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Fluffernutter Cookies Recipe

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4 from 2 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 12 cookies

Description

These Fluffernutter Cookies are a delightful twist on the classic peanut butter and marshmallow sandwich. Featuring a soft peanut butter cookie dough wrapped around a gooey marshmallow with optional peanut butter chips on top, they bake up golden and fluffy with a melty, sweet center. Perfect for peanut butter lovers craving a nostalgic treat with a fun, melty surprise inside.

Ingredients

Peanut Butter Dollops

  • 1/4 cup (about 67g) creamy peanut butter (Jif/Skippy/Peter Pan, not natural), divided

Cookie Dough

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup creamy peanut butter (from the 1 cup total), room temperature
  • 1/2 cup light brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla paste or vanilla extract

Other

  • 12 standard sized marshmallows
  • Peanut butter chips (optional), about 4-5 per cookie

Instructions

  1. Prepare Peanut Butter Dollops: Lay a piece of parchment paper over a standard-sized plate. Measure out 1/4 cup (~67g) of peanut butter and use a teaspoon to scoop 12 heaping dollops onto the plate. Add more peanut butter if needed to get 12 dollops. Freeze these while preparing the dough.
  2. Mix Dry Ingredients: In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/8 teaspoon kosher salt. Set aside.
  3. Cream Butter, Peanut Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream together 1/2 cup unsalted butter and 3/4 cup peanut butter. Add 1/2 cup packed light brown sugar and 1/3 cup granulated sugar. Beat on medium speed for 2 minutes until fluffy.
  4. Add Wet Ingredients: Add the egg and 1 teaspoon vanilla paste or extract to the creamed mixture and mix until combined. Scrape down the sides of the bowl to ensure even mixing.
  5. Combine Dough: With mixer on low speed, add the dry ingredients and mix just until incorporated. Avoid overmixing to keep the cookies tender.
  6. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (180°C). Line two full-sized cookie sheets with parchment paper.
  7. Shape Cookies – Assembly: Measure out 3 tablespoons (~60g) of dough and flatten it between your palms. Place one frozen peanut butter dollop in the center and top it with one marshmallow laid on its long side. Gently press the marshmallow down.
  8. Seal Dough Around Marshmallow: Carefully work the dough upwards and around the marshmallow until fully sealed. The dough may crack; push cracks gently together using your thumbs. Place the sealed dough seam side/marshmallow side down on the cookie sheet.
  9. Repeat for Remaining Cookies: Continue shaping remaining dough and marshmallow-filled cookies until you have 12. Work in batches of 3-4 to keep the peanut butter dollops frozen as you assemble.
  10. Add Peanut Butter Chips (Optional): Arrange 6 cookies per baking pan and press 4-5 peanut butter chips on top of each cookie dough ball if desired.
  11. Bake: Bake one pan at a time on the middle rack for 9-11 minutes until edges are set and golden.
  12. Reshape Cookies: After baking, remove the pan and firmly smack it on the counter a few times. Spray cooking spray on a rubber spatula and use it to press in the sides and reshape the cookies.
  13. Cool Completely: Let cookies cool completely on the pan before transferring to a serving platter or storage container. Use a spatula to carefully lift off any sticky marshmallow pieces if needed.

Notes

  • Use creamy peanut butter brands like Jif, Skippy, or Peter Pan for best texture and flavor; avoid natural peanut butter as it alters dough consistency.
  • Chilling the peanut butter dollops is crucial to help maintain the gooey center during baking.
  • Sealing the dough well around the marshmallow prevents it from oozing excessively.
  • You can add peanut butter chips on top for extra peanut butter flavor and texture.
  • Baking one pan at a time ensures even cooking and prevents marshmallow from leaking excessively.
  • Use a rubber spatula sprayed with cooking spray to reshape cookies after baking, which helps retain their round shape.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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