Description
Delight in these Fluffernutter Cookies combining creamy peanut butter and sweet marshmallow cream for a soft, chewy, and indulgent treat perfect for any occasion.
Ingredients
Units
Scale
Dry Ingredients
- 1 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 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
Filling
- 3/4 cup marshmallow cream/fluff
Instructions
- Prepare Dry Ingredients: In a medium mixing bowl, whisk together the flour, salt, cornstarch, baking soda, and baking powder until evenly combined. Set aside.
- Cream Butter and Peanut Butter: In a large mixing bowl, beat the softened butter and creamy peanut butter together until smooth and creamy to create a homogeneous mixture.
- Add Sugars and Egg: Add the granulated sugar, brown sugar, egg, and vanilla extract to the peanut butter mixture. Continue beating until the mixture becomes smooth and fluffy, incorporating air for lightness.
- Combine with Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients and beat on low speed just until combined, avoiding overmixing to keep the cookies tender.
- Chill Dough: Cover and refrigerate the dough for at least 30 minutes to firm up and make it easier to handle.
- Preheat Oven and Prepare Baking Sheet: Once chilled, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
- Form Cookies: Using a medium cookie scoop or measuring spoon, scoop 2 tablespoons of dough and flatten it into a disk. Place 1 tablespoon of marshmallow cream/fluff in the center, then fold and roll the dough around the filling to enclose it completely, forming a ball. Place the filled dough balls on the prepared baking sheet spaced evenly.
- Bake: Bake the cookies in the preheated oven for 10 minutes until set and lightly golden around the edges.
- Cool and Serve: Remove the baking sheet from the oven, allow the cookies to cool slightly on the pan, then transfer them to a wire rack to cool completely. Enjoy your soft and gooey Fluffernutter Cookies!
Notes
- Ensure the dough is chilled well to prevent spreading during baking, which helps contain the marshmallow filling.
- You can substitute crunchy peanut butter for a textured variation.
- Marshmallow cream can be replaced with marshmallow fluff if unavailable.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Nutrition information is approximate; consult a nutritionist for precise dietary needs.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
