These Fluffernutter Cookies sound absolutely delightful! The combination of peanut butter and marshmallow fluff with a crackly, sparkly top must create such a fun and indulgent texture. It’s a great twist on the classic fluffernutter sandwich, bringing that same sweet, nostalgic flavor into a chewy cookie form. Would you like to share the recipe, or are you looking for tips on how to make them even better?
INGREDIENTS
- 1 ¾ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Creamy Peanut Butter
- ½ cup Unsalted Butter (room temperature)
- ½ cup Granulated Sugar (plus additional ¼ cup for coating)
- ½ cup Light Brown Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 cup Marshmallow Fluff (or 5-6 mini marshmallows)
INSTRUCTIONS
- Preheat the oven: Adjust your oven rack to just above the center. Preheat the oven to 350ºF and line two baking sheets with parchment paper. Set them aside.
- Prepare dry ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Make cookie dough: In a mixing bowl, beat together the peanut butter and unsalted butter until combined. Add the granulated sugar and brown sugar, mixing until smooth.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated.
- Combine with dry ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Shape cookies: Using a 2-tablespoon cookie scoop, form dough balls and place them onto the prepared baking sheets. Flatten each ball into a disc about 3 inches in diameter.
- Add marshmallow fluff: Scoop about 1 tablespoon of marshmallow fluff (or 5-6 mini marshmallows) and place it in the center of each dough disc. Carefully fold the dough around the marshmallow fluff, forming a ball.
- Coat with sugar: Roll each dough ball in the remaining granulated sugar, then place them back onto the baking sheets.
- Bake: Bake for 10-12 minutes, until golden and slightly cracked. If you’d like smaller, thicker cookies, use a large round cookie cutter to reshape them immediately after baking.
- Cool: Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a cooling rack to cool completely.
STORAGE
- Store the cookies in a sealed container at room temperature for up to 5 days.
- Alternatively, freeze them for up to 3 months. Allow to thaw at room temperature for 1-3 hours.
RECIPE NOTES
- Marshmallow fluff (also called marshmallow creme) can be substituted with mini marshmallows.
- Scooping and flattening the dough before adding the marshmallow fluff helps in shaping the cookies.
- Rolling the dough in sugar before baking is optional but adds a delightful crunch.
- The cookies will spread while baking, but you can reshape them using a cookie cutter right after baking if desired.
