Description
These Fluffernutter Cookies are soft, chewy, and packed with the classic peanut butter and marshmallow fluff combo. Perfectly sweetened with brown and granulated sugar, these cookies feature a gooey topping of marshmallow fluff that melts into the dough for an irresistible treat. Easy to make and perfect for peanut butter lovers looking for a nostalgic and indulgent cookie experience.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup marshmallow fluff
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, peanut butter, brown sugar, and granulated sugar until the mixture becomes creamy and well combined, creating a smooth base for the dough.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until the batter is smooth and consistent, which helps bind the ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Dough: Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined to avoid overworking the dough which can make cookies tough.
- Portion the Dough: Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow spreading during baking.
- Add Marshmallow Fluff Topping: Place a small dollop of marshmallow fluff on top of each cookie dough ball, which will melt slightly into the cookie during baking for a luscious texture.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges turn golden brown and the centers are set but still soft.
- Cool on Baking Sheet: Let the baked cookies rest and cool for 5 minutes on the baking sheet to firm up before transferring to a wire rack.
- Transfer to Wire Rack: Move the cookies to a wire rack and allow them to cool completely for optimal texture and flavor.
- Optional – Add Chocolate Chips: Mix chocolate chips into the dough before baking for an extra chocolatey indulgence that complements the peanut butter.
- Optional – Add Nuts: Fold in chopped peanuts or other nuts into the dough to add a crunchy contrast to the soft cookie base.
- Optional – Mini Cookies: For bite-sized treats, reduce dough portions to smaller sizes and bake for 8 to 10 minutes to retain softness and chewiness.
- Optional – Marshmallow Fluff Center: Create an indentation in each dough portion and fill it with marshmallow fluff to create a gooey, melty center for a delightful surprise in every bite.
Notes
- You can substitute crunchy peanut butter for smooth to add texture inside the cookies.
- Make sure butter is softened but not melted for best creaming results.
- For extra gooey cookies, slightly underbake by baking closer to 10 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Marshmallow fluff can be added before or after baking depending on your desired texture.
