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Fluffernutter Cookies Recipe

★★★★★

4.4 from 558 reviews
  • Author: Elara
  • Total Time: 23 minutes
  • Yield: 15 cookies 1x

Description

Fluffernutter Cookies combine the classic peanut butter and marshmallow sandwich flavors into a chewy, soft cookie with a gooey marshmallow topping. These cookies feature a rich peanut butter dough, lightly sweetened and baked just long enough to melt the marshmallows to perfection, delivering a nostalgic treat perfect for any occasion.

Ingredients

Scale

Cookie Dough

  • 1/2 cup butter (softened)
  • 1/2 cup peanut butter
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Topping

  • 15 marshmallows (cut in half)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In the bowl of a stand mixer, beat together the softened butter, peanut butter, brown sugar, and white sugar until the mixture is light and fluffy, about 2-3 minutes.
  3. Add Egg and Vanilla: Beat in the large egg followed by the vanilla extract until fully incorporated into the creamed mixture.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
  5. Mix Dry with Wet: Gradually add the dry ingredients to the creamed wet mixture, mixing on low speed until just combined to form the cookie dough.
  6. Scoop and Shape Dough: Using a medium cookie scoop, drop balls of dough onto the prepared baking sheet, spacing them about 1 inch apart. Gently flatten each dough ball with your hands to form discs.
  7. Initial Bake: Bake the cookies for 4 minutes to start the cooking process and partially set the dough.
  8. Add Marshmallows: Remove the baking sheet from the oven and carefully top each cookie with halved marshmallows.
  9. Final Bake: Return the baking sheet to the oven and bake for an additional 4 minutes, or until the marshmallows are soft and slightly toasted.
  10. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
  11. Storage: Store the cookies in an airtight container for up to one week to maintain freshness.

Notes

  • For a crispier cookie, bake an additional 1-2 minutes without marshmallows.
  • Use peanut butter without added sugar for a less sweet option.
  • To make smaller cookies, reduce scoop size and adjust baking time accordingly.
  • These cookies freeze well—freeze baked cookies in an airtight container for up to 3 months.
  • Substitute marshmallows with mini marshmallows for a more even topping distribution.
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: Fluffernutter cookies, peanut butter cookies, marshmallow cookies, soft cookies, nostalgic cookies, chewy cookies

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Find it online: https://kitchenflavorspot.com/fluffernutter-cookies-recipe/