Description
Delight in the nostalgic flavor combination of peanut butter and marshmallow cream with these soft and chewy Fluffernutter Cookies. Featuring a smooth peanut butter dough encasing a gooey marshmallow center, these cookies are perfect for satisfying your sweet tooth with a unique twist on a classic sandwich.
Ingredients
Units
Scale
Dry Ingredients
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cornstarch
- 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
- 3/4 cup marshmallow cream/fluff
Instructions
- Prepare Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, salt, cornstarch, baking soda, and baking powder until evenly combined. Set this mixture aside.
- Cream Butter and Peanut Butter: In a large mixing bowl, beat the softened unsalted butter and creamy peanut butter together until the mixture is smooth and creamy, ensuring an even texture.
- Add Sugars and Egg: Incorporate the granulated sugar, brown sugar, egg, and vanilla extract into the butter-peanut butter mixture. Continue beating the ingredients until the dough becomes smooth and fluffy.
- Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, beating just until all components are fully combined without overmixing.
- Chill Dough: Cover the cookie dough and refrigerate it for at least 30 minutes to firm up, which makes handling and shaping easier.
- Preheat Oven and Prepare Baking Sheet: Once chilled, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
- Form Cookies: Using a medium cookie scoop or measuring spoon, scoop out 2 tablespoons of dough and flatten it into a disk in your palm. Place 1 tablespoon of marshmallow cream in the center. Fold the dough around the marshmallow and roll it into a ball, fully encasing the filling.
- Bake Cookies: Arrange the stuffed dough balls on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 10 minutes, or until the cookies are lightly golden around the edges.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies rest for a few minutes on the pan to set. Then transfer them to a wire rack to cool completely before serving. Enjoy your homemade Fluffernutter Cookies!
Notes
- For easier shaping, chill the dough for a full hour if time allows.
- You can substitute creamy peanut butter with natural peanut butter for a more intense flavor, but the dough may be slightly less creamy.
- If you want to avoid flattening the dough by hand, use a cookie press or mold for uniform sizes.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Nutrition information is an estimate and should be used as a general guideline only.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
