Description
These Fluffernutter Cookies combine the classic flavors of peanut butter and marshmallow fluff into soft, chewy cookies perfect for a nostalgic treat or a fun twist on your cookie rotation. Easy to prepare and bake, they offer a delightful balance of sweet, nutty, and fluffy textures that make every bite irresistible.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup marshmallow fluff
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- 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.
- Mix Wet Ingredients: In a large bowl, beat together the softened butter, peanut butter, brown sugar, and granulated sugar until the mixture is creamy and well combined, creating a smooth base for your dough.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, beating until smooth to ensure an even texture throughout the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening agent and salt evenly.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently just until combined to avoid overworking the dough and maintain softness.
- Portion Dough: Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Add Marshmallow Fluff: Dollop a small amount of marshmallow fluff on top of each cookie dough ball, which will melt during baking to add a gooey, sweet fluffiness.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookie edges turn golden brown and the centers appear set but still soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely for the best texture and flavor.
- Optional Add-ins: For extra indulgence, add chocolate chips to the dough before baking, or fold in chopped peanuts for added crunch. For bite-sized treats, reduce dough portions and shorten baking time to 8-10 minutes. Alternatively, make a small indentation in the dough and fill it with marshmallow fluff for a gooey center.
Notes
- Ensure the butter and peanut butter are softened to room temperature for easier mixing and better dough consistency.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Spacing cookies adequately on the baking sheet prevents them from merging while baking.
- Experiment with add-ins like chocolate chips or nuts for different textures and flavors.
- Watch closely during the last few minutes of baking to avoid overbaking and keep cookies soft.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
