My Favorite Gluten-Free Peanut Butter Marshmallow Cookies Recipe

If you’ve been searching high and low for a cookie that brings together the gooey sweetness of marshmallows, the rich creaminess of peanut butter, and the peace of mind that comes with gluten-free baking, then you’ve hit the jackpot. My Favorite Gluten-Free Peanut Butter Marshmallow Cookies combine all these delights into one irresistible treat that feels both indulgent and comforting. Each bite bursts with the perfect balance of soft, chewy texture, nutty flavor, and melty marshmallow pockets that practically melt in your mouth. Whether it’s for a cozy afternoon snack or a special dessert, these cookies are guaranteed to become your new obsession.

Ingredients You’ll Need

Gathering simple, quality ingredients is key to creating My Favorite Gluten-Free Peanut Butter Marshmallow Cookies. Every item plays an important role—whether it’s the gluten-free flour providing structure or the peanut butter delivering that signature nutty richness. Here’s what you’ll want on hand:

• 1 ¼ Cup Gluten-Free Flour: The foundation of these cookies that keeps them wonderfully tender and safe for gluten-sensitive folks. You can even swap in all-purpose flour if you prefer.
• 1 Teaspoon Baking Soda: Helps your cookies rise just enough so they’re soft but not cakey.
• ½ Teaspoon Sea Salt: A pinch to lift all the flavors and balance the sweetness beautifully.
• ½ Cup Unsalted Butter, softened: Adds richness and moistness for that melt-in-your-mouth texture.
• ½ Cup Granulated Sugar: Gives just the right kind of sweetness and helps with crisp edges.
• ¾ Cup Brown Sugar, packed: Brings a deep caramel note and chewy finish that pairs perfectly with peanut butter.
• ¾ Cup Creamy Peanut Butter: The star ingredient, adding creamy, nutty bliss in every bite.
• 1 Large Egg: Binds the dough together while keeping the cookies tender.
• 2 Teaspoons Vanilla Extract: Infuses warmth and aromatic sweetness that rounds out the flavor.
• 1 ¼ Cups Mini Marshmallows (frozen): These little gems create gooey, melty pockets of fun that make this cookie truly special.

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

Step 1: Prepare the Marshmallows

Start by placing your mini marshmallows in an airtight container and pop them into the freezer for a few hours. This simple step keeps the marshmallows from melting too quickly while baking, ensuring they hold their lovable texture inside your cookies.

Step 2: Preheat and Mix Dry Ingredients

Heat your oven to 350 degrees Fahrenheit. While it warms up, whisk together the gluten-free flour, baking soda, and sea salt in a medium bowl. This dry mixture provides the essential structure that allows your cookies to stay soft but hold their shape perfectly.

Step 3: Cream the Butter and Sugars

In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer until light and creamy. This part is key for a tender cookie with just the right balance of chewiness and crispness on the edges.

Step 4: Incorporate Peanut Butter, Egg, and Vanilla

Next, blend in the creamy peanut butter, the egg, and vanilla extract. This luscious combination brings depth and moistness to our cookies that truly makes them unforgettable.

Step 5: Fold in the Frozen Marshmallows

Remove those marshmallows from the freezer and gently fold them into the wet batter quickly before they start to melt. This keeps their shape and ensures gooey, fluffy pockets inside each cookie.

Step 6: Combine Wet and Dry Ingredients

Add your flour mixture to the peanut butter batter and stir just until combined. Be careful not to overmix, as we want these cookies to stay tender and soft.

Step 7: Scoop and Bake

Line a baking sheet with parchment paper and scoop the dough into 2-3 tablespoon-sized balls. Space them 1-2 inches apart because they will spread a bit as they bake. Pop them in the oven for 10 to 11 minutes until they’re lightly golden around the edges.

Step 8: Cool and Enjoy

Once out of the oven, let your cookies cool for at least 10 minutes on the baking sheet. They’ll keep baking softly while cooling, finalizing that amazing chewy texture. Then it’s time to dig in!

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

Garnishes

Sometimes the simplest toppings are the best. A light dusting of powdered sugar or a drizzle of melted dark chocolate can take these cookies to the next level. If you want to double down on the peanut butter flavor, a tiny sliver of peanut butter on top before serving is divine.

Side Dishes

These cookies shine beautifully alongside a tall glass of cold milk, but they also pair wonderfully with a scoop of vanilla ice cream for a dreamy dessert treat. If you prefer a warming beverage, try them with a cup of hot chai tea or rich coffee to balance the sweetness.

Creative Ways to Present

Host a cookie swap with friends by bundling these beauties in a simple brown paper bag tied with twine and a sprig of fresh mint or rosemary. You could also build a cookie and ice cream sandwich using these for a fun and indulgent treat that everyone will happily devour!

Make Ahead and Storage

Storing Leftovers

Place any leftover cookies in an airtight container in the fridge. They will stay fresh and chewy for up to a week, making them a perfect ready-to-go snack for busy days or last-minute guests.

Freezing

You can freeze baked cookies in a sealed container with parchment paper between layers to prevent sticking. They’ll keep well for up to three months, so you can enjoy My Favorite Gluten-Free Peanut Butter Marshmallow Cookies anytime the craving hits.

Reheating

To bring back that freshly-baked warmth, pop your cookie in the microwave for about 15 seconds or warm them briefly in a preheated oven at 300 degrees Fahrenheit. The marshmallows will become delightfully gooey again, just like fresh from the oven.

FAQs

Can I use all-purpose flour instead of gluten-free flour?

Absolutely! If you don’t need to avoid gluten, all-purpose flour works perfectly in this recipe and delivers equally delicious results.

Why do I need to freeze the marshmallows before adding them?

Freezing the marshmallows helps prevent them from melting too quickly during baking, so they stay soft and gooey inside the cookies instead of all melting into the batter.

Can I use crunchy peanut butter?

You can! Crunchy peanut butter will add an extra layer of texture and nutty bites, which many people find delightful in these cookies.

How should I store these cookies if I want to keep them soft?

Store them in an airtight container at room temperature or in the fridge, but adding a slice of bread inside your container can help keep the cookies soft for longer.

Are these cookies suitable for kids?

Yes! Children love these cookies because of the sweet marshmallows and peanut buttery goodness, and you can rest easy knowing they’re gluten-free and made with simple ingredients.

Final Thoughts

These cookies are more than just a sweet treat; they’re a cozy hug in cookie form. Whether you’re new to gluten-free baking or a lifelong fan of peanut butter desserts, My Favorite Gluten-Free Peanut Butter Marshmallow Cookies are guaranteed to bring joy and comfort to your kitchen. So go on, bake a batch, share them with your loved ones, and let these divine cookies become your new favorite indulgence!

Print