Gluten-Free Peanut Butter Marshmallow Cookies Recipe – Easy Christmas Treats

Let me tell you, the sweet aroma of peanut butter and toasted marshmallows wafting from my oven on a chilly December afternoon is pure holiday magic. The first time I made these easy gluten-free peanut butter marshmallow cookies for Christmas, I was knee-high to a grasshopper, sneaking spoonfuls of dough while my grandma pretended not to notice. The way the marshmallows melt into gooey clouds atop golden peanut butter cookies—honestly, it’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

I remember stumbling upon this recipe during a rainy weekend, determined to recreate the nostalgic flavors of my childhood but with a gluten-free twist that everyone could enjoy. You know what? I wish I’d discovered this simple swap years ago—no more missing out at Christmas cookie swaps or feeling left out at family gatherings. My family couldn’t stop sneaking these cookies off the cooling rack (and I can’t really blame them). Even my picky uncle, who claims not to “do gluten-free,” kept asking for more.

Honestly, these cookies are dangerously easy and provide pure, nostalgic comfort. They’re perfect for potlucks, sweet treats for your kids after sledding, or to brighten up your Pinterest cookie board with something both classic and allergy-friendly. I’ve tested this recipe more times than I can count (in the name of research, of course), and it’s now a staple for family gatherings, gifting, and those cozy nights when you need a treat that feels like a warm hug. Trust me—you’re going to want to bookmark this one.

Why You’ll Love This Recipe

As someone who’s spent years tweaking cookie recipes—especially during the holidays—I can say with confidence that these gluten-free peanut butter marshmallow cookies hit all the right notes. I’ve tried dozens of versions, but this one always gets rave reviews, whether it’s from my kitchen-savvy sister or my neighbor who’s just learning to bake gluten-free.

• Quick & Easy: You can whip these cookies up in under 30 minutes, perfect for those last-minute Christmas cravings or when you need a batch for a holiday party.
• Simple Ingredients: No fancy grocery runs required; if you’ve got peanut butter, eggs, sugar, and marshmallows, you’re set! Most of these are pantry staples, which means less stress and more snacking.
• Perfect for Christmas: The combination of peanut butter and marshmallow is festive and fun, making these cookies ideal for cookie exchanges, gifting, or Christmas morning indulgence.
• Crowd-Pleaser: Kids love the gooey marshmallow topping; adults appreciate the nostalgic flavor. These cookies disappear fast at any gathering.
• Unbelievably Delicious: The texture is soft, chewy, and just a little crisp around the edges. The marshmallows add a dreamy, gooey finish that’s pure comfort food.

What sets this recipe apart? The secret is in the balance of salty peanut butter and sweet marshmallow, combined with a gluten-free flour blend that gives you a perfect crumb without any gritty texture. I always use a trusted brand of gluten-free flour (like King Arthur or Bob’s Red Mill) for reliable results. Unlike other versions that can be dry or overly sweet, this one nails that classic chewy cookie feel with just the right amount of marshmallow goo on top.

Let’s face it, these cookies aren’t just good—they’re the kind that make you close your eyes after the first bite. They’re comfort food, reimagined for a gluten-free lifestyle, but with all the soul-soothing satisfaction you want from a Christmas cookie. Whether you’re hoping to impress guests or just want a simple treat for yourself, this recipe delivers every time—no stress, no fuss, just pure joy.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can easily swap things out if needed. Here’s what you’ll need for these gluten-free peanut butter marshmallow cookies:

• For the Cookie Dough:
• Peanut butter (creamy or chunky, just make sure it’s unsweetened for best results—Smucker’s Natural is my go-to)
• Granulated sugar (regular granulated works, but you can swap with coconut sugar for a deeper flavor)
• Large eggs (room temperature is best for mixing)
• Gluten-free all-purpose flour blend (I swear by King Arthur’s; Bob’s Red Mill also works well—look for blends with xanthan gum)
• Baking soda (gives lift and a bit of chew)
• Salt (just a pinch to balance sweetness and bring out the peanut butter flavor)
• Vanilla extract (pure vanilla adds warmth—use the real stuff if you can!)
• For the Marshmallow Topping:
• Mini marshmallows (easier to portion, but you can use regular marshmallows cut into quarters)

If you’re dairy-free, just double-check your marshmallow brand—most are naturally dairy-free, but it’s always best to confirm. For nut allergies, try sunflower seed butter instead of peanut butter (I’ve tested this, and it works surprisingly well!). Want a lower sugar option? Sub half the sugar for a granulated stevia blend, but expect a slightly different texture.

During the holidays, I sometimes add a handful of chocolate chips or festive sprinkles to the dough for extra fun. In summer, swap in fresh berries instead of marshmallows for a lighter twist—talk about versatile! If you’re out of vanilla, almond extract is also lovely (just use less, it’s strong stuff).

I always use a medium cookie scoop to keep things consistent, and trust me, it makes portioning much easier. You really don’t need anything fancy—just good, honest ingredients and a willingness to get a little gooey.

