Description
These Fluffernutter Cookies combine the classic flavors of peanut butter and marshmallow fluff into a soft, chewy cookie that’s both nostalgic and delicious. Perfect for peanut butter lovers looking for a sweet treat with a gooey marshmallow twist, these cookies are easy to make and bake in under 30 minutes.
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 Butter and Sugars: In a mixing bowl, beat together the softened butter, peanut butter, brown sugar, and granulated sugar until the mixture is creamy and well combined, ensuring a smooth texture.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until the batter becomes smooth and consistent, helping to bind the ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, stirring until just combined to avoid overworking the dough.
- Portion Dough: Using a tablespoon, scoop dough portions onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Add Marshmallow Fluff: Dollop a small amount of marshmallow fluff on top of each cookie dough ball for a sweet, gooey topping.
- Bake Cookies: Bake the cookies for 10-12 minutes until the edges turn golden brown and the centers are set but still soft, ensuring a chewy texture.
- Cool Cookies: Let the cookies cool for 5 minutes on the baking sheet before carefully transferring them to a wire rack to cool completely, which helps them firm up without becoming hard.
- Optional Chocolate Chips: For an indulgent variation, fold chocolate chips into the dough before baking.
- Optional Nutty Crunch: Enhance texture by folding in chopped peanuts or other preferred nuts into the dough.
- Mini Cookies Option: For bite-sized treats, reduce dough portions accordingly and bake for 8-10 minutes, watching closely to prevent overbaking.
- Marshmallow Fluff Center: Create an indentation in each dough ball and fill with marshmallow fluff before baking for a gooey, melty center surprise.
Notes
- Ensure butter is softened to room temperature for easier mixing and smoother dough texture.
- Do not overmix the dough after adding flour to prevent tough cookies.
- Spacing dough balls about 2 inches apart allows cookies to spread evenly without merging.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Customize your cookies by adding chocolate chips or nuts as desired.
- For a gooier marshmallow center, try the indentation and filling method before baking.
