My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe
If you love the comforting combination of peanut butter and gooey marshmallows but need to keep things gluten-free, you are going to adore My Favorite Gluten-Free Peanut Butter Marshmallow Cookies. These cookies are a chewy, sweet, and nutty delight, packed with that rich peanut butter flavor and pockets of melty marshmallow magic that surprise you in every bite. Whether you’re baking for a special diet or just craving a unique twist on a classic treat, these cookies deliver warmth and happiness all wrapped into one irresistible cookie.

Ingredients You’ll Need
The magic of My Favorite Gluten-Free Peanut Butter Marshmallow Cookies lies in their simple, pantry-friendly ingredients. Each one plays an important role in adding flavor, texture, or that perfect chewy softness you want in a cookie.
- Gluten-Free Flour (1 ¼ cup): The heart of the cookie, providing structure without gluten; you can substitute all-purpose flour if gluten is not a concern.
- Baking Soda (1 teaspoon): Gives the cookies a little lift and helps them spread just right.
- Sea Salt (½ teaspoon): Balances out sweetness and enhances all the flavors.
- Unsalted Butter, softened (½ cup): Adds richness and tenderness to the cookie dough.
- Granulated Sugar (½ cup): Provides sweetness and contributes to a slight crispness on the edges.
- Brown Sugar, packed (¾ cup): Gives a deep caramel undertone and moist chewiness.
- Creamy Peanut Butter (¾ cup): The star ingredient, lending that classic nutty flavor and creamy texture.
- Large Egg (1): Binds the ingredients and adds to the cookie’s structure.
- Vanilla Extract (2 teaspoons): Enhances all the flavors with its warm, sweet aroma.
- Mini Marshmallows, frozen (1 ¼ cups): The surprise ingredient that melts beautifully inside and creates irresistible gooey pockets.
How to Make My Favorite Gluten-Free Peanut Butter Marshmallow Cookies
Step 1: Prep Your Marshmallows
Start by placing the mini marshmallows in an airtight container and pop them into the freezer for a few hours or until you’re ready to bake. Freezing helps them hold their shape better during baking, so you get those perfect little pockets of melted goodness.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your gluten-free flour, baking soda, and sea salt. Combining these ingredients now ensures even distribution throughout the dough, so every bite of your My Favorite Gluten-Free Peanut Butter Marshmallow Cookies is perfectly balanced.
Step 3: Cream Butter and Sugars
In a larger bowl, use a hand mixer to cream the softened butter with granulated and brown sugars until fluffy and light. This step is where your cookies start to get their tender, chewy texture and that delightful blend of sweetness.
Step 4: Add Peanut Butter, Egg, and Vanilla
Next, add the creamy peanut butter, egg, and vanilla extract into the butter-sugar mixture. Mix until everything is fully combined and smooth. The peanut butter here infuses the dough with that rich, nutty flavor that makes these cookies a true favorite.
Step 5: Fold in Frozen Marshmallows
Take the frozen marshmallows out and quickly fold them into your wet mixture before they defrost. This keeps the marshmallows intact longer so they melt beautifully inside the cookies rather than disappearing into the dough.
Step 6: Combine Wet and Dry Ingredients
Slowly add the dry flour mixture into the wet ingredients, mixing gently until a cohesive batter forms. Be careful not to overmix; you want to keep the dough tender and light for that perfect chewy texture in your My Favorite Gluten-Free Peanut Butter Marshmallow Cookies.
Step 7: Scoop and Bake
Line a baking sheet with parchment paper and use a large cookie scoop or spoon to portion dough balls about 2–3 tablespoons each. Place them 1-2 inches apart since they’ll spread a bit. Bake in a preheated 350°F oven for 10-11 minutes, then let the cookies cool on the sheet for 10 minutes to finish setting up.
How to Serve My Favorite Gluten-Free Peanut Butter Marshmallow Cookies

Garnishes
To add a little extra flair, dust your finished cookies lightly with powdered sugar or press a few crushed peanuts onto the tops while still warm. These small touches not only make your cookies look amazing but add texture and an extra punch of nutty flavor.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a warm cup of coffee or tea. For a cozy dessert plate, try serving them alongside fresh fruit slices like apple or banana to balance sweetness with natural freshness.
