⏱️ 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 pockets of peanut butter and marshmallow in every bite.
I grew up loving fluffernutter sandwiches, and these cookies capture that same combination of peanut butter and marshmallow cream in cookie form. The base is a rich brown-butter cookie dough that stays soft and chewy, while dollops of peanut butter and marshmallow creme create ribbons and pockets of gooey sweetness. They’re nostalgic, comforting, and easy to make with pantry staples.
Reasons You’ll Love This Recipe
- A playful twist on the classic fluffernutter sandwich
- Made with simple pantry ingredients
- Distinct swirls of peanut butter and marshmallow in every cookie
- Great for parties, cookie swaps, and holiday trays
- Dough can be prepared ahead and frozen for convenience
- Gluten-free but still tender and chewy
Ingredients You’ll Need
Below are notes on the key ingredients you’ll want to have ready. Exact measurements appear in the recipe card further down.
- Brown butter: Browning the butter adds a deep, nutty flavor and more complexity than using melted butter alone. It’s worth the extra attention.
- Brown sugar: Helps create the soft, chewy texture and adds warm caramel notes that pair beautifully with peanut butter and fluff.
- Peanut butter: Use creamy peanut butter for the smoothest swirls and an even texture in the dough.
- Marshmallow creme: Adds pockets of sweet, gooey marshmallow. Stir it in gently so you keep visible ribbons rather than blending it away.
How to Make Gluten-Free Fluffernutter Cookies
Here’s a concise overview of the method. Full step-by-step instructions and tips follow in the recipe card below.
When browning the butter, watch it closely—once the solids turn golden-brown and the aroma becomes nutty, remove it from heat and pour into a bowl to stop cooking. Incorporate sugars, eggs, and vanilla into the warm butter to build the cookie base, then fold in the dry ingredients. Drop small spoonfuls of peanut butter and marshmallow creme over the dough and swirl gently so you retain pockets of each. Chill the dough to firm it and deepen the flavors, then bake until the edges are set and cookies are golden.
When adding the peanut butter and marshmallow, stir the dough only once or twice. The aim is to create visible swirls and pockets that melt into gooey patches as the cookies bake. Chilling the dough is important: it reduces spreading during baking and improves texture.
A light sprinkle of flaky salt just before serving heightens the flavors and balances sweetness. These cookies pair perfectly with a glass of cold milk or a warm cup of coffee for contrasting comfort.
Make-Ahead, Storage, and Freezing
Make-Ahead: Dough can be refrigerated up to 3 days or frozen for up to 3 months. If baking from frozen, add a couple of minutes to the bake time.
To Store: Cool cookies completely, then keep in an airtight container at room temperature for up to 4 days.
To Freeze: Baked cookies freeze well for up to 3 months in an airtight container. Thaw at room temperature for 1–2 hours.
What Do Gluten-Free Fluffernutter Cookies Taste Like?
These cookies evoke the nostalgic taste of a fluffernutter sandwich but with a buttery, caramelized base from brown sugar and brown butter. They are tender, chewy, and dotted with smooth peanut butter swirls and sweet marshmallow pockets that soften and ooze when warm.
Can I Use Crunchy Peanut Butter?
Yes, crunchy peanut butter can be used, but creamy peanut butter gives the smoothest swirls and most consistent texture.
Can I Use Natural Peanut Butter?
Natural peanut butter is not recommended because oil separation can affect dough consistency and handleability.
Gluten-Free Fluffernutter Cookies
These gluten-free fluffernutter cookies start with a brown-butter cookie dough swirled with creamy peanut butter and marshmallow creme. Each bite is soft, nostalgic, and packed with classic sweetness.
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. Set aside.
- Melt the butter in a saucepan over medium heat and whisk constantly. The butter will foam, then brown on the bottom and develop a nutty aroma. Remove from heat and pour into a glass bowl to stop cooking.
- Add the brown sugar and granulated sugar to the warm butter and whisk to combine. Whisk in the egg, egg yolk, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture with a rubber spatula until combined.
- Drop spoonfuls of peanut butter and marshmallow creme over the dough. Stir just once or twice so you keep pockets of peanut butter and fluff—do not overmix.
- Cover the bowl and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C). Scoop about 2 tablespoons of dough per cookie and space a few inches apart on baking sheets. Bake 10–12 minutes, until edges are golden and centers are set.
- Cool on the sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky salt before serving, if desired.
Notes
Gluten-free: Use a quality gluten-free flour blend that contains xanthan gum for best results.
Dairy-free: Substitute a dairy-free butter and skip the browning step; the cookies will still taste great but without the brown-butter aroma.
Nut-free: Swap sunflower seed butter for peanut butter to make these nut-free.
Make-ahead: Dough keeps in the fridge for up to 3 days. Freeze dough balls up to 3 months and bake from frozen, adding a couple minutes to the bake time.
Storage: Store cooled cookies in an airtight container for up to 4 days or freeze baked cookies for up to 3 months.
Nutrition (per cookie)
Calories: 185 kcal | Carbohydrates: 24 g | Protein: 2 g | Fat: 10 g