Peanut Butter Marshmallow Cookies — Gooey, Chewy & Irresistible

Peanut Butter Marshmallow Cookies: Gooey, Chewy, and Completely Irresistible

Peanut Butter Marshmallow Cookies are the kind of holiday bake that disappears suspiciously fast, and honestly, that is not a surprise. They hit that sweet spot between soft, chewy, and slightly gooey, with creamy peanut butter carrying the flavor and marshmallow bringing the fun. One bite in, and suddenly the cookie plate looks like it has been attacked by a very polite but very determined crowd.

These Peanut Butter Marshmallow Cookies feel festive without trying too hard. They do not need layers, fancy piping, or a dramatic sprinkle situation to impress. They just need a bowl, a mixer, a baking sheet, and a little self-control around the marshmallows. Good luck with that last part.

What makes these Peanut Butter Marshmallow Cookies especially great is how they manage to feel indulgent while still being simple. They come together with everyday ingredients, they bake quickly, and they make a strong case for becoming your new go-to holiday cookie. If you are looking for Very Simple Cookie Recipes that still deliver a big “wow,” this one absolutely belongs in the lineup.

Why You Will Love These Peanut Butter Marshmallow Cookies

There are cookies you bake because you need dessert, and there are cookies you bake because you want people to talk about them later. Peanut Butter Marshmallow Cookies are firmly in the second category.

• They are soft, thick, and tender, with a chewy center that stays satisfying after baking. The peanut butter gives them richness, while the marshmallow adds little pockets of sweet, pillowy texture. That combination is pure holiday chaos in the best way.
• These Peanut Butter Marshmallow Cookies also work beautifully for gatherings. They look homemade and comforting, but they still feel a little special. That makes them ideal for a cookie tray, a potluck, or a Cookie Exchange Recipe that people actually get excited about instead of politely pretending to like.
• And yes, they are naturally adaptable. You can make them with regular flour or gluten-free flour, dairy butter or non-dairy butter, and even a flax egg if needed. That flexibility makes Peanut Butter Marshmallow Cookies one of those Baked Cookie Recipes you can keep in your back pocket all season long.

The Key Ingredients (and Why You Need Them)

Below I break down the main ingredients for these Peanut Butter Marshmallow Cookies so you can see what each one does. No measurements here — the printable recipe card has those. This is the part where the ingredients stop feeling like a shopping list and start making sense.

Gluten-Free Flour

A good 1:1 gluten-free flour blend gives these Peanut Butter Marshmallow Cookies structure without making them heavy. The recipe also works with all-purpose flour if you do not need a gluten-free version.

Baking Soda

This ingredient helps the cookies rise and spread just enough. It gives the dough lift so the cookies stay soft instead of dense and flat.

Sea Salt

A little salt keeps the sweetness in check. Without it, the cookies can lean too sugary and lose some of that balanced flavor.

Butter

Butter gives these Peanut Butter Marshmallow Cookies their soft, rich texture. It also helps the dough whip up smoothly and bake into a tender cookie. Dairy or non-dairy both work, which is always a win.

Granulated Sugar and Brown Sugar

This combo gives you sweetness plus moisture. Brown sugar brings that extra chewy depth, while granulated sugar helps the cookies bake with a little structure.

Creamy Peanut Butter

This is the star. Use creamy peanut butter, not crunchy. The smooth version blends into the dough more evenly and gives the cookies that classic melt-in-your-mouth feel. If you love Gluten Free Peanut Butter Dessert recipes, this ingredient is basically your main character.

Egg

The egg binds everything together and adds richness. You can also use a flax egg if you want a plant-based option.

Vanilla Extract

Vanilla makes the whole cookie taste fuller and warmer. It rounds out the peanut butter flavor and makes the dough taste more like an actual cookie and less like a science experiment with good intentions.

Mini Marshmallows

These are the fun part. Frozen mini marshmallows hold their shape better during baking, so they create those gooey pockets without melting into one giant marshmallow puddle. That little trick is what makes these Cookies Using Marshmallows work so well.

How to Make It

The process for Peanut Butter Marshmallow Cookies is straightforward, but a few smart moves make a big difference. The most important one? Freeze the marshmallows first. Seriously, do not skip that step.

Freeze the Marshmallows

Place the mini marshmallows in an airtight container and freeze them for a few hours before baking. This helps them keep some shape in the oven instead of turning into a sticky mess.