Creative Ways to Present
Turn your My Favorite Gluten-Free Peanut Butter Marshmallow Cookies into a fun treat by stacking them into mini cookie sandwiches with a smear of peanut butter or marshmallow fluff inside. You could also crumble them over vanilla ice cream for an irresistible sundae topping that will wow your friends and family.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover cookies in an airtight container in the fridge. They stay fresh and chewy for up to one week, making them a perfect make-ahead snack or lunchbox addition.
Freezing
If you want to keep these cookies around longer, they’re great for freezing! Just place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. They keep beautifully for up to three months.
Reheating
To enjoy cookies again after freezing, simply warm them in a microwave for 15-20 seconds or pop them in a 300°F oven for a few minutes. This revives the softness and gooey marshmallow centers for a fresh-baked feel every time.
FAQs
Can I substitute all-purpose flour for the gluten-free flour?
Absolutely! If gluten isn’t an issue for you, all-purpose flour works perfectly in this recipe and will provide a similar texture and flavor.
Why do I need to freeze the marshmallows beforehand?
Freezing the marshmallows prevents them from melting completely during baking, so they retain their shape and create those wonderful melty pockets rather than disappearing into the dough.
Can I use crunchy peanut butter instead of creamy?
Yes, you can. Crunchy peanut butter will add extra texture to your cookies, which some people love! Just be aware that it might change the chewiness slightly.
How should I store these cookies if I want to keep them soft?
Keep them in an airtight container at room temperature or in the fridge to maintain their soft and chewy texture. Avoid drying them out by sealing them well.
Can I make these cookies vegan or dairy-free?
With a few tweaks like using dairy-free butter substitutes and egg replacers, you can adapt this recipe to fit a vegan or dairy-free diet, though the texture may vary slightly.
Final Thoughts
There is something truly special about My Favorite Gluten-Free Peanut Butter Marshmallow Cookies. They combine the best of nostalgia and comfort food with a thoughtful gluten-free twist that makes them accessible and fun for everyone. Give this recipe a try, and I promise your cookie jar will never be the same—full of warmth, sweetness, and plenty of smiles.
PrintMy Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe
Deliciously soft and chewy gluten-free peanut butter marshmallow cookies that combine creamy peanut butter with gooey mini marshmallows for a perfect sweet treat. These cookies are easy to make, naturally gluten-free, and perfect for peanut butter lovers seeking a unique twist on classic cookies.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 ¼ Cup Gluten-Free Flour (you can also 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
Other
- 1 ¼ Cups Mini Marshmallows, frozen
Instructions
- Prepare Marshmallows: Place the mini marshmallows in an airtight container and freeze them for a few hours before baking. This helps maintain their shape in the cookies.
- Preheat Oven: Preheat your oven to 350°F (177°C) to get it ready for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together gluten-free flour, baking soda, and sea salt until evenly combined. Set aside.
- Cream Butter and Sugars: In a large bowl, use a hand mixer to whisk the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Peanut Butter, Egg, and Vanilla: Incorporate the creamy peanut butter, egg, and vanilla extract into the butter-sugar mixture. Mix until the batter is smooth and uniform.
- Fold in Frozen Marshmallows: Remove marshmallows from freezer and quickly fold them into the batter before they defrost to keep them from melting too much.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix until a cohesive cookie dough forms.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking.
- Scoop Dough: Use a large cookie scoop (about 2-3 tablespoons of dough) or spoon to portion out the dough balls on the baking sheet, spacing them 1-2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-11 minutes, until edges are golden and centers are set.
- Cool: Remove cookies from oven and allow them to cool on the baking sheet for 10 minutes to finish baking and firm up.
- Serve and Store: Enjoy the cookies warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Freezing the marshmallows before adding them to the dough prevents them from melting completely during baking, preserving their chewy texture.
- You can substitute gluten-free flour with regular all-purpose flour if gluten is not a concern.
- Use a large cookie scoop for uniform-sized cookies and even baking.
- For softer cookies, slightly underbake and allow them to cool on the baking sheet.
- Store cookies in the fridge to keep marshmallows from becoming sticky or melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: gluten-free peanut butter cookies, marshmallow cookies, gluten-free dessert, peanut butter marshmallow recipe, soft cookies