Gluten-free flour, baking soda, sea salt, butter, granulated sugar, brown sugar, creamy peanut butter, egg, vanilla, mini marshmallows.

The first time I made Peanut Butter Marshmallow Cookies, I wasn’t trying to create anything fancy. Honestly, I was probably just trying to clean out the pantry before the holidays got completely out of hand. You know how it goes. There’s a half-used bag of mini marshmallows, peanut butter in the cabinet, butter softening on the counter, and suddenly your brain says, Wait… could this be a cookie? And that’s usually where the best kitchen ideas begin, right between “I should organize this shelf” and “I deserve a snack.”

These cookies immediately reminded me of the kind of treats that show up during the holidays when everyone brings something to the table. Maybe it’s a cookie tray at a family gathering, a neighbor dropping off sweets, or that one aunt who always arrives with a tin full of mysterious but delicious baked goods. I wanted these Peanut Butter Marshmallow Cookies to have that same feeling: cozy, a little nostalgic, soft enough to melt in your mouth, and fun enough that people ask, “Okay, what’s in these?”

What I love most is the contrast. The peanut butter gives the cookies that rich, nutty flavor that feels familiar and comforting. Then the marshmallows come in with these sweet little pockets that make the whole cookie feel playful. It’s almost like a classic peanut butter cookie wandered into a cup of hot cocoa and came back with a personality upgrade. Strange comparison? Maybe. But once you taste them, it makes sense.

And yes, the marshmallows are frozen first. I know that sounds a little odd, like one of those baking steps you might side-eye for a second. I did too. But freezing the mini marshmallows helps them hold together longer in the oven instead of melting into sticky little puddles too quickly. They still get soft and gooey, of course, but in a better way. More “sweet marshmallow pockets,” less “what happened to my baking sheet?”

Another thing I appreciate about this Peanut Butter Marshmallow Cookies recipe is that it’s naturally made with gluten-free flour. That makes it a lovely option for holiday sharing, especially when you have friends or family who avoid gluten. But if you don’t need gluten-free cookies, all-purpose flour works too. I like recipes that give you options without making the whole thing feel complicated. The holidays already come with enough decisions, and I personally do not need cookies adding to the chaos.

These gluten-free peanut butter marshmallow cookies are soft, chewy, sweet, and a little messy in the best way. They’re not perfectly polished bakery cookies, and honestly, I don’t think they need to be. They have that homemade charm, the kind where some marshmallow peeks out at the edges and a few cookies look more dramatic than the others. That’s real baking. And sometimes the slightly imperfect cookie is the one everyone reaches for first.

Why you’ll Love these Peanut Butter Marshmallow Cookies?

You’ll love these Peanut Butter Marshmallow Cookies because they feel familiar and surprising at the same time. They have the creamy peanut butter flavor of a classic cookie, but the mini marshmallows make them softer, sweeter, and more fun. They’re the kind of cookie that looks simple on the tray, then surprises you once you bite into it. Don’t you love when that happens?

The texture is a big part of the magic. These soft peanut butter marshmallow cookies are pillowy, chewy, and tender, with a melt-in-your-mouth feel that makes them perfect for holiday baking. The butter adds richness, the brown sugar gives moisture, the peanut butter makes everything creamy and nutty, and the marshmallows create little sweet pockets throughout. They’re soft enough to feel cozy, but not so delicate that they fall apart the second you pick one up. Well, unless you grab one straight from the oven, which I do not recommend even though I absolutely understand the temptation.

This recipe is also a great choice if you want a gluten-free cookie that does not taste like a “special version” of something else. You know what I mean? Sometimes gluten-free desserts feel like they’re trying very hard to prove themselves. These gluten-free Peanut Butter Marshmallow Cookies just taste like good cookies. Soft, peanut buttery, sweet, chewy, and holiday-ready. No big announcement needed.

