Fluffernutter Cookies Recipe

Introduction

Fluffernutter Cookies offer a delightful twist on the classic peanut butter treat by hiding a gooey marshmallow center inside. These soft, chewy cookies are perfect for anyone who loves the combination of peanut butter and sweet marshmallow fluff.

Ingredients

• ½ cup (129 g) creamy peanut butter
• ½ cup (1 stick / 113 g) unsalted butter, room temperature
• 1 cup (200 g) light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1½ cups (187.5 g) all-purpose flour
• 1 teaspoon cornstarch
• ½ teaspoon kosher salt
• 1 cup marshmallow fluff (or marshmallow creme)

Instructions

1. Step 1: Preheat the oven to 350°F and line two large baking sheets with parchment paper.
2. Step 2: In a large bowl, combine the peanut butter, butter, and brown sugar. Using a hand mixer, beat the mixture until smooth and creamy, about 2-3 minutes.
3. Step 3: Scrape down the sides of the bowl. Add the egg and vanilla extract, then mix until fully combined, about 30 seconds.
4. Step 4: Add the flour, cornstarch, and kosher salt to the bowl. With the mixer on low, mix until just combined, about 30 seconds to 1 minute.
5. Step 5: Using a 2-tablespoon cookie scoop, drop dough onto the lined baking sheets. Flatten each dough ball into a disk about 3 inches across with your hand.
6. Step 6: Add about 1 tablespoon of marshmallow fluff to the center of each dough disk using two spoons or a piping bag to keep your hands clean.
7. Step 7: Carefully bring the dough edges up around the marshmallow fluff, completely covering it and forming a ball. Place the balls back onto the baking sheets.
8. Step 8: Bake the cookies for 10-12 minutes, or until the edges turn brown. Watch closely to prevent the marshmallow from burning.
9. Step 9: Remove from the oven and let the cookies rest for 10-15 minutes before serving.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or a handful of mini chocolate chips to the dough before baking.
• Use crunchy peanut butter instead of creamy for a bit of texture.
• If you don’t have marshmallow fluff, substitute with marshmallow creme or even mini marshmallows pressed into the dough.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Reheat gently in the microwave for 10-15 seconds to soften the marshmallow center before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Fluffernutter Cookies?

Yes, you can freeze the baked cookies in an airtight container for up to 3 months. Thaw at room temperature before reheating gently.

What if marshmallow fluff spills out during baking?

To avoid spills, make sure to seal the dough around the marshmallow thoroughly. If some marshmallow leaks out, it will caramelize and add a delicious crisp edge to the cookie.

Fluffernutter Cookies Recipe

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★★★★★

4.4 from 72 reviews

• Author: lina
• Total Time: 27 minutes
• Yield: Approximately 16 cookies 1x

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Description

Fluffernutter Cookies are a delightful twist on the classic peanut butter cookie, filled with a sweet, gooey marshmallow fluff center. These soft and chewy cookies combine creamy peanut butter, buttery dough, and melted marshmallow for a nostalgic treat that’s perfect for any occasion.

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Ingredients

Scale 1x2x3x

Cookie Dough

• ½ cup (129 g) creamy peanut butter
• ½ cup (1 stick / 113 g) unsalted butter, room temperature
• 1 cup (200 g) light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1½ cups (187.5 g) all-purpose flour
• 1 teaspoon cornstarch
• ½ teaspoon kosher salt

Filling

• 1 cup marshmallow fluff (or marshmallow creme)

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Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
2. Mix Wet Ingredients: In a large bowl, combine peanut butter, softened butter, and packed light brown sugar. Using a hand mixer, beat the mixture until smooth and creamy, about 2-3 minutes.
3. Add Egg and Vanilla: Scrape down the sides of the bowl, add the egg and vanilla extract, and continue mixing until fully incorporated, about 30 seconds.
4. Add Dry Ingredients: Add the all-purpose flour, cornstarch, and kosher salt to the wet mixture. With the mixer on low speed, incorporate the dry ingredients until just combined, about 30 seconds to 1 minute. Avoid overmixing to keep cookies tender.
5. Shape Dough Balls: Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets. Flatten each dough ball into a 3-inch diameter disk with your hand.
6. Add Marshmallow Filling: Using two spoons or a piping bag, spoon about 1 tablespoon of marshmallow fluff into the center of each dough disk.
7. Enclose Filling: Gently bring the edges of the dough up over the marshmallow fluff to completely cover it, forming a ball again. Place the filled dough balls back on the baking sheets, spaced apart.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown. Keep a close eye to prevent the marshmallow from burning.
9. Cool: Remove cookies from the oven and allow them to rest on the baking sheet for 10-15 minutes before serving. This helps the marshmallow set and the cookies firm up.

Notes

• Be sure to use room temperature butter and egg for easy mixing and better texture.
• If marshmallow fluff is difficult to spoon, slightly warming it can make it easier to handle.
• To avoid sticky hands when filling the cookies, using two spoons or a piping bag is recommended.
• Watch the baking time closely since marshmallow can quickly burn if overcooked.
• Cookies can be stored in an airtight container at room temperature for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Fluffernutter Cookies, peanut butter cookies, marshmallow cookies, sweet snacks, baked cookies, dessert cookies