Fluffernutter Cookies Recipe
These Fluffernutter Cookies are a delightful twist on the classic Fluffernutter sandwich, combining the flavors of peanut butter and marshmallows in a soft, chewy cookie. Perfect for peanut butter lovers and cookie enthusiasts alike!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups (180 g) all-purpose flour (stir, spoon & level)
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- ½ cup (132 g) creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
Additional:
- 1 cup (45 g) mini marshmallows, frozen
Instructions
- Prepare Marshmallows: Freeze marshmallows for at least 1-2 hours before using. Keep marshmallows in the freezer until ready to bake.
- Preheat Oven: Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with a silicone baking mat or parchment paper. Set aside.
- Prepare Dry Ingredients: In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
- Mix Wet Ingredients: Cream the butter and both sugars with an electric mixer until light and creamy. Add the peanut butter, egg, and vanilla. Mix well and scrape the bowl. Add the dry ingredients and mix until almost incorporated.
- Integrate Marshmallows: Remove the frozen marshmallows from the freezer and fold a heaping cup of marshmallows into the cookie dough.
- Shape and Bake: Use a #30 scoop (about 2 Tbsp) to shape the cookie dough into balls. Place them a few inches apart on a prepared baking sheet. Bake at 350˚F for 11-12 minutes or until just set and edges are starting to brown.
- Cool and Serve: Allow cookies to cool completely on the tray for about 10 minutes. Use a greased spatula to round any misshapen cookies after 2-3 minutes of cooling, if desired. Transfer cooled cookies to a serving platter or airtight container.
Notes
- For best results, freeze the marshmallows in advance to prevent excessive melting during baking.
- Keep the remaining cookie dough in the fridge to maintain the cold temperature of the marshmallows until ready to bake.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Fluffernutter Cookies, Peanut Butter Cookies, Marshmallow Cookies
Find it online: https://tastybynova.com/fluffernutter-cookies-recipe/
