Marshmallow Peanut Butter Swirl Brownies

Ooey, gooey, rich and chocolatey….  full of marshmallows, chocolate chips and a luscious swirl of peanut butter!  Gluten free, or gluten-FULL, you can’t go wrong with these over-the-top, but still incredibly simple, brownies!  Try them soon, you won’t regret it!

Marshmallow Peanut Butter Swirl MADE-FROM-SCRATCH Brownies! (Gluten Free OR Gluten Full!) |

Marshmallow Peanut Butter Swirl MADE-FROM-SCRATCH Brownies! (Gluten Free OR Gluten Full!) |

Hi friends!  I’m glad you stopped by on this beautiful day!  Are you a brownie fan like I am?  Are you always thinking you should try new things, but never really wanting to step away from your favorites?

Well, this is the recipe for you!  It’s everything you love about your favorite Made-From-Scratch-Brownies (Gluten Free if you’d like!), kicked up a notch with sweet marshmallows & salty peanut butter. 

A winning combination, for sure!

Want to try this simple, crowd-pleasing recipe??  Click here!

read more recipe button


The Best Homemade Hot Fudge Sauce Recipe

Hot fudge sundaes.

Coffee ice cream drowned in homemade hot fudge.

Strawberries dipped in warm, gooey fudge.

Spoons and finger-fulls of fudge liked clean, over and over again…

Am I making you hungry yet?

The Best Homemade Hot Fudge Sauce | Sweet Anna's

I hope so, because I have got a GEM of a recipe for you today!

This is an old recipe that I can’t believe is not on this blog already.  Trust me on this one, you NEED this in your life… and SOON!

read more recipe button

the best monster cookies

Rich, fun, extra-chewy and naturally gluten-free (if you make sure your oats are not cross-contaminated!), these Monster Cookies are absolutely the best I’ve ever made.  And I have made a lot of Monster Cookies in my time!

The BEST (naturally gluten free!) Monster Cookies!  | Sweet Anna's

I have been baking and tweaking this recipe for years.  It was my grandma’s recipe handed down to my mom and then me, and as you all know – I just can’t help but tinker.  (smile)

Now, I’m absolutely not saying there was anything wrong with the original recipe, but there is always room for improvement and I think I have found a few little tricks to make these even better.  If you’ve ever made Monster Cookies before and thought “these didn’t turn out like I expected”, then this recipe is for you!!

The BEST (naturally gluten free!) Monster Cookies!  | Sweet Anna's

I have included cup measurements, but I have left a few of the original weight measurements also for those of you who use a kitchen scale…  (If you don’t I suggest trying it.  I just love the ease of resetting the scale and adding to one bowl, without dirtying a bunch of dishes!)

You can make these big or small, just adjust the time accordingly and watch carefully to make sure they don’t get overdone.  You just want the edges to be golden so they are not dry.  These cookies are better under-baked then overdone!

The BEST (naturally gluten free!) Monster Cookies!  | Sweet Anna's

Oh, and I just have to share the show-my-insides cookie tip with you guys!  (You may have seen this already, I posted it on Instagram a few weeks ago!)

Scoop out the cookie dough (balls twice as big as you want in the end) closely onto a cookie sheet and chill in the fridge for at least 30 minutes, or overnight.  When you’re ready to bake, preheat the oven and then take each cookie dough ball and break it in half like you are cracking open an egg and place the halves craggily-insides-up onto parchment-lined cookie sheets.  When the cookies bake, they will be nice and chewy and all the yummy insides (chocolate chips, m&ms, etc!) will be showing, instead of hiding inside!


the best monster cookies


  • 1 cup butter, softened
  • 2 1/2 cups (1lb) creamy peanut butter
  • 2 cups sugar
  • 2 1/3 cups (1lb) firmly packed brown sugar
  • 5 large eggs
  • 2 egg yolks
  • 1 tablespoon pure vanilla extract
  • 4 teaspoons baking soda
  • 9 cups old fashioned rolled oats
  • 2 cups lightly packed sweetened flaked coconut
  • 1 1/2 cups chocolate chips
  • 2 1/2 cups m&ms, divided (1 1/2 cups + 1 cup)


  1. In a large mixing bowl, cream together the butter, peanut butter and sugars until light and fluffy. Beat in the eggs, egg yolks, vanilla & baking soda until well blended.
  2. Stir in the rest of the ingredients, except 1 cup of the m&ms, until just blended together. (You can transfer this to a very large bowl and mix with your clean hands if your mixer isn't big enough to handle the load!)
  3. Cover the bowl and place in the fridge to chill for at least 30 minutes while you preheat the oven to 350ºF and line several baking sheets with parchment paper.
  4. Scoop the dough onto the parchment lined cookie sheets, and flatten with a fork dipped in water. Bake for 8-10 minutes, until the cookies are just set and light golden brown around the edges.
  5. Store these (all cookies, really!) in the freezer for the best results. If they don't all disappear the first day, that is! :o)

The BEST (naturally gluten free!) Monster Cookies!  | Sweet Anna's