Every year when the first snowfall hits, my kitchen transforms into a festive workshop dedicated to the art of holiday baking. I find so much joy in creating treats that everyone can enjoy regardless of their dietary needs, and these Gluten-Free Marshmallow Peanut Butter Cookies are a staple on my Christmas dessert platter. They offer that perfect combination of salty peanut butter and sweet, gooey marshmallows that reminds me of cozy nights spent by the fireplace with my family.

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: 155
Protein: 4g
Carbs: 19g
Fat: 8g

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

These cookies are the ultimate crowd-pleaser for any Christmas party because they balance textures so beautifully. You get the slightly crisp edges of a classic peanut butter cookie paired with a molten, marshmallow center that stays soft even after the cookies have cooled. They are incredibly easy to whip up with simple pantry staples, making them a stress-free option for busy holiday schedules. Plus, the combination of flavors is nostalgic and comforting, ensuring that both kids and adults will be reaching for seconds.

Gluten-Free Marshmallow Peanut Butter Cookies Ingredients & Substitutions

1 cup creamy peanut butter
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum)
1 cup mini marshmallows

If you prefer a bit more texture, you can easily swap the creamy peanut butter for a chunky variety. For those who want a deeper caramel note, feel free to use all brown sugar instead of the granulated mix. If you cannot find gluten-free flour, almond flour can be used as a substitute, though you may need to add an extra tablespoon to maintain the structure. For the marshmallows, choosing varieties made with plant-based thickeners or beef-based alternatives ensures everyone can enjoy the gooey center of these treats.

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

Step 1: Preparation

Start by preheating your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to prevent the marshmallows from sticking to the pans during the baking process.

Step 2: Cream the Base

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

Step 3: Add Wet Ingredients

Beat in the large egg and the alcohol-free vanilla extract. Continue mixing until the batter looks glossy and the egg is fully incorporated into the peanut butter base.

Step 4: Incorporate Dry Ingredients

Whisk together the gluten-free flour blend, baking soda, and salt in a small bowl. Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms. Be careful not to overmix, as this can make the cookies tough.

Step 5: Fold in Marshmallows

Gently fold the mini marshmallows into the dough using a spatula. Try to distribute them evenly so every cookie gets a generous amount of gooey goodness.

Step 6: Scoop and Bake

Scoop rounded tablespoons of dough and place them on the prepared baking sheets, spacing them about two inches apart. Bake for 8 to 10 minutes or until the edges are golden and the marshmallows have just started to puff and melt. Let them cool on the sheet for 5 minutes before moving them to a wire rack.

Tips for Success

To get the best results, make sure your peanut butter is at room temperature before you start mixing. If your marshmallows are popping out of the sides of the dough, try to tuck them back toward the center so they do not melt all over the pan. For an extra festive touch, you can press a few extra marshmallows onto the top of each cookie immediately after taking them out of the oven. Always use a gluten-free flour blend that is meant for a 1-to-1 swap to ensure the texture remains soft and chewy rather than crumbly.

Variations of Gluten-Free Marshmallow Peanut Butter Cookies

You can easily customize these cookies to fit your holiday theme. Try adding half a cup of chocolate chips for a s-mores inspired flavor profile. For a true Christmas twist, roll the dough balls in red and green sparkling sugar before baking. If you love a salty and sweet combination, sprinkle a tiny pinch of sea salt over the cookies while the marshmallows are still warm and tacky. You can even add crushed candy canes on top for a minty crunch that pairs surprisingly well with the peanut butter.

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

These cookies are wonderful when served warm alongside a steaming mug of hot cocoa topped with whipped cream. For a traditional Christmas Eve snack, place a few on a plate with a cold glass of milk. They also make a fantastic addition to a holiday cookie swap or a dessert charcuterie board alongside fresh berries and dark chocolate squares. If you are serving them at a dinner party, try pairing them with a scoop of alcohol-free vanilla bean ice cream for a decadent plated dessert.

Storage & Reheating Instructions

Store any leftover cookies in an airtight container at room temperature for up to three days. To keep them extra soft, you can place a slice of bread in the container to maintain moisture. If you want to enjoy that fresh-from-the-oven experience, microwave a cookie for 5 to 10 seconds until the marshmallows become soft and stretchy again. You can also freeze the baked cookies for up to two months. Simply thaw them at room temperature and warm them slightly before serving.

Memories Made Around the Table

I remember one specific Christmas when my younger cousins came over to help me bake. We ended up with marshmallows all over our aprons and flour dusted across the floor, but the laughter in the kitchen was worth the mess. We sat around the table with our warm cookies and shared stories of past holidays, and it reminded me that the best part of baking is the connection it creates. These cookies have become a symbol of those quiet, happy moments that make the season so special for my family.

FAQs

Can I make the dough in advance?

Yes, you can prepare the dough and keep it in the refrigerator for up to 24 hours. Just make sure to wrap it tightly in plastic wrap so it does not dry out. When you are ready to bake, let it sit at room temperature for a few minutes so it is easier to scoop.

What if my marshmallows melt completely into the cookie?

This usually happens if the marshmallows are too close to the bottom of the cookie or if the oven is too hot. To prevent this, try to encase the marshmallows within the dough balls. If they do melt and create holes, it actually adds a lovely caramelized flavor and a unique chewy texture.

Can I use natural peanut butter for this recipe?

Natural peanut butter that requires stirring can sometimes be too oily for this specific dough. For the most consistent results, it is best to use a standard processed creamy peanut butter. If you do use natural, make sure it is very well stirred and consider adding an extra tablespoon of flour.

How do I know when the cookies are done?

Look for the edges to turn a light golden brown and the centers to look set but still slightly soft. The marshmallows should be puffed up and slightly toasted. They will continue to firm up as they cool on the baking sheet, so do not be tempted to overbake them.

Are these cookies suitable for a cookie swap?

Absolutely. They are sturdy enough to be transported in tins and their unique appearance makes them stand out. Just be sure to layer them with parchment paper between each level so the marshmallows do not stick to the cookies stacked on top of them.

Final Thoughts

Baking during the Christmas season is all about spreading love and sharing delicious treats with the people you care about. These Gluten-Free Marshmallow Peanut Butter Cookies are a wonderful way to ensure everyone at your table feels included in the holiday festivities. With their gooey centers and rich peanut butter flavor, they are bound to become a new favorite in your household. Happy baking and may your holiday season be filled with sweetness and warmth.

Gluten-Free Marshmallow Peanut Butter Cookies

Print Recipe

Total Time: 25 minutes

Ingredients

1 cup creamy peanut butter
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum)
1 cup mini marshmallows

Instructions

Start by preheating your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to prevent the marshmallows from sticking to the pans during the baking process.
In a large mixing bowl, combine the creamy peanut butter, granulated sugar, and brown sugar. Use a hand mixer or a sturdy spatula to cream them together until the mixture is smooth and well combined.
Beat in the large egg and the alcohol-free vanilla extract. Continue mixing until the batter looks glossy and the egg is fully incorporated into the peanut butter base.
Whisk together the gluten-free flour blend, baking soda, and salt in a small bowl. Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms. Be careful not to overmix, as this can make the cookies tough.
Gently fold the mini marshmallows into the dough using a spatula. Try to distribute them evenly so every cookie gets a generous amount of gooey goodness.
Scoop rounded tablespoons of dough and place them on the prepared baking sheets, spacing them about two inches apart. Bake for 8 to 10 minutes or until the edges are golden and the marshmallows have just started to puff and melt. Let them cool on the sheet for 5 minutes before moving them to a wire rack.

Cook Time: 25 minutes
Diet: Gluten-Free