My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe

I absolutely love this recipe because it brings together the cozy, comforting flavors of peanut butter and gooey marshmallows in a way that’s naturally gluten-free—and truly irresistible. My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe has become my go-to when I want something sweet that’s perfect for sharing, yet simple enough for an everyday treat. If you’re anything like me, you’ll find these cookies are soft, chewy, and packed with just the right balance of sweet and nutty flavors.

What makes this recipe especially worth trying is how forgiving it is—even if you don’t have fancy gluten-free flour blends on hand, you can swap with all-purpose flour and still get a delightful cookie. Whether you’re baking for friends, need a quick dessert fix, or want to impress family at your next gathering, My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe fits every occasion like a charm.

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Ingredients You’ll Need

Each ingredient in My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe contributes to that perfect chewy texture and rich flavor. Picking the right peanut butter and freezing your marshmallows ahead help elevate the final result.

• Gluten-Free Flour: Use a good-quality blend for best texture, or swap with all-purpose if gluten isn’t a concern.
• Baking Soda: Gives the cookies a nice lift and helps maintain softness.
• Sea Salt: A pinch balances the sweetness beautifully.
• Unsalted Butter: Softened butter makes mixing easier and controls the salt content.
• Granulated Sugar: Sweetens the dough and adds structure.
• Brown Sugar: Adds moisture and a subtle caramel note.
• Creamy Peanut Butter: Go for a natural or creamy version for smoothness without graininess.
• Large Egg: Binds ingredients and adds richness.
• Vanilla Extract: Enhances all the flavors with a warm, sweet aroma.
• Mini Marshmallows (Frozen): Freezing them before folding into the dough keeps them from melting too quickly, delivering gooey pockets in every bite.

Variations

I love that this recipe is a great starting point for creativity. Over time, I’ve experimented with a few tweaks to keep things interesting and tailor the cookies to what my family enjoys most.

• Chunky Peanut Butter: For a delightful crunch, try using crunchy peanut butter instead of creamy—I’ve done this when my kids wanted extra texture.
• Chocolate Chips: Adding semi-sweet or dark chocolate chips pairs wonderfully with the peanut butter flavor and adds richness.
• Nut-Free Version: Substitute sunflower seed butter or soy nut butter if you’re avoiding peanuts but want the same creamy effect.
• Vegan Option: Use plant-based butter and a flax egg to make these cookies vegan-friendly—though marshmallow substitutes will be needed.

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

Step 1: Freeze the Mini Marshmallows

Start by putting your mini marshmallows into an airtight container and pop them in the freezer for a few hours. This little trick is a game changer—I discovered it by accident once when making s’mores cookies, and it prevents them from melting too fast while baking, so you get these perfect pockets of gooey delight instead of a marshmallow mess.

Step 2: Prep Dry Ingredients

While the marshmallows chill, whisk together your gluten-free flour, baking soda, and sea salt in a medium bowl. This ensures everything is evenly distributed for a balanced texture and flavor.

Step 3: Cream Butter and Sugars

In a larger bowl, beat the softened butter with granulated and brown sugar using a hand mixer until light and fluffy. This step is vital because creaming introduces air, which helps create that soft, tender crumb. I like to make sure my butter is just shy of melting for optimal consistency.

Step 4: Add Peanut Butter, Egg, and Vanilla

Mix in your creamy peanut butter, then the egg, followed by the vanilla extract. Blend everything until it’s smooth and fully combined—don’t rush this part because it brings all those flavors together beautifully.

Step 5: Fold in the Frozen Mini Marshmallows

Remove the marshmallows from the freezer and gently fold them into your batter quickly, before they have time to thaw. The frozen marshmallows maintain their shape and create those signature gooey bursts that make these cookies unforgettable.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry flour mixture to your wet ingredients, mixing just until combined. Over-mixing can lead to tough cookies, so stop as soon as the flour is incorporated for soft results.

Step 7: Scoop and Bake

Line a baking sheet with parchment paper and scoop out the dough into balls about 2-3 tablespoons each—this size makes perfectly thick, tender cookies. Space them 1-2 inches apart so they have room to spread without sticking together. Bake at 350°F for around 10 to 11 minutes, keeping an eye on the edges so they don’t over-brown. The centers will look soft, but that’s perfect.

Step 8: Cool Before Enjoying

Once out of the oven, allow the cookies to cool on the baking sheet for 10 minutes. They continue cooking slightly while cooling, which helps set their texture while keeping them chewy and moist. Then, dig in and enjoy!

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

Garnishes

I often dust these cookies lightly with a pinch of powdered sugar or a drizzle of melted dark chocolate for an extra special touch. It adds a little contrast and makes them look stunning for casual get-togethers or holiday dessert trays.

Side Dishes

Pair your cookies with a cold glass of milk or a cup of hot coffee or tea to balance the sweetness. I also like serving them alongside fresh fruit or a scoop of vanilla ice cream when I want to treat myself and guests.

Creative Ways to Present

For birthday parties, I like stacking these cookies with small skewers and miniature flags for a fun, festive look. They also make adorable individual gift packages when wrapped in parchment and tied with twine—perfect for sharing a taste of homemade goodness.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container in the fridge to keep them fresh for up to a week. Keeping them chilled helps maintain the chewy texture and prevents any marshmallows from getting too sticky or gummy.

Freezing

These cookies freeze wonderfully! I place them in a single layer on a baking sheet first, freeze until solid, then transfer to a freezer-safe bag or container. When I’m craving a cookie, I just thaw a few at room temp, and they taste almost like freshly baked.

Reheating

To warm up the cookies, a quick 10-15 second zap in the microwave works great for bringing back that soft, melty goodness—just be careful not to overdo it, or they’ll get too soft and lose their shape.

FAQs

Final Thoughts

My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe holds a special place in my heart because it combines simplicity with that cozy, nostalgic flavor combo we all love. Whether you’re new to gluten-free baking or just looking for a crowd-pleasing cookie to bring along to potlucks, give this recipe a try—you won’t be disappointed. I’m excited for you to taste the soft, chewy magic that comes from those frozen marshmallows mixed into peanut butter dough. Happy baking, friend!

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