Gluten-Free Peanut Butter Marshmallow Cookies – Easy Christmas Treats

Name: Gluten-Free Peanut Butter Marshmallow Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup creamy peanut butter (Jif or Skippy recommended); 3/4 cup light brown sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 3/4 cup gluten-free all-purpose flour (Bob’s Red Mill 1-to-1 or King Arthur blend); 1/2 teaspoon baking soda; 1/4 teaspoon salt; 24 mini marshmallows; Optional: 1/2 cup chocolate chips; Optional: 1/4 cup crushed candy canes

Posted on January 1, 2026

Nora Winslow

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Let me just say, these gluten-free peanut butter marshmallow cookies have become my unofficial Christmas mascot. Last December, I made a batch on a whim—mostly because my pantry had the usual suspects (peanut butter, marshmallows, and my stash of Bob’s Red Mill gluten-free flour). I had zero expectations. But the smell that filled my kitchen? Pure holiday magic. Warm, nutty, and just the right amount of sweet.

Here’s the thing: I grew up in a house where Christmas cookies were basically currency. My mom made five kinds, my grandma made seven. But I was always the kid sneaking extra peanut butter blossoms. Fast forward to adulthood, and I’m navigating gluten-free baking for my best friend, who misses out on most cookie swaps. So, I started testing. And testing. I’m not exaggerating when I say I’ve baked these gluten-free peanut butter marshmallow cookies at least twenty times in the past year—sometimes just for myself, sometimes for my entire block (they disappear fast).

What makes these cookies so special? The peanut butter is rich and creamy, the marshmallow stays gooey in the middle, and the gluten-free flour gives them a tender crumb without any weirdness. They’re basically the holiday hug you can eat. And yes, the recipe keyword is right in the name—gluten-free peanut butter marshmallow cookies—because that’s exactly what you’ll crave once you try them.

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

Alright, I’m not shy about my cookie opinions—these are hands-down my favorite festive treat. Let me break down why you’re about to become obsessed:

Classic Christmas nostalgia: They taste just like childhood, but everyone at the party can eat them (gluten-free for the win).
Gooey marshmallow centers: The secret is tucking a mini marshmallow inside each dough ball. When you bite in, it’s melty and soft—total Christmas magic.
Crunchy edges, soft middle: I bake them so the outside gets golden (almost caramelized), but the center stays chewy. My husband calls these “cookie perfection.”
Easy to make: Seriously, 20 minutes from start to finish. No chilling, no complicated steps. I made these with a toddler hanging off my leg and still nailed it.
Gluten-free without compromise: No gritty texture, no weird taste—just the peanut butter cookie you remember, but everyone can enjoy it.
Customizable for the holidays: Swap in colored marshmallows, drizzle with chocolate, or sprinkle with crushed candy canes. I’ve tried them all, and they’re all festive.
Minimal cleanup: One bowl, one baking sheet. My kind of holiday baking.

Honestly, these cookies are the reason I look forward to Christmas baking. They’re the ones I tuck into tins for neighbors, the ones that get demolished during movie nights. If you want a gluten-free peanut butter marshmallow cookie recipe that actually tastes like a treat (not a compromise), this is it.

What Ingredients You’ll Need for Gluten-Free Peanut Butter Marshmallow Cookies

Here’s the secret sauce: almost everything is probably already in your pantry. I’m picky about a few things, so let me walk you through what you actually need (and why).

Creamy peanut butter (1 cup / 250g): I always go for Jif or Skippy—natural peanut butter makes these a little too crumbly for my taste. If you only have the natural kind, add an extra tablespoon of flour.
Brown sugar (¾ cup / 150g): Gives that rich, caramel flavor. I prefer light brown, but dark works if you want more molasses punch.
Egg (1 large): Room temperature mixes best. If you forget, just stick it in warm water for five minutes (I do this every time).
Vanilla extract (1 tsp / 5ml): I’m partial to Nielsen-Massey, but use what you have. This ties all the flavors together.
Gluten-free all-purpose flour (¾ cup / 90g): Bob’s Red Mill 1-to-1 Baking Flour is my go-to. King Arthur’s blend works too. Just don’t use almond or coconut flour here—they act totally differently.
Baking soda (½ tsp / 3g): For lift and that classic cookie texture.
Salt (¼ tsp / 2g): Balances the sweetness and makes the peanut butter pop.
Mini marshmallows (about 24): The star of the show. Jet-Puffed is classic, but I’ve used store-brand and they work fine. You want them small enough to tuck in the center of each cookie.

Optional (but awesome):

Chocolate chips (½ cup / 80g): Fold in for extra decadence.
Crushed candy canes (¼ cup / 30g): Sprinkle on top before baking for peppermint flair.

Substitutions: Yes, you can use sunflower seed butter if you need these nut-free (tried it for a school party). Marshmallow fluff doesn’t work quite as well—it melts too fast and gets sticky, but if you’re feeling wild, give it a shot. And for flour, just make sure it’s a blend meant for baking, not just ground rice or oat flour (learned this the hard way—cookies turned into pancakes).