That one detail is the difference between tidy, chewy Peanut Butter Marshmallow Cookies and cookies that look like they melted in a summer heatwave. Cute? No. Tasty? Maybe. Worth the stress? Definitely not.

Prep the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and sea salt. This step helps distribute everything evenly so the cookies bake consistently.

Mix the Wet Ingredients

In a larger mixing bowl, beat the softened butter and sugars until smooth and fluffy. Then add the peanut butter, egg, and vanilla, and mix again until well combined.

You want the batter to look creamy and cohesive before moving on. If it looks a little separated at first, keep mixing. It usually comes together fast.

Fold in the Marshmallows

Take the marshmallows out of the freezer and fold them in quickly. You want them evenly scattered through the dough before they start defrosting.

This part moves fast, FYI. Have the flour mixture ready to go so you are not standing there like, “Wait, where did all my marshmallows go?”

Add the Dry Ingredients

Add the flour mixture to the wet ingredients and mix until a dough forms. Stop once the dough comes together. Overmixing can make the cookies tough, and these should be soft and pillowy.

Scoop and Shape

Line a baking sheet with parchment paper. Use a cookie scoop or spoon to portion the dough into balls, about 2 to 3 tablespoons each.

Space them 1 to 2 inches apart so they have room to spread. These Peanut Butter Marshmallow Cookies need a little breathing room, just like most of us around the holidays.

Bake

Bake at 350°F for about 10 to 11 minutes. The cookies should look set around the edges but still soft in the center.

Do not wait for them to look fully done in the oven. They keep cooking as they cool, and that resting time matters.

Cool Before Serving

Let the cookies sit on the baking sheet for about 10 minutes before moving them. This gives them time to firm up without falling apart.

Once cooled, they are ready to serve. That is the moment where these Peanut Butter Marshmallow Cookies start vanishing at warp speed.

Pro Tips for Perfect Peanut Butter Marshmallow Cookies

A few small details can take these Peanut Butter Marshmallow Cookies from very good to absolutely dangerous in the best possible way.

• Freeze the marshmallows. This is the most important trick in the recipe. Frozen marshmallows keep their shape better and help the cookies bake with those soft, bouncy pockets instead of disappearing into the dough.
• Use creamy peanut butter. Crunchy peanut butter changes the texture too much. These cookies need smooth peanut butter for the right structure and chew.
• Do not overbake. Pull the cookies when the centers still look a little soft. They finish setting as they cool.
• Let them rest on the tray. Moving them too soon can cause breakage, and these cookies deserve a little respect after all that marshmallow drama.
• Measure your flour carefully. Too much flour can make the cookies dry. Spoon and level, or weigh it if you can.

Variations to Try

One reason Peanut Butter Marshmallow Cookies work so well is that they give you room to play. You can keep the base and change the mood.

Add Chocolate

Peanut butter and chocolate are a classic pair for a reason. Add chocolate chips or chunks if you want the cookies to feel even richer. Suddenly these Peanut Butter Marshmallow Cookies lean into full dessert territory.

Make Them More Holiday-Forward

Add a pinch of cinnamon or a little crushed candy cane on top for a festive finish. That works especially well if you want them to feel like Christmas Treats And Cookies without turning into a frosted production.

Try a Coconut Twist

For a slightly different flavor profile, fold in shredded coconut. That gives you a cookie that nods toward Peanut Butter Cookies With Coconut while still keeping the peanut butter-marshmallow combo front and center.

Go Extra Gooey

If you really want the marshmallow texture to shine, add a few extra mini marshmallows on top of each dough ball before baking. Just know they may melt a little more dramatically. That is not a bug. That is the charm.

Make Them Gluten-Free or Not

These Peanut Butter Marshmallow Cookies already fit into a gluten-free baking plan with the right flour blend, but they also adapt well to regular flour. That makes them a flexible option for mixed groups.

Best Ways to Serve Peanut Butter Marshmallow Cookies

These cookies do not need much help, but a good pairing never hurts.

