Easy Gluten-Free Peanut Butter Marshmallow Cookies

Peanut Butter Marshmallow Cookies are the kind of cookie that makes you stop mid-conversation and say, “Wait — one more.” Soft, chewy, peanut-buttery, and studded with little marshmallow clouds, these treats feel festive and homey at once. They’re naturally adaptable to gluten-free flour, freeze well, and honestly? They vanish fast.

Ready to bake something that’s both nostalgic and novel? Let’s do this.

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Why you’ll fall in love with these cookies

Who doesn’t want a cookie that’s fluffy, chewy, and stuffed with melty surprises? These cookies deliver all three.

• They’re a Very Simple Cookie Recipe to assemble — one bowl for wet, one bowl for dry.
• The marshmallows give pockets of goo without turning the whole cookie into a puddle — freeze the marshmallows first and you’re golden.
• They work as a Gluten Free Peanut Butter Dessert (use 1:1 GF flour) or a classic treat with regular flour.
• They’re perfect for holiday cookie swaps and qualify as serious Sweet Christmas Food when you add festive sprinkles.

Curious how something so simple can taste so special? It’s the texture combo: tender peanut butter crumb with soft marshmallow bounces. Yum.

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The Key Ingredients (and Why You Need Them)

Below I list the main ingredients (no amounts here — the recipe card will have those). I’ll explain what role each one plays so you can tweak confidently.

• Gluten-free flour (or all-purpose): Use a 1:1 GF blend if you want these to be gluten-free. It behaves similarly to regular flour in cookie recipes.
• Baking soda: Gives a gentle lift and helps edges set while centers stay tender.
• Sea salt: Small pinch amplifies the peanut butter and balances sweetness.
• Butter: Provides richness and a soft, melt-in-your-mouth crumb. Both dairy and non-dairy butter work.
• Sugar (granulated + brown): Granulated sugar gives crispness at the edge; brown sugar adds chew and depth.
• Creamy peanut butter: The star. Use smooth for the best texture — crunchy will change the crumb.
• Egg (or flax egg): Binds the dough and adds moisture. A flax egg works fine for vegan swaps.
• Vanilla extract: Elevates and rounds the flavor. Don’t skip it.
• Mini marshmallows (frozen before folding): These make the cookies special — soft pockets without meltdown.
• Optional mix-ins: Think chocolate chips, shredded coconut (for Peanut Butter Cookies With Coconut riffs), or chopped nuts.

Each component plays a clear role: structure from flour and baking soda, chew from brown sugar and peanut butter, and marshmallow magic from — well — marshmallows.

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How to Make It

This is the step-by-step workflow I use every holiday season. Short, clean steps so your kitchen stays tidy.

Prep

1. Preheat oven. Line baking sheets with parchment.
2. Place mini marshmallows in an airtight bag and freeze them for a few hours. This step is critical — frozen marshmallows retain shape when baked.

Dry mix

3. Whisk together gluten-free flour, baking soda, and sea salt in a medium bowl.

Wet mix

4. In a larger bowl, beat softened butter with granulated sugar and brown sugar until creamy and slightly lighter in color.
5. Add peanut butter, egg (or flax egg), and vanilla. Mix until smooth.

Combine

6. Fold the dry ingredients into the wet ingredients until just combined. Don’t overmix.
7. Quickly fold in the frozen mini marshmallows and any optional mix-ins (chocolate chips, shredded coconut). Work swiftly so marshmallows don’t defrost.

Shape and bake

8. Use a cookie scoop to portion dough into balls. Space them 1–2 inches apart on the sheet.
9. Bake 10–11 minutes (times will vary by oven and cookie size). The cookies should be set at the edges and slightly soft in the center.
10. Let cookies cool on the baking sheet for 5–10 minutes — they finish cooking and firm up. Transfer to a rack to cool completely.

Bold tip: Freeze the marshmallows — this prevents them from dissolving in the oven and helps create little marshmallow pockets. Game-changer.

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Pro tips for perfect cookies

• Chill the dough for 15–30 minutes if your kitchen is warm; it reduces spreading.
• Use creamy peanut butter for a smooth, uniform texture.
• Don’t overbake. Pull cookies when centers still look slightly soft — they’ll firm up as they cool.
• Use a cookie scoop for consistent size and even bake times.
• For extra goo: press an extra frozen marshmallow into the top after baking and let it warm slightly — instant ooze.
• Make them ahead: scoop dough into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen — add 1–2 minutes to the bake time. Perfect for last-minute baking marathons.

Bold tip: Store leftovers in the fridge for longer shelf life, especially if you used marshmallows — they stay fresher chilled.

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Variations to try (because variety is fun)

Want to branch out? Try one of these twists:

• Peanut Butter Cookies With Coconut — fold shredded coconut into the dough for a tropical chew. This amps texture and makes a Baked Cookie Recipe feel new.
• Chocolate-stuffed: Add a chunk of dark chocolate to the center before baking for a molten core.
• Cranberry-pistachio holiday: Stir in dried cranberries and chopped pistachios for color and crunch — great for Christmas Treats And Cookies trays.
• Vegan version: Use vegan butter, flax egg, and gelatin-free marshmallows.
• Mini cookie stacks: Make small cookies and sandwich two with marshmallow fluff or peanut butter frosting.

Each riff keeps the core idea but nudges the flavor profile — try one a week and call it a cookie experiment.

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Best ways to serve

• Serve warm for gooey marshmallow pockets (10 minutes out of the oven).
• Serve cold for neat, portable treats — great for gifting.
• Plate with a mug of hot cocoa or coffee to balance the sweetness.
• Make a cookie platter mixing these with classic sugar or ginger cookies for a show-stopping holiday spread.

Want an Instagram moment? Stack three cookies, drizzle melted chocolate and sprinkle sea salt on top. Instant photo op.

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Storage and make-ahead strategy

• Refrigerator: Store in an airtight container up to 1 week. Marshmallows love cool temperatures.
• Freezer: Scoop dough into balls and freeze separately before baking. Also freeze baked cookies up to 3 months; thaw in fridge overnight.
• For gifting: Pack in boxes with parchment layers and a cold pack if shipping. Keeps them from getting too squishy.

Bold tip: Freeze dough scoops — this turns you into a holiday baking ninja. Pop frozen balls on a sheet, bake from frozen, add a minute or two, and boom — fresh cookies any time.

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FAQs (quick and useful)

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Why these cookies belong on every holiday tray

Let’s be real: people love a cookie that surprises. These are soft, pillowy, and visually fun — marshmallow pockets peek through like little clouds. They tick a lot of boxes: they’re cozy, nostalgic, kid-approved, and easy to scale. Looking for Interesting Cookies To Make this season? These are it.

They also slot neatly into multiple cookie categories: they’re a Baked Cookie Recipe that qualifies as Baked Goods With Marshmallows, perfect for festive platters or cozy nights in. Add them to your rotation and you’ll be asked for the recipe every year.

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Final thoughts — quick wrap-up

Whether you’re a home baker prepping for cookie swaps or a last-minute host needing a Very Simple Cookie Recipe, these Peanut Butter Marshmallow Cookies are a winner. They’re flexible, forgiving, and uniquely delightful — a true crowd-pleaser among Cookies And Desserts.

So: freeze those marshmallows, preheat your oven, and make a batch. You’ll get chewy centers, soft edges, and marshmallow pops in every bite. If you want, I can format this into a printable recipe card or scale it for a big bake sale batch. Which would you like?

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