Name: My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Cuisine: American
Ingredients: 1 ¼ Cup Gluten-Free Flour (or substitute with 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

Jump to Recipe· 4.1 from 42 reviews

If you are on the hunt for a truly scrumptious treat that combines classic comfort with a twist, then My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe is exactly what you need. These cookies are soft, chewy, and generously studded with sweet, melty marshmallows, all held together by rich, creamy peanut butter. What’s even better is that they’re gluten-free, so you get all the cozy, indulgent flavors without any of the gluten concerns. Perfect for an afternoon snack or a cozy dessert, these cookies bring together textures and tastes that will have you reaching for seconds again and again!

Ingredients You’ll Need

The image shows various baking ingredients arranged on a white marbled surface. In the center, there is a bowl of flour with a slightly coarse texture and bright white color. Above it, to the right, a white bowl is filled with small white marshmallows, fluffy and round. To the left of the flour is a bowl of smooth peanut butter with a creamy caramel-brown tone and swirled texture. Above the peanut butter is a small glass bowl holding a cracked egg with a clear white and bright yellow yolk. Next to the egg bowl is a bowl filled with light brown packed sugar crystals. To the far left, a white cup holds a dark liquid, likely coffee or vanilla, with a slight shine on the surface. Below it is a small pile of white granulated sugar in a white ceramic bowl with handles. On the lower right side, two sticks of pale yellow butter rest on an open wrapper, showing a soft texture with folds. A whisk with a wooden handle lies horizontally near the bottom, partially inside a large empty beige bowl, ready for mixing. The background appears as a red textured fabric alongside the white marble surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is half the fun and this recipe only calls for simple, everyday essentials. Each ingredient plays a crucial role, from the nutty richness of the peanut butter to the pillowy softness of the mini marshmallows, making sure every bite bursts with flavor and perfect texture.

1 ¼ Cups Gluten-Free Flour: The base for the cookies, gluten-free but easily swapped with all-purpose flour if you prefer.

1 Teaspoon Baking Soda: Helps the cookies rise just enough for a soft and light bite.
½ Teaspoon Sea Salt: Balances sweetness and enhances the peanut butter flavor.
½ Cup Unsalted Butter, Softened: Provides richness and helps maintain the perfect chewy texture.

½ Cup Granulated Sugar: Adds sweetness and a slight crunch to the edges.
¾ Cup Brown Sugar, Packed: Brings moisture and a deep caramel flavor that caramelizes beautifully as it bakes.
¾ Cup Creamy Peanut Butter: The star ingredient, delivering a nutty creaminess that ties the whole cookie together.

1 Large Egg: Binds everything together and adds tenderness to the dough.
2 Teaspoons Vanilla Extract: Enhances all the flavors with warm, aromatic notes.
1 ¼ Cups Mini Marshmallows, Frozen: The secret to gooey, soft pockets of sweetness that make these cookies heavenly.

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

Step 1: Prepare Your Marshmallows

Start by placing the mini marshmallows in an airtight container and freezing them for a few hours. This little trick prevents them from completely melting into the dough, so they maintain some delightful chewiness after baking. It’s a tiny step that makes a big difference.

Step 2: Preheat Your Oven

Set your oven to 350 degrees Fahrenheit. This is the perfect temperature to allow the cookies to bake evenly, with a slight golden edge and soft, tender centers.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt. This ensures even distribution so every bite is balanced and the chewiness bubbles up beautifully during baking.

Step 4: Cream Butter and Sugars

In a larger bowl, use a hand mixer to beat the softened butter with the granulated sugar and brown sugar until creamy and fluffy. This process incorporates air for that light texture and helps the sugars dissolve perfectly.

Step 5: Combine Wet Ingredients

Into the creamed butter and sugar mixture, add the peanut butter, egg, and vanilla extract. Mix everything until smooth and well combined. This heavenly blend is where the magic of flavor begins, giving the dough its irresistible taste and aroma.

