Description
These Fluffernutter Cookies are a delightful treat that combines the classic flavors of peanut butter and marshmallow in a soft and chewy cookie. Perfect for satisfying your sweet tooth!
Ingredients
Scale
Main Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Additional Ingredients:
- 1 cup mini marshmallows
- 1/2 cup marshmallow fluff
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add peanut butter: Mix in the creamy peanut butter until smooth.
- Combine wet ingredients: Beat in the egg and vanilla until fully combined.
- Prepare dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Add marshmallows: Fold in the mini marshmallows.
- Scoop and bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, then add small dollops of marshmallow fluff on top of each cookie.
- Bake: Bake for 10–12 minutes until golden around the edges and set in the center.
- Cool and serve: Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For less spread, chill the dough for 30 minutes before baking.
- Consider using crunchy peanut butter for added texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
