Description
Fluffernutter Cookies combine the creamy richness of peanut butter with the sweet, gooey delight of marshmallow cream for a nostalgic treat that’s soft, chewy, and irresistibly fluffy.
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
- Mix Dry Ingredients: In a medium sized mixing bowl, whisk together all-purpose flour, salt, cornstarch, baking soda, and baking powder until well combined. Set aside.
- Cream Butters: In a large mixing bowl, beat softened unsalted butter and creamy peanut butter together until smooth and creamy, ensuring no lumps remain.
- Add Sugars and Egg: Add granulated sugar, brown sugar, egg, and vanilla extract to the butter mixture. Continue beating until the mixture becomes smooth and fluffy, incorporating air for a lighter texture.
- Combine Mixtures: Slowly add the dry flour mixture into the wet ingredients, beating until just combined. Avoid overmixing to keep the cookies tender.
- Chill Dough: Refrigerate the dough for at least 30 minutes to firm it up, which makes shaping easier and helps cookies hold their shape during baking.
- Preheat Oven and Prepare Sheet: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Shape Cookies with Filling: Using a medium cookie scoop or tablespoon, scoop out 2 tablespoons of dough and flatten it into a disk in your hand. Scoop 1 tablespoon of marshmallow cream/fluff and place it in the center of the dough disk. Fold dough around the marshmallow, rolling the dough into a ball to completely encase the filling.
- Bake: Place the filled dough balls spaced evenly on the prepared baking sheet. Bake in the preheated oven for 10 minutes, or until the edges are lightly golden but the center remains soft.
- Cool and Serve: Remove the baking sheet from the oven and let the cookies cool slightly on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your soft, sweet Fluffernutter Cookies!
Notes
- Make sure the butter is softened at room temperature for easy creaming.
- Refrigerating the dough is essential to prevent the marshmallow cream from leaking out during baking.
- Use a silicone baking mat or parchment paper for even baking and easy cleanup.
- If you prefer a stronger peanut butter flavor, you can use natural peanut butter but expect a slightly different texture.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Nutrition information is approximate; adjust ingredients as needed to fit dietary needs.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
