There’s a recipe that smells like Saturday mornings and a mama’s warm hug — peanut butter, a kiss of vanilla, and tiny marshmallows tucked inside each bite. These cookies are the kind you pass around on the front porch, with a glass of cold milk and a story to tell.
If you’re missing the comfort of a classic cookie but need it gluten-free, this is the one to keep in your apron pocket.
Why make this recipe
These cookies are simple, soulful, and kind to folks who avoid gluten. They’re soft in the middle, a little crisp around the edges, and the frozen mini marshmallows give you pockets of gooey surprise without turning the dough gummy. It’s a family-friendly treat that feels like home at every bite.
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, combine the flour, baking soda, and sea salt, whisking together, then set aside. In a larger bowl, whisk together the softened butter and sugars using a hand mixer. Once well combined, add in the peanut butter, egg, and vanilla extract, mixing until fully integrated. Remove the marshmallows from the freezer and quickly fold them into the batter before they defrost. Combine the flour mixture with the wet ingredients, mixing until a batter forms. Line a baking sheet with parchment paper and use a cookie scoop to place balls of dough onto it, spacing them about 1-2 inches apart. Bake for 10-11 minutes. Once baked, let the cookies cool for 10 minutes before serving. Store 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 warm with cold milk or a little cup of coffee for grown-up company. They’re lovely on a platter for potlucks, tucked into a tin as a neighborly gift, or piled alongside fresh fruit for a picnic. If you like, press a few extra frozen marshmallows on top right after they come out of the oven for a gooey crown.
How to store My Favorite Gluten-Free Peanut Butter Marshmallow Cookies
Keep cooled cookies in an airtight container in the refrigerator for up to one week. If you want to freeze them, arrange on a tray until firm, then transfer to a freezer-safe bag for up to three months — thaw on the counter for about 20 minutes before serving.
Tips to make My Favorite Gluten-Free Peanut Butter Marshmallow Cookies
- Freeze the marshmallows: This keeps them from melting into the batter and gives you those delightful pockets of chew.
- Don’t overmix: When you add the flour, stir just until combined so the cookies stay tender.
- Use a cookie scoop: It keeps the sizes even so everything bakes uniformly, and you get a prettier batch.
- Chill the dough briefly if your kitchen is warm — it helps the cookies keep their shape.
- If your peanut butter is natural and runny, stir it well first or use a slightly less butter so the dough isn’t too loose.
Variations (if any)
- Chocolate crinkle twist: Add 1/4 cup cocoa powder and an extra tablespoon of gluten-free flour for a chocolatey version.
- Nut-free option: Swap sunflower seed butter for peanut butter to make them nut-allergy friendly.
- Marshmallow-chocolate: Fold in a handful of chocolate chips with the frozen marshmallows for extra richness.
FAQs
Q: Can I use regular marshmallows instead of freezing mini marshmallows?
A: You can, but mini marshmallows freeze and fold in more easily without deflating the dough. Regular marshmallows might melt too quickly.
Q: Will this recipe work with all gluten-free flour blends?
A: Most 1-to-1 gluten-free blends will work fine, but blends with xanthan gum tend to hold the cookies together best. If your blend lacks a binder, consider adding 1/4 teaspoon xanthan gum.
Q: Can I make the dough ahead of time?
A: Yes — you can scoop the dough onto a lined tray, freeze until firm, then store portions in a bag. Bake straight from frozen, adding a minute or two to the bake time.
Q: How do I make these crispier?
A: Bake a minute or two longer and let them cool fully on the baking sheet; that helps the edges firm up while keeping the centers tender.
Q: Are these suitable for a dairy-free diet?
A: With a dairy-free butter substitute and a dairy-free chocolate chip if desired, you can adapt them. The texture may vary slightly.
I hope you make a tin of these for someone who needs a little comfort. There’s something about sharing a simple cookie that stitches folks back together — like a warm quilt and a soft chair.
Conclusion
If you’d like to compare notes or see another take on this recipe, you can read the original inspiration over at My Favorite Gluten-Free Peanut Butter Marshmallow Cookies. For a different gluten-free peanut-butter treat with a salted caramel twist, try this Gluten-Free Salted Caramel Peanut Butter Cookies recipe for more cozy baking ideas.
Come on back and tell me how they turned out — there’s always room on the porch for one more plate of cookies.
Gluten-Free Peanut Butter Marshmallow Cookies
Ingredients
Method
- Place the mini marshmallows in an airtight container and freeze for a few hours before baking.
- Preheat your oven to 350°F (175°C).
- In a medium-sized bowl, combine the gluten-free flour, baking soda, and sea salt; whisk together and set aside.
- In a larger bowl, use a hand mixer to whisk together the softened butter, granulated sugar, and brown sugar until well combined.
- Add in the peanut butter, egg, and vanilla extract to the sugar mixture, mixing until fully integrated.
- Quickly fold the frozen marshmallows into the batter before they defrost.
- Combine the flour mixture with the wet ingredients, mixing until a batter forms.
- Line a baking sheet with parchment paper and use a cookie scoop to place balls of dough onto it, spacing them about 1-2 inches apart.
- Bake for 10-11 minutes or until edges are lightly browned.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.