This is my favorite gluten-free peanut butter marshmallow cookies delight, and trust me, it’s a must-try! You’ll be amazed at how simple it is to whip up an irresistible treat right in your own kitchen. Seriously, if you can stir a spoon, you can make this. Plus, if you’re in the mood for something else sweet, you’ll love my 4-ingredient peanut butter kiss cookies too!
Why This Cookies Delight Hits Different
Here’s what makes this recipe a game-changer: You may also find 4 Ingredients Quick Peanut Butter Cookies useful.
- Ready in 20 minutes flat
- One bowl means minimal cleanup
- Kid-tested and parent-approved
- Uses ingredients you likely already have at home
- Leftovers taste even better the next day
This is the recipe I make when I really don’t feel like cooking — and it still turns out amazing. Okay, let’s get into it!
What You’ll Need
- For the good stuff:
- 1.25 cups gluten-free flour
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 0.5 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.75 cups brown sugar, packed
- 0.75 cups creamy peanut butter
- 1 large egg
- 2 teaspoons vanilla extract
- For the topping:
- 1.25 cups mini marshmallows, frozen (the cheap kind works fine)
Optional ingredients: a handful of chocolate chips — optional but SO worth it!
How to Make It — Stupid Easy
- First things first — preheat that oven to 350°F (175°C).
- Grab a big bowl and mix together the butter, granulated sugar, and brown sugar until it’s nice and fluffy. Don’t overthink this part; just beat it up a bit!
- Next, stir in the creamy peanut butter until it’s fully blended.
- Add the egg and vanilla extract; mix until combined.
- Time to sift in the gluten-free flour, baking soda, and sea salt. Stir it all up until everything is just mixed — yes, it’s supposed to look a bit crumbly.
- Gently fold in those frozen mini marshmallows. You want them to stay cold to create that gooey texture.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, leaving some space in between.
- Bake for about 8-10 minutes, until the edges are golden brown and the marshmallows are melting out.
- Let them cool on the sheet for a few minutes, then transfer to a wire rack. And that’s literally it. Dinner is served!
Best Ways to Serve
These cookies are delicious on their own, but if you want to elevate your treat game, try serving them warm with a scoop of vanilla ice cream. They also pair perfectly with a glass of milk. Honestly? Perfect straight out of the pan with a fork.
How to Store Leftovers
Store any leftovers in an airtight container at room temperature for up to a week. If you want to keep them longer, you can pop them in the freezer for up to 3 months. When you’re ready to enjoy them again, just pop them in the microwave for about 10-15 seconds — good as new! If it even lasts that long in your house.
Quick Tips So You Nail It
- Don’t skip the frozen marshmallows — that’s where the magic happens.
- If your peanut butter is too thick, just warm it slightly before mixing.
- Want it extra chocolatey? Add a pinch of chocolate chips.
Fun Ways to Switch It Up
Feeling creative? Try switching it up! Going dairy-free? Use coconut oil instead of butter — nobody will know! Feeling nutty? Throw in some crushed nuts for an extra crunch. Short on time? Skip the marshmallow freezing and it’s still delicious.
Got Questions? I Got You
Can I prep this the night before?
Absolutely! Just mix the dough and store it in the fridge overnight. Scoop and bake the next day.
I don’t have gluten-free flour — what else works?
You can substitute it with all-purpose flour if gluten isn’t a concern, or almond flour for a nutty twist.
Help! Mine came out too dry. What happened?
Most likely, the flour was over-measured. Make sure to spoon it into the measuring cup and level it off next time.
Is this freezer-friendly?
Yes, just freeze the baked cookies in an airtight container and thaw at room temperature before serving.
Go Make This Tonight
This is the kind of recipe that makes you feel like you’ve got your life together — even on a crazy Tuesday. If you try it, come back and drop a star rating — it seriously helps! Pin this recipe so you don’t lose it when you need it most! Know someone who needs an easy dessert win? Share this on Facebook. So what are you adding to yours? Extra nuts? Chocolate chips? Tell me in the comments!
Conclusion
For a different spin, check out this Marshmallow Cookie Dough Delight Cashew Butter that can take your flavor experience to a new level! Enjoy your baking!
Gluten-Free Peanut Butter Marshmallow Cookies Delight
Ingredients
For the dough
- 1.25 cups gluten-free flour
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 0.5 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.75 cups brown sugar, packed
- 0.75 cups creamy peanut butter
- 1 large egg
- 2 teaspoons vanilla extract
For the topping
- 1.25 cups mini marshmallows, frozen The cheap kind works fine.
Optional ingredients
- 1 handful chocolate chips Optional but highly recommended.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the butter, granulated sugar, and brown sugar until fluffy.
- Stir in the creamy peanut butter until fully blended.
- Add the egg and vanilla extract; mix until combined.
- Sift in the gluten-free flour, baking soda, and sea salt. Stir until just mixed.
- Gently fold in the frozen mini marshmallows.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, leaving space in between.
Baking
- Bake for about 8-10 minutes, until the edges are golden brown and the marshmallows are melting out.
- Let them cool on the sheet for a few minutes, then transfer to a wire rack.