Description
These Fluffernutter Cookies combine the classic flavors of peanut butter and marshmallow fluff into soft, chewy cookies that are perfect for any occasion. With a rich peanut butter base and a sweet marshmallow topping, these cookies offer a delightful balance of creamy and chewy textures.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Topping
- 1/2 cup marshmallow fluff
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butters and Sugars: In a bowl, beat together the softened butter, peanut butter, brown sugar, and granulated sugar until the mixture is creamy and well combined, which helps achieve a smooth cookie texture.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until the batter becomes smooth, incorporating all ingredients evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasonings.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing and tough cookies.
- Scoop Dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing each about 2 inches apart for proper spreading.
- Add Marshmallow Fluff: Dollop a small amount of marshmallow fluff on top of each dough ball to add a sweet, gooey element during baking.
- Bake: Bake the cookies for 10-12 minutes until the edges turn golden brown and the centers are set but still soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which helps them set perfectly.
- Optional Chocolate Chips: For an indulgent twist, add chocolate chips to the dough before baking.
- Optional Nuts: Fold in chopped peanuts or other nuts for added crunch and texture.
- Mini Cookies: To make bite-sized treats, reduce dough portions and bake for 8-10 minutes, adjusting baking time accordingly.
- Marshmallow Fluff Center: Create an indentation in each dough ball and fill it with marshmallow fluff for a gooey, molten center inside the cookie.
Notes
- Ensure butter and peanut butter are softened to achieve a creamy dough texture.
- Do not overmix the dough once dry ingredients are added to prevent tough cookies.
- Spacing cookies properly on the baking sheet prevents them from merging during baking.
- Marshmallow fluff can brown slightly during baking, adding a caramelized flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing cookie dough balls is possible; bake directly from frozen with a couple of extra minutes baking time.
