What’s in a name? Names are so important. They can make us love or hate products, movie characters, and even foods.
When I was a kid, I didn’t really like my name, but it’s grown on me. Don’t even ask about my middle name though. If you are a girl and about my age, there’s a pretty good chance you have the same middle name as me. I use it only if necessary, and on here, it’s definitely not necessary.
Or how about the name of a blog. I went back and forth for weeks over what to name it. I still really like the name, even if it doesn’t exactly fit seeing as I don’t write about writing much. It turns out that’s a pretty tough thing to do.
When I am writing, I have the hardest time choosing names for characters. It’s so difficult to force yourself to come up with that brilliant name that everyone will love. I Google popular names and go back and forth, back and forth. I’ve even completed a work and then gone back and changed some, if not all of the names.
I like the name fluffernutter. What about you? You almost have to smile when you say fluffernutter. I must also say, I really like that these Fluffernutter Cookies are gluten free and have only five ingredients! You could practically make these in your sleep … though maybe you couldn’t say fluffernutter 😉
These take my classic flourless peanut butter cookies and add tons of marshmallowy goodness! Who wouldn’t want that?!? Plus, these tasty treats are gluten free!
Fluffernutter Cookies #SundaySupper
- Total Time: 25 minutes
- Yield: 8 cookies 1x
Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 large egg
- ½ cup marshmallow fluff plus more as necessary
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a medium bowl, stir together peanut butter, sugar, baking soda, and egg until well combined.
- Take roughly golf ball sized pieces of the dough and spread out into a disc using your hands. Place a heaping tablespoon of fluff in the center and wrap the dough around it, covering it as much as possible. They will ooze some, especially during baking, but don’t worry.
- Once all the cookies are finished, bake for about 12 minutes until just barely golden brown and starting to set. Serve warm or cool completely on the pan. Cookies may be stored in an airtight container at room temperature for up to 5 days or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Don’t forget to check out the other Sunday Supper recipes!
Drinks
- 2 Ingredient Orange Juice Frosty Drink by The Educators’ Spin On It
- Five Ingredient Sangria by Our Good Life
- Pina Colada Summer Smoothie by Cosmopolitan Cornbread
Appetizers and Snacks
- 5-Ingredient Creamy Avocado Dressing by Take A Bite Out of Boca
- Crescent Jalapeno Poppers by The Weekend Gourmet
- Crockpot Chicken Chili Dip by The Crumby Cupcake
- Gluten Free Peach Salsa by Gluten Free Crumbley
- Grilled Zucchini and Goat Cheese Roll Ups by Food Done Light
- Marinated Feta Tomato Skewers by Noshing with the Nolands
- Roasted Chili-Lime Peanuts by Casa de Crews
- Strawberry Coconut Soup with Mint by The Wimpy Vegetarian
Main Dish
- 3 Ingredient Steak Marinade by MealDiva
- Baked Fajita Chicken by Recipes Food and Cooking
- Crab Pasta by Caroline’s Cooking
- Grilled Portobello Mushrooms by Palatable Pastime
- Healthy Chocolate Protein Pancakes by Momma’s Meals
- Homemade Porcini Almond Pasta by The Joyful Foodie
- Abruzzo Style Cannellini Beans with Fennel & Chicken by Delaware Girl Eats
- Nutella BLT Sandwich by Brunch with Joy
- Salmon in Puff Pastry by Sew You Think You Can Cook
- Simple Brined Roast Chicken with Herbs and Garlic by Crazy Foodie Stunts
- Simple Grilled Tilapia by Cooking Chat
- Simple Summer Shrimp and Asparagus by eating in instead
- Skirt Steak and Grilled Potatoes for a Crowd by Family Foodie
- Slow Cooker Teriyaki Chicken by Nosh My Way
- Slowcooker Ravioli Lasagne by Jane’s Adventures in Dinner
Side Dish
- Brazilian Black Beans by Curious Cuisiniere
- Korean Seasoned Dried Squid (Ojingeochae muchim) by kimchi MOM
- Mashed Cauliflower with Parmesan by Hezzi-D’s Books and Cooks
- Sauerkraut and Apple Salad by Cindy’s Recipes and Writings
- Sesame Lime Edamame by Magnolia Days
- Southern Style Squash Casserole by Recipe for Perfection
- Tomato, Avocado and Bacon Salad by Peanut Butter and Peppers
Desserts
- Apple Drop Candy by What Smells So Good?
- Chocolate Toffee Cookies by NinjaBaker.com
- Coconut White Chocolate Truffles by That Skinny Chick Can Bake
- Easy No Churn Peach Frozen Yogurt by Bobbi’s Kozy Kitchen
- Fluffernutter Cookies by Pies and Plots
- Magic Pudding Dessert by Grumpy’s Honeybunch
- No-Churn Mint Chocolate Chip Ice Cream Cake by Cupcakes & Kale Chips
- Rhubarb Crumble by A Day in the Life on the Farm
- Creamy Coconut, Roasted Strawberry Chocolate Chip Popsicles by Simply Health Family
- Recipe Substitution Tips by Sunday Supper
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Sinfully awesome cookies!
Oh, my gosh, these look insanely good!! And such an easy recipe!!
Love the name of the cookie, Laura! And must say I’ve always thought the name of your blog is brilliant, too =) P.s. Bet your middle name is a nice one!
Thanks, Kim!
These look great and remind me of whoopie pies without all the work. I can handle making these as I make your flourless peanut butter cookies all the time.
Ha, names are so hard to pick. We are having a hard time picking a name for our baby and I know what you mean. These cookies are amazing!! Just 5 ingredients!!
Yes, a baby name would be so hard to choose. You can’t just change your mind on that 😉
Laura is a lovely name – I actually considered using it for one of my girls. And now I’m curious about what your middle name is!
Your cookies look great. And I’l love to read your blog any time you write about writing. (It is hard to do though, isn’t it?)
Thank you, Beth! It is hard to write about writing. Maybe sometimes if I had more news, but I don’t really have much to share so it becomes something I just don’t talk about.
Fluffernutter brings back such fond memories for so many of us. These look lovely and I know the taste delicious.
These cookies are the JAM!! Nicely done!!
Thanks, Tara 🙂
The second best thing to pair peanut butter with after chocolate is marshmallow. YUM!
OH. MY. GOSH! That fluff oozing out of those peanut buttery cookies is making me question if I should have some cookies (although they’re just cracked sugar cookies on my counter) for lunch or something “real”…
Cookies for lunch. Definitely!
My kind of cookie! Yum!
Amazing! Love this idea
Marie? Elizabeth? Ann? I’m guessing Marie. (Mine is Elizabeth–only because all my other girl cousins middle names were Marie)
and I agree-I looove the name fluffernutter! And even better? I LOVE how it tastes, and this cookie version is prob my FAVE!
It has to be our secret 😉 but you’re right, it’s Marie. I don’t like it at all, and I remember EVERYONE at school also having Marie for their middle name. It just doesn’t suit my unique personality.
These look delicious! I’m making them for our family “Fautumn” picnic tomorrow. I’m thinking of drizzling a little melted chocolate on top. Would that be too much sweetness?
Thanks for the great recipe!
I think chocolate would be a fine addition. Maybe dark chocolate – they’ll be a little like smores! I don’t think it will be too sweet, I often melt extra marshmallows on top of mine 🙂 I hope they turn out great, Kim!