Every year when the first snowfall hits, my kitchen becomes a flurry of flour and sugar as I prepare for our annual Christmas cookie exchange. These Gluten-Free Marshmallow Peanut Butter Cookies have quickly become the star of my holiday dessert tray because they are incredibly soft and chewy. I love how the gooey marshmallows melt slightly into the nutty peanut butter base, creating a treat that feels like a warm hug during the cold December nights.

Recipe Details

Recipe Information

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies
Difficulty: Easy

Nutrition Information (Per Serving)

Calories: 165 calories
Protein: 4 grams
Carbs: 21 grams
Fat: 8 grams

Why You’ll Love Gluten-Free Marshmallow Peanut Butter Cookies

These cookies offer the perfect balance of salty and sweet, making them an absolute crowd pleaser for your Christmas festivities. Since they are naturally dense and fudge-like, they do not require complex flour blends to taste authentic and indulgent. The addition of mini marshmallows provides a festive, snowy look and a delightful pull apart texture that children and adults alike will adore. Plus, they are quick to whip up when you need a last minute gift for a neighbor or a sweet addition to a holiday party spread.

Gluten-Free Marshmallow Peanut Butter Cookies Ingredients & Substitutions

1 cup creamy peanut butter
1 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup gluten-free all-purpose flour blend
1 cup mini marshmallows, plant-based or agar-agar based
1/2 cup chocolate chips, optional

For a different flavor profile, you can swap the peanut butter for almond butter or cashew butter as long as the consistency is creamy and well stirred. If you prefer a more rustic texture, use coconut sugar instead of brown sugar, and feel free to use dark chocolate chunks instead of chips for a richer holiday experience. If you do not have a gluten-free flour blend on hand, oat flour works beautifully to maintain the soft crumb of these festive treats.

Step-by-Step Instructions to Make Gluten-Free Marshmallow Peanut Butter Cookies

Step 1: Preparation

Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to ensure the marshmallows do not stick to the pans during the baking process.

Step 2: Cream the Base

In a large mixing bowl, combine the creamy peanut butter and light brown sugar. Use a hand mixer or a sturdy spatula to cream them together until the mixture is smooth and the sugar is well incorporated.

Step 3: Add Wet Ingredients

Add the egg and the alcohol-free vanilla extract to the peanut butter mixture. Beat again until the dough is light and fluffy, which usually takes about one minute of vigorous mixing.

Step 4: Incorporate Dry Ingredients

Sprinkle the baking soda, salt, and gluten-free flour blend over the wet ingredients. Mix on low speed or by hand until just combined, being careful not to overwork the dough so the cookies stay tender.

Step 5: Fold in the Marshmallows

Gently fold in the mini marshmallows and chocolate chips using a spatula. Distribute them evenly throughout the dough so every cookie gets a bit of gooey sweetness.

Step 6: Scoop and Shape

Use a tablespoon or a small cookie scoop to drop rounded mounds of dough onto the prepared baking sheets. Space them about two inches apart, as they will spread slightly as the marshmallows melt.

Step 7: Bake and Cool

Bake for 9 to 11 minutes or until the edges are golden brown. The marshmallows should be slightly puffed and toasted. Allow the cookies to cool on the baking sheet for at least 10 minutes before moving them to a wire rack, as they are very soft when they first come out of the oven.

Tips for Success

To get the best results, always use a processed creamy peanut butter rather than the natural varieties that require stirring. The extra oil in natural peanut butter can cause the cookies to spread too thin. If you find your marshmallows are melting completely away, try freezing them for 20 minutes before folding them into the dough. This helps them retain their shape during the short baking time. Lastly, always use parchment paper because melted marshmallows can be very difficult to scrub off a bare cookie sheet.

Variations of Gluten-Free Marshmallow Peanut Butter Cookies

For a true Christmas twist, you can press a small piece of a candy cane into the top of each cookie immediately after they come out of the oven. If you love the combination of sweet and salty, sprinkle a tiny pinch of sea salt over the warm cookies. You could also create a “fluffernutter” thumbprint version by indenting the dough before baking and placing a single large marshmallow in the center halfway through the cooking time.

