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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Marshmallow Filling: Using two spoons or a piping bag, spoon about 1 tablespoon of marshmallow fluff into the center of each dough disk.
- 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.
- 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.
- 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
