Fluffernutter Cookies are the perfect combination of peanut butter and marshmallow cream in a chewy, sweet cookie form. These cookies are incredibly soft and filled with rich peanut butter flavor, topped off with a dollop of fluffy marshmallow cream. Inspired by the classic fluffernutter sandwich, this treat is a nostalgic favorite for anyone who loves the combination of peanut butter and marshmallows. Whether you’re baking for a special occasion or craving a sweet snack, these cookies are sure to become a new favorite!
Thank you for reading this post, don't forget to subscribe!Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup marshmallow cream (or fluff)
- 1/4 cup peanut butter (for topping)
Directions:
Prepare the dough:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the peanut butter and butter: In a large bowl, beat together the peanut butter, softened butter, granulated sugar, and brown sugar until smooth and creamy, about 2-3 minutes.
- Add the egg and vanilla: Beat in the egg and vanilla extract, mixing until fully incorporated.
- Add the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
Shape the cookies:
- Form the cookie dough: Use a tablespoon or cookie scoop to form dough balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each dough ball with a fork, making a crisscross pattern, similar to classic peanut butter cookies.
Add the marshmallow filling:
- Add marshmallow cream: Use your finger or the back of a spoon to create a small indentation in the center of each cookie. Place a small spoonful of marshmallow cream into each indentation.
- Top with peanut butter: Place a small dollop of peanut butter on top of the marshmallow cream. This will create a delicious peanut butter-marshmallow combo in each bite!
Bake the cookies:
- Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the cookies are set. Be careful not to overbake; they should remain soft in the center.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve:
- Serve and enjoy: Once cooled, enjoy these soft, chewy Fluffernutter Cookies with a glass of milk or your favorite beverage.
Notes:
- Peanut Butter Options: You can use crunchy peanut butter for added texture, but creamy peanut butter is recommended for a smoother dough.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months.
- Marshmallow Fluff: If you prefer homemade marshmallow cream, you can make it yourself, but store-bought marshmallow fluff works great for convenience.
Conclusion:
Fluffernutter Cookies are a delightful and nostalgic treat that combines the rich taste of peanut butter with the fluffy sweetness of marshmallow cream. With their soft, chewy texture and gooey filling, these cookies are perfect for any occasion. Whether you’re baking for a party or just indulging in a sweet snack, these cookies will be a hit with everyone who loves peanut butter and marshmallow! Try them today for a fun and delicious treat.
Frequently Asked Questions
Can I make the Fluffernutter cookie dough ahead of time?
Yes, you can make the cookie dough ahead of time. Prepare the dough as instructed, cover the bowl tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping and baking. Alternatively, you can freeze the dough balls (before adding the marshmallow cream) for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
What are some good substitutions for peanut butter or marshmallow cream?
For peanut butter, you can substitute with any nut butter like almond butter or cashew butter, using a 1:1 ratio. Keep in mind that the flavor will change. For a nut-free option, try sunflower seed butter. For the marshmallow cream, you can make your own homemade marshmallow fluff, or you can use marshmallow creme if you can’t find marshmallow fluff. If you don’t have either, you could use marshmallow bits, but the texture will be different.
How do I know when the Fluffernutter cookies are perfectly baked?
The cookies are done when the edges are lightly golden brown, and the centers are set but still soft. They should not appear overly browned. Look for the cookies to have a slight crackle on top. You can also gently press the center of a cookie; if it springs back slightly, they are ready. Baking time is typically 10-12 minutes at 350°F (175°C).
Can I double or triple this Fluffernutter cookie recipe?
Yes, you can easily double or triple this recipe. When doubling, use a larger mixing bowl and baking sheets. Be sure to mix the dough thoroughly to ensure all ingredients are well combined. You may need to bake the cookies in batches, depending on the size of your oven and the number of baking sheets you have. Increase the baking time slightly, checking for doneness as described above.
What are the nutritional highlights of these Fluffernutter cookies?
These cookies provide a source of protein from the peanut butter and eggs. Peanut butter also offers healthy fats and some fiber. The cookies also contain calcium from the butter. While these cookies are a treat, they can be enjoyed in moderation as part of a balanced diet.
Fluffernutter Cookies – Peanut Butter and Marshmallow Delight
Deliciously soft and gooey cookies combining creamy peanut butter and fluffy marshmallow for a nostalgic treat.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cup creamy peanut butter Smooth works best for texture
- 0.75 cup marshmallow fluff Can substitute with mini marshmallows
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg Room temperature
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together peanut butter, marshmallow fluff, sugar, vanilla extract, and egg until smooth.
- Drop tablespoons of dough onto prepared baking sheet, spacing them 2 inches apart.
- Bake in preheated oven for 8-10 minutes or until edges are lightly browned.
Notes
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
