Imagine biting into a soft, chewy cookie that perfectly balances the rich taste of peanut butter with the sweet, airy texture of marshmallow fluff. That’s exactly what you get with these Fluffernutter Cookies. Each cookie is a delightful surprise, combining the nostalgic flavors of a classic fluffernutter sandwich with the irresistible charm of homemade cookies.
Not only are these cookies a treat for the taste buds, but they’re also a joy to bake. The process is simple and fun, making it a perfect baking adventure for both beginners and seasoned bakers. Whether you’re whipping up a batch for a family gathering, a special treat for friends, or simply to satisfy your sweet cravings, these Fluffernutter Cookies are sure to be a hit!
Table of contents
Fluffernutter Cookies Recipe
- ½ cup (129 g) of creamy peanut butter
- ½ cup (113 g) of unsalted butter, softened
- 1 cup (200 g) of packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon of vanilla extract
- 1½ cups (187.5 g) of all-purpose flour
- 1 teaspoon of cornstarch
- ½ teaspoon of kosher salt
- 1 cup of marshmallow fluff or marshmallow creme
- Getting Started:
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper for easy cleanup.
- Making the Cookie Dough:
- In a large bowl, blend the creamy peanut butter, unsalted butter, and light brown sugar together. Use a hand mixer for this, aiming for a smooth and creamy consistency, which should take about 2-3 minutes.
- Scrape down the sides of the bowl to ensure everything is well mixed. Now, add in the egg and vanilla extract, mixing for about 30 seconds until everything is well combined.
- It’s time to add the dry ingredients. Gently mix in the all-purpose flour, cornstarch, and kosher salt. Keep the mixer on a low speed and mix just until the ingredients are combined, which should take about 30 seconds to a minute.
- Shaping the Cookies:
- Using a 2-tablespoon cookie scoop, portion out the dough onto your prepared baking sheets. Flatten each ball of dough into a disk, about 3 inches across, using your hands.
- Now for the fun part! Using two spoons (this helps avoid a sticky mess), place about 1 tablespoon of marshmallow fluff in the center of each dough disk. Alternatively, you can use a piping bag to pipe the fluff onto the dough.
- Carefully wrap the dough around the marshmallow fluff, ensuring it’s completely enclosed, and form it back into a ball. Place these stuffed dough balls back onto your baking sheets.
- Baking the Cookies:
- Bake the cookies in your preheated oven for 10-12 minutes. Keep an eye on them, especially towards the end, to ensure the marshmallow doesn’t burn and the edges are just turning brown.
- Once baked, let the cookies rest on the baking sheet for about 10-15 minutes. This rest time allows them to set up properly before serving.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 220 kcal per cookie | Servings: Makes about 24 cookies
Enjoy these delightful peanut butter and marshmallow fluff cookies – a perfect combination of creamy and gooey that’s sure to be a hit with everyone!
Fluffernutter Cookies FAQS
“Fluffernutter” is not commonly recognized as slang for anything other than the sandwich itself. It’s a playful, whimsical name for a specific type of sandwich, primarily known in the United States, particularly in the New England region.
A fluffernutter sandwich is made of two key ingredients: peanut butter and marshmallow fluff. These are spread between two slices of white bread. The peanut butter provides a creamy texture and nutty flavor, while the marshmallow fluff adds a unique sweetness and gooey texture.
Creaming Butter and Sugar: Over-creaming butter and sugar can incorporate too much air into the dough.
Type of Flour: Using cake flour or self-rising flour, which have different protein contents and leavening agents, can affect the texture.
Chilled Dough: Chilling the dough before baking can also lead to puffier cookies.
To make cookies rise and be less flat, consider the following tips:Use More Leavening Agent: Slightly increase the amount of baking powder or baking soda.
Chill the Dough: Chilling the dough before baking can help the cookies maintain their shape and rise more.
Use the Right Flour: Opt for all-purpose flour or a flour with a higher protein content.
Cream Butter and Sugar Properly: Ensure that the butter and sugar are well-creamed but not over-whipped.