With the classic combo of peanut butter and marshmallow, these gluten free fluffernutter cookies could happily grace any dessert table!
Growing up, I was never a fan of jelly. A weird fruit substance paired with my beloved peanut butter?!? No way!
But, peanut butter and marshmallow, AKA fluffernutter, was a childhood favorite! Creamy, sweet, gooey…absolute bliss.
While making these cookies, I tried a number of versions. The most promising came from adding mini marshmallows to the cookie dough, instead of marshmallow fluff. There may have even been a little mishap with the bag, leading to extra mini marshmallows. And while ABSOLUTELY DELICIOUS, they took a few minutes too long in the oven. Peanut butter cookies with melted marshmallows throughout is just not the prettiest. Next time, I’ll have to freeze the marshmallows first. Live and learn.
Luckily, with marshmallow fluff in the batter AND more piped into the center before baking, these fluffernutter cookies are a close second!
Ingredients in Gluten Free Fluffernutter Cookies
Butter
Brown Sugar
Creamy Peanut Butter
Marshmallow Fluff
Vanilla
Egg
Baking Soda
Gluten Free Flour Blend
What is fluffernutter?
Fluffernutter refers to a peanut butter and marshmallow sandwich, typically made with white bread. Maybe not the healthiest meal, but a childhood staple and a great alternative for kids who do not like jelly.
Why is it called fluffernutter?
The PB & M sandwich was first created in the early 1900s; however, the term was not used until 1960. An advertising agency created the name as a way to market the sweet sandwich. Also, marshmallow creme is sometimes referred to as fluff.
How to store gluten free fluffernutter cookies?
You can store these in an airtight container for 5-6 days. They can also be frozen for up to 30 days.
45 minutes
Gluten Free Fluffernutter Cookies
Ingredients
- 1 stick of butter, softened
- 1/2 c. brown sugar
- 3 Tbsp. creamy peanut butter
- 1/4 c. marshmallow fluff or creme
- 1 tsp. vanilla
- 1 egg
- 1/2 tsp. baking soda
- 1 1/2 c. gluten free flour blend
- 1/3 - 1/2 c. marshmallow fluff or creme
Instructions
- In a large mixing bowl, beat the butter and brown sugar. Then, beat in the peanut butter, marshmallow fluff, vanilla, and egg. Next, beat in the baking soda and flour. Cover and refrigerate for 20 minutes.
- Preheat the oven to 350 degrees. Scoop cookie dough and place on greased or lined baking sheet. Pipe marshmallow fluff in the center of each cookie. Bake for 9-12 minutes. Allow to cool before removing from cookie sheet.