My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe

Oh, I just have to tell you about My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe—these are an absolute game-changer if you love a soft, chewy cookie with that perfect peanut butter flavor and gooey marshmallow surprises inside. When I first tried making these, I was amazed at how well the marshmallows stayed soft and melty, giving every bite a fun, comforting vibe that’s hard to beat.

You’ll find that this cookie is just right for everything from afternoon snacks to sharing at parties, and because it’s gluten-free, it fits perfectly for anyone avoiding gluten without sacrificing all those classic cookie comforts. Honestly, I love them best when fresh out of the oven, but they keep well enough to enjoy all week long.

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Ingredients You’ll Need

These ingredients work beautifully together to give you a cookie that’s soft, chewy, and bursting with peanut butter goodness and marshmallow softness. Buying gluten-free flour blends labeled for baking will help you nail the texture perfectly.

• Gluten-Free Flour: Use a blend designed for baking to ensure your cookies come out soft and tender—if you’re not gluten-free, all-purpose flour works just fine.
• Baking Soda: This gives your cookies a nice lift and helps them get that classic cookie crumb.
• Sea Salt: Just a pinch to balance sweetness and bring out that peanut butter flavor.
• Unsalted Butter: Softened butter creates rich flavor and contributes to the chewy texture.
• Granulated Sugar: Adds crunch and sweetness; I love pairing it with brown sugar for depth.
• Brown Sugar: Packed tightly, it brings moistness and a subtle caramel note.
• Creamy Peanut Butter: For that unmistakable peanut butter taste—skip the crunchy here to keep the cookie smooth.
• Egg: The binder that pulls everything together and adds richness.
• Vanilla Extract: A vanilla boost makes the flavors pop.
• Mini Marshmallows: Frozen to keep them from melting into the dough before baking, creating those little pockets of gooey delight.

Variations

I love putting my own little spin on this recipe depending on mood and occasion, and I encourage you to get creative too! Whether it’s swapping out peanut butter or playing with add-ins, these cookies are a great canvas.

• Nut Butter Swap: My friend who can’t do peanuts swears by almond butter here; it changes the flavor but keeps that creamy texture perfectly.
• Chocolate Chips: Adding a handful of dairy-free chocolate chips took these cookies to a whole new level—my family went crazy for them!
• Salted Topping: Sprinkle a tiny bit of flaky sea salt on top before baking for a salty-sweet twist that I adore.
• Mini Marshmallow Variations: You can try using regular-sized marshmallows chopped up, but I find the mini ones freeze and blend better in the dough.

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

Step 1: Freeze the Mini Marshmallows

This is the trick that makes all the difference. Toss your mini marshmallows into an airtight container and pop them in the freezer for at least a few hours before you bake. I discovered this method after my first attempts where the marshmallows melted right into the dough, leaving me with one big gooey mess instead of individual pockets of sweetness.

Step 2: Mix Dry Ingredients

While the marshmallows chill, whisk together your gluten-free flour, baking soda, and sea salt in a medium bowl. This combo gives your cookies the perfect rise and flavor balance. Setting this aside now makes mixing the wet ingredients smoother later on.

Step 3: Cream Butter and Sugars

In a larger bowl, whisk together softened butter, granulated sugar, and brown sugar using a hand mixer until the texture is light and fluffy—this usually takes 2-3 minutes. This step is important because it incorporates air that contributes to the cookie’s tender crumb.

Step 4: Add Wet Ingredients

Next, blend in the peanut butter, egg, and vanilla extract until everything is fully combined. The peanut butter should be creamy and well-mixed for an even flavor throughout your batter.

Step 5: Fold in the Frozen Mini Marshmallows

Grab those cold marshmallows from the freezer and fold them into your wet ingredients quickly—do this step just before mixing in the dry ingredients so the marshmallows stay firm and don’t melt into the dough.

Step 6: Combine Dry and Wet Ingredients

Add the flour mixture into the peanut butter batter and stir just until you get a well-formed dough. Be careful not to overmix here; gentle folding preserves that tender cookie texture.

Step 7: Scoop and Prepare for Baking

Line a baking sheet with parchment paper, then use a large cookie scoop (about 2-3 tablespoons) to portion out your dough into balls spaced about 1-2 inches apart. If you don’t have a scoop, a spoon works just fine—you just want uniform sizes so they bake evenly.

Step 8: Bake and Cool

Bake at 350°F for 10-11 minutes, just until the edges turn golden and the centers look set but still soft. Let the cookies cool on the sheet for 10 minutes before transferring—they’ll finish baking and firming up while cooling, giving you perfectly chewy cookies every time.

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

Garnishes

I usually keep it simple and sprinkle a tiny pinch of flaky sea salt on top before baking for a salty-sweet contrast I love. For a festive touch, sometimes I add a little powdered sugar dusting—especially around the holidays—it adds charm without extra fuss.

Side Dishes

These cookies pair beautifully with a classic cold glass of milk (or almond milk if you prefer). I also like serving them alongside fresh fruit or a scoop of dairy-free vanilla ice cream for an indulgent dessert experience.

Creative Ways to Present

For parties, I’ve arranged these cookies on a tiered tray with little bowls of extra mini marshmallows and peanut butter cups for guests to customize their treats. Wrapping them in clear cellophane with a festive ribbon also makes sweet gift-ready packages.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge; they stay soft and delicious for up to a week. Just bring them to room temperature before serving, or warm slightly in the microwave to bring back that fresh-baked feel.

Freezing

These cookies freeze surprisingly well. I pop them into a freezer-safe container lined with parchment paper between layers and pull out individual cookies whenever I want a treat. Just thaw at room temperature or warm in the microwave for 10-15 seconds for that fresh-baked softness.

Reheating

To reheat, I microwave a cookie for about 10 seconds, which softens the marshmallow pockets wonderfully without making the cookie too hot or crumbly. Oven reheating works too—wrap cookies in foil and warm at 300°F for 5 minutes to revive softness evenly.

FAQs

Final Thoughts

Honestly, My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe holds a special place in my kitchen because it proves you don’t need gluten or complicated ingredients to make a cookie that feels indulgent and comforting. I hope you try making these soon—they’re easy, fun, and sure to become a cherished standby in your baking rotation just like they are in mine. Happy baking!

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