(Flourless) Fluffer Nutter Cookies

Remember Fluffer Nutters?  Peanut butter and a thick slathering of Marshmallow Fluff brought together in one amazing sandwich?  They are a part of my childhood, and every once in a while, when I have a peanut butter sandwich, I reminisce about them.  So when I recently confirmed that Marshmallow Fluff is, in fact, gluten-free,  I was maybe a little too happy.  In fact, I promptly opened the jar I had just bought and ate a spoonful right out of the jar.  Yeah.  I do that sometimes.  (But don't worry, I don't double-dip, for those of you who eat my baked goods!)



Later that week, I was making a batch of peanut butter cookies for my cousin's birthday party and suddenly remembered that jar of Marshmallow Fluff.  Inspired, I took it off the shelf and decided to find a way to insert it into the recipe.



It worked!  They were delicious. Out of curiosity, and to test how well another favorite sandwich of mine would translate into cookies, I also made a few with strawberry jam instead of Fluff, and those were a success as well. (Directions for those are at the end of the recipe.)



The bottom line is, these peanut butter cookies are fantastic.  They have no flour, making them naturally gluten-free, and unmitigated peanut butter-y flavor.  The only problem is that they disappear quickly, so be sure to make enough!



 

(Flourless) Fluffer Nutter Cookies

Makes about 30 cookies



3/4 cup natural creamy peanut butter (I used Trader Joe's Creamy PB)

3/4 cup granulated sugar

1 tsp. vanilla extract

1 tsp. baking soda

1 egg

3-4 tbsp. Marshmallow Fluff



Preheat the oven to 350 F.  Line two cookie baking sheets with parchment paper.



Cream the peanut butter and sugar until well mixed.  Add the vanilla and baking soda and mix.  Add the egg and mix very well until it is evenly distributed.



Using a teaspoon measure, scoop out the dough and roll into a ball with your hands.  Line up the balls of dough about 2 inches apart on the cookie sheets.



Before putting in the oven, use a fork to crack each ball in half.  Place about 1/8th of a teaspoon (I'm just guessing since I didn't measure, but just a very tiny dollop) of Marshmallow Fluff into the center of each ball and then re-form the ball around it, rolling them in your hands.  Place the balls back on the cookie sheet and, using a fork, smash down each ball gently, creating creases on the top of each cookie.



Bake for 10 minutes or just until set.  Remove from oven and let sit on hot cookie sheets for another 3 - 5 minutes until slightly cooled, then remove to wire rack to continue cooling.



Store in an airtight container for up to 4 days.



**For peanut butter and jelly cookies:  Instead of placing marshmallow creme inside the cookie dough balls, use your thumb to press each ball of dough flat and then scoop about 1/8th tsp. strawberry jam into each cookie after baking.