They’re also easy enough for busy baking days. You freeze the marshmallows, mix the dry ingredients, beat the butter and sugars, add peanut butter, egg, and vanilla, fold in the marshmallows, add the flour mixture, scoop, and bake. That’s it. No complicated decorating. No chilling dough overnight. No piping bag. Bless.

Another thing I really like is how nicely these peanut butter cookies with marshmallows stand out on a cookie tray. Sugar cookies are cute, gingerbread is classic, chocolate crinkles always have their moment, but these bring something a little different. The peanut butter gives them depth, while the marshmallows add that fun, almost childhood-treat feeling. They’re playful but still cozy enough for a holiday dessert table.

And they store well in the fridge, which is helpful if you’re baking ahead. I don’t know about you, but during the holidays my fridge becomes a tiny game of Tetris. If I can make cookies ahead and still have them taste good days later, I’m calling that a win.

Ingredient Notes

The ingredients for Peanut Butter Marshmallow Cookies are simple, but they each do something important. This recipe is all about softness, sweetness, and that peanut-butter-marshmallow balance. The flour gives structure, the sugars keep the cookies tender, the peanut butter adds richness, and the frozen marshmallows bring those sweet little pockets that make every bite feel slightly more exciting.

• Gluten-free flour: This recipe uses 1 1/4 cups gluten-free flour, which helps keep these cookies gluten-free when the rest of your ingredients are also gluten-free. A good 1:1 gluten-free baking blend is the easiest option because it is designed to work like regular flour. If gluten-free baking is not needed, you can use all-purpose flour instead. I wouldn’t overthink it too much, but I would measure carefully. Too much flour can make these Peanut Butter Marshmallow Cookies dry, and dry peanut butter cookies are a little heartbreaking.
• Baking soda: Baking soda helps the cookies rise and spread just enough. Peanut butter dough can be thick, so this gives the cookies a bit of lift and helps them bake into a soft, tender shape instead of staying too heavy.
• Sea salt: Sea salt balances the sweetness from the sugars and marshmallows. It also makes the peanut butter flavor stand out more. I know salt in cookies seems like a small thing, but skip it and the cookies can taste kind of flat. Like they forgot why they came to the party.
• Unsalted butter: Softened unsalted butter adds richness and helps create that tender cookie texture. You want the butter soft enough to mix easily, but not melted. If it’s shiny and greasy, it’s probably too soft. Been there. The cookies may still work, but they can spread more than you want.
• Granulated sugar: Granulated sugar adds sweetness and helps the cookies spread slightly. It works with the brown sugar to give these peanut butter marshmallow cookies the right balance of structure and softness.
• Brown sugar: Packed brown sugar adds moisture, chewiness, and a deeper sweetness. It pairs so well with peanut butter because it adds a little caramel-like flavor in the background. Not loud, just cozy.
• Creamy peanut butter: Creamy peanut butter is the main flavor here, so use one you enjoy. A standard creamy peanut butter usually gives the most reliable texture. Natural peanut butter can work sometimes, but because it can be runnier or oily, it may change how the dough behaves. I’d use it only if it’s well stirred and fairly thick.
• Egg: The egg helps bind the dough and gives the cookies structure. One large egg is enough to hold everything together without making the cookies heavy.
• Vanilla extract: Vanilla adds warmth and softens the peanut butter flavor a little. It’s one of those ingredients that quietly makes the whole cookie taste more complete.
• Mini marshmallows: The mini marshmallows should be frozen before adding them to the dough. This is the quirky little step that makes these marshmallow peanut butter cookies work better. Frozen marshmallows hold their shape longer in the oven, so you get sweet pockets instead of total marshmallow disappearance. Fold them in quickly before they defrost.

How to Make Peanut Butter Marshmallow Cookies?

Making Peanut Butter Marshmallow Cookies is simple, but there are a few details that really help. The biggest one is freezing the marshmallows ahead of time. It sounds like a small thing, but it makes a difference. After that, it’s mostly mixing, scooping, baking, and trying not to eat one before it has cooled enough to hold together. Which, let’s be honest, may be the hardest step.

