Description
The ultimate salty-sweet comfort food. Combining rich, nutty peanut butter with gooey, toasted pockets of mini marshmallows, these soft and chewy cookies offer a decadent ‘Fluffernutter’ experience that is entirely gluten-free.
Ingredients
The Peanut Butter Dough
- 1 1/4 cups gluten-free 1-to-1 flour blend (with xanthan gum)
- 3/4 cup creamy peanut butter (traditional style)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar & 1/2 cup granulated sugar
- 1 egg, 2 tsp vanilla, 1 tsp baking soda, 0.5 tsp sea salt
The Gooey Factor
- 1 1/4 cups mini marshmallows, frozen for 2+ hours
Instructions
Freeze: Freeze marshmallows for 2+ hours to prevent total melting.
Cream: Beat butter and sugars until fluffy. Add peanut butter, egg, and vanilla; mix well.
Fold: Quickly fold frozen marshmallows into the wet mixture.
Combine: Stir in dry flour mixture until a cohesive dough forms.
Bake: Scoop 2–3 tbsp balls 2 inches apart. Bake at 350°F for 10–11 mins.
Set: Cool on sheet for 10 mins to allow cookies to firm up.
Notes
The Freezing Trick: Frozen marshmallows won’t dissolve instantly, preventing ‘sugar holes’ in the cookie.
Peanut Butter Choice: Use no-stir creamy peanut butter; natural varieties can lead to greasy, flat cookies.
Size Matters: A larger 2–3 tbsp scoop provides enough ‘buffer’ dough to keep the marshmallow centers contained.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert / Cookies
- Method: Creaming / Freezing
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 Large Cookie
- Calories: 215
- Sugar: 18
- Sodium: 165
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0.2
- Carbohydrates: 26
- Fiber: 1
- Protein: 4
- Cholesterol: 25
Keywords: gluten free peanut butter marshmallow cookies, fluffernutter cookies, marshmallow stuffed peanut butter cookies, gf peanut butter treats, gooey marshmallow cookies