Serving Suggestions: What to Pair with Gluten-Free Marshmallow Peanut Butter Cookies

These cookies are wonderful when served alongside a steaming mug of hot cocoa topped with extra whipped cream. For a festive holiday party, arrange them on a platter with fresh cranberries and rosemary sprigs for a beautiful presentation. They also pair excellently with a cold glass of almond milk or as a topping for a simple bowl of alcohol-free vanilla bean ice cream during a Christmas movie marathon.

Storage & Reheating Instructions

Store your cookies in an airtight container at room temperature for up to four days. To keep them extra soft, place a slice of bread in the container to maintain moisture. If you want to save them for later in the season, these cookies freeze well for up to three months. Simply thaw them at room temperature or pop one in the microwave for 10 seconds to get that “just out of the oven” gooey marshmallow texture.

Memories Made Around the Table

I remember sitting at the wooden table in my grandmother’s kitchen, watching the snow pile up outside while she let me drop the marshmallows into the cookie dough. It was our special Christmas tradition to bake a double batch so we could leave a few for the neighbors and keep the rest for ourselves. Even now, the smell of toasted marshmallows and warm peanut butter brings back that sense of wonder and holiday magic. I hope these cookies help you create similar cozy memories with your own loved ones this season.

FAQs

Can I make these cookies vegan?

Yes, you can substitute the egg with a flax egg or a commercial egg replacer. Make sure your marshmallows are plant-based and your chocolate chips are dairy-free to keep the entire recipe animal-product free.

Why did my marshmallows melt into the pan?

This usually happens if the marshmallows are on the very bottom of the dough ball or if they are not tucked into the dough. Try to ensure the marshmallows are mostly surrounded by the peanut butter mixture before placing them on the parchment paper.

Can I use crunchy peanut butter instead?

You certainly can. Using crunchy peanut butter will add a nice textural contrast to the soft marshmallows, though the cookies may be slightly more crumbly. Ensure the brand you use is not too oily.

Do I need to chill the dough before baking?

Chilling is not strictly necessary for this recipe, which makes it great for quick baking. However, if your kitchen is very warm and the dough feels oily, 30 minutes in the fridge can help the cookies hold their shape better.

How do I know when the cookies are finished baking?

The cookies are done when the edges look set and the marshmallows have turned a light golden color. The centers may still look a bit soft, but they will firm up perfectly as they cool on the hot baking sheet.

Final Thoughts

Baking during the Christmas season is all about sharing love and warmth through delicious food. These Gluten-Free Marshmallow Peanut Butter Cookies are the perfect example of a simple recipe that delivers maximum joy with minimal effort. Whether you are baking for a restricted diet or just looking for a new favorite holiday treat, these gooey, nutty cookies are sure to become a staple in your winter recipe box. Happy holiday baking to you and your family.

Gluten-Free Marshmallow Peanut Butter Cookies

Print Recipe

Total Time: 25 minutes

Ingredients

1 cup creamy peanut butter
1 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup gluten-free all-purpose flour blend
1 cup mini marshmallows, plant-based or agar-agar based
1/2 cup chocolate chips, optional

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to ensure the marshmallows do not stick to the pans during the baking process.
In a large mixing bowl, combine the creamy peanut butter and light brown sugar. Use a hand mixer or a sturdy spatula to cream them together until the mixture is smooth and the sugar is well incorporated.
Add the egg and the alcohol-free vanilla extract to the peanut butter mixture. Beat again until the dough is light and fluffy, which usually takes about one minute of vigorous mixing.
Sprinkle the baking soda, salt, and gluten-free flour blend over the wet ingredients. Mix on low speed or by hand until just combined, being careful not to overwork the dough so the cookies stay tender.
Gently fold in the mini marshmallows and chocolate chips using a spatula. Distribute them evenly throughout the dough so every cookie gets a bit of gooey sweetness.
Use a tablespoon or a small cookie scoop to drop rounded mounds of dough onto the prepared baking sheets. Space them about two inches apart, as they will spread slightly as the marshmallows melt.
Bake for 9 to 11 minutes or until the edges are golden brown. The marshmallows should be slightly puffed and toasted. Allow the cookies to cool on the baking sheet for at least 10 minutes before moving them to a wire rack, as they are very soft when they first come out of the oven.

Cook Time: 25 minutes
Diet: Gluten-Free