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Gluten-Free Peanut Butter Marshmallow Cookies

Soft and chewy gluten-free peanut butter cookies loaded with gooey marshmallows for the ultimate comforting homemade dessert.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1.75 cups gluten-free all-purpose flour blend
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp sea salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup creamy peanut butter
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 1 cup mini marshmallows
Optional Add-Ins
  • 0.5 cup chocolate chips optional
  • 0.25 cup roasted peanuts chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together gluten-free flour, baking soda, baking powder, and sea salt in a medium bowl.
  3. Cream butter, peanut butter, brown sugar, and granulated sugar until fluffy.
  4. Mix in egg and vanilla extract until fully combined.
  5. Gradually add dry ingredients to the wet mixture until a soft dough forms.
  6. Add milk and gently fold in marshmallows and optional mix-ins.
  7. Allow dough to rest for 5–10 minutes before scooping.
  8. Scoop dough onto prepared baking sheets and flatten slightly.
  9. Bake for 10–12 minutes until edges are lightly golden.
  10. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

Freeze marshmallows briefly before mixing into the dough to reduce excessive melting during baking.