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 Cup 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

Jump to Recipe· 4.3 from 7 reviews

I cannot wait to share this Gluten-Free Peanut Butter Marshmallow Cookies Recipe with you because it’s hands down one of my all-time favorite treats. Soft, chewy, and full of gooey marshmallow pockets paired with rich, creamy peanut butter, these cookies feel like a warm hug in dessert form. What really gets me every time is how naturally gluten-free they are, yet they taste like pure indulgence with every bite. Whether it’s a holiday gathering or just a cozy night in, these cookies never fail to impress and satisfy.

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

I have to say, what makes this recipe stand out is the perfect balance of textures and flavors that it delivers. The peanut butter provides that nutty richness and a hint of saltiness, while the mini marshmallows melt inside to create pockets of soft sweetness, making each bite melt-in-your-mouth satisfying. It’s like a little surprise hidden in every cookie, something I find so charming and fun to enjoy.

On top of being delicious, this recipe is surprisingly easy to put together, which I love. The ingredients are simple and pantry-friendly, and the process isn’t intimidating at all—even if you’re a beginner baker, you’ll succeed! I often make a batch when friends stop by or during the holiday season because it feels like the perfect festive treat without requiring hours in the kitchen. These cookies also freeze beautifully, so I can always have some ready for whenever a sweet craving strikes.

Ingredients You’ll Need

The image shows a white marbled surface with various baking ingredients arranged neatly: a white bowl filled with white flour in the center bottom, a bowl with smooth, creamy peanut butter to the left, and a bowl of small, white marshmallows to the right. Above the peanut butter is a bowl with brown sugar, and next to it is a clear glass bowl holding one raw yellow egg yolk. A small white dish of thick white salt is placed near the egg. On the left, there is a white bowl with dark vanilla extract and two metal measuring spoons with dark wooden handles crossing each other. At the bottom right, a block of light yellow butter partially wrapped in paper sits next to the flour bowl. There are also small white marshmallows scattered on the white marbled surface. A whisk with a metal handle and dark wood rests inside a large empty white bowl at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

All you need are a handful of straightforward, wholesome ingredients to create these irresistible cookies. Each one plays an important role, from texture and sweetness to that irresistible peanut butter flavor and marshmallow softness.

Gluten-Free Flour: This keeps the cookies naturally gluten-free while maintaining a light and tender crumb; you can also use all-purpose flour if you prefer.
Baking Soda: Provides just the right amount of lift so your cookies stay soft yet slightly chewy.
Sea Salt: Enhances the flavors and balances the sweetness of the marshmallows beautifully.
Unsalted Butter: Adds richness and helps with that tender texture you want in every bite.
Granulated and Brown Sugar: Together, they create a perfect sweetness with a hint of caramel from the brown sugar.
Creamy Peanut Butter: The star ingredient that brings depth and that classic peanut butter flavor.
Large Egg: Binds everything together and contributes to the cookie’s structure.
Vanilla Extract: Adds warmth and a subtle sweetness to round out the flavors.
Mini Marshmallows (Frozen): To prevent melting too quickly, freezing them keeps the gooey pockets intact during baking for amazing texture surprises.

Directions

Step 1: Start by prepping your mini marshmallows—place them in an airtight container and freeze them for a few hours ahead of baking to ensure they hold up well in the oven.

Step 2: When you’re ready, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and non-stick baking.

Step 3: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt until evenly combined, then set aside.

Step 4: In a larger bowl, beat the softened butter with both sugars using a hand mixer until light and fluffy. This usually takes about 2-3 minutes and is key for a tender cookie.

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

Step 6: Quickly fold the frozen mini marshmallows into the wet batter. You want to work fast here so they don’t defrost and melt prematurely.

Step 7: Gradually add the dry flour mixture to the wet ingredients, folding gently until a soft cookie dough forms. Be careful not to overmix to keep the cookies tender.

Step 8: Using a large cookie scoop or spoon, form dough balls about 2-3 tablespoons each and place them on your prepared baking sheet spaced 1-2 inches apart for spreading room.

Step 9: Bake the cookies for 10-11 minutes. They will look slightly underbaked in the center but don’t worry—they continue to cook on the sheet while cooling.

Step 10: Remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes before transferring to a wire rack. This step helps them set perfectly without losing their soft, chewy texture.

Servings and Timing

This recipe makes approximately 16 generous cookies, perfect for sharing or enjoying over a few days. The prep time, including mixing and freezing marshmallows, takes about 15 minutes active time (not including freezing ahead), while baking is around 10-11 minutes. Including cooling, the total time from start to finish is roughly 35 minutes, making this a relatively quick and rewarding cookie recipe to whip up for any occasion.

