Description
Fluffernutter Cookies combine the classic flavors of peanut butter and marshmallow cream into soft, chewy cookies that are perfect for a sweet snack or dessert. These delightful cookies feature a creamy marshmallow center encased in rich peanut butter dough, offering a nostalgic treat that’s easy to make at home.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp. salt
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
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 mixing bowl, whisk together the flour, salt, cornstarch, baking soda, and baking powder until well combined. Set this mixture aside for later use.
- Cream Butter and Peanut Butter: In a large mixing bowl, beat the softened butter and creamy peanut butter together until the mixture is smooth and creamy, ensuring there are no lumps.
- Add Sugars and Egg: Add the granulated sugar, brown sugar, egg, and vanilla extract to the butter mixture. Continue beating until the batter becomes smooth and fluffy, indicating proper incorporation.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, beating gently until just combined to avoid overmixing which can make the cookies tough.
- Chill the Dough: Cover the dough and refrigerate it for at least 30 minutes. Chilling helps the dough firm up which makes it easier to handle and results in better texture.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and facilitate easy cleanup.
- Shape the Cookies: Using a medium cookie scoop or measuring spoon, scoop out 2 tablespoons of dough and flatten it into a disk. Place 1 tablespoon of marshmallow cream in the center of the disk, then carefully fold the dough around the marshmallow, rolling it into a ball to seal the filling inside. Place the cookie dough balls evenly spaced on the prepared baking sheet.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 minutes. Keep an eye on them to avoid over-baking; they should be lightly golden around the edges but still soft.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This prevents them from breaking apart and helps the marshmallow center set properly.
- Serve and Enjoy: Once cool, serve these delicious fluffernutter cookies as a delightful treat perfect for any occasion.
Notes
- Make sure to thoroughly chill the dough; this prevents the cookies from spreading too much during baking.
- If you don’t have marshmallow cream, you can substitute with mini marshmallows, but be careful to seal them well inside the dough.
- For softer cookies, avoid overmixing the flour into the wet ingredients.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking mix.
- Nutrition information is an estimate and should be used as a general guideline.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 120 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
