Sometimes pregnancy causes really weird cravings... like my random mid-week craving for a fluffernutter sandwich. For those of you whose childhoods are clearly incomplete, a flufernutter sandwich is a peanut butter and marshmallow fluff sandwich. Pure heaven if you are seven years old or pregnant.
These cookies are a little bit of a compromise. Instead of cramming my face with fluffernutter sandwiches, I made mini chocolate chip peanut butter cookies laced with marshmallow. Delicious? Yum, yeah. Every bite filled with marshmallow-y, peanut butter-y, chocolate-y goodness? Check! Bite sized so that I can still exercise some self-control? Yes! They are perfect for lunches, coffee breaks, midnight snacks... Enjoy and have a great weekend!
Fluffernutter Chocolate Chip Cookies
Click here for a printable recipe!
1/2 cup creamy peanut butter
4 tablespoons butter
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose gluten free flour (I use a mixture of 6 cups superfine brown rice flour, 3 cups tapioca starch, 1 1/2 cups potato starch, 1 tablespoon salt, and 2 tablespoons xantham gum.)
1 teaspoon xantham gum
1/4 teaspoon salt
2 cups mini bittersweet chocolate chips
1 cup marshmallows
Prep Time: 20 minutes
Chill Time: 60 minutes
Bake Time: 7-10 minutes
Yields: 20 cookies
1. Preheat oven to 350F. In a mixing bowl, cream peanut butter, butter, and brown sugar until well blended. Add eggs and vanilla.
2. Add flour, xantham gum, and salt and mix well. Fold in chocolate chips and marshmallow. Refrigerate dough for 1 hour or until firm.
3. Scoop dough by the teaspoon and roll into balls. Place two inches apart on an ungreased cookies sheet. Bake for 7-10 minutes or until cookies are slightly golden along the edges.