Fluffernutter Peanut Butter Cookies
These fluffy peanut butter cookies with gooey marshmallow centers combine sweet and nutty flavors for a delightful, soft treat perfect for dessert or snacks.
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.