Fluffernut Cookie


Soft and Chewey

Marshmallow and Peanut Butter

Ready in 20 Minutes

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Fluffernutter Cookies (peanut butter marshmallow cookies) are soft peanut butter cookies filled with sweet marshmallow fluff. They have all the flavor of your favorite childhood treat in an easy-to-make cookie recipe!

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Key Ingredients

Unsalted Butter Sugar Peanut Butter Large Egg Vanilla Extract All-Purpose Flour Baking Soda Corn Startch Sea Salt Marshmallow Creme


– Preheat oven to 350F (175C) and line baking sheets. – In large mixing bowl, mix together softened unsalted butter, packed light brown sugar, and granulated sugar until light and fluffy. – Add the peanut butter,  mix until well combined.

Mix It Together

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– Add the egg and vanilla extract. Then, mix until fully incorporated. – In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and sea salt. – Slowly add the dry ingredients to the wet mixture, mixing until just combined.

Form The Cookies

– Using a 1/4 cup, portion the dough and roll into balls. – Place dough balls onto lined baking sheets, and gently flatten each ball into a disk shape, about 3 inches across. – Spoon 1 tbsp of marshmallow creme into the center of each cookie. – 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.

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Lets Bake!

– Space the dough balls evenly on the baking sheets, leaving room for spreading. – Bake 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. Allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. – Enjoy!

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Hungry for more cookies? Try our White Chocolate Macadamia Nut Cookie!

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