I can still smell the porch-light glow and my grandmother’s apron when these cookies come out of the oven — warm, humble, and full of love. The gooey marshmallows tucked into peanut butter make them a childhood promise kept, and they’re as gentle on gluten-free bellies as they are on memories. If you like cozy sweets, you’ll also enjoy my take on hot cocoa cookies with marshmallow buttercream for a similar, snuggly treat.
Why make this recipe
I make these cookies when the air turns cool and the house needs a little extra comfort. They’re simple, forgiving, and perfect for passing around at potlucks, church socials, or an evening sitting on the back steps. They bring folks together with that peanut-butter-and-marshmallow nostalgia that feels like a warm hug.
How to make My Favorite Gluten-Free Peanut Butter Marshmallow Cookies
Ingredients:
1 1/4 Cup Gluten-Free Flour, 1 Teaspoon Baking Soda, 1/2 Teaspoon Sea Salt, 1/2 Cup Butter, unsalted and softened, 1/2 Cup Granulated Sugar, 3/4 Cup Brown Sugar, packed, 3/4 Cup Creamy Peanut Butter, 1 Large Egg, 2 Teaspoons Vanilla Extract, 1 1/4 Cups Mini Marshmallows, frozen
Directions:
To make these cookies, start by preparing the mini marshmallows. Add the mini marshmallows to an airtight container and place them in the freezer for a few hours before baking. When you are ready to make the cookies, preheat your oven to, 350 F. In a medium-sized bowl, whisk together the flour, baking soda, and sea salt, then set it aside. In a larger bowl, whisk together the softened butter and sugars with a hand mixer. Once combined, add in the peanut butter, egg, and vanilla extract, mixing until fully incorporated. Remove the marshmallows from the freezer and fold them into the batter quickly before they defrost. Then, mix the flour mixture into the wet ingredients until a batter forms. Set the batter aside and line a baking sheet with parchment paper. Use a cookie scoop to scoop the dough into balls, spacing them about 1-2 inches apart. Bake for 10-11 minutes and then allow the cookies to cool for another 10 minutes before serving. Store any leftovers in an airtight container in the fridge for up to one week.
How to serve My Favorite Gluten-Free Peanut Butter Marshmallow Cookies
Serve these warm with a tall glass of milk, a mug of cocoa, or beside a fresh pot of coffee. For a Sunday-afternoon spread, pile them on a pretty plate and let family members pick through while stories unfold. If you’re sending treats home with guests, slip a few into a paper bag tied with twine for that old-fashioned charm — and pair them with small bites like turkey peanut butter cup cookies for a playful snack table.
How to store My Favorite Gluten-Free Peanut Butter Marshmallow Cookies
These keep best chilled because of the marshmallows — seal them in an airtight container and pop them in the fridge for up to one week. If you want to freeze them, flash-freeze the cooled cookies on a tray and then stack in layers with parchment between; they’ll keep a month that way. When you’re ready, let them thaw on the counter for a few minutes to regain their soft, chewy heart.
Tips to make My Favorite Gluten-Free Peanut Butter Marshmallow Cookies
- Keep those mini marshmallows frozen until the last moment so they don’t melt into the batter.
- Use room-temperature butter and egg for a smoother batter and more even baking.
- If your gluten-free flour blend is on the drier side, add a teaspoon of milk or a touch more peanut butter to help the dough come together.
- For slightly crisp edges and soft centers, watch the cookies closely in the last two minutes of baking.
- For a fun twist, press a few extra marshmallows on top of each cookie right when they come out of the oven so they get toasty and golden; more marshmallow, more comfort. You might also remember the playful flavors of turkey peanut butter cup cookies when you tinker with fillings or mix-ins.
Variations (if any)
- Chocolate drizzle: melt dark chocolate and gently drizzle over cooled cookies for a grown-up finish.
- Nutty swap: swap creamy peanut butter for almond butter if you prefer a different nutty note (note: flavor will change).
- Campfire version: sandwich two cookies with a roasted marshmallow and a square of chocolate for a s’mores-like bite.
FAQs
Q: Can I use regular marshmallows instead of mini marshmallows?
A: You can, but mini marshmallows work best because they distribute more evenly through the dough. If you use full-size marshmallows, chop them small and freeze briefly so they won’t melt right away.
Q: Is this recipe truly gluten-free?
A: Yes, as long as you use a certified gluten-free flour blend. Be sure all your ingredients (like peanut butter and marshmallows) are labeled gluten-free if you’re baking for someone with celiac or strong sensitivity.
Q: Can I make the dough ahead of time?
A: You can prepare the dough and refrigerate it up to 24 hours — keep the marshmallows frozen separately and fold them in just before baking.
Q: Why freeze the marshmallows?
A: Freezing slows their melting so they keep their fluffy shape inside the cookie instead of dissolving into the batter during baking.
Q: My cookies spread too much — what went wrong?
A: Your butter may have been too soft or the dough too warm. Chill the scooped dough for 10–15 minutes before baking, and make sure to measure flour accurately.
Conclusion
These cookies are a little bit of home tucked into a napkin — peanut-buttery, marshmallow-soft, and made to be shared. If you’d like to peek at another take on this beloved combination, you can find the original inspiration here: My Favorite Gluten-Free Peanut Butter Marshmallow Cookies, and for a salted-caramel twist that sings with peanut butter, see Gluten-Free Salted Caramel Peanut Butter Cookies. Come back anytime — there’s always room on the porch for one more plate of cookies and one more story.
Gluten-Free Peanut Butter Marshmallow Cookies
Ingredients
Method
- Add the mini marshmallows to an airtight container and place them in the freezer for a few hours before baking.
- Preheat your oven to 350°F.
- In a medium-sized bowl, whisk together the gluten-free flour, baking soda, and sea salt; set aside.
- In a larger bowl, whisk together the softened butter, granulated sugar, and brown sugar using a hand mixer until combined.
- Add in the creamy peanut butter, egg, and vanilla extract, mixing until fully incorporated.
- Remove the marshmallows from the freezer and fold them quickly into the batter before they defrost.
- Mix the flour mixture into the wet ingredients until a batter forms.
- Set the batter aside and line a baking sheet with parchment paper.
- Use a cookie scoop to scoop the dough into balls, spacing them about 1-2 inches apart.
- Bake for 10-11 minutes and then allow the cookies to cool for another 10 minutes before serving.