Dessert

Gluten-Free Peanut Butter Marshmallow Cookies Recipe

Byanna orden March 4, 2026March 4, 2026

Introduction

These soft and pillowy gluten-free peanut butter marshmallow cookies are the perfect holiday treat to impress your friends and family. Filled with creamy peanut butter and chunks of fluffy marshmallow, they are naturally gluten-free, chewy, and melt in your mouth. If you’re looking for a festive cookie that’s easy to make and delicious, this is the one!

A group of round, soft-looking tan-brown cookies with white melted marshmallows visibly melted into the top and edges, arranged in a loose pile on a gold cooling rack. The cookies have a slightly cracked texture on top with pockets of gooey white marshmallow peeking through. To the left is a bowl of creamy peanut butter and at the bottom right a white bowl filled with small, white marshmallows. A metal spatula is resting on the cooling rack near the bowl. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups gluten-free flour (or all-purpose flour)
1 teaspoon baking soda
½ teaspoon sea salt
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
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.
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, granulated sugar, and brown sugar until smooth and well combined.
Step 5: Add the creamy peanut butter, egg, and vanilla extract to the butter and sugar mixture. Mix again until fully combined.
Step 6: Remove the frozen marshmallows from the freezer and fold them quickly into the wet ingredients, working fast to prevent them from melting.
Step 7: Add the dry flour mixture to the wet ingredients and mix until a batter forms.
Step 8: Line a baking sheet with parchment paper. Use a cookie scoop or spoon to drop balls of dough (about 2-3 tablespoons each) onto the sheet, spacing them 1-2 inches apart.
Step 9: Bake for 10-11 minutes. Once done, remove the cookies from the oven and let them cool on the baking sheet for 10 minutes to finish baking.
Step 10: Transfer the cookies to a wire rack to cool completely before serving.

Tips & Variations

Freezing the marshmallows prevents them from melting into the cookie dough and helps them keep a nice chewy texture after baking.
Use creamy peanut butter only; crunchy peanut butter will change the cookie texture.
For a vegan or vegetarian version, use marshmallows that do not contain gelatin and substitute the egg with a flax egg.
Gluten-free baking flour with a 1:1 ratio can be used as a direct substitute for all-purpose flour if you aren’t gluten-free.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to one week. To enjoy them warm, reheat briefly in the microwave for 10-15 seconds. These cookies can also be frozen in an airtight container for longer storage. Thaw at room temperature before serving.