Gluten-Free Peanut Butter Marshmallow Cookies are the cookie recipe that proves you do not need a single gram of flour to produce something absolutely spectacular. These incredible naturally gluten-free cookies are made with pure peanut butter as the base, creating a deeply rich, intensely nutty flavor and a beautifully dense, chewy texture that is completely irresistible. The addition of gooey melted marshmallow inside each cookie adds a sweet, pillowy surprise that makes every single bite an absolute delight. Here at Recipes Charming, Charlie your culinary guide is always searching for recipes that are both inclusive and utterly delicious, and these Gluten-Free Peanut Butter Marshmallow Cookies deliver on both promises completely.
Whether you are baking for someone with a gluten intolerance, following a gluten-free lifestyle yourself, or simply looking for the easiest and most satisfying peanut butter cookie recipe imaginable, this one is for you. No mixer required, no chilling time needed, and no complicated technique involved. Just one bowl, a few simple pantry ingredients, and about 30 minutes from start to finish.
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Why You Will Love This Gluten-Free Peanut Butter Marshmallow Cookies Recipe
These cookies are genuinely one of the most satisfying and crowd-pleasing treats you can possibly make. First, the pure peanut butter base creates a cookie that is deeply rich, intensely flavored, and naturally dense and chewy in a way that no flour-based peanut butter cookie can quite replicate. The peanut butter itself provides all the structure, binding, and richness that flour, butter, and multiple leavening agents would normally contribute.
Second, the gooey marshmallow element takes these cookies from great to genuinely extraordinary. As the cookies bake, the marshmallow melts into the peanut butter dough creating beautiful ribbons and pools of sweet gooey marshmallow throughout each cookie. The contrast between the rich salty peanut butter and the sweet pillowy marshmallow is one of the most satisfying flavor combinations in all of cookie baking.
Third, these cookies are effortlessly quick to make and require nothing more than a bowl and a spoon. For more easy and delicious gluten-free recipe ideas visit the Recipes Charming homepage where Charlie has gathered a wonderful collection of inclusive recipes that everyone at your table can enjoy together.
Ingredients Needed for This Gluten-Free Peanut Butter Marshmallow Cookies Recipe
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mini marshmallows or regular marshmallows cut into small pieces
Optional additions:
- ½ cup chocolate chips for a chocolate peanut butter version
- ¼ teaspoon cinnamon for a warm spiced note
- Flaky sea salt for garnishing the tops before baking
How to Make This Gluten-Free Peanut Butter Marshmallow Cookies Recipe
Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Lining with parchment is especially important for these cookies as the marshmallow can stick to the pan surface if it melts through during baking.
Step 2: In a large mixing bowl, combine the creamy peanut butter, granulated sugar, egg, vanilla extract, baking soda, and salt. Stir vigorously with a wooden spoon or rubber spatula until everything is completely combined and the dough looks smooth and cohesive. The dough will be quite thick and slightly sticky at this stage, which is completely expected and correct.
Step 3: Fold in the mini marshmallows gently until they are evenly distributed throughout the dough. If using regular marshmallows, cut them into quarters first for the best distribution throughout each cookie.
Step 4: Using a tablespoon or small cookie scoop, portion the dough into balls approximately 1½ inches in diameter and place them on the prepared baking sheets with about 2 inches of space between each one. These cookies spread moderately during baking.
Step 5: Use a fork to gently press a classic crosshatch pattern into the top of each dough ball by pressing once in one direction and once perpendicular. This traditional peanut butter cookie pattern both flattens the cookies and creates a beautiful signature appearance.
Step 6: Bake for 10 to 12 minutes until the edges are set and just beginning to turn golden. The centers will look slightly underdone when you pull them from the oven but will continue to firm up as they cool on the hot baking sheet. Do not overbake as gluten-free cookies can quickly go from perfect to dry and crumbly.
Step 7: Allow the cookies to cool on the baking sheet for 5 full minutes before transferring to a wire rack to cool completely. This resting time on the hot pan is crucial for letting the cookies set up properly without falling apart.
How to Serve This Gluten-Free Peanut Butter Marshmallow Cookies Recipe
These cookies are absolutely perfect served slightly warm when the marshmallow is still soft and gooey. Arrange them on a white platter or a wooden board for a beautiful rustic presentation. They pair wonderfully with a tall glass of cold milk, a scoop of vanilla ice cream, or a hot cup of coffee or hot chocolate. For a stunning dessert platter, arrange them alongside other gluten-free treats and garnish the cookie platter with a few extra mini marshmallows scattered around for a fun whimsical touch.
How to Store This Gluten-Free Peanut Butter Marshmallow Cookies Recipe
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. They maintain their chewy texture beautifully throughout, though the marshmallow pieces inside may firm up slightly compared to their freshly baked gooey state. To restore that just-baked warmth and gooeyness, microwave individual cookies for 8 to 10 seconds before eating. These cookies also freeze exceptionally well for up to 3 months wrapped individually in plastic wrap inside a freezer-safe bag.
