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.