Description
Fluffernutter Cookies are a delightful treat combining the rich creaminess of peanut butter with sweet, gooey marshmallow fluff swirled throughout. These soft-baked cookies feature a perfect balance of salty and sweet, making them an irresistible snack or dessert for peanut butter and marshmallow lovers alike.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (113g) unsalted butter, room temperature
- 1/2 cup (120g) creamy peanut butter
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup marshmallow fluff, plus extra for swirling
Dry Ingredients
- 1 1/4 cups (160g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter, Peanut Butter, and Sugars: In a large bowl, using an electric mixer, beat together the unsalted butter, creamy peanut butter, light brown sugar, and granulated sugar for 2 to 3 minutes until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing until they are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet ingredients, mixing just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Swirl in Marshmallow Fluff: Gently drop spoonfuls of marshmallow fluff into the cookie dough and carefully fold with a spatula just enough to create visible swirls without overmixing and losing the fluffy texture.
- Portion Cookies: Scoop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, until the edges are golden and the centers look slightly underbaked to maintain softness.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- For a more pronounced marshmallow flavor, swirl extra marshmallow fluff on top of the cookies before baking.
- Do not overmix after adding the marshmallow fluff to keep distinct swirls and avoid deflating the fluff.
- The cookies may look slightly underdone when removing from the oven; this ensures a chewy, soft center.
- Store cookies in an airtight container at room temperature for up to 4 days.
