Name: My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Cuisine: American
Ingredients: 1 1/4 Cup Gluten-Free Flour (can be substituted with all-purpose flour); 1 Teaspoon Baking Soda; 1/2 Teaspoon Sea Salt; 1/2 Cup Butter (unsalted and softened); 1/2 Cup Granulated Sugar; 3/4 Cup Brown Sugar (packed); 3/4 Cup Creamy Peanut Butter; 1 Large Egg; 2 Teaspoons Vanilla Extract; 1 1/4 Cups Mini Marshmallows (frozen)

Jump to Recipe· 4.3 from 1 review

I absolutely love sharing My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe with anyone who enjoys indulgent, chewy, and flavorful treats. These cookies bring together the rich, salty goodness of peanut butter with the sweet, soft surprise of mini marshmallows, all while being gluten-free so everyone can enjoy them. I find myself coming back to this recipe again and again because it’s simple to make, wonderfully comforting, and has a perfect balance of texture and taste that’s hard to resist.

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

What really makes this recipe stand out to me is how those mini marshmallows melt just enough during baking to create little pockets of gooey sweetness, complementing the creamy peanut butter in the best way. The combination of salty peanut butter with the soft, sugary marshmallows is such a nostalgic but fresh flavor profile that makes every bite delightful. I also love the slightly chewy texture that comes from the gluten-free flour blend, which feels just as satisfying as a classic cookie but without any gluten worries.

On top of the amazing taste, the ease of preparation is a big reason I keep this recipe in my regular rotation. With straightforward ingredients and simple steps, it’s a great recipe to throw together even on a busy day. Plus, these cookies make a fantastic gift or party treat because they look adorable and taste like you spent hours perfecting them. Whether it’s a family gathering, holiday celebration, or a casual weekend snack, these cookies always bring smiles and happy compliments.

Ingredients You’ll Need

The image shows a top view of several small white bowls arranged on a white marbled surface, each holding a different baking ingredient: creamy light brown peanut butter with a smooth texture in one bowl, white flour with a powdery look in another, white mini marshmallows filling a bowl on the right, brown sugar with a coarse texture in another, and an unbroken raw egg yolk in a transparent bowl at the top. There is also a small bowl with black vanilla extract, a small dish with coarse salt, and a bowl with white granulated sugar near a beige mixing bowl with a whisk resting inside it. Wooden-handled measuring spoons are next to the vanilla extract. At the bottom right, partially unwrapped light yellow butter sticks lay flat on the marble. The background around the marble surface is red with a textured look. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role in delivering the perfect flavor, texture, and color. From the creamy peanut butter to the little frozen marshmallows, each element is simple yet essential for creating these irresistible cookies.

1 1/4 Cup Gluten-Free Flour: Provides structure and chewiness, you can also substitute with all-purpose flour if you prefer.
1 Teaspoon Baking Soda: Helps the cookies rise just right, giving them a light texture without spreading too thin.

1/2 Teaspoon Sea Salt: Enhances the peanut butter flavor and balances the sweetness perfectly.
1/2 Cup Butter (unsalted and softened): Adds richness and helps achieve a tender crumb in the cookies.
1/2 Cup Granulated Sugar: For sweetness and a slight crunch on the edges.

3/4 Cup Brown Sugar (packed): Contributes to the chewiness and deep caramel notes in every bite.
3/4 Cup Creamy Peanut Butter: The star ingredient that enriches the cookies with a nutty, creamy flavor.
1 Large Egg: Binds everything together and adds moisture.
2 Teaspoons Vanilla Extract: Brings warmth and enhances the overall flavor.

1 1/4 Cups Mini Marshmallows (frozen): Frozen marshmallows help keep their shape in the cookies while giving soft, sweet pockets.

Directions

Step 1: Start by freezing your mini marshmallows. Place them in an airtight container and pop them into the freezer for a few hours. This step ensures they don’t melt too quickly when mixed into the dough.

Step 2: Preheat your oven to 350°F (about 175°C) so it’s ready to go when your dough is mixed.

Step 3: In a medium-sized bowl, whisk together the gluten-free flour, baking soda, and sea salt. Set this dry ingredient mixture aside while you prepare the wet ingredients.

Step 4: In a larger bowl, use a hand mixer to cream the softened butter with both the granulated and brown sugars until it’s light and fluffy. This usually takes about 2-3 minutes at medium speed.

Step 5: Add the creamy peanut butter, egg, and vanilla extract to the creamed butter and sugars. Mix everything until fully combined and smooth, scraping down the sides of the bowl as needed.

Step 6: Quickly remove the frozen marshmallows from the freezer and fold them into the wet mixture. It’s important to do this quickly so the marshmallows don’t start to defrost and get sticky.

Step 7: Gradually add the dry flour mixture into the wet ingredients, gently mixing until it just comes together into a thick dough.

Step 8: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Step 9: Use a large cookie scoop or spoon to portion out the dough into balls about 2-3 tablespoons each. Place them on the baking sheet, spacing them about 1-2 inches apart to allow room for spreading.

Step 10: Bake the cookies for 10 to 11 minutes. You’ll know they’re done when the edges turn golden, but the centers are still slightly soft.

Step 11: Remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes. They continue to set during this time, achieving the perfect chewy texture.

Step 12: Once cooled, enjoy immediately or store leftovers in an airtight container in the fridge for up to one week.

