1/4 cup (64 g) natural peanut butter
3 1/2 ounces marshmallow fluff (I used my homemade marshmallow fluff (so easy!), but it would work equally as well with Marshmallow Fluff in the tub, which is safely gluten free)
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
5 tablespoons (70 g) unsalted butter, at room temperature
5 tablespoons (60 g) vegetable shortening, melted and cooled (I used Spectrum nonhydrogenated vegetable shortening)
1 egg (60 g, out of shell) at room temperature, beaten
2 teaspoons pure vanilla extract
coarse salt, for sprinkling (coarsely ground sea salt works well, but kosher salt would work too)
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 fluff in a medium-size bowl, and mix well to combine. Place the bowl in the freezer to chill while you make the cookie dough.
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, shortening, egg and vanilla, mixing well to combine after each addition. The dough should come together and will be soft. Divide the dough into 24 pieces of approximately equal size, and roll each into a ball about 1/2 inch in diameter. Press each ball into a disk about 2 inches in diameter. 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 and place in the center of half of the flattened disks of cookie dough. Cover with the remaining disks of cookie dough, press the edges together firmly to seal and press the halves together gently, taking care not to squeeze out any of the fluffernutter filling.
Place the disks of dough on the prepared baking sheet, about 1 inch apart from one another. They will not spread much at all 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.
P.S. Gluten-Free on a Shoestring Bakes Bread is available for purchase everywhere! I hope you’ll consider joining in on the fun. I will be with you every single step of the way, and before you know it, you’ll be in Gluten Free Bread Heaven. Join the revolution!