Gluten-Free Fluffernutter Cookies

Ingredients

• 262 g (1¾ cups)gluten-free measure-for-measure flour
• ¾ teaspoonbicarbonate of soda
• ¾ teaspoonsalt
• 168 g (¾ cup)butter
• 213 g (1 cup)light brown sugar
• 50 g (¼ cup)granulated sugar
• 1 large egg + 1 large egg yolk, at room temperatureegg and egg yolk
• 1 tablespoonvanilla extract
• Approximately 85 g (⅓ cup)peanut butter
• Approximately 85 g (⅓ cup)marshmallow creme
• To taste, optionalflaky salt

Instructions

1. 1

   Mix the dry ingredients

   Whisk the gluten-free flour, bicarbonate of soda and salt together in a medium bowl until evenly combined. Set aside.

2. 2

   Brown the butter

   Melt the butter in a saucepan over medium heat, then whisk continuously. It will foam first; after a couple of minutes, the milk solids will begin to brown at the bottom. Turn off the heat as soon as they are brown and the butter smells nutty, then pour it into a glass mixing bowl to stop it cooking further.

3. 3

   Whisk the sugars

   Add the brown sugar and granulated sugar to the browned butter and whisk to combine. Add the egg, egg yolk and vanilla, then whisk until smooth and creamy.

4. 4

   Add the flour

   Use a rubber spatula to mix the dry ingredients into the butter mixture until combined.

5. 5

   Swirl in the fillings

   Drop spoonfuls of peanut butter and marshmallow creme into the dough. Stir just once or twice so they are only lightly incorporated, leaving distinct pockets of each. Do not overmix.

6. 6

   Chill the dough

   Cover the bowl and refrigerate the dough for at least 1 hour.

7. 7

   Bake the cookies

   Heat the oven to 175°C (350°F). Scoop about 2 tablespoons of dough per cookie onto baking sheets, spacing the portions a few inches apart. Bake for 10–12 minutes, until golden and the centres are set.

8. 8

   Cool and finish

   Leave the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to continue cooling. Sprinkle with flaky salt before serving.

What are fluffernutter cookies?

A fluffernutter is an American sandwich pairing peanut butter with marshmallow creme, often called marshmallow fluff. These cookies take that familiar sweet-and-salty combination and fold it into a brown sugar cookie.

Here, browned butter brings a toasty depth, while restrained mixing leaves visible pockets of peanut butter and marshmallow rather than blending them into one filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 2g protein, 24g carbs, 10g fat.

The flour and sugars provide most of the carbohydrates, while butter and peanut butter contribute much of the fat. The egg and peanut butter add some protein, though the cookie is still a sweet treat rather than a protein-rich dish. Pair one with fruit or yoghurt for a more varied snack.

Why brown the butter?

Browned butter: keep it moving with a whisk once it melts, and watch the solids at the bottom of the pan. They can go from golden to burnt quickly, so take the pan off the heat as soon as they brown and smell nutty.

Cooling the butter in a glass bowl helps halt the cooking. It also gives you room to whisk in the sugars and eggs.

Choose the right flour

Measure-for-measure flour: use a gluten-free blend designed to replace wheat flour directly. Blends vary, so measuring the stated 262 g is more reliable than packing flour into a cup.

Leavening: bicarbonate of soda helps the cookies rise and spread. Whisk it thoroughly with the flour and salt to distribute it evenly through the dough.

Keep the swirls distinct

Peanut butter: spoon it into the dough in several spots, then give it only a brief stir. Overmixing disperses it throughout the dough and loses the separate pockets.

Marshmallow creme: handle it the same way, folding just once or twice. Its sticky texture is part of the character of the cookies, so the dough does not need to look uniform.

Chilling and baking cues

Chilling: refrigerate the covered dough for at least 1 hour before scooping. This is a useful pause in the recipe and helps make the portions easier to handle.

Doneness: bake at 175°C (350°F) for 10–12 minutes. Look for golden edges and centres that appear set; the cookies will continue to firm as they cool.

Serving and finishing

Flaky salt: a light sprinkle before serving gives a savoury contrast to the sweet dough and marshmallow. It is optional, so leave it off if you prefer a sweeter finish.

For a simple snack plate, serve the cookies with milk, tea or coffee. Let them cool on a rack so the bases do not stay trapped against the warm baking sheet.

Recipe notes & tips

• Bring the egg and egg yolk to room temperature as specified so they whisk more evenly into the butter and sugar.
• Use a light-coloured saucepan if available, which makes it easier to see when the butter solids have browned.
• Pour the browned butter out promptly once it smells nutty to prevent the residual heat from scorching it.
• Leave visible streaks of peanut butter and marshmallow creme instead of stirring until the dough is uniform.
• Space the scoops a few inches apart to give the cookies room to spread.
• Let the cookies rest for 5 minutes on the baking sheet before moving them, as they are delicate while hot.

Variations

• Use crunchy peanut butter: it adds small peanut pieces and extra texture.
• Add chocolate chips: fold a small handful into the dough before chilling for a chocolate-and-fluffernutter twist.
• Skip the flaky salt: leave off the finishing sprinkle for a purely sweet cookie.
• Make smaller cookies: use smaller scoops and check them early, as the baking time may be shorter.
• Try another nut butter: swap in almond or cashew butter for a different flavour, while keeping the same gentle swirl.

Common mistakes to avoid

• Burning the butter: take it off the heat as soon as the solids brown and it smells nutty, then transfer it to a bowl.
• Overmixing the fillings: stir the peanut butter and marshmallow creme only once or twice to retain distinct pockets.
• Skipping the chill: refrigerate the dough for at least 1 hour before scooping and baking.
• Crowding the baking sheet: leave a few inches between dough portions so the cookies can spread.
• Overbaking: remove the cookies when golden and the centres are set; they continue to firm as they cool.
• Moving them too soon: wait 5 minutes before transferring the cookies to a wire rack.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 3 days. Warm briefly in a low oven or microwave if you would like to soften them before serving.

Frequently asked questions