Servings and Timing

This batch makes about 16 delicious cookies — perfect for sharing or savoring over a few days. Prep time is quick, just about 10 minutes plus the marshmallow freezing time if you want to prepare ahead. Baking takes 10 to 11 minutes, and remember to set aside about 10 minutes for cooling on the baking sheet so they firm up to perfection. Overall, from start to finish, you’re looking at roughly 30 minutes active time plus a few hours to freeze marshmallows if you choose.

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

A tray full of about a dozen cookies with a light to medium brown color on top, showing cracks and rough texture. Each cookie has white marshmallow pieces melted into the center and some towards the edges, slightly browned and soft-looking. The cookies are placed on light brown parchment paper on a gold baking tray, with a metal spatula resting on the right side of the tray. The tray sits on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

When I serve these cookies, I love to pair them with a tall glass of cold milk or a cozy cup of coffee, which complements the rich peanut butter flavor fantastically. For a party or holiday gathering, I sometimes arrange them on a festive platter with a sprinkle of chopped peanuts or a dusting of powdered sugar to add a little extra charm and texture contrast. They make a wonderful treat to offer friends and family because their unique combination always grabs attention and starts great conversations.

For a grown-up twist, I’ve found that serving these cookies alongside a chilled glass of rosé wine or a light, nutty whiskey adds an unexpected sophistication that’s surprisingly delicious. I also recommend serving them at room temperature so the marshmallows stay soft and gooey — reheating too much can make them too sticky or tough. These cookies are perfect for just about any occasion: casual afternoons with a book, birthday parties, or holiday cookie exchanges.

If I want to elevate the presentation, I like to plate just two or three cookies per person on a small dessert dish with a drizzle of dark chocolate or a handful of fresh berries on the side. It makes them feel a little fancy and really allows the flavors to shine as a special treat.

Variations

One of my favorite things about this cookie recipe is how easy it is to customize. For example, if you want a nut-free option, swapping out the peanut butter for sunflower seed butter works beautifully and still gives that creamy texture. You can also experiment with different gluten-free flour blends to find your perfect texture, or use classic all-purpose flour if gluten isn’t a concern for you. Adding chopped nuts or chocolate chips is another fun way to mix things up and add extra crunch or melty sweetness.

If you’re vegan or dairy-free, you can make this recipe work by using vegan butter or coconut oil, a flax egg instead of a regular egg, and ensuring your marshmallows are gelatin-free (there are some great vegan brands available). I’ve tried baking these in mini muffin tins to create bite-sized cookie cups too — they bake quickly and have a slightly crisp edge that’s just delicious.

For a flavor variation, you could sprinkle a pinch of cinnamon or a tiny dash of cayenne pepper into the dough for a subtle warmth that contrasts beautifully with the peanut butter and marshmallow. Or try incorporating some shredded toasted coconut to give them a tropical twist. The recipe is versatile and always rewarding to experiment with!

Storage and Reheating

Storing Leftovers

I recommend storing any leftover cookies in an airtight container, ideally glass or BPA-free plastic, to maintain their freshness. They keep best at room temperature for up to 3 days, but if you want them to last longer, placing them in the fridge will keep them chewy and safe for up to one week. Just be sure to separate layers with parchment paper so they don’t stick together.

Freezing

This recipe freezes beautifully! You can freeze the dough balls before baking by placing them on a tray, flash freezing until solid, then transferring to a freezer-safe bag or container. When you’re ready, bake them straight from frozen — just add a couple of extra minutes to the baking time. Alternatively, fully baked cookies can be frozen in an airtight container or freezer bag for up to 3 months. Thaw them at room temperature, and they’ll taste just as fresh as the day you made them.

Reheating

To bring your cookies back to life, I like to warm them in a low oven at 300°F for about 5 minutes or pop them in the microwave for 10-15 seconds. This softens the marshmallows and peanut butter, making them taste freshly baked. Avoid overheating as this can harden the cookies or cause the marshmallows to become too sticky. A gentle warming is perfect to restore that chewy, gooey magic.

FAQs

Can I use crunchy peanut butter instead of creamy in this recipe?

Yes! Using crunchy peanut butter will give your cookies a delightful nutty texture with little bits of peanuts throughout. Just keep in mind it might change the overall mouthfeel slightly but still tastes fantastic.

Do I have to freeze the marshmallows before adding them?

Freezing the marshmallows helps prevent them from melting too quickly into the dough, keeping their shape and giving the cookies those wonderful gooey pockets. If you skip freezing, the marshmallows will melt more and blend into the cookie, which is still tasty but a different texture.

Can I make these cookies dairy-free?

Absolutely! Substitute the butter with vegan butter or coconut oil and use dairy-free marshmallows. A flaxseed egg substitute works great to keep everything together as well. The cookies will still be rich and delicious.

What’s the best way to measure gluten-free flour for this recipe?

To get the best results, spoon the gluten-free flour into your measuring cup and level it off with a knife rather than scooping directly from the bag, which can pack the flour too tightly and cause dense cookies. This ensures consistent texture and rise.

Can I add chocolate chips or nuts to this recipe?

Definitely! Adding chocolate chips, chopped nuts, or even toffee bits are wonderful ways to jazz up the cookies while keeping the core flavors intact. I usually add about 1/2 cup of any add-ins when mixing the dough for just the right amount of extra texture.

Conclusion

I hope you feel inspired to try My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe because to me, it’s one of those magical treats that always brings joy and comfort. Whether you’re baking for yourself, family, or friends, these cookies are guaranteed to delight with every bite. Grab your ingredients, freeze those marshmallows, and enjoy this warm, chewy, and sweet snack that’s just a little bit special.