While making my other marshmallow cookies, I kept thinking about peanut butter cookies and how we love them and I wondered if marshmallows would be good in those....I guess you could say there was a huge marshmallow kick happening in this home! Then I remembered a fluffer nutter sandwich was a thing! I was like, oh yeah! It's on. There was no Google search to see if it had already been done, I just went straight to developing a cookie. Boy am I so glad I did that! Only after these were made and they were oh-my-goodness good, did I look and was happy to see there were other geniuses out there, but I didn't find one that was like mine. I knew I had a winner and had to share with you all!
In these GF peanut butter cookies, I use Bob's Red Mill Baking flour - I affectionally call this the "red bag". This stuff is different than the "blue bag" - it's made with chickpea flour! The perfect texture and flavor profile to match with peanut butter! It does not disappoint! This is a soft, pillowy cookie. Chock full of peanuty goodness and gooey yummy marshmallows! The sugar on the outside is exactly what they needed to elevate them into little morsels of heaven!
Peanut Butter Debate
Lets talk about the peanut butter. I used both my homemade peanut butter as well as store bought. Typically, recipes call for store bought, but I say the heck with that! I try to incorporate homemade whenever possible. Now, I can't speak for the natural peanut butters sold in the stores, as we have never tried it, but give it a go and see how it turns out. We love hearing from others when they push the boundaries of traditional rules and it turns out more amazing than you could have hoped for!
Post your "wins" for this cookie and let me know how you like them!
Fluffer Nutter Cookies
Equipment
- 1 stand mixer or hand mixer
- #70 cookie scoop (this is what I used) makes about 6 doz
- #50 cookie scoop makes about 3 doz
- parchment paper or silpat mat
- cookie cooling racks
Ingredients
- 2 tablespoon ground flax see notes
- 6 tablespoon water
- 1 cup peanut butter (280g) see notes
- ½ cup vegan butter (112g) see notes
- ½ cup granulated sugar (110g)
- ½ cup brown sugar, packed (120g)
- ¼ cup oat milk (60 mL) see notes
- 2 teaspoon vanilla
- 2 cups Bob's AP Baking flour (373g) see notes
- 1 teaspoon baking soda
- 1 teaspoon corn starch (corn flour)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1.5 cups Dandies mini marshmallows (135g) see notes
- ¾ cup granulated sugar (150g) in a bowl - to roll cookies in
Instructions
- Preheat the oven to 350°. Make the flax eggs by combining the ground flax and water together, set aside for 5-10 mins so it thickens2 tablespoon ground flax, 6 tablespoon water
- In a stand mix or large mixing bowl, add the peanut butter, vegan butter, and sugars. Mix on medium for 2-3 mins until well creamed1 cup peanut butter (280g), ½ cup vegan butter (112g), ½ cup granulated sugar (110g), ½ cup brown sugar, packed (120g)
- Add the oat milk, vanilla and flax eggs. Mix for additional 30 secs-1 min, you want it to be incorporated well.2 tablespoon ground flax, ¼ cup oat milk (60 mL), 2 teaspoon vanilla, 6 tablespoon water
- Add all the dry ingredients, minus the marshmallows and extra sugar. Mix on medium for 2 mins2 cups Bob's AP Baking flour (373g), 1 teaspoon baking soda, 1 teaspoon corn starch (corn flour), 1 teaspoon baking powder, ½ teaspoon salt
- Stir in the marshmallows1.5 cups Dandies mini marshmallows (135g)
- Using a #70 scoop (1 TBSP), scoop up a ball(making sure to get at least 1 marshmallow!), plop it out in the bowl of sugar, roll it until it's coated, then place on prepared cookie sheet about 1 inch a part (they don't spread much). Cook for 8-9 mins. They will look puffy, but not raw. Let cool on pan for about 2 mins, then move to a cooling rack until fully cooled. Store in tightly sealed container¾ cup granulated sugar (150g) in a bowl - to roll cookies in
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