Description
These Fluffernutter cookies capture everything wonderful about the classic peanut butter and marshmallow fluff sandwich. Peanut butter, marshmallow fluff, and a soft, chewy cookie base come together in one irresistible treat that tastes like childhood.
Ingredients
- Unsalted butter, softened – 1/2 cup
- Creamy peanut butter – 1/2 cup
- Granulated sugar – 1/2 cup
- Brown sugar, packed – 1/4 cup
- Egg – 1 large
- Vanilla extract – 1 teaspoon
- All-purpose flour – 1 1/4 cups
- Baking soda – 1/2 teaspoon
- Salt – 1/4 teaspoon
- Marshmallow fluff – 1/2 cup
- Mini marshmallows (optional) – 1/2 cup
Instructions
- 1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
- 2. In a large bowl, cream the butter, peanut butter, granulated sugar, and brown sugar until fluffy.
- 3. Beat in the egg and vanilla until smooth.
- 4. In a separate bowl, whisk the flour, baking soda, and salt.
- 5. Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- 6. Gently swirl in the marshmallow fluff. Do not overmix. You want ribbons of fluff throughout the dough.
- 7. Scoop rounded tablespoons onto the prepared sheets.
- 8. Press a few mini marshmallows on top if desired.
- 9. Bake for 10 to 12 minutes until the edges turn golden.
- 10. Let the cookies cool on the sheet for five minutes, then transfer them to a wire rack.
Notes
- Chill the dough for 20 minutes before baking to prevent spreading and keep the cookies thick and chewy.
- Use a cookie scoop for even sizes.
- Do not overbake; the centers should look slightly underdone when you pull them out.
- Press the marshmallow fluff gently into the dough, as big dollops can burn on top.
- Let the cookies rest on the hot pan; they finish setting as they cool.
- Store in an airtight container at room temperature for up to four days with a slice of bread to keep them soft.
- Freeze baked cookies in a zip-top bag for up to two months; reheat in the microwave for 10 seconds.
- Freeze dough balls and bake from frozen, adding two extra minutes to the bake time.
- For variations, use crunchy peanut butter or almond butter, add chocolate chips, use a gluten-free one-to-one flour blend, or add a pinch of cinnamon.
- For a nut-free version, substitute sunflower seed butter.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: about 75mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: about 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: about 1g
- Protein: 3g
- Cholesterol: about 18mg
Keywords: Fluffernutter cookies, peanut butter marshmallow cookies, peanut butter cookies, marshmallow fluff cookies, easy dessert