• Serve Peanut Butter Marshmallow Cookies warm with a glass of milk, hot cocoa, or coffee. The peanut butter flavor gets even cozier when paired with something creamy or bitter.
• They are also excellent on a holiday dessert tray. Their soft texture makes them stand out among crisp cookies, bars, and candies. That contrast matters more than people think.
• If you are putting together a baking spread, these Peanut Butter Marshmallow Cookies sit nicely beside brownie cookies, sugar cookies, or other soft Baked Goods With Marshmallows. They bring a chewy, gooey contrast that makes the whole table more interesting.

And yes, they are absolutely the kind of cookie you set out for guests and then quietly hope nobody asks how many you already ate. Because the answer may be “more than planned.”

Storage and Leftovers

These Peanut Butter Marshmallow Cookies keep well if you store them properly, which is excellent news because they disappear fast but do not magically replace themselves. Rude, really.

• Store them in an airtight container in the refrigerator for up to one week. The fridge helps maintain the marshmallow texture and keeps the cookies fresh.
• If you want to freeze them, bake the cookies first, cool them completely, and then freeze in a single layer before transferring to a freezer-safe container. Let them thaw at room temperature before serving.
• You can also freeze the dough balls before baking. That makes these Peanut Butter Marshmallow Cookies a smart make-ahead option when holiday chaos starts doing laps around your kitchen.

FAQs

Final Thoughts

Peanut Butter Marshmallow Cookies are exactly the kind of holiday cookie that earns repeat-batch status. They are soft, chewy, rich, and playful, with just enough marshmallow to make every bite feel a little special. That combination gives them a nostalgic, crowd-pleasing quality that works for family gatherings, cookie trays, and quiet nights when you somehow “just want one more.”

What makes these Peanut Butter Marshmallow Cookies so appealing is how easy they are to love. They do not ask for fancy decorating or complicated steps. They just deliver a warm, cozy dessert that tastes like the holidays showed up wearing peanut butter and a smug little smile.

If you are planning your seasonal baking list, these Peanut Butter Marshmallow Cookies deserve a spot near the top. They are simple enough for a weekday bake, festive enough for sharing, and delicious enough to become the cookie people remember. And really, is there a better job for a holiday cookie? Probably not.

Peanut Butter Marshmallow Cookies also fit beautifully into a broader holiday spread that includes Christmas Treats And Cookies, soft bars, and other nostalgic sweets. They feel special without being fussy, which is the sweet spot every home baker is chasing.

So yes, bake a batch. Share them if you must. Hide a few if you are wise. And when someone asks what makes them so good, just smile and hand them another Peanut Butter Marshmallow Cookies.

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Peanut Butter Marshmallow Cookies — Gooey, Chewy & Irresistible

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These gluten-free peanut butter marshmallow cookies are soft, chewy, and packed with sweet peanut butter flavor and gooey marshmallow bits. They bake into a cozy holiday cookie that feels festive, comforting, and just a little bit dangerous in the best way.

• Author: Irma
• Yield: 16 cookies 1x
• Category: Dessert
• Cuisine: American
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 1 1/4 cups gluten-free flour blend, or all-purpose flour if preferred
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 3/4 cup packed brown sugar
• 3/4 cup creamy peanut butter
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/4 cups mini marshmallows, frozen

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Instructions

1. Place the mini marshmallows in an airtight container and freeze them for a few hours before baking. This helps them hold their shape in the oven.
2. When you are ready to bake, preheat the oven to 350°F.
3. In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside.
4. In a larger bowl, beat the softened butter with the granulated sugar and brown sugar until smooth and fluffy.
5. Mix in the peanut butter, egg, and vanilla extract until the mixture is fully combined.
6. Take the marshmallows from the freezer and fold them into the dough quickly so they do not soften too much.
7. Add the dry ingredients to the wet mixture and stir just until a thick dough forms.
8. Line a baking sheet with parchment paper.
9. Scoop the dough into balls using a cookie scoop or spoon. Each portion should be about 2 to 3 tablespoons of dough.
10. Arrange the dough balls 1 to 2 inches apart on the baking sheet.
11. Bake for 10 to 11 minutes, or until the cookies look set around the edges but still soft in the center.
12. Let the cookies rest on the baking sheet for about 10 minutes before moving them. They will keep firming up as they cool.
13. Serve once cooled, or store in an airtight container in the refrigerator for up to 1 week.

Notes

• Freeze the marshmallows first for the best texture.
• Do not overbake if you want soft, pillowy cookies.
• These cookies taste especially good fresh, but they also hold up well for make-ahead holiday baking.