Tips to Make This Gluten-Free Peanut Butter Marshmallow Cookies Recipe
Use a natural creamy peanut butter that is well-stirred and at room temperature for the smoothest, most cohesive dough. Natural peanut butter that has separated and not been stirred can result in an inconsistent, oily dough texture. Do not overbake these cookies. Because they contain no flour, the visual cues are slightly different from conventional cookies. Pull them from the oven when the edges look just set and the centers still appear slightly soft and underdone. They firm up significantly during the cooling period on the hot baking sheet.
Helpful Notes for This Gluten-Free Peanut Butter Marshmallow Cookies Recipe
These cookies are naturally gluten-free because peanut butter acts as both the fat and the primary binding structure in place of flour and butter. This makes them a wonderful inclusive treat for guests with celiac disease or gluten sensitivity. However, if cross-contamination is a concern, always verify that your peanut butter, baking soda, and any additional ingredients are certified gluten-free before baking. Some peanut butter brands are processed in facilities that also handle wheat products.
Variation of This Gluten-Free Peanut Butter Marshmallow Cookies Recipe
For a chocolate peanut butter marshmallow version that is absolutely stunning, fold ½ cup of chocolate chips or dark chocolate chunks into the dough along with the marshmallows. The chocolate melts alongside the marshmallow creating pools of rich chocolate-peanut butter-marshmallow goodness in every bite that is completely addictive. For a s’mores-inspired version, press a small piece of graham cracker into the top of each cookie before baking and use mini chocolate chips along with the marshmallows for the full campfire flavor experience in every single bite.
FAQs About This Gluten-Free Peanut Butter Marshmallow Cookies Recipe
Are Gluten-Free Peanut Butter Marshmallow Cookies really gluten-free?
Yes! These cookies contain no flour of any kind. Peanut butter acts as the base ingredient replacing both flour and butter completely. Always verify that all your individual ingredients are certified gluten-free if baking for someone with celiac disease or a serious gluten allergy.
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter works beautifully in this recipe and adds a wonderful extra textural element from the peanut pieces throughout each cookie. The dough may be slightly less smooth but will bake up just as deliciously.
Why are my Gluten-Free Peanut Butter Marshmallow Cookies falling apart?
These cookies need the full 5-minute resting period on the hot baking sheet before transferring. Moving them too soon when they are still hot is the most common reason they fall apart. Allow them to cool and firm up completely on the pan before moving them to a wire rack.
Can I make Gluten-Free Peanut Butter Marshmallow Cookies dairy-free?
Yes! This recipe contains no butter or milk-based ingredients by default. The only ingredient to check for dairy is the marshmallows, as some brands contain gelatin that may be of animal origin. Use vegan marshmallows for a fully plant-based version.
Conclusion
These Gluten-Free Peanut Butter Marshmallow Cookies are a recipe that belongs in every cookie lover’s collection regardless of dietary needs. They are effortlessly easy, deeply satisfying, and produce a result that is so delicious that nobody will ever believe they are flourless. Make a batch today and share your gorgeous cookies with the Recipes Charming community! Discover more delicious inclusive recipes at Recipes Charming and follow us on Pinterest for daily baking inspiration from Charlie. Happy baking!
Print
Gluten-Free Peanut Butter Marshmallow Cookies Soft Chewy and Irresistible
- Total Time: 30 minutes
- Yield: 18 to 20 cookies 1x
Description
Soft chewy and naturally flour-free Gluten-Free Peanut Butter Marshmallow Cookies made with creamy peanut butter as the base and loaded with gooey marshmallow in every bite. Easy to make in just 30 minutes.
Ingredients
1 cup creamy peanut butter
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini marshmallows or regular marshmallows cut small
Optional 1/2 cup chocolate chips
Optional flaky sea salt for garnish
Instructions
1. Preheat oven to 350F (175C) and line two baking sheets with parchment paper
2. In a large bowl combine peanut butter sugar egg vanilla baking soda and salt and stir until smooth
3. Fold in mini marshmallows until evenly distributed
4. Portion dough into 1.5-inch balls and place 2 inches apart on prepared baking sheets
5. Press a crosshatch pattern into each ball with a fork
6. Bake 10 to 12 minutes until edges are set and just beginning to turn golden
7. Cool on baking sheet 5 minutes before transferring to a wire rack
8. Store in airtight container at room temperature for up to 5 days
Notes
Do not overbake. Cookies firm up significantly as they cool on the hot pan.
Use well-stirred room temperature peanut butter for smoothest dough.
Allow full 5-minute rest on pan before transferring to rack.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
Keywords: gluten-free peanut butter marshmallow cookies, gluten-free peanut butter cookies, marshmallow cookies recipe, easy gluten-free cookies, no flour cookies