Step 1: Freeze the Mini Marshmallows

Start by placing the mini marshmallows in an airtight container and freezing them for a few hours before baking. This helps the marshmallows stay intact longer once they hit the oven. If you add them at room temperature, they can melt too fast and leak out of the cookies. The cookies will probably still taste good, but they might be a little messier. Freezing gives you a better chance at those soft, sweet marshmallow pockets.

Step 2: Preheat the Oven

When you are ready to bake, preheat the oven to 350°F. A fully preheated oven helps these Peanut Butter Marshmallow Cookies bake evenly and set properly. If the oven is not hot enough, the dough may spread too much before the cookies have a chance to hold their shape.

Step 3: Whisk the Dry Ingredients

In a medium-sized bowl, whisk together the gluten-free flour, baking soda, and sea salt. Set the bowl aside. This step makes sure the baking soda and salt are evenly mixed into the flour, which helps the cookies bake consistently. It’s quick, but it matters.

Step 4: Cream the Butter and Sugars

In a large bowl, use a hand mixer to beat the softened butter, granulated sugar, and packed brown sugar until the mixture is smooth and creamy. It does not need to look magazine-perfect, but it should be well combined. This step helps create a soft, tender base for the cookies.

Step 5: Add the Peanut Butter, Egg, and Vanilla

Add the creamy peanut butter, egg, and vanilla extract to the butter mixture. Mix again until everything is fully combined. At this point, the dough smells so good that you may question why we even need to bake it. We do, sadly. Rules are rules.

Step 6: Fold in the Frozen Marshmallows

Remove the mini marshmallows from the freezer and fold them into the wet mixture quickly. Try not to overmix or crush them. You want them evenly scattered through the dough, but still mostly intact. This is what gives soft peanut butter marshmallow cookies those little sweet surprises in the center.

Step 7: Add the Flour Mixture

Add the flour mixture to the bowl with the wet ingredients and mix until a thick dough forms. Stop as soon as the flour is incorporated. Overmixing can make the cookies denser, especially with gluten-free flour. The dough should be thick and scoopable, not runny.

Step 8: Prepare the Baking Sheet

Line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup much easier, especially if a little marshmallow melts out around the edges. Parchment paper is basically insurance for sticky cookie situations.

Step 9: Scoop the Dough

Use a large cookie scoop to portion the dough into balls, about 2 to 3 tablespoons each. If you don’t have a cookie scoop, use a spoon. It’s fine. Your cookies may look slightly uneven, but honestly, that’s part of the homemade charm. Perfect circles are overrated.

Step 10: Space the Dough Balls

Place the dough balls on the prepared baking sheet, spacing them about 1 to 2 inches apart. They will spread as they bake, so give them room. If the tray is crowded, bake in batches. Cookies need personal space, which is honestly relatable.

Step 11: Bake the Cookies

Bake the cookies for 10 to 11 minutes, or until the edges are set and the centers still look soft. Don’t overbake them. These Peanut Butter Marshmallow Cookies will continue to set on the hot baking sheet after they come out of the oven, and that cooling time helps keep them chewy.

Step 12: Let the Cookies Cool on the Pan

Remove the baking sheet from the oven and let the cookies cool on the pan for 10 minutes. This step is important because the cookies will be very soft at first. If you move them too soon, they may break. Give them a little time. I know, waiting is rude, but it’s worth it.

Step 13: Serve and Enjoy

Once the cookies have cooled enough to hold their shape, serve and enjoy. These gluten-free peanut butter marshmallow cookies are soft, sweet, rich, chewy, and perfect for holiday dessert trays, cookie swaps, or quiet little snack breaks with a glass of milk.

Storage Options

These Peanut Butter Marshmallow Cookies store nicely, especially if you keep them in an airtight container. Because they have marshmallows tucked inside and a soft texture, they do best when protected from air and heat. They are tender cookies, not crunchy cookies, so treat them kindly.