Step 6: Fold in the Frozen Marshmallows

Quickly add the frozen marshmallows to the wet mixture and fold them in gently but swiftly before they have a chance to defrost. This keeps them intact, ensuring every cookie will have pockets of those fluffy, melty bites.

Step 7: Combine Wet and Dry Ingredients

Add the flour mixture to the wet ingredients and mix until just combined. Be careful not to overmix here; you want a tender dough that will bake up soft and chewy.

Step 8: Shape and Bake

Line a baking sheet with parchment paper. Using a large cookie scoop or spoon, drop the dough onto the sheet in balls about 2-3 tablespoons each, leaving 1-2 inches of space between them to spread. Bake for 10-11 minutes until the edges are golden but the centers still look soft.

Step 9: Cool and Enjoy

Once baked, let the cookies cool on the baking sheet for 10 minutes. This allows them to finish cooking gently and for the marshmallows to set up just right. Then, dig in and treat yourself to one of the best cookies you’ll ever enjoy!

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

The image shows a group of soft, round cookies with a light brown color, each containing small white marshmallow pieces that peek through the surface. The cookies are placed closely on a gold cooling rack over a white marbled background. To the left, there is a bowl with smooth peanut butter, and in the bottom right corner, there is a white bowl filled with small, white marshmallows. A metal spatula rests near the marshmallow bowl, and the overall scene gives a cozy baking feel. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a little extra pizzazz, sprinkle a tiny pinch of flaky sea salt over the warm cookies right after baking. The salt perfectly balances sweetness and enhances the nutty peanut butter flavor. You can also drizzle some melted dark chocolate for a decadent touch that’s sure to impress.

Side Dishes

These cookies pair wonderfully with a tall glass of cold milk or a comforting cup of hot coffee or tea. If you want to make it a more indulgent dessert, serve the cookies alongside vanilla ice cream for a dreamy peanut butter and marshmallow sundae.

Creative Ways to Present

Arrange the cookies stacked on a rustic wooden board with small bowls of extra peanut butter and mini marshmallows for dipping. They also make festive gifts—package them in clear cellophane bags with a colorful ribbon tied around for occasions that call for a sweet surprise.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookies in an airtight container in the refrigerator for up to one week. This keeps the cookies moist and fresh, preserving the gooey marshmallow pockets and peanut butter flavor beautifully.

Freezing

If you want to enjoy My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe anytime, freeze the baked cookies in a sealed container or freezer bag. They keep well for up to 3 months. When ready, simply thaw at room temperature or warm gently in the oven.

Reheating

To bring back that freshly baked feel, reheat cookies in a 300-degree oven for about 5 minutes or pop them in the microwave for 10-15 seconds. This melts the marshmallows slightly again and makes the peanut butter aroma come alive with a cozy hug.

FAQs

Can I substitute all-purpose flour for the gluten-free flour?

Yes! You can use all-purpose flour if gluten isn’t a concern. It might give a slightly different texture but will still create delicious, chewy cookies.

Why do I freeze the marshmallows before mixing them in?

Freezing prevents the marshmallows from melting fully into the dough while baking, which helps keep those gooey, soft spots in each cookie that make them extra special.

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter will add a delightful bit of texture to the cookies while still delivering that rich peanut flavor.

How do I make sure the cookies don’t spread too much?

Chilling the dough before baking helps control spreading. Also, spacing the dough balls 1-2 inches apart allows room to spread evenly without merging together.

Are these cookies suitable for people with nut allergies?

This recipe contains peanut butter, so it’s not suitable for those with peanut or tree nut allergies. You could experiment by substituting sunflower seed butter for a nut-free alternative.

Final Thoughts

There’s just something magical about My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe that makes it a definite crowd-pleaser every time. The blend of peanut butter and sweet marshmallows wrapped in a soft, chewy cookie shell is heartwarming and utterly addictive. Whether you’re baking for friends, family, or just treating yourself, these cookies promise a little moment of pure joy in every bite. Give it a try and watch as these become your new go-to cookie recipe!