Tags: dessert - cookies - vegetarian - GF - GF dessert - GF cookies - GF vegetarian
Active Time: 15 minutes
Passive Time: 10 minutes per batch
Serves: 20 cookies

Peanut butter cookie with marshmallow fluff

Sarah Freia

• Butter: 250 g
• Vanilla extract: 1 tsp
• Peanut butter: 115 g
• Brown sugar: 100 g
• White sugar: 100 g

• Eggs: 1

• Baking powder: 1 tsp
• Baking soda: 1 tsp
• Salt: 1/2 tsp
• Flour: 180 g

• Marshmallow fluff: 1/2 cup (cooled in fridge)

• I have only ever made these GF using a GF flour blend (probably a King Arthur one). It should work with any preferred GF flour made for desserts/baking!

1. Preheat oven to 350F
2. Cream together butter, vanilla, peanut butter, brown sugar, and white sugar
3. Beat in egg
4. In a separate bowl, mix together baking powder, baking soda, salt, and flour
5. Slowly mix dry ingredients into wet, about 1/4 cup at a time, until fully combined. If using GF flour, let rest for about 15-20 minutes
6. Fold in marshmallow fluff, not mixing too thoroughly so there are streaks of fluff throughout the batter
7. Line a baking sheet with parchment paper and place small portions of dough onto the pan (the recipe recommends golf-ball sized, but I'd do smaller and end up with more small cookies - they bake better that way)
8. Bake for about 10 minutes and allow to cool for about 15 minutes before eating