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Fluffernutter Cookies Recipe

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4.6 from 136 reviews

Fluffernutter Cookies combine the rich flavors of creamy peanut butter and sweet marshmallow fluff in a soft, chewy cookie. These delightful treats feature a peanut butter dough filled with gooey marshmallow creme, baked to perfection with slightly crisp edges and a tender center.

Ingredients

Scale

Cookie Dough

  • ½ cup (129 g) creamy peanut butter
  • ½ cup (1 stick / 113 g) unsalted butter, room temperature
  • 1 cup (200 g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups (187.5 g) all-purpose flour
  • 1 teaspoon cornstarch
  • ½ teaspoon kosher salt

Filling

  • 1 cup marshmallow fluff (or marshmallow creme)

Instructions

  1. Preheat the oven and prepare baking sheets. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix peanut butter, butter, and brown sugar. In a large bowl, combine the creamy peanut butter, softened unsalted butter, and packed light brown sugar. Use a hand mixer to blend them together until the mixture is smooth and creamy, about 2-3 minutes.
  3. Add egg and vanilla extract. Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix again for about 30 seconds until fully incorporated.
  4. Add dry ingredients. Add the all-purpose flour, cornstarch, and kosher salt to the wet ingredients. Mix on low speed until just combined, roughly 30 seconds to 1 minute, being careful not to overmix the dough.
  5. Scoop and flatten dough balls. Use a 2-tablespoon cookie scoop to drop the dough onto the prepared baking sheets, spacing them appropriately. Then, flatten each dough ball by hand into a disk about 3 inches in diameter.
  6. Add marshmallow fluff filling. Using two spoons to avoid sticky hands, place about 1 tablespoon of marshmallow fluff in the center of each dough disk. Alternatively, pipe the fluff onto the disks with a piping bag for neatness.
  7. Encase the marshmallow fluff with dough. Carefully bring the edges of the dough up around the marshmallow fluff, completely covering it and sealing it inside to form a ball. Place the sealed dough balls back on the lined baking sheets.
  8. Bake the cookies. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are nicely browned. Keep a close eye to prevent the marshmallow from burning.
  9. Cool before serving. Remove the cookies from the oven and allow them to rest on the baking sheet for 10-15 minutes to set before serving.

Notes

  • Ensure the butter and egg are at room temperature for smoother mixing and better texture.
  • Using parchment paper helps prevent sticking and makes cleanup easier.
  • Be gentle when covering the marshmallow fluff with dough to avoid leaks during baking.
  • Cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
  • To avoid burning, monitor cookies closely in the last minutes of baking.

Keywords: Fluffernutter Cookies, peanut butter cookies, marshmallow fluff cookies, soft cookies, gooey filling, dessert, American cookies

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