Are these cookies gluten-free?

They can be. Use a 1:1 gluten-free flour blend, and you will have a gluten-free version that still bakes up soft and chewy. That makes them a strong Gluten Free Peanut Butter Dessert choice for the holidays.

Can I use crunchy peanut butter?

You can, but the texture will change. Creamy peanut butter works best for the soft, pillowy result these Peanut Butter Marshmallow Cookies are known for.

Why do the marshmallows need to be frozen?

Freezing helps the marshmallows hold their shape while baking. Without that step, they melt too quickly and can turn into one sticky blob.

Can I make these ahead of time?

Yes. The dough freezes well, and the baked cookies also store nicely. That makes them a great Cookie Exchange Recipe because you can prep early and still look wildly organized.

Do these count as one of those Interesting Cookies To Make for the holidays?

Absolutely. They stand out from the usual lineup without getting fussy or complicated. They are familiar enough to feel comforting, but different enough to make people ask for the recipe.

Can I make them dairy-free?

Yes. Use non-dairy butter, and make sure your marshmallows fit your dietary needs. The recipe still works beautifully.

Peanut Butter Marshmallow Cookies — Gooey, Chewy & Irresistible

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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

Cook Mode Prevent your screen from going dark

Instructions

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

Find it online: https://irmacooks.com/peanut-butter-marshmallow-cookies/