Soft Gluten Free Peanut Butter Marshmallow Cookies

Gluten Free Peanut Butter Marshmallow Cookies came to life on a snowy Saturday afternoon when my grandson Oliver spread a blanket across the living room floor and declared it a “movie day.” George made hot chocolate while Emily searched for family films we had not watched in years.

The kitchen window fogged gently from the warmth of the oven, and Sophie climbed onto a chair beside me, asking if we could bake something sweet for the snack table. She pointed at a jar of peanut butter and whispered that marshmallows would make it extra fun.

The mixer hummed while the grandchildren debated which movie should start first, and the scent of vanilla drifted through the house. Sophie insisted on counting marshmallows as she poured them into a bowl, proudly announcing the number every ten pieces.

George peeked in from the hallway just to sneak a taste of dough from the spoon, which has become a tradition in our home for decades. Small moments like these shape the rhythm of a cozy weekend.

When the cookies came out golden and soft, the marshmallows melted into little pockets of sweetness that made everyone pause mid conversation. Plates quickly filled, and the living room turned into a quiet nest of blankets and laughter. That afternoon felt gentle and simple, the kind of day that encourages baking and sharing.

Short Description

Gluten Free Peanut Butter Marshmallow Cookies are soft gluten free cookies with rich peanut butter flavor and gooey marshmallow pockets, baked until lightly golden and perfectly chewy.

Key Ingredients

• 1 ¼ cups 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
• Baking sheet
• Parchment paper
• Cooling rack

Cooking Instructions

Step 1: Freeze the marshmallows
Place mini marshmallows in an airtight container and freeze for at least 2 hours. This helps them keep their shape during baking.

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

Step 3: Mix the dry ingredients
In a medium bowl whisk together gluten-free flour, baking soda, and sea salt until evenly combined.

Step 4: Cream butter and sugars
In a large bowl beat softened butter, granulated sugar, and brown sugar using a hand mixer for 2 to 3 minutes until light and fluffy.

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

Step 6: Fold in marshmallows
Remove frozen marshmallows from freezer and fold into the dough quickly to prevent melting.

Step 7: Combine wet and dry ingredients
Gradually add dry ingredients to the wet mixture and mix until a soft dough forms. If dough feels sticky, add 1 tablespoon flour at a time.

Step 8: Shape the cookies
Scoop dough into 2 tablespoon portions and place on baking sheet, leaving space between cookies.

Step 9: Bake
Bake for 10 to 12 minutes until edges are lightly golden and centers remain soft.

Step 10: Cool and set
Allow cookies to cool on baking sheet for 5 minutes before transferring to a cooling rack.

Why You’ll Love This Recipe

Perfectly soft and chewy texture

Naturally gluten-free option

Sweet and salty flavor balance

Quick preparation and simple ingredients

Great for family snacks and gatherings

Mistakes to Avoid & Solutions

Marshmallows melting too much
Warm marshmallows can dissolve into dough.
Solution: Freeze marshmallows before folding them in.

Cookies spreading too thin
Butter that is too warm causes spreading.
Solution: Chill dough for 20 minutes if needed.

Dry cookie texture
Too much flour can make cookies crumbly.
Solution: Measure flour carefully using the spoon and level method.

Overbaking cookies
Leaving cookies too long makes them hard.
Solution: Remove when edges are golden and centers look soft.

Serving and Pairing Suggestions

Serve warm with a glass of milk

Pair with hot chocolate or coffee

Arrange on dessert platters for gatherings

Add a scoop of vanilla ice cream for dessert

Storage and Reheating Tips

Store in airtight container up to 1 week in fridge

Freeze baked cookies up to 2 months

Reheat in microwave for 10 seconds for soft texture

FAQs

1. Can I use regular flour instead of gluten-free flour?
Yes, all-purpose flour works well if gluten is not a concern.

2. Can crunchy peanut butter be used?
Yes, it adds texture and nutty flavor.

3. Why freeze marshmallows?
It helps them stay fluffy instead of dissolving.

4. Can I make the dough ahead of time?
Yes, refrigerate dough up to 24 hours before baking.

5. Can I make smaller cookies?
Yes, bake 8 to 9 minutes for mini cookies.

Tips & Tricks

Use parchment paper for even baking

Slightly underbake for chewy centers

Sprinkle sea salt on top before baking for contrast

Recipe Variations

Chocolate Chip Version
Add ½ cup chocolate chips when folding marshmallows. Bake as directed for a richer flavor.

Peanut Butter Cup Version
Add chopped peanut butter cups and reduce marshmallows to ¾ cup for balanced sweetness.

Nut Free Version
Replace peanut butter with sunflower seed butter using same measurements.

Final Thoughts

Gluten Free Peanut Butter Marshmallow Cookies filled our quiet movie afternoon with the scent of peanut butter and vanilla drifting from the kitchen while laughter carried down the hallway. Baking beside the grandchildren turned an ordinary day into a cheerful memory.

Sharing Gluten Free Peanut Butter Marshmallow Cookies has become a small kitchen tradition. Soft centers, golden edges, and pockets of melted marshmallow bring a gentle warmth that stays even after the last cookie is gone.