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.
Gluten Free Fluffernutter Cookies | Stuffed Sugar Cookies
1/4 cup (64 g) natural peanut butter
3 1/2 ounces marshmallow crème (homemade or store bought)
1 3/4 cups (245 g) all-purpose gluten free flour (I used my Better Than Cup4Cup Blend)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (58 g) confectioners’ sugar
1/2 cup (100 g) granulated sugar
9 tablespoons (126 g) unsalted butter, at room temperature
1 egg (50 g, weighed out of shell) at room temperature, beaten
2 teaspoons pure vanilla extract
Coarse salt, for sprinkling
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
Place the peanut butter and marshmallow crème in a medium-size bowl, and mix well to combine. Place the bowl in the freezer to chill while you make the cookie dough.
In a large bowl, place the flour blend, xanthan gum, baking powder, salt, confectioners’ sugar, and granulated sugar, and whisk to combine well. Add the butter, egg and vanilla, and mix well to combine. If necessary, knead the cookie dough together with clean hands. It should be thick but soft.
Divide the dough into 24 pieces of approximately equal size, and roll each into a ball about 1/2 inch in diameter. Press half of the pieces of cookie dough into a disk about 1 1/2-inches in diameter. With the other half, roll them into a ball, then press a crater into the center with your thumb or forefinger.
Remove the peanut butter and fluff mixture from the freezer, and, using either a small ice cream scoop or two small spoons, scoop out dollops of the fluff mixture about 3/4-inch in diameter, roll into a ball, and place into the holes in half of the pieces of cookie dough. Place the remaining disks of cookie dough on top, press the edges together firmly to seal, roll into a ball, then flatten into a disk about 1/2-inch thick.
Place the raw cookies on the prepared baking sheet, about 1 inch apart from one another. They will not spread a lot during baking. Sprinkle the tops of the cookies lightly with the coarse salt.
Place in the center of the preheated oven and bake for about 15 minutes, or until lightly golden brown on the edges and set in the center. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Originally published on the blog in 2013. Method improved, recipe tweaked slightly for simplicity, recipe otherwise unchanged. Photos, video, most text new.