Fluffernutter Cookies combine the irresistible flavors of creamy peanut butter and sweet marshmallow fluff to create a soft, gooey, and utterly delicious treat. These cookies have a perfect balance of nutty richness and sugary sweetness with a melt-in-your-mouth texture that will satisfy any dessert craving.
Baking these cookies is straightforward and rewarding, making them an excellent choice for both novice bakers and seasoned pros. Whether you are making them for a special occasion or a simple indulgence, these treats bring warmth and comfort to every bite.
- Perfectly combines peanut butter and marshmallow fluff for a unique, gooey texture.
- Quick and simple to prepare with common pantry ingredients.
- Soft with golden edges, offering a delightful contrast in every bite.
Ingredients
- Creamy Peanut Butter: Provides a rich, nutty base that adds flavor depth and moisture to the cookies.
- Unsalted Butter: Adds creaminess and a tender crumb when softened at room temperature.
- Light Brown Sugar: Contributes a subtle caramel flavor and helps keep cookies chewy and moist.
- Large Egg: Acts as a binder and adds richness for a perfect cookie texture.
- Vanilla Extract: Enhances the sweetness and complements the peanut butter flavor beautifully.
- All-Purpose Flour: The structural base providing the right amount of body to the dough.
- Cornstarch: Helps create a soft, tender texture by tenderizing the gluten in the flour.
- Kosher Salt: Balances sweetness and heightens all the flavors in the cookie.
- Marshmallow Fluff: The signature gooey center that melts perfectly inside, adding sweetness and chew.
Instructions
- Preheat Oven and Prepare Baking Sheets
Set the oven to 350°F (177°C) and line two large baking sheets with parchment paper to prevent sticking and promote even baking.
- Cream Butter, Peanut Butter, and Sugar
In a large bowl, combine creamy peanut butter, softened unsalted butter, and light brown sugar. Use a hand mixer to beat these ingredients together until smooth and creamy, about 2-3 minutes. This step ensures a uniform, fluffy dough base.
- Add Egg and Vanilla Extract
Scrape down the bowl sides to incorporate any mixture stuck on the edges. Add the large egg and vanilla extract, mixing just until blended to maintain dough structure and flavor.
- Incorporate Dry Ingredients
Combine the all-purpose flour, cornstarch, and kosher salt in a separate bowl. Slowly add this mixture to the wet ingredients on low speed, mixing until just combined to avoid overdeveloping gluten and tough cookies.
- Shape Dough and Add Marshmallow Fluff
Using a 2-tablespoon cookie scoop, drop dough balls onto the prepared baking sheets. Flatten each ball into a disk about 3 inches wide with your hand. Use two spoons to place about a tablespoon of marshmallow fluff in the center of each disk.
- Enclose Marshmallow Fluff
Carefully bring the dough edges around the marshmallow fluff, covering it completely, and reshape into a ball. Place the filled dough balls back on the lined baking sheets, ensuring no fluff is exposed to avoid burning.
- Bake Cookies to Perfection
Bake in the preheated oven for 10-12 minutes, watching closely for golden edges. The cookies should be set but soft, with marshmallow centers molten and gooey inside.
- Cool Before Serving
Allow the cookies to rest on the baking sheets for 10-15 minutes after baking. This cooling time helps them set up and makes them easier to handle without losing their soft center.
- Use room temperature butter and egg for better creaming and dough consistency.
- Avoid overbaking as marshmallow centers can burn quickly and affect flavor.
- Using parchment paper prevents sticking and eases cleanup.
Storage Tips
Store leftover cookies in an airtight container at room temperature for up to 3 days to maintain softness. For longer storage, freeze the cookies individually wrapped for up to 2 months and thaw at room temperature before serving.
Serving Suggestions
Serve these cookies warm or at room temperature with a cold glass of milk, hot tea, or coffee to balance the sweetness. They also pair beautifully with vanilla ice cream for an indulgent dessert experience.
- Use a piping bag for marshmallow fluff to neatly fill each cookie without mess.
- Gently flatten dough disks to prevent marshmallow from bursting during baking.
- If dough feels too sticky, chill briefly to make shaping easier.
FAQs
- Can I use crunchy peanut butter instead of creamy?
While creamy peanut butter gives a smooth texture, crunchy peanut butter can add crunch but may change the cookie’s consistency.
- Is it possible to make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend with xanthan gum to achieve similar texture.
- Can I substitute marshmallow fluff with mini marshmallows?
Mini marshmallows can be used but may not melt as uniformly, so expect a slightly different texture.
- How do I prevent the marshmallow from burning?
Ensure marshmallow fluff is fully enclosed in the dough and avoid overbaking by watching the cookies near the end of baking time.
- Can these cookies be made vegan?
To make vegan, substitute butter with vegan margin and use a flax or chia egg instead of a chicken egg; check marshmallow fluff ingredients as some contain gelatin.
- What type of sugar works best in this recipe?
Light brown sugar provides moisture and mild caramel notes, enhancing cookie softness. Avoid white sugar to maintain texture and flavor.
- Can I double or triple the recipe?
Yes, ingredients can be scaled proportionally. Just make sure to mix in batches or use a larger mixer bowl.
Fluffernutter Peanut Butter Cookies
Equipment
- 1 hand mixer for mixing dough
- 2 large baking sheet lined with parchment paper
- 1 cookie scoop 2-tablespoon size
Ingredients
- ½ cup creamy peanut butter 129 g
- ½ cup unsalted butter room temperature (1 stick / 113 g)
- 1 cup light brown sugar packed (200 g)
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour 187.5 g
- 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, beat together peanut butter, butter, and brown sugar with a hand mixer until smooth and creamy, about 2-3 minutes.
- Scrape down the sides of the bowl, add egg and vanilla extract, then mix until combined, about 30 seconds.
- Add flour, cornstarch, and kosher salt to the bowl, mixing on low speed until just combined, 30 seconds to 1 minute.
- Using a 2-tablespoon cookie scoop, drop dough onto lined baking sheets and flatten each dough ball into a 3-inch disk.
- Spoon about 1 tablespoon of marshmallow fluff onto the center of each dough disk.
- Fold the dough up around the marshmallow fluff to cover completely and form a ball, placing it back onto the baking sheet.
- Bake cookies for 10-12 minutes until edges are brown, watching carefully to avoid burning the marshmallow.
- Allow cookies to cool and rest for 10-15 minutes before serving.
Notes
- Use room temperature butter for easier mixing.
- Pipe marshmallow fluff with a piping bag for cleaner assembly.
- Watch baking closely to prevent burnt marshmallow centers.
- Store cookies in an airtight container for up to 3 days.
