Flutternutter Cookies
A Fluffernutter Cookie has the perfect blend of chewy and gooey - this recipe will take your cookie game to the next level. These peanut butter marshmallow cookies are a nostalgic nod to classic fluffernutter sandwiches and will become a new favorite for both the young and the young at heart!
Servings: 14
Ingredients
- ½ cup Butter Softened
- ½ cup Peanut Butter
- ¾ cup Granulated Sugar Divided
- ½ cup Brown Sugar
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1½ cup All Purpose Flour 180g
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 cup Marshmallow Fluff
Instructions
- Preheat the oven to 350F and line your baking sheets with parchment paper or a silicone mat.
- Cream softened Butter and Peanut Butter in a large bowl with an electric mixer or in the bowl of a stand mixer with a paddle attachment. Scrape the sides of the bowl as needed.
- Add the Egg, Cream, and ½ cup of Sugar and mix until light and fluffy, about 2–3 minutes.
- Add Brown Sugar and Vanilla Extract, and cream together.
- Mix the Flour, Baking Soda and Baking Powder together in a separate medium bowl.
- Mix the dry ingredients with the creamed mixture until fully combined.
- Scoop about 3 tablespoons of cookie dough onto a sheet of parchment paper using a #24 cookie scoop. Fold the parchment paper over the top of the cookie dough ball and press flat to form a large dough circle.
- Scoop a little bit of marshmallow fluff into the center of the dough circle. Seal up the edges of the dough so that the marshmallow filling stays inside the center of each cookie dough ball. Once sealed, fold the furthest edges of the dough into the center. Gently and carefully roll the dough into a ball in the palm of your hand.
- Place the cookie dough ball in a bowl with the remaining reserved sugar and roll the cookie dough ball in the sugar until it is fully covered. You can use a spoon to help coat it if needed.
- Place the sugar-coated cookie dough ball on the prepared baking sheet, leaving 3 inches between each one to allow for spreading.
- Bake at 350F for 10–12 minutes, or until crisp edges form and turn golden brown. Be careful not to overbake them.
- Remove the freshly baked cookies from the oven and let them cool on the tray for 4-5 minutes before moving them to a wire rack to fully cool.
Notes
- Yield: Recipe makes about 14 large cookies
Storage
- Store: Store your Fluffernutter Cookies once they have fully cooled to room temperature in an airtight container for up to 7 days. These cookies are best when enjoyed within 2-3 days.
- Freeze: If you're making these cookies ahead of time to enjoy later they can be frozen in a freezer-safe container or freezer bag for up to 3 months. Place a piece of parchment paper in between each cookie to prevent them from sticking together. Thaw at room temperature before eating them or briefly warm them up in the microwave for a super, ooey, gooey treat!
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