Description
Fluffernutter Cookies are soft and chewy peanut butter cookies filled with marshmallow fluff for a sweet, gooey, and irresistible treat.
Ingredients
- 1/2 cup (129 g) creamy peanut butter
- 1/2 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
- 1 1/2 cups (187.5 g) all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
- 1 cup marshmallow fluff, or marshmallow creme
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a large bowl, add the peanut butter, butter, and brown sugar. Using a hand mixer, beat until smooth and creamy, about 2-3 minutes.
- Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix until combined, about 30 seconds.
- Add the flour, cornstarch, and kosher salt.
- With the mixer on low speed, mix until the dough is just combined, about 30 seconds to 1 minute.
- Using a 2-tablespoon cookie scoop, scoop the dough onto the prepared baking sheets. Flatten each dough ball into a disk about 3 inches across.
- Using two spoons, place about 1 tablespoon of marshmallow fluff in the center of each dough disk.
- Bring the dough up around the marshmallow fluff, completely covering it and forming a ball. Place the cookies back onto the lined baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly browned. Watch carefully so the marshmallow does not burn.
- Let the cookies rest for 10-15 minutes before serving.
Notes
- Using two spoons or a piping bag makes adding the marshmallow fluff much easier.
- Be sure to completely seal the dough around the fluff to keep it from leaking while baking.
- Let the cookies cool slightly before serving so the marshmallow center can set just enough to hold its shape.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American