If you love peanut butter and marshmallow fluff, then you’re in for a treat! Fluffernutter Cookies are the ultimate indulgence for those with a sweet tooth. These cookies have a soft and chewy base, with a gooey marshmallow filling and a peanut butter drizzle on top. They combine the classic flavours of peanut butter and marshmallow fluff in a whole new way. Try them out, and they might become your new favourite treat!
Ingredients:
- ½ cup (129 g) creamy peanut butter
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups (187.5 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup marshmallow fluff (or marshmallow creme)
Instructions:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat together the peanut butter, softened butter, granulated sugar, and brown sugar with a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract, beating until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Scoop rounded tablespoons (or use a 2-tablespoon cookie scoop) of dough onto the prepared baking sheets, leaving space for spreading.
- Gently flatten each dough ball into a disk shape.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes.
- Once slightly cooled, make an indentation in the centre of each cookie. Spoon a generous dollop of marshmallow fluff into each indentation.
- Allow the cookies to cool completely on the baking sheets before serving or storing.
Tips:
- Room Temperature: Ingredients like softened butter and room-temperature eggs help with a smoother dough and better results.
- Chilling: If you find the dough too sticky, chill it in the refrigerator for 30 minutes before scooping and baking.
- Variations: Add peanut butter chips or chopped peanuts to the dough for extra crunch.
- Storage: Store these cookies in an airtight container at room temperature for up to 3 days.
Related
Fluffernutter Cookies
Satisfy your sweet cravings with our Fluffernutter Cookies, where creamy peanut butter meets soft marshmallow for a heavenly bite.
Ingredients
- ½ cup (129 g) creamy peanut butter
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1½ cups (187.5 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup marshmallow fluff (or marshmallow creme)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat together the peanut butter, softened butter, granulated sugar, and brown sugar with a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract, beating until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Scoop rounded tablespoons (or use a 2-tablespoon cookie scoop) of dough onto the prepared baking sheets, leaving space for spreading.
- Gently flatten each dough ball into a disk shape.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes.
- Once slightly cooled, make an indentation in the centre of each cookie. Spoon a generous dollop of marshmallow fluff into each indentation.
- Allow the cookies to cool completely on the baking sheets before serving or storing.