Soft, pillowy gluten-free peanut butter cookies loaded with gooey marshmallow pieces, rich peanut butter flavor, and a melt-in-your-mouth texture.

1¼ cups gluten-free 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

1¼ cups mini marshmallows, frozen

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Place the mini marshmallows in an airtight container and freeze for a few hours.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt.
In a large bowl, beat the softened butter with the granulated sugar and brown sugar until smooth and creamy.
Add the peanut butter, egg, and vanilla extract and mix until fully combined.
Quickly fold the frozen marshmallows into the wet mixture.
Add the dry ingredients and mix until a soft cookie dough forms.
Scoop dough into balls and place them 1–2 inches apart on the prepared baking sheet.
Bake for 10–11 minutes, until the edges are set and the centers remain soft.
Let the cookies cool on the baking sheet for about 10 minutes before serving.

Freezing the marshmallows helps prevent them from melting completely during baking.

Chunky peanut butter can be used for added texture.

Sprinkle flaky sea salt on top for a sweet-salty contrast.

Cookies continue to firm up as they cool.

Store leftovers in an airtight container for best freshness.