Description
Fluffernutter Cookies combine creamy peanut butter and sweet marshmallow cream in a soft, chewy cookie. These delightful treats are perfect for anyone who loves the nostalgic flavors of a classic fluffernutter sandwich, baked into a delicious dessert cookie.
Ingredients
Units
Scale
Dry Ingredients
- 1 tsp cornstarch
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
Filling
- 3/4 cup marshmallow cream/fluff
Instructions
- Prepare Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, salt, cornstarch, baking soda, and baking powder until well combined. Set aside.
- Cream Butters: In a large mixing bowl, beat the softened unsalted butter and creamy peanut butter together until smooth and creamy, creating a fluffy base for your cookie dough.
- Add Sugars and Egg: Add granulated sugar, brown sugar, egg, and vanilla extract to the butter mixture. Continue beating until the mixture is smooth and fluffy, ensuring the sugars are well incorporated.
- Combine Mixtures: Slowly incorporate the flour mixture into the wet ingredients, mixing gently just until combined to avoid overworking the dough and maintain a tender texture.
- Chill Dough: Refrigerate the cookie dough for at least 30 minutes to firm it up, which helps in shaping and baking the cookies evenly.
- Preheat and Prepare Baking Sheet: Once chilled, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper or a silicone baking mat for easy cookie removal.
- Shape Cookies with Filling: Using a medium cookie scoop or tablespoon, scoop 2 tablespoons of cookie dough and flatten it into a disk. Place 1 tablespoon of marshmallow cream/fluff in the center, then fold the dough around it, rolling into a smooth ball to seal the marshmallow inside.
- Bake Cookies: Place the filled dough balls onto the prepared baking sheet with some space between each cookie. Bake in the preheated oven for 10 minutes until the edges are lightly golden.
- Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the pan for a few minutes. Transfer them to a wire rack to cool completely before serving. Enjoy your soft, gooey Fluffernutter Cookies!
Notes
- Ensure the butter is softened to room temperature for easier mixing and a smoother dough.
- Chilling the dough helps prevent spreading and makes shaping the cookies easier.
- If marshmallow cream is too sticky, lightly grease your hands to handle the dough and filling.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend of equal measure.
- Nutrition facts are approximate and should be used as a general guideline only.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
