Fluffernutter Cookies
Peanut butter, marshmallows and vanilla make these slightly chewy peanut butter cookies super-tasty. This classic cookie is simple to whip up yourself at home.
Servings: 24 cookies
Equipment
- Cookie Scoop 1½-Tablespoons
Ingredients
- 1½ Cups all purpose flour
- 1 Teaspoon baking soda
- ⅛ Teaspoon salt
- ½ Cup peanut butter chips
- ½ Cup light brown sugar packed
- ½ Cup granulated sugar
- ½ Cup butter room temperature
- ½ Cup peanut butter creamy
- 1 egg
- 1 Teaspoon vanilla extract
- 1 Cup marshmallow fluff
Instructions
- Preheat the oven to 350°F.
- Line a cookie sheet with parchment paper.
- In a mixing bowl whisk the flour, baking soda, and salt.
- Add the peanut butter chips and mix to coat with the flour.
- In a separate mixing bowl, using a hand mixer, combine the brown sugar, granulated sugar, and butter. Mix until all ingredients are combined.
- Add the creamy peanut butter and mix well.
- Add the egg and vanilla. Mix until all ingredients are combined and you have a thick batter.
- Add the flour mixture, half at a time, mixing well in between each addition.
- Refrigerate the dough for 30 to 45 minutes. (This step is optional, but keep in mind if the dough is too hot, the cookies will spread out more during baking).
- Scoop the dough into balls using a medium size cookie scoop (1½ tablespoons).
- Flatten out the dough into a disk about 2 inches disk.
- Add 1½ to 2 teaspoons of marshmallow fluff in the middle of the cookie dough.
- Fold the dough back to form a ball. Don’t roll it in your hands but pinch the edges as much as you can to close.
- Arrange on the cookie sheet, leaving 2 inches in between each one.
- Bake in the preheated oven for 9 to 11 minutes or until the edges of the cookies are set and golden.
- Let the cookies cool on the cookie sheet for 2 to 3 minutes, then transfer to a cooling rack to cool completely before serving.
Notes
Refrigerate the dough: Make sure you chill the dough before scooping the cookies. If your raw cookies are too warm they'll spread out too much on the cookie sheet.
Filling the cookies: You don't have to completely seal the marshmallow fluff filling in (unless you want to). It looks pretty when some swirls in the cookie dough and you can see it in the finished fluffernutter cookies.
Handle with care: The cookies will be quite soft when they come out of the oven but will firm up after a few minutes of cooling on the cookie sheet (and then they're no longer too fragile to transfer on to a cooling rack).
Filling the cookies: You don't have to completely seal the marshmallow fluff filling in (unless you want to). It looks pretty when some swirls in the cookie dough and you can see it in the finished fluffernutter cookies.
Handle with care: The cookies will be quite soft when they come out of the oven but will firm up after a few minutes of cooling on the cookie sheet (and then they're no longer too fragile to transfer on to a cooling rack).
Nutrition
Calories: 116kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 90mg | Potassium: 54mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 18IU | Calcium: 14mg | Iron: 1mg
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