• Refrigerator: Store leftover Peanut Butter Marshmallow Cookies in an airtight container in the refrigerator for up to one week. The fridge helps keep the marshmallow pieces fresh and the cookies from becoming too soft. Let them sit at room temperature for a few minutes before serving if you prefer a softer bite.
• Room temperature: These cookies can sit out at room temperature for a short time when you’re serving them on a dessert tray. For longer storage, I prefer the refrigerator because of the marshmallows and soft texture. If your kitchen is warm, definitely refrigerate them.
• Freezer: Freeze baked peanut butter cookies with marshmallows for up to 2 months. Place parchment paper between layers so they don’t stick together, then store them in a freezer-safe container or bag. Thaw them in the fridge or at room temperature before serving.
• Freezing cookie dough: You can freeze unbaked dough balls too. Scoop the dough onto a parchment-lined baking sheet, freeze until firm, then transfer the frozen dough balls to a freezer-safe bag or container. Bake from frozen and add an extra minute or two if needed.
• Make-ahead marshmallows: The mini marshmallows can be frozen ahead of time and kept in the freezer until baking day. This is helpful when you’re doing holiday baking and your kitchen already looks like a cookie factory with questionable management.
• Reheating: If you want a softer cookie, let it sit at room temperature for a few minutes. You can microwave one briefly, but be careful because marshmallows heat quickly and can become very sticky. Delicious, yes. A tiny bit dangerous for impatient fingers? Also yes.

Variations & Substitutions

These Peanut Butter Marshmallow Cookies are easy to customize, which is always nice when you’re working with what you already have in the pantry. You can add chocolate, switch the flour, make them extra peanut buttery, or give them a holiday twist. They’re already fun as written, but a little experimenting never hurt a cookie. Well, usually.

• Use all-purpose flour: If you do not need gluten-free cookies, use regular all-purpose flour instead of gluten-free flour. Use the same amount. The texture may be slightly different, but the cookies will still be soft, chewy, and rich.
• Add chocolate chips: Stir in semi-sweet, milk chocolate, or dark chocolate chips for a chocolate peanut butter marshmallow cookie. Chocolate, peanut butter, and marshmallow together feels a little like a candy bar moved into a cookie. Not a bad situation.
• Use peanut butter chips: Peanut butter chips add even more peanut butter flavor. This is a great option if you want these marshmallow peanut butter cookies to taste extra rich and sweet.
• Add chopped peanuts: Chopped peanuts bring crunch and a lightly salty bite. They balance the sweetness from the marshmallows nicely and make the cookies feel a little more textured.
• Use crunchy peanut butter: Crunchy peanut butter can work if you want extra texture. The cookies may look a bit more rustic, but rustic is charming. At least that’s what I tell myself when my cookies are not perfectly round.
• Add mini chocolate candies: Mini chocolate candies make these cookies more colorful and festive. They’re great for Christmas cookie trays, birthday parties, or any moment when plain cookies feel too quiet.
• Make them extra marshmallowy: Add a few frozen mini marshmallows on top of each dough ball before baking. Keep an eye on them, though, because marshmallows love to melt dramatically when nobody asked them to.
• Add cinnamon: A small pinch of cinnamon adds warmth and makes the cookies feel even cozier. It’s not required, but it adds a nice soft background flavor.
• Make them dairy-free: Use a dairy-free butter substitute and confirm that your marshmallows are dairy-free. Most marshmallows are, but labels can vary. Also check the rest of your ingredients if you need the recipe fully dairy-free.
• Use almond butter: Almond butter can replace peanut butter for a different flavor. Use a thick, creamy almond butter instead of a very runny natural-style one, since oily nut butters can change the dough texture.

What to Serve With Peanut Butter Marshmallow Cookies?

