My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe

Introduction

These gluten-free peanut butter marshmallow cookies are soft, chewy, and packed with rich peanut butter flavor complemented by gooey mini marshmallows. Perfect for a cozy treat, they come together easily with simple ingredients and are sure to satisfy your sweet tooth.

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

Instructions

1. Step 1: Place the mini marshmallows in an airtight container and freeze them for a few hours before baking.
2. Step 2: Preheat your oven to 350°F (175°C).
3. Step 3: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt. Set aside.
4. Step 4: In a larger bowl, use a hand mixer to blend together the softened butter, granulated sugar, and brown sugar until well combined.
5. Step 5: Add the peanut butter, egg, and vanilla extract to the butter mixture and mix until fully incorporated.
6. Step 6: Remove the marshmallows from the freezer and fold them quickly into the batter before they begin to defrost.
7. Step 7: Add the dry flour mixture into the wet ingredients and mix until a uniform batter forms.
8. Step 8: Line a baking sheet with parchment paper. Using a large cookie scoop or spoon, portion out dough balls about 2–3 tablespoons each, spacing them 1–2 inches apart.
9. Step 9: Bake the cookies for 10–11 minutes. Remove from oven and let cool on the baking sheet for 10 minutes to allow residual heat to finish baking.
10. Step 10: Serve and enjoy warm or at room temperature.

Tips & Variations

• For a nut-free version, substitute sunflower seed butter for the peanut butter.
• Use frozen marshmallows to prevent them from melting too quickly during mixing and baking.
• Try adding chocolate chips or chopped nuts for extra texture and flavor.
• If using all-purpose flour, slightly reduce baking time as cookies may brown faster.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to one week. To reheat, warm them briefly in the microwave for about 10 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini ones?

Yes, but mini marshmallows work best as they distribute more evenly in the dough and melt more consistently.

Are these cookies truly gluten-free?

Yes, if you use certified gluten-free flour and check other ingredient labels carefully to avoid cross-contamination.

My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe

Print Recipe

★★★★★

4.6 from 103 reviews

These Gluten-Free Peanut Butter Marshmallow Cookies combine the rich, creamy taste of peanut butter with the gooey sweetness of mini marshmallows in every bite. Perfectly soft and chewy, these cookies are easy to make and are ideal for anyone seeking a delicious gluten-free treat.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 26 minutes
• Yield: About 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¼ Cup Gluten-Free Flour (can substitute all-purpose flour)
• 1 Teaspoon Baking Soda
• ½ Teaspoon Sea Salt

Wet Ingredients

• 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

Add-ins

• 1 ¼ Cups Mini Marshmallows, frozen

Instructions

1. Prepare Marshmallows: Place the mini marshmallows in an airtight container and freeze them for a few hours before baking to prevent them from melting too quickly during baking.
2. Preheat Oven: When ready, preheat your oven to 350°F (177°C) to prepare for baking the cookies.
3. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt until fully combined. Set aside.
4. Cream Butter and Sugars: In a larger bowl, use a hand mixer to beat the softened butter, granulated sugar, and brown sugar until creamy and well incorporated.
5. Add Wet Ingredients: To the butter mixture, add the creamy peanut butter, egg, and vanilla extract. Mix again until thoroughly combined.
6. Fold in Marshmallows: Remove the frozen mini marshmallows from the freezer and quickly fold them into the wet mixture before they defrost, ensuring they remain intact.
7. Combine Mixtures: Add the dry flour mixture to the wet ingredients and stir until a smooth cookie dough batter forms.
8. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking.
9. Scoop Dough: Using a large cookie scoop (about 2-3 tablespoons), portion dough balls onto the baking sheet, spacing them 1-2 inches apart to allow for spreading.
10. Bake Cookies: Bake in the preheated oven for 10-11 minutes until the edges are set but the centers remain soft.
11. Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 10 minutes; this resting time lets them finish baking and firms them up.
12. Serve and Store: Enjoy the cookies warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to one week.

Notes

• Freezing mini marshmallows before adding them to the dough helps maintain their shape and prevents excessive melting during baking.
• If you don’t have a cookie scoop, use a tablespoon to portion out dough evenly.
• These cookies will be soft and chewy; avoid overbaking to maintain this texture.
• Gluten-Free flour can be substituted with all-purpose flour if gluten restrictions are not required.
• Storing the cookies in the fridge helps retain freshness and texture for up to a week.

Keywords: gluten-free cookies, peanut butter cookies, marshmallow cookies, soft cookies, easy cookie recipe, gluten-free dessert