Description
Fluffernutter Cookies combine creamy peanut butter and sweet marshmallow cream to create soft, indulgent treats perfect for any occasion. These cookies have a delightful marshmallow center wrapped in a tender peanut butter dough, offering a unique twist on classic peanut butter cookies.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cornstarch
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 large egg
- 1 tsp. vanilla extract
- 3/4 cup marshmallow cream/fluff
Instructions
- Prepare Dry Mixture: In a medium sized mixing bowl, whisk together the flour, salt, cornstarch, baking soda, and baking powder until fully combined and set aside.
- Cream Butter and Peanut Butter: In a large mixing bowl, beat the softened unsalted butter and creamy peanut butter together until the mixture is smooth and creamy.
- Add Sugars and Egg: Add granulated sugar, brown sugar, egg, and vanilla extract to the butter mixture. Continue beating until the batter is smooth and fluffy in texture.
- Combine Dry and Wet Ingredients: Slowly add the dry flour mixture into the wet ingredients, beating carefully until just combined. Avoid overmixing to keep the cookie texture tender.
- Chill Dough: Cover the dough and refrigerate it for at least 30 minutes to allow it to firm up, making it easier to handle and shaping the cookies.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
- Form Cookies with Marshmallow Center: Using a medium cookie scoop or tablespoon, scoop out 2 tablespoons of cookie dough and flatten it into a disk. Place 1 tablespoon of marshmallow cream in the center, then fold and roll the dough around it into a ball, ensuring the marshmallow is fully enclosed.
- Bake Cookies: Place the dough balls on the prepared baking sheet with space in between. Bake in the preheated oven for 10 minutes until edges are set but cookies remain soft.
- Cool and Serve: Remove the cookies from the oven, let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Enjoy these soft, gooey treats!
Notes
- Make sure the cookie dough is well chilled to prevent the cookies from spreading too much during baking.
- Use parchment paper or silicone baking mats to prevent sticking and allow for even baking.
- You can substitute creamy peanut butter with natural peanut butter, but be aware it may alter the texture slightly.
- If you want extra gooey marshmallow centers, add a bit more marshmallow cream when assembling the cookies.
- Store cookies in an airtight container to maintain freshness and softness.
- Nutrition information is an estimate and should be used as a general guideline only.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 110 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
