Gluten-Free Peanut Butter Marshmallow

Gluten-Free Peanut Butter Marshmallow Cookies became the unexpected star of a chilly Sunday baking exchange hosted in my friend Nora’s small city apartment. The guest list included a marathon runner experimenting with gluten-free eating, a preschool teacher who never arrives without sprinkles, and Nora’s brother who evaluates every dessert like a food critic.

Grocery bags filled the kitchen counter while mugs of cinnamon tea warmed cold hands. Someone placed a jar of peanut butter beside a bowl of marshmallows and the conversation instantly shifted toward cookies.

The room buzzed with ideas while rain tapped gently against the windows. A baking tray rotated between us as everyone debated texture preferences. Some wanted soft cookies, others insisted on crispy edges.

The frozen marshmallow trick became the day’s experiment and suddenly the kitchen turned into a mini test lab. Laughter echoed as dough clung to spatulas and flour dusted the countertop like powdered sugar snow.

When the cookies baked, the aroma wrapped around the apartment and drifted into the hallway. Conversations paused as the oven light flickered on and golden edges appeared. A warm tray landed in the middle of the table and the room fell quiet for the first bite. Gluten-Free Peanut Butter Marshmallow Cookies delivered chewy centers, melty pockets, and toasted peanut notes that sparked instant approval from everyone gathered around.

Short Description

Soft and chewy gluten-free cookies packed with creamy peanut butter and gooey marshmallow pockets. Easy to prepare, beginner friendly, and perfect for sharing.

Key Ingredients

• 1 ¼ cup gluten-free 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
• 2 teaspoons vanilla extract
• 1 ¼ cups mini marshmallows, frozen

Tools Needed

• Mixing bowls
• Hand mixer or electric mixer
• Whisk
• Baking sheet
• Cookie scoop or spoon
• Parchment paper
• Airtight container

Cooking Instructions

Step 1: Freeze the Marshmallows
Place mini marshmallows in an airtight container and freeze for a few hours. This prevents them from melting into the dough too quickly.

Step 2: Preheat the Oven
Preheat oven to 350°F. Line a baking sheet with parchment paper.

Step 3: Mix Dry Ingredients
Whisk flour, baking soda, and sea salt in a medium bowl until evenly combined.

Step 4: Cream Butter and Sugars
Using a hand mixer, beat butter, granulated sugar, and brown sugar until light and fluffy. This takes about 2 to 3 minutes.

Step 5: Add Peanut Butter and Flavoring
Mix in peanut butter, egg, and vanilla extract until smooth and creamy.

Step 6: Fold in Frozen Marshmallows
Remove marshmallows from freezer and quickly fold into the wet mixture.

Step 7: Combine Dough
Add dry ingredients gradually and mix until a soft dough forms. If dough feels sticky, add 1 tablespoon flour at a time.

Step 8: Scoop Cookies
Use a large cookie scoop to portion dough into balls about 2 to 3 tablespoons each. Space 1 to 2 inches apart.

Step 9: Bake
Bake for 10 to 11 minutes until edges are golden and centers appear slightly soft.

Step 10: Cool
Allow cookies to cool for 10 minutes on the tray before transferring.

Step 11: Store
Store in airtight container in refrigerator up to one week.

Why You’ll Love This Recipe

Gluten-free friendly with classic cookie texture

Perfect balance of chewy centers and crisp edges

Quick and beginner friendly recipe

Crowd pleasing flavor combination

Easy to customize with mix-ins

Mistakes to Avoid & Solutions

Overmixing the dough
Too much mixing can create dense cookies.
Solution: Stop mixing once flour disappears.

Overbaking
Cookies dry out quickly.
Solution: Remove when edges set and centers look soft.

Too much food coloring effect from caramelization
Excess browning may darken cookies.
Solution: Add color gradually until desired shade.

Uneven cookie chunks
Large marshmallows cause spreading issues.
Solution: Use mini marshmallows only.

Flat cookies
Butter too warm can cause spreading.
Solution: Chill dough 15 minutes if kitchen is warm.

Serving and Pairing Suggestions

Serve warm with milk or oat milk

Pair with coffee or hot cocoa

Add to dessert platters or gift boxes

Serve family style on large tray

Storage and Reheating Tips

Store in airtight container in fridge up to 1 week

Freeze baked cookies up to 2 months

Reheat 10 seconds in microwave for gooey centers

FAQs

1. Can I use crunchy peanut butter?
Yes, it adds extra texture.

2. Can I skip freezing marshmallows?
Freezing helps them stay gooey instead of melting away.

3. Do these need refrigeration?
They stay fresh at room temperature a few days, refrigeration extends freshness.

4. Can dough be made ahead?
Yes, refrigerate dough up to 48 hours.

5. Why are cookies spreading too much?
Butter may be too soft. Chill dough before baking.

Tips & Tricks

Use room temperature ingredients for smooth mixing

Chill dough if cookies spread too quickly

Avoid flattening dough balls before baking

Let cookies cool fully for best texture

Add white chocolate chips for extra sweetness

Recipe Variations

Chocolate Chip Version
Add ½ cup chocolate chips before baking.

Nut Free Version
Replace peanut butter with sunflower seed butter.

S’mores Style Version
Add ¼ cup chocolate chips and crushed gluten-free graham crackers.

Final Thoughts

The baking exchange that inspired these Gluten-Free Peanut Butter Marshmallow Cookies turned into an afternoon filled with laughter, shared stories, and warm trays moving around the kitchen. The recipe carries that cheerful energy into every batch, making it perfect for gatherings, lunchbox treats, and cozy evenings at home.

This recipe fits busy schedules while still delivering bakery style results. Soft texture, rich peanut flavor, and gooey marshmallow pockets create cookies that feel fun and nostalgic while staying simple enough for everyday baking.