Description
Fluffernutter Cookies are soft, chewy peanut butter cookies with a gooey marshmallow fluff center and peanut butter chips that add bursts of sweet and salty flavor. This delightful twist on a classic peanut butter cookie combines the nostalgic taste of marshmallow fluff and peanut butter chips for a decadent treat perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter (room temperature)
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
Fillings and Toppings
- 3/4 cup marshmallow fluff
- 3/4 cup peanut butter chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prepare for baking.
- Cream Butter, Peanut Butter, and Sugars: In a large bowl, combine the creamy peanut butter, room temperature butter, granulated sugar, and light brown sugar. Use a hand mixer to beat the mixture until it becomes smooth and creamy, about 2 to 3 minutes.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the mixture and mix until just combined, ensuring not to overbeat.
- Mix Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, cornstarch, and kosher salt to the wet ingredients. Mix until everything is fully combined and a dough forms.
- Portion Dough: Using a 2-tablespoon cookie scoop, drop portions of the dough onto the prepared baking sheets, spacing them evenly. Flatten each dough ball into a flat disk approximately 3 inches in diameter.
- Add Marshmallow Fluff: Place 1 tablespoon of marshmallow fluff in the center of each flattened dough disk.
- Enclose the Fluff: Carefully bring the edges of the cookie dough up around the marshmallow fluff, fully enclosing it and reforming the ball shape of the cookie.
- Arrange on Baking Sheet: Place the dough balls back on the lined baking sheets, ensuring they are spaced apart to allow for spreading.
- Add Peanut Butter Chips: Press a few peanut butter chips onto the surface of each dough ball for added texture and flavor.
- Bake: Bake the cookies in the preheated oven for 9-10 minutes, or until the edges turn a light golden brown, indicating they are done.
- Cool: Remove the cookies from the oven and transfer them to a wire cooling rack. Allow them to cool completely before serving to let the marshmallow filling set.
Notes
- Ensure the butter is at room temperature for easier mixing and a smoother dough texture.
- Do not overbake the cookies; they should be soft with golden edges.
- Use parchment paper or silicone mats to prevent sticking and for easy cleanup.
- The marshmallow fluff center will be gooey when warm and will firm up as it cools.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.