Description
Delicious Fluffernutter Cookies combine creamy peanut butter and sweet marshmallow cream into soft, chewy treats perfect for any occasion. These cookies feature a rich peanut butter dough wrapped around a gooey marshmallow center, baked to golden perfection.
Ingredients
Units
Scale
Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cornstarch
- 1 cup all-purpose flour
Filling
- 3/4 cup marshmallow cream/fluff
Instructions
- Prepare dry ingredients: In a medium size mixing bowl, whisk together the all-purpose flour, salt, cornstarch, baking soda, and baking powder. Set this mixture aside.
- Cream butter and peanut butter: In a large mixing bowl, beat the softened unsalted butter and creamy peanut butter together until the mixture is smooth and creamy.
- Add sugars and egg: Add granulated sugar, brown sugar, the egg, and vanilla extract to the butter mixture, beating until smooth and fluffy.
- Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients while continuing to beat until just combined, being careful not to overmix.
- Chill the dough: Cover the dough and refrigerate for at least 30 minutes to firm up, making it easier to handle.
- Preheat oven and prepare baking sheet: Once chilled, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
- Shape cookies with marshmallow center: Using a medium cookie scoop or measuring spoons, scoop out 2 tablespoons of dough and flatten it into a disk. Place 1 tablespoon of marshmallow cream in the center of the disk, then wrap the dough around the marshmallow and roll into a ball. Place each cookie ball on the prepared baking sheet.
- Bake cookies: Bake the cookies in the preheated oven for 10 minutes until set and lightly golden.
- Cool cookies: Remove the pan from the oven and allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Enjoy your Fluffernutter Cookies!
Notes
- For easier handling, chill the dough longer if it is too soft to shape.
- Use parchment paper or silicone mats to prevent sticking and make cleanup easier.
- You can substitute crunchy peanut butter for creamy if preferred.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- Nutrition information is an estimate and should be used as a guideline only.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
