt too much or make the dough overly sticky, so if using regular ones, cut them into smaller pieces before freezing and folding them in.

Are these cookies suitable for people with nut allergies?

Since peanut butter is the main flavor here, this recipe is not recommended for anyone with nut allergies. However, you could experiment with a sunflower seed butter substitute or a seed-based butter to make a nut-free version, though the flavor and texture will differ somewhat from the original.

Can I make these cookies gluten-free and vegan at the same time?

Absolutely! This recipe is naturally gluten-free when you stick to gluten-free flour. For vegan, swap out the butter with vegan butter and choose a flax or chia egg replacement instead of a chicken egg. The marshmallows should also be vegan-friendly—look for ones labeled as such since many contain gelatin.

Why do I freeze the marshmallows before adding them to the dough?

Freezing the marshmallows helps them keep their shape and prevents them from melting completely during baking. This way, you get those delightful little pockets of soft, melted marshmallow inside each cookie rather than gooey marshmallow that spreads all over the dough.

Can I make the dough ahead of time and bake later?

Yes, the dough holds up well in the fridge for 24-48 hours. Just cover it tightly with plastic wrap or store in an airtight container. When ready, scoop and bake the cookies as directed. This is a great way to spread out your prep and baking, especially during busy holiday seasons.

Conclusion

I truly hope you give My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe a try because it’s one of those comfort treats that I always find myself coming back to. It’s simple, joyful, and yields cookies that are so soft, sweet, and indulgently nutty that they almost feel like a little celebration in your mouth. Whether you’re baking for loved ones or sneaking a few just for yourself, these cookies are sure to bring a smile to your face and warmth to your kitchen.