Description
Delightfully soft and chewy Fluffernutter Cookies combining creamy peanut butter with a sweet marshmallow cream center, perfect for a nostalgic and fun treat. These cookies deliver the classic flavors of a fluffernutter sandwich in a handheld, baked cookie form.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cornstarch
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
Filling
- 3/4 cup marshmallow cream (marshmallow fluff)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, cornstarch, baking soda, and baking powder until well combined. Set this mixture aside for later use.
- Cream Butter and Peanut Butter: In a large mixing bowl, beat the softened unsalted butter and creamy peanut butter together until the mixture is smooth and creamy. This will form the base for your cookie dough.
- Add Sugars and Egg: Add the granulated sugar, brown sugar, egg, and vanilla extract to the butter and peanut butter mixture. Beat everything together until the mixture becomes fluffy and light in texture.
- Combine Dry and Wet Ingredients: Gradually incorporate the dry flour mixture into the wet ingredients. Stir gently, mixing just until the dough comes together to avoid overworking it, which keeps the cookies tender.
- Chill the Dough: Cover the dough and refrigerate it for at least 30 minutes. Chilling helps to firm up the dough, making it easier to handle and enhancing the cookie’s texture.
- Preheat Oven and Prepare Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to facilitate easy cleanup.
- Shape Cookies with Filling: Scoop dough into small balls using a spoon or cookie scoop. Flatten each ball slightly, then place about a teaspoon of marshmallow cream in the center. Carefully wrap the dough around the marshmallow, sealing it completely inside the cookie ball.
- Bake: Place the stuffed cookie dough balls on the prepared baking sheet and bake in the preheated oven for about 10 minutes, or until the edges turn golden brown and the cookies are set.
- Cool: Remove cookies from the oven and transfer them to a wire rack to cool completely before serving. This allows the cookies to firm up and ensures the marshmallow center stays gooey.
Notes
- Chilling the dough is crucial for easier handling and better texture.
- Make sure to fully enclose the marshmallow cream inside the dough to avoid it leaking during baking.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For an extra peanut butter punch, sprinkle a pinch of flaky sea salt on top before baking.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Fluffernutter cookies, peanut butter cookies, marshmallow cream, soft cookies, chewy cookies, nostalgic dessert, peanut butter marshmallow dessert
