Recipe Overview
⏱️ Time to Taste: ~1 hour 30 minutes (including chilling)
✨ Texture: Soft, chewy brown butter cookies with gooey marshmallow and peanut butter swirls
🥣 Ease: Easy
🌾Flour Used: Gluten-Free Measure-for-Measure Flour
🎉 Best For: Nostalgic baking, lunchbox treats, dessert trays, and holidays
❤️ Why You’ll Love It: Classic fluffernutter flavor in a chewy cookie with gooey pockets of peanut butter and marshmallow in every bite.
I used to love the peanut butter and marshmallow cream combination in fluffernutter sandwiches as a kid. These cookies are everything I love about that classic flavor, baked into a soft, chewy cookie with rich brown butter. It’s one of those childhood flavor combinations I never outgrew, now baked into a cookie I still love today!
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free fluffernutter cookies. Jump to the recipe card below for the exact measurements.
- Brown butter: Browning the butter adds a rich, nutty flavor that takes these cookies to the next level. It’s an extra step, but one I never skip because it adds so much depth and makes the cookies taste extra special.
- Brown sugar: Brown sugar helps create soft, chewy cookies and adds a subtle caramel flavor that pairs beautifully with the peanut butter and marshmallow creme.
- Peanut butter: Peanut butter brings that classic fluffernutter flavor to the cookies. I like using a creamy peanut butter so it swirls easily throughout the dough.
- Marshmallow creme: Marshmallow creme creates little pockets of gooey sweetness throughout the cookies. Be careful not to overmix it into the dough—you want distinct ribbons of marshmallow and peanut butter in every cookie.
How to Make Gluten-Free Fluffernutter Cookies
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
When browning the butter, keep a close eye on it during the final minute or two. The butter can go from perfectly browned to burnt very quickly. I look for golden-brown bits on the bottom of the pan and a rich, nutty aroma.
Browning the butter is so worth it! I use this trick in some of my favorite cookie recipes including my tried-and-true gluten-free chocolate chip cookies and my soft and chewy gluten-free snickerdoodles.
You’ll want to dollop the peanut butter and marshmallow over the dough.I only stir the peanut butter and marshmallow creme into the dough once or twice. The goal is to create swirls and pockets throughout the dough rather than fully mixing them in.
Don’t skip the chilling time. Chilling the dough helps prevent the cookies from spreading too much and gives the flavors time to develop.
I love finishing these cookies with a sprinkle of flaky salt right before serving. The salt balances the sweetness and makes the peanut butter and marshmallow flavors shine.
Whenever I get in the mood for recipes like this one that remind me of childhood, I also love baking these gluten-free oatmeal cream pies. They’re soft, chewy, and taste just like I remember from when I was a kid.
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: This dough is a great make-ahead option! You can refrigerate the dough in an airtight container for up to 3 days or freeze the dough balls for up to 3 months. I bake straight from frozen and just add a couple extra minutes to the baking time.
To Store: Make sure the cookies are completely cool before storing the baked cookies in an airtight container. They’ll keep at room temperature for up to 4 days.
To Freeze: Baked cookies can be frozen in an airtight container or freezer bag for up to 3 months. They’ll thaw at room temperature in about 1-2 hours.
What Do Gluten-Free Fluffernutter Cookies Taste Like?
Fluffernutter cookies taste like a nostalgic peanut butter and marshmallow sandwich in cookie form. They’re rich, chewy, and buttery with deep caramel notes from brown sugar, swirls of creamy peanut butter, and pockets of sweet marshmallow creme.
Can I Use Crunchy Peanut Butter?
You can use crunchy peanut butter, but creamy, no-stir peanut butter creates the smoothest swirls and best overall texture.
Can I Use Natural Peanut Butter?
I don’t recommend using natural peanut butter. It’s too runny and the oil separation can affect the cookies’ texture.
More Gluten-Free Cookie Recipes
- Gluten-Free Peanut Butter Cookies
- Gluten-Free Peanut Butter Blossoms
- Gluten-Free Monster Cookies
- Gluten-Free Oatmeal Chocolate Chip Cookies
- Gluten-Free Chocolate Marshmallow Cookies
Gluten-Free Fluffernutter Cookies
Ingredients
- 1 3/4 cup (262g) gluten-free measure-for-measure flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup (168g) butter
- 1 cup (213g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg + 1 large egg yolk, room temperature
- 1 tablespoon vanilla extract
- 1/3 cup peanut butter
- 1/3 cup marshmallow creme
- Flaky salt for sprinkling, optional
Instructions
- In a medium bowl, whisk together the gluten-free flour, baking soda and salt until evenly combined. Set aside.
- Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.
- Add the brown sugar and granulated sugar. Whisk to combine. Add the egg, egg yolk and vanilla and whisk until smooth and creamy.
- Using a rubber spatula, mix in the dry ingredients until well combined.
- Drop spoonfuls of peanut butter and fluff into the dough and stir once or twice to incorporate only slightly. You should still have separate pockets of peanut butter and fluff within your cookie dough. Do not over mix.
- Cover the bowl and refrigerate for at least 1 hour.
- Preheat the oven to 350°F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place a few inches apart on the baking sheets. Bake for 10-12 minutes, until golden and the center is set.
- Let cool for 5 minutes then transfer to a wire rack to continue cooling. Sprinkle with flaky salt before serving. Enjoy!
What dairy free butter do you recommend for baking?
Hi Alison! The stick kind of DF butter works better for baking than the tub variety. Brands like Earth Balance buttery sticks work well. They just won’t brown like real butter so you can skip that step. We hope you enjoy the cookies!
Very yummy! My kids devoured them! I put a frozen large marshmallow in some of them and that was a fun twist, although it made the cookies a little more fragile. Will definitely be making again!
Yay! We’re so happy to hear the cookies were such a hit with you and your kids. Thank you for your wonderful feedback, Aimee. Happy baking!
These are fantastic look just like yours. The taste is so good. Love the salt on top. Will be regularly made!
Yay! We’re so happy to hear the cookies were such a success. Thank you for your rave review, Jeanette!
Should we use natural pb or something like Jiff?
Hi Heather! A no-stir creamy peanut butter, like Jif, works better than natural peanut butter. We hope you love the cookies!