Fluffernutter cookies are soft and chewy peanut butter cookies filled with marshmallow for a sweet, gooey treat!
PREP TIME : 15 MINS
COOK TIME : 12 MINS
TOTAL TIME : 27 MINS
Ingredients
- ▢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
- ▢1 cup marshmallow fluff, or marshmallow creme
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a large bowl, add peanut butter, butter, and brown sugar. Using a hand mixer, combine the mixture until smooth and creamy, about 2-3 minutes.
- Scrape down the sides of the bowl. Add egg and vanilla and mix until combined (about 30 seconds).
- Add in flour, cornstarch, and salt.
- With the mixer on low, incorporate the ingredients until just combined (30 seconds-1 minute).
- Using a 2-tablespoon cookie scoop, drop dough onto the lined baking sheets. Using your hand, flatten each dough ball into a flat disk shape about 3-inches across.
- Using two spoons (this will keep your hands from getting sticky), add about 1 tablespoon of marshmallow fluff to the center of each disk of dough.
- Bring the dough up around the marshmallow fluff, completely covering the fluff and forming a ball. Place on the lined baking sheets.
- Bake the cookies for 10-12 minutes, or until the edges are brown. Watch the cookies carefully so that the marshmallow does not burn.
- Let the cookies rest for 10-15 minutes before serving.