Quick tip: I keep mini marshmallows in the freezer so I always have them. They don’t clump together and are way easier to handle.

Equipment Needed for Gluten-Free Peanut Butter Marshmallow Cookies

You don’t need a pro kitchen for this. I’ve made these cookies with nothing but the basics, and they turn out every time.

Baking sheet: I use an old, slightly warped one. Lined with parchment paper for easy cleanup (and to keep marshmallow goo from sticking).
Mixing bowl: One large bowl is all you need. I use a glass bowl I got at a yard sale—still going strong.
Hand mixer or sturdy spoon: Hand mixer is easier, but I’ve stirred these by hand plenty of times. The dough is thick but manageable.
Measuring cups and spoons: Precision matters in gluten-free baking. I swear by my cheap plastic set from the dollar store.
Cookie scoop (optional): Makes uniform cookies, but a tablespoon works just fine.
Cooling rack: If you have one, great. If not, just move cookies to a plate after they cool a bit.

Note: No fancy equipment required. I’ve literally used a soup spoon to scoop dough and the cookies are still Instagram-worthy.

Personal tip: If you bake a lot, parchment paper is your best friend. Marshmallows like to stick, and scrubbing a baking sheet is nobody’s idea of Christmas fun.

How to Make Gluten-Free Peanut Butter Marshmallow Cookies: Step-by-Step

Alright, let’s get baking. These steps are exactly how I do it—no shortcuts, no confusing instructions.

Preheat and Prep (5 minutes)
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. If you forget this step, marshmallow will become one with your pan (I’ve chiseled cookies off before—not fun).
Mix Wet Ingredients (3 minutes)
In a large bowl, combine peanut butter and brown sugar. Beat with a hand mixer on medium until smooth and creamy—about 1 minute. Add egg and vanilla. Beat again until fully blended. It’ll smell amazing already.
Add Dry Ingredients (2 minutes)
Sprinkle in gluten-free flour, baking soda, and salt. Mix until just combined. The dough should be thick and slightly sticky. If it’s too dry, add a tablespoon of peanut butter. Too wet? Toss in another tablespoon of flour.
Scoop and Stuff (5 minutes)
Use a cookie scoop or tablespoon to portion out dough—about 1½ tablespoons per cookie (40g). Roll each ball lightly in your hands, then flatten slightly. Press a mini marshmallow into the center, then fold dough around it so it’s encased. Don’t worry if it peeks out; it’ll puff up when baked.
Arrange and Bake (10-12 minutes)
Space cookies about 2 inches (5cm) apart on the baking sheet. Bake for 10-12 minutes, until edges are golden and tops look set. Quick note: They might crack a bit around the marshmallow—totally normal.
Cool and Enjoy (5 minutes)
Let cookies cool on the baking sheet for 5 minutes (they’re fragile right out of the oven). Transfer to a cooling rack or plate. The marshmallow center will set up as they cool but still be gooey—don’t rush this step, or they’ll fall apart.

Troubleshooting: If cookies spread too much, chill dough for 10 minutes before baking. If marshmallows ooze out, just embrace it—they’ll look rustic but taste amazing.

Visual cues: Edges should be golden, centers puffy, and you’ll smell that toasted peanut butter aroma. If you see a little marshmallow lava, that’s your signal they’re ready.

My Best Tips & Techniques for Perfect Gluten-Free Peanut Butter Marshmallow Cookies

Okay, here’s everything I’ve learned from making these way too many times (Christmas, birthdays, random Tuesdays… you get the idea).

Don’t overmix: Once you add the gluten-free flour, mix just until combined. Overmixing makes cookies tough, especially without gluten holding things together.
Use room temperature egg: It blends better and gives you a smoother dough. I forget this half the time, but a quick soak in warm water fixes it.
Encasing the marshmallow: Make sure it’s tucked inside the dough, not sitting on top. Otherwise it’ll melt everywhere and get crispy (which is tasty, but not as gooey).
Watch the baking time: Gluten-free cookies can go from perfect to dry fast. Check at 10 minutes—edges should be set, centers still a little soft. They firm up as they cool.
Let them cool: Warm cookies are fragile. Give them a few minutes before moving. I’ve lost plenty to premature transfer (still tasty, just messy).
For extra sparkle: Sprinkle a little sea salt or colored sugar on top before baking. Makes them look bakery-worthy with zero effort.
Double the batch: These disappear fast. I always regret not making a double batch at Christmas. You’ve been warned.

Pro tip: If your cookies look pale at 10 minutes, let them go another minute. But don’t walk away—peanut butter cookies can go from golden to burnt in a flash.

