These gluten free peanut butter marshmallow cookies are quick, soft, and packed with nutty flavor and gooey pockets of marshmallow. They bake up with slightly crisp edges and tender centers, and the marshmallows add a sweet, pillowy chew that makes each bite fun. If you enjoy nut-forward cookies, you might also like a rich brown butter toffee cookie variation like this brown butter toffee cookie recipe for another crowd-pleaser.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: About 24 cookies
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (per cookie, based on 24 cookies):
- Calories per serving: 110 kcal
- Protein: 3 g
- Carbohydrates: 13 g
- Fat: 6 g
- Fiber: 1 g
- Sugar: 11 g
- Sodium: 45 mg
Why Make This Gluten Free Peanut Butter Marshmallow Cookies
These cookies are perfect when you want a fast, flourless treat that still feels special. They are naturally gluten free because they use no flour. The peanut butter gives a deep, nutty taste and a soft crumb. The marshmallows add a surprise gooey texture and bright sweetness. They bake quickly, smell amazing while cooking, and make a cozy snack or dessert for kids and adults.
How to Make Gluten Free Peanut Butter Marshmallow Cookies
You’ll mix a few pantry ingredients, fold in marshmallows, and drop the dough onto a sheet. The process is simple and forgiving. Watch the edges for a light golden color so the centers stay soft and marshmallows stay pillowy.
Ingredients:
- 1 cup peanut butter
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 cup mini marshmallows
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup easy.
Step 2: Mixing
In a mixing bowl, combine the peanut butter, sugar, egg, vanilla extract, and baking soda. Stir or beat until the batter is smooth and well blended. Fold in the mini marshmallows gently so they stay intact.
Step 3: Baking
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spaced about 2 inches apart. Bake for 10–12 minutes, or until the cookie edges are lightly golden but the centers still look soft.
Step 4: Cooling
Allow the cookies to cool on the baking sheet for a few minutes to set. Then transfer them to a wire rack to cool completely. The marshmallows will remain gooey inside as the cookies cool.
How to Serve Gluten Free Peanut Butter Marshmallow Cookies
Serve them warm for gooey marshmallows and soft centers. They pair well with a glass of cold milk, coffee, or a scoop of vanilla ice cream. For a party, arrange them on a platter with mixed nuts and fruit. They also make a fun lunchbox treat.
How to Store Gluten Free Peanut Butter Marshmallow Cookies
- At room temperature: Store in an airtight container for up to 3 days. Place parchment between layers to avoid sticking.
- In the fridge: Keep in a sealed container for up to 7 days. Chilled cookies firm up; bring to room temperature before serving for best texture.
- In the freezer: Freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Expert Tips for Perfect Gluten Free Peanut Butter Marshmallow Cookies
- Use creamy peanut butter for a smoother dough. Crunchy works too but changes texture.
- If your peanut butter separates, stir it well before measuring. Natural peanut butter may need a touch less (add a splash of oil if dough seems dry).
- Fold marshmallows in at the end to keep them from fully melting into the dough.
- Don’t overbake. Remove when edges color lightly. Centers firm as they cool.
- For even cookies, use a small cookie scoop or tablespoon measure.
- If dough is too soft to handle, chill 10–15 minutes before scooping.
Delicious Variations
- Chocolate chip twist: Fold 1/2 cup mini chocolate chips with the marshmallows.
- S’mores-inspired: Add 1/3 cup crushed graham crackers and 1/3 cup mini chocolate chips.
- Sea salt finish: Sprinkle a tiny pinch of flaky sea salt on each cookie right after baking.
- Almond butter version: Swap peanut butter for almond butter for a different nutty note.
- Vegan option: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and vegan marshmallows.
Frequently Asked Questions
Q: Are these cookies truly gluten free?
A: Yes. The recipe contains no wheat or flour. Check the labels on peanut butter and marshmallows to confirm they are certified gluten free if you need strict avoidance.
Q: Can I use crunchy peanut butter?
A: Yes. Crunchy peanut butter works and adds bits of peanut texture. The dough may be a bit crumblier, so handle gently.
Q: How do I keep the marshmallows from melting completely?
A: Use mini marshmallows and fold them in at the end. Smaller marshmallows hold their shape better and create pockets of gooey texture without disappearing.
Q: Can I make this recipe egg-free or vegan?
A: You can try a flax egg (1 tbsp ground flaxseed + 3 tbsp water, chilled 5 minutes) and use vegan marshmallows. Texture may be a bit different but still tasty.
Q: My cookies spread too much. What can I do?
A: Chill the dough 10–20 minutes before baking to reduce spreading. Also check your peanut butter type; oilier brands can cause more spread. Use a tablespoon scoop for consistent shapes.
Q: Can I double the recipe and bake at once?
A: Yes, double the ingredients. Bake on separate trays or in batches so the oven temperature stays consistent. Rotate sheets halfway through if needed.
Conclusion
These gluten free peanut butter marshmallow cookies are quick to make and full of comforting peanut flavor with soft, gooey marshmallow bites. They are great for weeknight baking, school treats, or a cozy dessert. If you like the s’mores twist, check out this related recipe for a flourless s’mores peanut butter cookie idea: Peanut Butter S’mores Cookies (Gluten Free) – The Monday Box. Give these cookies a try — they’re easy to make and hard to resist.
Print
Gluten Free Peanut Butter Marshmallow Cookies
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
These quick gluten-free cookies are soft, nutty, and filled with gooey marshmallow pockets, making each bite a delight.
Ingredients
- 1 cup peanut butter
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the peanut butter, sugar, egg, vanilla extract, and baking soda, then mix until smooth. Fold in the mini marshmallows gently.
- Drop tablespoon-sized scoops of the dough onto the prepared baking sheet, spaced 2 inches apart. Bake for 10–12 minutes until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Use creamy peanut butter for smoother dough. For variations, consider adding chocolate chips or graham crackers.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 11g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
