Gluten free fluffernutter cookies are the perfect salty-sweet combination of peanut butter and marshmallow fluff in the middle of a soft sugar cookie.
Stuffed drop cookies
When I first shared a recipe for gluten free drop sugar cookies, many of you asked really good questions about the dough, like could it stand up to being stuffed with something else delicious to make an even better gluten free holiday cookie.
Here, we’re stuffing these tender sugar cookies with a chilled mixture of marshmallow fluff and natural peanut butter. They’re soft and taste like a fluffernutter sandwich—but in a cookie.
The cookies are tender and soft, but they’re not gooey. It’s not the sort of filled cookie that oozes the filling when you break it open. So be sure to enjoy them at room temperature, not cold.
How to stuff the raw cookies the easy way
I tried a few different methods for getting the stuffing right. When I first published this recipe, the method was similar to what it is now, but now the filling is nestled more securely inside.
Rather than sandwiching the filling between two pieces of flattened cookie dough, half of the cookie dough is made into a ball. When you poke your finger into the ball, you create a pocket that is just waiting for the filling. Next, a flattened piece of dough is placed on top, and the edges are cinched.
The fluffernutter filling, which is just a combination of thick, smooth peanut butter and marshmallow crème, is very easy to work with after it’s been chilled. You can roll it into a ball for filling the cookies very easily.
And I often use homemade marshmallow crème, but of course there’s no reason you have to do the same. Jet-Puffed marshmallow crème is gluten free, as is “Marshmallow Fluff” brand.
If you’re considering using different fillings, be sure you pick one that isn’t very wet. I’ve made some with a Hershey’s chocolate kiss inside, and they were fun.
Be sure not to try to press down the raw cookies too much or your kiss will poke out.*embarrassing for everyone*
You can probably use maraschino cherries, as long as you blot them dry before using them. Preserved fruit would probably work well, as long as it’s thick and not runny.
Ingredients and substitutions
In place of the dairy butter, try using Miyoko’s Kitchen brand or Melt brand vegan butter. They typically work quite well, gram for gram.
Since there’s only one egg in this recipe, you should be able to replace it with a “chia egg.” Place 1 tablespoon ground white chia seeds in a small bowl with 1 tablespoon lukewarm water, mix and allow to gel.
Keep in mind that most marshmallow fluff is egg-based (including my recipe). If you can’t have eggs, just use double the peanut butter.
If you just can’t have peanuts, try almond butter or cashew butter. Just make sure the nut butter is thick, or it will leak out during baking.
If you can’t have nuts at all, you can try a different filling entirely. I’ve made a few alternative filling suggestions above.