Holiday Cookie #1: Fluffernutter Thumbprint Cookies
I found this recipe for Fluffernutter Thumbprint Cookies and immediately knew I had to make them. I grew in New England, home of the fluffernutter sandwich. One slice of sandwich bread smeared with creamy peanut butter, another smeared with Fluff and put them together to make a Fluffernutter Sandwich!! OH, soooo good! I was only allowed to enjoy these sweet sandwiches of delight at friend’s houses. (My mom felt that they had too much sugar. I tend to agree.) Even now, being an adult and allowed to do whatever I want (haha, right!), I don’t buy the makings to make the Fluffernutter. I’d probably eat the whole jar of Fluff in one sitting watching The Good Wife. The sugar high, the crash and then the bad breakout — yeah… probably not a good idea. Ah, but in my head – it seems heavenly!
I didn’t change the recipe much to make it gluten-free. I did however found that the baking time of nine minutes was too long and the cookies got a bit over done. The next batch, I checked them at seven minutes and then added the marshmallow for three minutes. I prefer my cookies a bit chewy and gooey. The second and third batch came out perfect with a little less time. Do keep them on the cookie sheet to cook for a good two-three minutes. They will break and fall into the cooling rack (yes, experience talking here. LOL)
Four more holiday cookie recipes to come!
- ½ cup plus 1 tablespoon salted butter, softened
- ½ cup natural creamy peanut butter
- ½ cup sugar
- ½ cup light brown sugar, packed
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cup gluten-free all-purpose flour* (Pamela's All-Purpose Flour)
- large marshmallows, cut in half
- Preheat oven to 375°F and line cookie sheets with parchment paper (or ungreased cookie sheet).
- In the bowl of a stand mixer, combine butter and peanut butter and beat on high for 30 seconds. Turn of mixer.
- Add the sugar, brown sugar, baking soda, and baking powder and beat until combined.
- Add the egg and vanilla and beat until combined.
- Lower the speed to low and slowly add the flour. Beat until well combined.
- Cover dough with plastic wrap and place in the refrigerator for 10 minutes.
- Using a cookie scoop, shape dough into 1 inch balls and place on prepared cookie sheet 2 inches apart.
- With your thumb, create an indentation in the center of each ball.
- Bake for 7-9 minutes. Remove from oven and place a marshmallow in the center of each cookie.
- Bake for an additional 2-3 minutes or until marshmallow is golden brown.
- Allow cookies to cool on cookie sheet for 203 minutes before transferring them to a cooling rack.