If you’re looking for the ultimate holiday cookie, these Gluten-Free Peanut Butter Marshmallow Cookies are it. Soft, pillowy, and loaded with creamy peanut butter and gooey marshmallow pockets, they deliver that perfect melt-in-your-mouth texture everyone loves.
They’re naturally gluten-free, incredibly easy to make, and guaranteed to impress—whether you’re baking for a holiday party or just craving something cozy and sweet.
Why You’ll Love These Cookies
- Soft & chewy texture with fluffy marshmallow bites
- Naturally gluten-free (with easy swaps)
- Perfect for holidays & gifting
- Make-ahead friendly (freeze marshmallows in advance!)
- Crowd favorite – both kids and adults love them
Ingredients
- 1 ¼ cup 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 brown sugar, packed
- ¾ cup creamy peanut butter
- 1 large egg (or flax egg for vegan option)
- 2 teaspoons vanilla extract
- 1 ¼ cups mini marshmallows (frozen)
Instructions
1. Freeze the Marshmallows
Place mini marshmallows in an airtight container and freeze for a few hours. This prevents them from melting too much while baking.
2. Preheat Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
4. Mix Wet Ingredients
In a large bowl, beat butter and sugars until light and fluffy.
Add peanut butter, egg, and vanilla extract. Mix until smooth.
5. Add Marshmallows
Quickly fold in the frozen marshmallows before they soften.
6. Combine Everything
Add the dry ingredients to the wet mixture and mix until a soft dough forms.
7. Shape the Cookies
Scoop dough into balls (about 2–3 tablespoons each) and place on the baking sheet, spacing them 1–2 inches apart.
8. Bake
Bake for 10–11 minutes, until edges are set and centers are soft.
9. Cool & Serve
Let cookies cool on the baking sheet for 10 minutes before transferring. They’ll continue baking slightly as they cool.
Tips for Perfect Cookies
- Freeze marshmallows – this is key for texture
- Use creamy peanut butter for best consistency
- Don’t overbake—soft centers = perfect cookies
- Let cookies cool before moving to avoid breaking
Variations
- Vegan option: use flax egg + dairy-free butter
- Extra indulgent: add chocolate chips
- Crunchy twist: sprinkle sea salt on top
- Different flavors: swap peanut butter for almond or cashew butter
Storage
- Store in an airtight container in the fridge for up to 1 week
- Freeze baked cookies for up to 2 months
Final Thoughts
These cookies are everything a holiday treat should be—soft, rich, and irresistibly delicious. The combination of peanut butter and marshmallow creates a texture that’s both chewy and fluffy, making them truly unforgettable.
Once you make them, they’ll quickly become a staple in your holiday baking lineup.