Introduction

These Gluten-Free Peanut Butter Marshmallow Cookies are a delightful treat combining rich peanut butter flavor with gooey mini marshmallows. Perfectly soft and chewy, they make a wonderful snack for anyone craving a sweet and satisfying cookie.

The image shows a group of soft, round cookies on a cooling rack with a red tiled base beneath. Each cookie has a light golden brown color with a slightly cracked surface, showing gooey white marshmallow pieces melted and puffed inside and peeking out around the edges. The texture of the cookies looks chewy with some roughness on top. On the left side, there is a bit of peanut butter visible in a white bowl, creamy and smooth with a rich brown tone. The bright white marbled surface sits at the bottom edge next to a shiny silver spatula. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups Gluten-Free Flour (or substitute all-purpose 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
1 ¼ cups Mini Marshmallows, frozen

Instructions

Step 1: Place the mini marshmallows in an airtight container and freeze them for a few hours before baking to prevent them from melting too quickly.
Step 2: Preheat your oven to 350°F (175°C).
Step 3: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt. Set aside.
Step 4: In a larger bowl, use a hand mixer to cream the softened butter with the granulated sugar and brown sugar until smooth and well combined.
Step 5: Add the creamy peanut butter, egg, and vanilla extract to the butter mixture and mix until fully incorporated.
Step 6: Remove the marshmallows from the freezer and quickly fold them into the batter before they start to thaw.
Step 7: Gradually add the flour mixture to the wet ingredients and mix until a dough forms.
Step 8: Line a baking sheet with parchment paper. Using a large cookie scoop or spoon, portion the dough into balls about 2-3 tablespoons each. Place them on the sheet, spacing 1-2 inches apart to allow for spreading.
Step 9: Bake the cookies for 10-11 minutes. Once baked, remove from the oven and let them cool on the baking sheet for 10 minutes; they will continue to firm up as they cool.
Step 10: Serve warm or at room temperature and enjoy!

Tips & Variations

Freezing the mini marshmallows helps keep their shape and texture during baking, preventing them from melting completely into the dough.
You can substitute all-purpose flour if gluten-free flour is unavailable, but be sure to adjust for any differences in absorption.
For added texture, consider mixing in chopped peanuts or chocolate chips along with the marshmallows.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to one week. To enjoy, bring them to room temperature or warm briefly in the microwave for a soft, gooey texture.

How to Serve

A gold baking sheet holds twelve round, soft cookies with a light brown color. Each cookie has melted, gooey white marshmallows that peek through the cracked surface, some toasted to a light golden brown. The cookies vary slightly in size and texture, some looking a bit rougher or more cracked, while others are smoother. A few small white marshmallows sit loose on the sheet near the cookies. A metal spatula rests on the right edge of the baking sheet. The background is a white marbled texture with a small corner of a pale pink cloth visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Yes, you can chop regular marshmallows into smaller pieces to mimic mini marshmallows. Freezing them before folding into the dough helps maintain their shape.

Are these cookies suitable for someone with a peanut allergy?

No, this recipe contains peanut butter and is not suitable for those with peanut allergies. You could try substituting sunflower seed butter or another nut-free alternative instead.

Gluten-Free Peanut Butter Marshmallow Cookies Recipe

Print Recipe

★★★★★

4.6 from 117 reviews

These Gluten-Free Peanut Butter Marshmallow Cookies combine the classic flavors of peanut butter with sweet, gooey mini marshmallows in a soft, chewy cookie that’s perfect for gluten-sensitive dessert lovers. With simple ingredients and straightforward preparation, these cookies bake into golden treats with pockets of melted marshmallow, offering a delightful texture and rich taste.

Author: Lila
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Yield: About 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

1 ¼ Cup Gluten-Free Flour (can 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 Packed Brown Sugar
¾ Cup Creamy Peanut Butter
1 Large Egg
2 Teaspoons Vanilla Extract

Additional Ingredients

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 prevents them from melting too quickly during baking.
Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the correct temperature while you prepare the dough.
Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt until well combined. Set aside.
Cream Butter and Sugars: In a larger bowl, use a hand mixer to whisk the softened butter, granulated sugar, and brown sugar until creamy and smooth.
Add Wet Ingredients: Mix in the creamy peanut butter, egg, and vanilla extract until the mixture is fully combined and uniform.
Fold in Marshmallows: Remove the mini marshmallows from the freezer and quickly fold them into the batter to prevent defrosting and sticking.
Combine Dry and Wet Mixtures: Gradually add the dry flour mixture into the wet ingredients, mixing until a cohesive cookie dough forms.
Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
Scoop Dough: Use a large cookie scoop (about 2-3 tablespoons per scoop) or a spoon to portion the dough into balls. Place them 1-2 inches apart on the baking sheet to allow room for spreading.
Bake Cookies: Bake in the preheated oven for 10-11 minutes. Once baked, remove from the oven.
Cool Cookies: Allow the cookies to cool on the baking sheet for about 10 minutes; this resting time lets the cookies finish baking and firms them up.
Serve and Store: Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to one week.

Notes

Freezing the mini marshmallows is key to preventing them from melting too much and making the dough sticky.
You can substitute all-purpose flour if gluten-free flour is unavailable, but texture may vary slightly.
Use a large cookie scoop for uniform cookie sizes and even baking.
Space dough balls adequately to prevent cookies from merging during baking.
Cookies continue to bake while cooling on the baking sheet, so avoid overbaking in the oven.
Storing cookies in the fridge helps maintain freshness and texture for up to one week.

Keywords: gluten-free peanut butter cookies, marshmallow cookies, peanut butter marshmallow dessert, gluten-free dessert recipes, soft chewy cookies