Equipment Needed

These cookies don’t require any fancy gadgets, which is a relief during the busy Christmas season. Here’s what you’ll need (and a few notes from my own kitchen adventures):

• Baking sheet (I use an old, well-loved rimmed sheet; parchment paper or a silicone baking mat helps with cleanup)
• Mixing bowls (medium and large work best—glass or stainless steel are easiest to clean)
• Hand mixer or stand mixer (a wooden spoon works if you’re feeling old-school, but a mixer does save your arm)
• Measuring cups and spoons (digital scales are handy if you want super-precise cookies)
• Cookie scoop (optional, but it keeps each cookie uniform—mine’s from OXO and has survived many seasons)
• Cooling rack (not required, but it helps set the marshmallow topping nicely)

If you don’t have a cookie scoop, two spoons work just fine—years ago, I used a tablespoon and my finger, and it worked in a pinch! For baking sheets, any sturdy tray will do, but avoid thin, flimsy ones (they can cause uneven browning). Keep your mixer clean by wiping with a damp cloth right after use—trust me, dried-on dough is no fun. If you’re on a budget, thrift shops are a treasure trove for sturdy mixing bowls and racks.

Preparation Method

Follow these steps for perfect gluten-free peanut butter marshmallow cookies. Each stage includes my best tips for consistency and flavor.

1. Preheat your oven: Set to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat. (Cookie dough sticks less, and cleanup is a breeze.)
2. Mix the wet ingredients: In a large bowl, combine 1 cup (255g) creamy peanut butter, 1 cup (200g) granulated sugar, and 1 large egg (50g). Add 1 tsp (5ml) vanilla extract. Beat until smooth and creamy, about 2 minutes. (If using a hand mixer, start on low to avoid splatter.)
3. Add the dry ingredients: Sprinkle 1/2 cup (65g) gluten-free all-purpose flour blend, 1/2 tsp (3g) baking soda, and 1/4 tsp (1g) salt over the wet mixture. Mix until just combined—don’t overwork or the cookies might get tough. Dough should be thick and slightly sticky.
4. Portion the dough: Use a medium cookie scoop (about 2 tbsp or 30g per cookie) to drop dough onto the prepared baking sheet, spacing about 2 inches (5cm) apart. If you don’t have a scoop, roll dough into balls with your hands. (Tip: wet palms help prevent sticking!)
5. Flatten and add marshmallows: Gently press each cookie ball down to about 1/2 inch (1cm) thick. Top each with 3-4 mini marshmallows, pressing lightly so they stick. (If using regular marshmallows, cut into quarters and place one on each cookie.)
6. Bake: Slide tray into oven and bake for 10-12 minutes. Cookies should be lightly golden around the edges, and marshmallows just starting to puff and brown. (Watch closely at the end—marshmallows can go from perfect to burnt fast!)
7. Cool: Remove from oven and let cookies sit on the baking sheet for 5 minutes. Transfer to a cooling rack to finish setting. (If you move them too soon, they can fall apart—speaking from experience!)
8. Enjoy: Serve warm for maximum gooey-ness, or let cool completely for a chewier texture. (Honestly, there’s no wrong way to eat these.)

If dough feels dry, add an extra tablespoon of peanut butter. For super-chewy cookies, underbake by a minute. If cookies spread too much, chill dough for 15 minutes before baking. Sensory cues: dough should smell nutty, marshmallows should look puffed and lightly golden, cookies should feel soft but set when pressed gently.

I always bake one tray at a time for even results—if you’re batch baking, rotate trays halfway through. Don’t panic if your marshmallows melt a little weirdly; it’s part of the charm. For festive flair, add a sprinkle of colored sugar before baking or drizzle with melted chocolate afterward. Efficiency tip: measure ingredients before starting so you’re not scrambling mid-mix.

Cooking Tips & Techniques

Professional cookie bakers (and enthusiastic home cooks like me) know a few tricks can make all the difference. Here are my best tips for these gluten-free peanut butter marshmallow cookies:

• Don’t overmix the dough: Once you add the dry ingredients, mix just until combined. Overworking can make cookies tough, especially with gluten-free flour.
• Room temperature ingredients: Eggs and peanut butter mix smoothly when not cold, giving you a more uniform dough.
• Watch the marshmallows: Marshmallows expand and brown quickly. Check the cookies in the last two minutes to avoid burning (trust me, burnt marshmallow is not the holiday vibe).
• Chill for thicker cookies: If you like thicker cookies, chill the dough for 15-30 minutes before baking. I learned this after a few batches spread a bit too much.
• Rotate trays for even baking: If using multiple trays, rotate them halfway through to prevent uneven browning.
• Test one cookie first: If you’re trying a new brand of flour, bake a single test cookie to check spread and texture. Adjust flour if needed (add a tablespoon if cookies spread too much).

Common mistakes? Adding too many marshmallows (they can melt off the edge), skipping parchment (sticky mess!), or letting cookies cool too long on the tray (can make bottoms soggy). If your dough seems crumbly, add a splash of milk or extra peanut butter. For multitasking, prep all ingredients before you start mixing—saves time and prevents forgetting something crucial.

