Description
Fluffernutter Cookies combine the creamy richness of peanut butter with the sweet, gooey center of marshmallow cream, creating a delightful treat that’s soft, chewy, and perfect for any occasion.
Ingredients
Units
Scale
Dry Ingredients
- 1/2 tsp. salt
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 cup all-purpose flour
Wet Ingredients
- 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
- 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 until evenly combined, then set 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: Incorporate the granulated sugar, brown sugar, egg, and vanilla extract into the butter mixture and continue beating until the mixture becomes smooth and fluffy.
- Combine with dry ingredients: Gradually add the flour mixture into the wet ingredients, beating just until combined to form the cookie dough.
- Chill the dough: Cover and refrigerate the dough for at least 30 minutes to firm it up for easier handling.
- Preheat oven and prepare baking sheet: Once chilled, preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Form cookies with marshmallow filling: Using a medium cookie scoop or measuring spoon, scoop out 2 tablespoons of dough and flatten it into a disk. Place 1 tablespoon of marshmallow cream in the center, then wrap the dough around the fluff and roll it into a ball.
- Bake the cookies: Place the dough balls on the prepared baking sheet and bake in the preheated oven for 10 minutes until edges are set and cookies are lightly golden.
- Cool and serve: Remove the cookies from the oven, let them cool slightly on the baking sheet, then transfer to a wire rack to cool completely before enjoying.
Notes
- For easier handling, make sure the dough is well chilled before forming the cookies to prevent the marshmallow cream from oozing out.
- You can substitute creamy peanut butter with natural peanut butter for a more robust flavor.
- Ensure not to overbake the cookies to keep them soft and chewy.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Marshmallow cream can be replaced with peanut butter chips for a dry filling alternative.
- Nutrition information is an estimate and should be used as a guideline only, as accurate values depend on specific brands and measurements.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
