Fluffernutter Cookies Recipe
Fluffernutter cookies are soft and chewy peanut butter cookies filled with gooey marshmallow fluff, rolled in a crunchy sugar coating. These peanut butter marshmallow cookies are easy to make and taste just the classic fluffernutter sandwich, as a cookie.
Equipment
- 1 whisk and flexible spatula or spoon
- 1 large cookie scoop (3 tbsp, 45 ml) optional
- 1 small cookie scoop (1 tbsp, 15 ml) optional
- 2 baking sheets
- 2 sheets parchment paper
Ingredients
- ¾ teaspoons baking soda
- 1½ cups (180 g) all purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, melted and cooled
- ½ cup (132 g) creamy peanut butter
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup marshmallow creme or fluff or 12 regular sized marshmallows
- ¼ cup (50 g) granulated sugar for rolling, optional
Instructions
- In a small bowl, melt the butter and cool in the fridge for about 15 minutes. In another bowl whisk together the flour, baking soda, cornstarch and salt until well combined.¾ teaspoons baking soda, 1½ cups (180 g) all purpose flour, 1 teaspoon cornstarch, ½ teaspoon salt
- In a large mixing bowl, whisk in the cooled melted butter with the creamy peanut butter, light brown and granulated sugars until smooth and well combined. Whisk in the egg and vanilla extract until smooth and well combined.½ cup (113 g) unsalted butter, melted and cooled, ½ cup (132 g) creamy peanut butter, ¾ cup (150 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 large egg, room temperature, 1 teaspoon vanilla extract
- Stir the dry ingredients into the wet until just combined. Cover the cookies in plastic wrap and transfer to the fridge to rest and chill for 30 - 60 minutes while the oven preheats. Preheat the oven to 350 F (177 C) for 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Pour the sugar into a small bowl and set aside.
- Using a large cookie scoop (3 tablespoons, 45 ml), scoop the cookie dough into the palm of a clean hand. Gently press the dough into a disk. Insert a tablespoon (15 ml) of marshmallow creme, fluff or one regular sized marshmallow into the center. Gently lift the sides up and around the marshmallows. Roll the cookie dough ball into sugar and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart. They will spread.1 cup marshmallow creme or fluff, ¼ cup (50 g) granulated sugar for rolling, optional
- Bake at 350 F (177 C) for 12 - 14 minutes or until the edges of the cookies are set and the centers are slightly puffed and some cracks have formed across the top of the cookie.
- Right after pulling the cookies from the oven, give the cookies a “cookie scoot” to help shape them back into a more perfectly round shape. To do this, take a large biscuit cutter, small bowl or large glass that is slightly wider than the cookie, place the cutter around the cookie, with the cookie in the middle and nudge the edges of the cookie in a circular motion. Cool the marshmallow and peanut butter cookies on the baking sheet for 10 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy!
Notes
Store: Place the peanut butter and marshmallow cookies in an airtight container. Store at room temperature for up to 5 days.
Optional add-ins: Feel free to mix in ½ cup - 1 cup peanut butter chips or butterscotch chips into the dough right after mixing the dry ingredients into the wet. Alternatively, press some peanut butter chips into the hot cookies right after pulling them out of the oven.
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