I’ve had my fair share of cookie fails—one Christmas I forgot the baking soda and ended up with peanut butter pucks. Lesson learned: double-check your ingredients. For consistent results, always use the same flour blend and measure carefully. With these tips, you’ll get chewy, gooey cookies every time.

Variations & Adaptations

One of my favorite things about these gluten-free peanut butter marshmallow cookies is how adaptable they are. Here are a few fun ways to switch things up:

• Dairy-Free: Most marshmallows are naturally dairy-free, but double-check your brand. Substitute peanut butter with sunflower seed butter for nut allergies (I’ve tried this—it’s surprisingly tasty!)
• Seasonal Twist: Swap mini marshmallows for peppermint-flavored ones during Christmas, or use pastel marshmallows for spring gatherings. In summer, top cookies with a slice of banana or a few fresh berries.
• Flavor Upgrades: Stir in 1/2 cup (90g) chocolate chips, chopped peanuts, or festive sprinkles into the dough. Try almond extract instead of vanilla for a nutty twist (just use half the amount).
• Different Cooking Methods: Want a no-bake option? Shape dough into balls, press marshmallows on top, and chill for a chewy, fudge-like treat (skip baking altogether).
• Allergen Adaptations: For egg-free cookies, replace egg with a flaxseed “egg” (1 tbsp ground flax + 3 tbsp water, mixed and rested for 5 minutes). Gluten-free flour blends are usually safe, but always check for cross-contamination if needed.

Personally, my favorite variation is adding a handful of crushed pretzels on top for a salty crunch. It’s a hit with my family and adds a playful twist to the classic. Don’t be afraid to customize—these cookies are forgiving and fun, so experiment with your favorite flavors and make them your own.

Serving & Storage Suggestions

These gluten-free peanut butter marshmallow cookies are best enjoyed fresh and slightly warm, with the marshmallow still soft and gooey. For a festive presentation, serve them stacked on a holiday platter, dusted with a little powdered sugar or drizzled with melted chocolate. Pair with hot cocoa, coffee, or cold milk for the ultimate Christmas treat.

If you’re hosting a party, set out a variety with different toppings (like chocolate chips or sprinkles) for a colorful display. These cookies also make adorable edible gifts—just pop a few in a cellophane bag tied with ribbon, and you’ve got a homemade present everyone will love.

For storage, let cookies cool completely before placing in an airtight container. They’ll keep at room temperature for 3-4 days, or in the refrigerator for up to a week. If you want to freeze them, layer cookies between sheets of parchment and freeze for up to 2 months. To reheat, microwave a cookie for 10-15 seconds or warm in a low oven until marshmallows are soft again. Flavors deepen after a day, so don’t worry if you have leftovers—the peanut butter gets even richer, and the cookies stay soft.

Nutritional Information & Benefits

Each cookie (based on a batch of 18) contains approximately 130 calories, 6g fat, 15g carbohydrates, 4g protein, and 7g sugar. Peanut butter offers healthy fats and a nice protein boost, while the gluten-free flour makes these accessible for those with gluten sensitivities or celiac disease.

Marshmallows are naturally dairy-free, making this recipe safe for many with common allergies. You can adjust the sugar content by using alternative sweeteners, though texture may vary slightly. If using nut-free butters, the protein remains similar, and flavor is still delicious.

Personally, I love that these cookies deliver indulgent holiday flavor without the gluten, and they’re a great way to include everyone at the table. Always check ingredient labels for allergens, especially if baking for friends or family with food sensitivities.

Conclusion

So there you have it—gluten-free peanut butter marshmallow cookies that are easy, festive, and downright irresistible. They’re the kind of Christmas treat you’ll come back to year after year, whether you’re baking for a crowd or just sneaking a few for yourself after wrapping presents.

Feel free to customize this recipe to suit your taste and dietary needs. Swap ingredients, add your favorite flavors, or try a new twist each season. Personally, I love the way these cookies bring together my family—everyone can enjoy them, and they always spark a few laughs and happy memories.

Give these cookies a try! I’d love to hear how you adapt them, so drop a comment below, share your photos on Pinterest, or pass along your own favorite holiday variation. Wishing you a warm, sweet, and delicious Christmas—happy baking!

FAQs

Can I make these cookies nut-free?

Absolutely! Use sunflower seed butter instead of peanut butter. The texture and flavor are still delicious, and it’s a great option for nut allergies.

Can I freeze gluten-free peanut butter marshmallow cookies?

Yes, these cookies freeze wonderfully. Just layer them between parchment paper in an airtight container and freeze for up to 2 months. Thaw at room temperature or warm gently before serving.

What’s the best gluten-free flour for this recipe?

I recommend King Arthur or Bob’s Red Mill gluten-free all-purpose blends. Look for versions with xanthan gum for the best texture.

How do I keep the marshmallows from melting off the cookies?

Press the marshmallows gently into the dough before baking and avoid overcrowding. Watch them in the last minute of baking—marshmallows puff quickly!

Can I make these cookies ahead of time?

Yes! Bake them a day or two ahead and store in an airtight container. The flavors deepen, and the cookies stay soft and chewy.

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