Ways to Mix It Up: Creative Twists for Gluten-Free Peanut Butter Marshmallow Cookies

Once you’ve nailed the classic version, it’s time to have some fun. Here are my favorite spins:

Chocolate-Dipped Version: Let cookies cool, then dip half in melted dark chocolate. Set on parchment till firm. Looks fancy, tastes like a Reese’s cup in cookie form.
Holiday Sprinkle Swap: Press festive sprinkles into the tops before baking. Red, green, gold—whatever matches your Christmas vibe.
Peanut Butter Cup Surprise: Tuck a mini peanut butter cup in the center instead of a marshmallow. This is my nephew’s favorite—he calls them “cookie bombs.”
Double Marshmallow: Use two mini marshmallows per cookie for extra goo. They puff up and sometimes burst through the top—totally Instagrammable.
Gluten-Free Vegan Version: Use flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) and dairy-free marshmallows like Dandies. Texture is a little chewier, but still great.
Nut-Free Swap: Use sunflower seed butter in place of peanut butter. I’ve made these for school parties with allergies and nobody knew the difference.
Spicy Kick: Add a pinch of cayenne or cinnamon to the dough. Sounds weird, but the heat plus sweet is addictive.

Personal favorite: Chocolate-dipped with crushed peppermint on top. Every Christmas party I’ve brought these to, someone asks for the “recipe with the marshmallow surprise.”

Serving Ideas & Storage Tips for Gluten-Free Peanut Butter Marshmallow Cookies

How to Serve:

Warm, straight off the cooling rack (best with a mug of cocoa or coffee).
Stacked on a festive plate, dusted with powdered sugar for that snowy effect.
As part of a Christmas cookie platter—these stand out thanks to the gooey centers.
Crumbled over ice cream for a holiday dessert (trust me, you’ll want to try this).

Presentation Tips:

Wrap cookies in cellophane bags and tie with ribbon for easy gifts.
Use colored parchment or wax paper between cookie layers in tins to keep them from sticking.
For Pinterest-perfect shots, stack three cookies, break one in half to show the marshmallow, and sprinkle a little extra sea salt on top.

Storage:

Room temperature: Airtight container for up to 3 days. They get softer the longer they sit—day two is peak gooeyness.
Refrigerator: Up to a week. I warm them in the microwave for 10 seconds before eating (marshmallow melts again!).
Freezer: Freeze cookies in a single layer, then transfer to a zip-top bag. They last 2-3 months. Thaw at room temp or microwave 15 seconds for instant gratification.

Pro tip: Slightly stale cookies make epic ice cream sandwiches. Just spread vanilla ice cream between two and freeze. Holiday treat, solved.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I feel good about serving these at Christmas:

Per Cookie	Amount
Calories	~120
Protein	3g
Carbs	17g
Fat	6g
Fiber	1g

Good protein boost from peanut butter—more filling than your average sugar cookie.
Gluten-free so everyone can enjoy, including folks with celiac or gluten sensitivity.
Lower sugar than most Christmas cookies (thanks to marshmallow for sweetness).
Contains healthy fats from peanut butter, plus a little fiber from gluten-free flour blends.

Honest truth: These are still cookies (with sugar!), but compared to frosted cut-outs or fudge, you’re getting more protein and less crash. Just what I need during holiday snacking marathons.

Dietary notes: Contains peanuts, egg, and dairy (unless you use vegan subs). Can be made nut-free and dairy-free—check the variations above.

Final Thoughts: My Christmas Cookie Must-Have

So that’s my gluten-free peanut butter marshmallow cookie recipe—my festive, gooey, crowd-pleasing Christmas treat. I know I’ve gushed about them, but these cookies have honestly changed how I do holiday baking. They’re easy, they’re quick, and they make anyone with gluten sensitivity feel included (which, honestly, is the best gift).

This is my go-to for holiday parties, cookie swaps, or just a cozy night in. Every time I make them, someone asks for the recipe—and now you have it. Make them your own, try the twists, add your favorite mix-ins. That’s how the best recipes get even better.

If you bake these gluten-free peanut butter marshmallow cookies, let me know how they turn out! Drop a comment below or tag me on Instagram (@yourhandle)—I seriously love seeing your kitchen wins. Got questions? Ask away in the comments. I’m here to help troubleshoot (and cheer you on).

Happy baking and Merry Christmas! Hope your kitchen smells as amazing as mine does right now.

FAQs

Q: Can I use almond flour or oat flour instead of a gluten-free blend?

A: I wouldn’t recommend it for this recipe—almond flour makes them too crumbly, and oat flour gets gummy. Stick with a 1-to-1 gluten-free baking blend for best results.

Q: My marshmallows melted and disappeared—what did I do wrong?

A: Usually means the marshmallow wasn’t tucked fully inside the dough. Make sure it’s sealed in the center. Some brands melt faster than others, but even if it oozes out, the cookies are still delicious (just a little more rustic-looking).

Q: Can I make these cookies ahead for Christmas?

A: Absolutely! Make them up to 3 days ahead and store in an airtight container. They freeze well, too. I always make a double batch a few days before Christmas so I’m not baking at the last minute.

Q: Do these work with crunchy peanut butter?

A: Yep! Crunchy gives a little extra texture and nutty bite. Just watch for spreading—sometimes you’ll need an extra tablespoon of flour.

Q: How do I know when the cookies are done?

A: The edges will be golden, the tops set, and your kitchen will smell like toasted peanut butter. If the marshmallow is puffed but not burnt, you’re good to go. A gentle poke in the center should feel soft but not raw.

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