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

I love this recipe because it creates cookies that are incredibly soft and chewy while still being naturally gluten-free. I like how the peanut butter adds richness and depth, while the marshmallows turn gooey and fluffy as they bake. I also enjoy making these during the holidays because they feel festive, comforting, and impressive without being complicated.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 ¼ Cup Gluten-Free Flour, you can also substitute all-purpose flour
▢1 Teaspoon Baking Soda
▢½ Teaspoon Sea Salt
▢½ Cup Butter, unsalted and 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

Directions

I begin by placing the mini marshmallows into an airtight container and freezing them for a few hours so they stay intact while baking. When I’m ready to bake, I preheat the oven to 350 F.

I whisk together the gluten-free flour, baking soda, and sea salt in a medium bowl and set it aside. In a larger bowl, I mix the softened butter with the granulated and brown sugars using a hand mixer until smooth and creamy. I then add the peanut butter, egg, and vanilla extract and mix until fully combined.

I remove the marshmallows from the freezer and quickly fold them into the wet ingredients before they defrost. I add the dry ingredients to the bowl and mix until a soft cookie dough forms.

I line a baking sheet with parchment paper and scoop the dough into balls, spacing them about 1–2 inches apart. I bake the cookies for 10–11 minutes, then remove them from the oven and let them cool on the baking sheet for about 10 minutes before serving.

Servings and Timing

This recipe makes about 16 cookies. I usually spend around 15 minutes preparing the dough and about 10–11 minutes baking, making the total time approximately 25–30 minutes, not including marshmallow freezing time.

Variations

I sometimes use chunky peanut butter when I want extra texture. I like adding dairy-free chocolate chips for a peanut butter chocolate twist. When I want a saltier contrast, I sprinkle a little flaky sea salt on top before baking.

Storage/Reheating

I store leftover cookies in an airtight container in the refrigerator for up to one week. When I want to enjoy them warm, I reheat them briefly in the microwave until just soft.

FAQs

Why do I need to freeze the marshmallows?

I freeze them so they don’t completely melt into the dough while baking.

Can I use regular flour instead of gluten-free?

I can substitute all-purpose flour if gluten-free is not needed.

Do these cookies spread a lot?

I find they spread moderately, which is why I space them at least 1–2 inches apart.

Can I make the dough ahead of time?

I can prepare the dough ahead and refrigerate it for up to 24 hours before baking.

What makes these cookies soft and chewy?

I think the combination of peanut butter, brown sugar, and marshmallows keeps them tender.

Can I use large marshmallows instead?

I prefer mini marshmallows, but I can chop large ones into small pieces.

How do I know when the cookies are done?

I remove them when the edges are set but the centers still look soft.

Can I freeze these cookies?

I freeze baked cookies in an airtight container for up to 2 months.

Why do the cookies continue baking while cooling?

I notice the residual heat finishes cooking the centers after they leave the oven.

Are these cookies good for holidays?

I think they’re perfect for holidays because they’re unique, soft, and crowd-pleasing.

Conclusion

I consider these my favorite gluten-free peanut butter marshmallow cookies because they’re soft, chewy, and incredibly comforting. They’re easy to make, perfect for sharing, and always disappear quickly whenever I bake them.