Fluffernutter Cookies (Peanut Butter and Marshmallow Cookies)
Fluffernutter Cookies are soft, delicious peanut butter cookies filled with sticky, delicious marshmallow fluff. It’s a cookie packed with flavor and ooey gooey goodness!
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Servings: 30
Calories: 128kcal
Equipment
- Mixing Bowl or Stand Mixer
- Cookie scoop I like a #40 scoop for these cookies
- Dark Cookie Sheet A dark cookie sheet will give your cookies a nice, crisp edge while keeping the center soft. You can use a normal cookie sheet but your cookies may still be a bit soft on the edges.
Ingredients
- 1/2 cup unsalted butter, 1 stick, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ cup creamy peanut butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- ¾ cup Peanut butter chips
- 1 cup Marshmallow creme
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl or in the bowl of a stand mixer, cream together the 1/2 cup softened butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar until light and creamy.
- Add 1 egg, 1 egg yolk and 2 tsp vanilla into the cookie dough and beat again until just combined.
- Add 1/2 cup peanut butter and beat again.
- Add 2 cups flour, 1 tsp baking soda, and 1/4 tsp salt and beat until just combined. Do not overmix.
- Add 3/4 cup peanut butter chips into the dough and stir with a wooden spoon or rubber spatula until evenly distributed.
- Scoop the cookie dough onto a cookie sheet using a #40 cookie scoop (2 Tbsp worth of dough). Use your hands to press the cookie dough, forming a well in the middle with high sides.
- Scoop 1 tablespoon of marshmallow fluff into each cookie dough ball, then use your hands to close the cookie dough over the top of the marshmallow fluff. It’s okay if some marshmallow shines through, this will create the fun patterns on top!
- Bake in the preheated oven for 10-12 minutes or until the edges turn brown but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes. After 5 minutes, transfer the cookies to a wire rack to cool the rest of the way.
- Serve and enjoy!
Notes
Recipe copyright The Domestic Spoon. For educational or personal use only.
- Unsalted Butter: I prefer to use unsalted butter. If you prefer salted, just skip the salt later in the recipe. Make sure your butter is softened to room temperature.
- Light Brown Sugar: Brown sugar makes for a softer, chewier cookie. Dark brown sugar will give you a more molasses-y flavor.
- Granulated Sugar
- Egg and Egg Yolk: The extra fat and flavor in the extra egg yolk makes your cookie richer and softer
- Vanilla Extract: A good amount of vanilla helps enhance all the other flavors in these cookies
- Creamy Peanut Butter: I prefer a creamy peanut butter that you don’t have to mix for the best results. You could use crunchy if that’s what you prefer.
- All-Purpose Flour: Substitute 1:1 Gluten Free Flour for a Gluten Free Substitute
- Baking Soda
- Peanut Butter Chips: These are optional but I love the extra burst of peanut butter flavor they add to the cookie. So yummy!
- Marshmallow Creme: Also known as marshmallow fluff.
- Marshmallow creme can be a sticky mess, so forming your cookies takes some patience. I like to form a hole in the center of each ball for the marshmallow creme to fall into. Then carefully cover the hole back up.
- You can also use mini marshmallows but they may not spread as far as the creme so the look may be a little different. Be sure and use high-quality marshmallows. Cheap marshmallows may disappear completely when baked.
- For an even crispier edge you can coat the cookies in sugar before baking.
Nutrition
Serving: 1serving | Calories: 128kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 79mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 112IU | Calcium: 11mg | Iron: 1mg
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