* 1 cup (250g) unsalted butter * 1 tsp vanilla extract * 1/2 cup (115g) peanut butter * 1/2 cup (100g) brown sugar * 1/2 cup (100g) white sugar * 1 egg * 1 tsp baking powder * 1 tsp baking soda * 1/2 tsp salt * 1 1/2 cup (180g) preferred baking flour * 1/3 – 1/2 cup Marshmallow Fluff (depending on taste preference) * *If you don’t have marshmallow fluff, use 1 cup (45g) mini marshmallows*
**Directions**
1. Put Marshmallow Fluff (or Mini Marshmallows) in the fridge to cool 2. Preheat oven to 350°F (180°C) 3. In one bowl, cream together 1 cup (250g) unsalted butter, 1/2 cup (115g) peanut butter, 1/2 cup (100g) brown sugar, 1/2 cup (100g) white sugar, 1 tsp vanilla extract (these are the wet ingredients) 4. Beat in 1 egg 5. In a separate bowl, mix together 1 1/2 cup (180g) preferred baking flour, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt (these are the dry ingredients) 6. Slowly pour and stir together 1/4 portions of the dry ingredients into the wet ingredients, until fully combined 7. Fold in cooled 1/3 – 1/2 cup Marshmallow Fluff – OR – Add in 1 cup (45g) Mini Marshmallows 8. Line a baking pan with either parchment paper – OR – cooking spray 9. Place golf ball sized portions of dough evenly on baking pan 10. Bake the cookies in the oven at 350°F (180°C) for 10-11 minutes 11. Allow the cookies to cool for a minimum of 15 minutes before stuffing your face 12. Enjoy!
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[Recipe Link](https://www.sarahfreia.com/blog/gluten-free-fluffernuter-cookie-recipe)
**Ingredients**
* 1 cup (250g) unsalted butter
* 1 tsp vanilla extract
* 1/2 cup (115g) peanut butter
* 1/2 cup (100g) brown sugar
* 1/2 cup (100g) white sugar
* 1 egg
* 1 tsp baking powder
* 1 tsp baking soda
* 1/2 tsp salt
* 1 1/2 cup (180g) preferred baking flour
* 1/3 – 1/2 cup Marshmallow Fluff (depending on taste preference)
* *If you don’t have marshmallow fluff, use 1 cup (45g) mini marshmallows*
**Directions**
1. Put Marshmallow Fluff (or Mini Marshmallows) in the fridge to cool
2. Preheat oven to 350°F (180°C)
3. In one bowl, cream together 1 cup (250g) unsalted butter, 1/2 cup (115g) peanut butter, 1/2 cup (100g) brown sugar, 1/2 cup (100g) white sugar, 1 tsp vanilla extract (these are the wet ingredients)
4. Beat in 1 egg
5. In a separate bowl, mix together 1 1/2 cup (180g) preferred baking flour, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt (these are the dry ingredients)
6. Slowly pour and stir together 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
7. Fold in cooled 1/3 – 1/2 cup Marshmallow Fluff – OR – Add in 1 cup (45g) Mini Marshmallows
8. Line a baking pan with either parchment paper – OR – cooking spray
9. Place golf ball sized portions of dough evenly on baking pan
10. Bake the cookies in the oven at 350°F (180°C) for 10-11 minutes
11. Allow the cookies to cool for a minimum of 15 minutes before stuffing your face
12. Enjoy!