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

The image shows a group of light brown cookies with toasted white marshmallow pieces inside, placed on a gold cooling rack over a red textured surface. One cookie is being lifted by a metal spatula, showing its soft texture with melted marshmallow peeking through. To the right, there is a white baking tray lined with parchment paper holding three more of the same cookies. At the top left corner, a bowl with creamy peanut butter is partially visible, and at the bottom right, a white bowl filled with white mini marshmallows sits on the surface. A pale pink cloth is softly folded in the bottom right corner of the frame. The overall feel is warm with textures of cookie crumb, soft marshmallow, and creamy peanut butter clearly visible photo taken with an iphone --ar 4:5 --v 7

When I serve these cookies, I love pairing them with a simple cup of hot tea or coffee to balance out the sweetness. A warm cup of chai or a rich dark roast really enhances that peanut butter flavor and the gooey marshmallow experience. If you’re in the mood for something cold, I sometimes enjoy them alongside a glass of milk or a creamy non-dairy chai latte, which feels comforting and indulgent.

For presenting these cookies, I like to arrange them on a decorative plate or a rustic wooden board, especially when making them for holiday parties. Sprinkling a tiny pinch of flaky sea salt on top just before baking adds a subtle contrast to the sweetness and highlights all the flavors. You can garnish the plate with some peanuts or mini marshmallows for an extra festive touch.

These cookies are perfect for family get-togethers, casual weekend treats, or even as a thoughtful homemade gift. Because they’re best enjoyed at room temperature, I usually let them sit out for a while before serving so all those lovely marshmallow pockets and peanut butter notes shine through at their best.

Variations

If you want to switch things up, I’ve found that swapping creamy peanut butter for almond or cashew butter delivers a slightly different nutty twist that is just as delicious. For those who are vegan or dairy-free, you can substitute the butter with coconut oil or a plant-based margarine and use a flax egg instead of the large egg—it still bakes up wonderfully.

To amp up the flavor, adding a handful of chopped dark chocolate or peanut butter chips makes these cookies even more decadent. I sometimes sprinkle a bit of cinnamon or pumpkin pie spice into the batter for a cozy, seasonal touch that complements the peanut butter and marshmallow beautifully.

If you prefer a crunchier texture, you can bake the cookies a minute or two longer or flatten the dough balls slightly before baking to encourage spreading and crispier edges. Alternatively, making mini bite-sized cookies is a fun way to serve them as party snacks or appetizers. I’ve also experimented with cooking them in mini muffin tins for cute peanut butter marshmallow cookie cups that hold their shape nicely.

Storage and Reheating

Storing Leftovers

Leftover cookies store best in an airtight container at room temperature for up to 4 days. To keep them fresh for longer, I prefer refrigerating them in a sealed container for up to one week. This helps maintain the chewy texture without drying out, especially in warmer climates.

Freezing

This Gluten-Free Peanut Butter Marshmallow Cookies Recipe freezes beautifully. I like to place the cookies in a single layer on a baking sheet and freeze them until firm, then transfer to a freezer-safe container or bag. They’ll keep in the freezer for up to 3 months, making it super convenient to have a stash of delicious cookies ready whenever needed.

Reheating

When I reheat these cookies, I gently warm them in the microwave for about 10-15 seconds to revive their softness—just long enough to soften the marshmallows inside without melting the cookie too much. Alternatively, warming them in a low oven at 300°F (150°C) for 5 minutes also works well to maintain that fresh-baked feel. Avoid overheating or reheating too long, as that can dry out the cookies or cause the marshmallows to become overly gooey and sticky.

FAQs

Can I make this Gluten-Free Peanut Butter Marshmallow Cookies Recipe vegan?

Absolutely! To make it vegan, just replace the butter with coconut oil or vegan butter and the egg with a flax or chia egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). The texture might be slightly different, but the flavor will still be fantastic.

Why do you freeze the mini marshmallows before adding them to the dough?

Freezing the mini marshmallows helps prevent them from melting too quickly while baking. This means they keep their shape longer inside the cookie dough, giving you those delightful soft pockets instead of having them completely dissolve throughout the batter.

Can I substitute gluten-free flour with regular all-purpose flour?

Yes, the recipe is interchangeable with all-purpose flour if you’re not concerned about gluten. The texture and taste will remain just as delicious, though the cookies will no longer be gluten-free.

How should I store these cookies if I want to keep them chewy?

To maintain that perfect chewiness, store the cookies at room temperature in an airtight container with a slice of bread or a small piece of apple. The moisture they release helps keep the cookies soft and tender for several days.

Can I add chopped nuts or chocolate chips to this cookie recipe?

Definitely! Adding chopped peanuts or chocolate chips works wonderfully and adds extra texture and flavor. Just fold them in with the marshmallows before baking, and enjoy an even richer cookie experience.

Conclusion

I hope you’re as excited to try this Gluten-Free Peanut Butter Marshmallow Cookies Recipe as I am to share it. These cookies bring together the comforting flavors of peanut butter with the magical softness of marshmallows in a naturally gluten-free treat that’s sure to become a favorite in your household too. Whether you bake them for holidays, parties, or just because, they’re guaranteed to satisfy every sweet tooth and bring a smile to your face. Happy baking!