Soft and Chewey
Marshmallow and Peanut Butter
Ready in 20 Minutes
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!
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.
– 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.
– 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.
– 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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