These Peanut Butter Marshmallow Cookies are sweet, soft, rich, and cozy, so they pair beautifully with simple drinks and dessert sides. They’re great for holiday cookie trays, after-school snacks, movie nights, coffee breaks, or that very specific moment after dinner when you walk into the kitchen for “water” and somehow leave with a cookie. We’ve all been there.

• Milk: A cold glass of milk is the classic choice. Peanut butter cookies and milk just make sense, and the marshmallows make the pairing even more nostalgic. It feels a little like childhood, but with better cookies.
• Hot chocolate: Hot chocolate is perfect with these Peanut Butter Marshmallow Cookies. The marshmallows in the cookies pair beautifully with cocoa, especially during chilly nights, Christmas movie marathons, or cozy weekends at home.
• Coffee: Coffee balances the sweetness from the marshmallows and brown sugar. A cup of coffee with a soft peanut butter cookie is simple, comforting, and very satisfying. It also makes the cookie feel like an acceptable afternoon plan.
• Tea: Black tea, chai tea, or vanilla tea all work well with the creamy peanut butter flavor. Tea keeps the pairing a little lighter, which is nice when the cookie tray is already loaded with sweets.
• Vanilla ice cream: Crumble these gluten-free peanut butter marshmallow cookies over vanilla ice cream or serve one on the side. The peanut butter and marshmallow pieces make the ice cream taste extra special.
• Chocolate ice cream: Chocolate ice cream with peanut butter cookies with marshmallows is rich, sweet, and very dessert-forward. This is not the pairing for subtle people, and that’s okay.
• Holiday cookie platter: Add these cookies to a platter with sugar cookies, gingerbread, shortbread, chocolate crinkle cookies, and thumbprints. Their peanut butter-marshmallow flavor gives the tray something soft, sweet, and a little unexpected.
• Fresh fruit: Apple slices, strawberries, bananas, or grapes add freshness beside the rich cookies. Does fruit make the cookie plate balanced? In spirit, yes. And sometimes spirit counts.
• Coffee bar or dessert board: These cookies are perfect on a holiday coffee bar or dessert board with cocoa, whipped cream, chocolate pieces, and extra marshmallows. They fit right into that cozy, help-yourself dessert setup.
• Peanut butter drizzle: Drizzle cooled cookies with melted peanut butter for extra richness. It’s optional, but if you already love peanut butter enough to bake these cookies, leaning in a little makes sense.

FAQ

Do I really need to freeze the marshmallows first?

Yes, freezing the mini marshmallows is a very helpful step for Peanut Butter Marshmallow Cookies. It helps the marshmallows hold their shape a little longer in the oven so they do not melt too quickly. If you skip it, the cookies may still taste delicious, but the marshmallows might spread more or disappear into the dough.

Can I use natural peanut butter?

You can, but I’d be a little cautious. Natural peanut butter is often runnier and can separate, which may make the cookie dough softer or oilier. For the most reliable soft peanut butter marshmallow cookies, regular creamy peanut butter works best.

Why are my cookies so soft after baking?

These cookies are supposed to be soft and chewy. They will continue to set as they cool on the baking sheet, so let them rest for at least 10 minutes before moving them. If you move them too early, they may break apart.

Why did my marshmallows melt out of the cookies?

Marshmallows may melt out if they are not frozen first, if they sit too close to the outside of the dough ball, or if the cookies bake too long. Freezing them and folding them in quickly helps reduce this.

These Peanut Butter Marshmallow Cookies are soft, chewy, sweet, peanut buttery, and filled with fluffy little marshmallow pockets. They feel cozy enough for Christmas baking, easy enough for a random weekend, and fun enough to make people ask what’s inside. That’s a pretty good cookie situation, if you ask me.

Make these gluten-free peanut butter marshmallow cookies for a holiday cookie tray, cookie swap, family dessert night, after-school treat, or quiet little snack with a glass of milk. Would you keep them classic, add chocolate chips, or go all in with a peanut butter drizzle? Can’t wait to hear what you think!