Soft and Chewy Fluffernutter Cookies
Enjoy all the flavor of your favorite childhood treat with the soft and chewy texture of this easy fluffernutter cookies recipe!
Servings: 12 cookies
Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3/4 cup smooth peanut butter not natural we use creamy skippy
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/2 teaspoon sea salt
- 3/4 cup marshmallow creme
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar until light and fluffy.3/4 cup unsalted butter, 3/4 cup packed light brown sugar, 1/2 cup granulated sugar
- Add the peanut butter, and mix until well combined.3/4 cup smooth peanut butter
- Add the egg and vanilla extract. Then, mix until fully incorporated.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and sea salt.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cornstarch, 1/2 teaspoon sea salt
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Using a 1/4 cup cookie scoop or spoon, portion the dough and roll into balls.
- Place the dough balls onto the lined baking sheets, and gently flatten each ball into a disk shape, about 3 inches across.
- Spoon approximately 1 tablespoon of marshmallow creme into the center of each dough disk.3/4 cup marshmallow creme
- Carefully bring the edges of the dough up around the marshmallow creme, covering it completely and forming a ball. Ensure the marshmallow is enclosed within the dough. Freeze the dough for at least 30 minutes or refrigerate until ready to bake.
- Space the formed dough balls evenly on the baking sheets, leaving room for spreading.
- Bake the cookies for 10 minutes, or until the edges are lightly golden. Keep an eye on them to prevent the marshmallow from burning.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Serving: 1serving | Calories: 423kcal | Carbohydrates: 51g | Protein: 9g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 106mg | Sodium: 292mg | Potassium: 166mg | Fiber: 1g | Sugar: 28g | Vitamin A: 464IU | Calcium: 38mg | Iron: 2mg