Fluffernutter Cookies
These Fluffernutter Cookies are my second favorite cookie of all time! My niece and I have been making these together for years, so this recipe is definitely a special one around here.
If you love the classic combination of peanut butter and marshmallow, you are going to LOVE these cookies. They start with a soft peanut butter cookie dough that gets stuffed with a big spoonful of marshmallow fluff. As they bake, the cookie spreads, the marshmallow gets gooey, and everything comes together into one ridiculously delicious cookie.
And don’t worry about making them look perfect! When you wrap the cookie dough around the marshmallow fluff, some of the fluff may be peeking out. That is perfectly okay. Actually, I think that makes them even better! The marshmallow and peanut butter cookie dough bake together and create those gooey, slightly caramelized marshmallow spots throughout the cookie.
These are soft, chewy, gooey, and everything a Fluffernutter Cookie should be.
Ingredients
1/2 cup salted butter, softened
1/2 cup peanut butter
1 teaspoon vanilla extract
1 large egg
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Marshmallow fluff, about 1 tablespoon per cookie
Directions
In a mixing bowl, combine the softened salted butter, peanut butter, vanilla extract, and egg. Mix until everything is well combined. Set aside.
In a separate mixing bowl, combine the granulated sugar, light brown sugar, all-purpose flour, cornstarch, salt, baking powder, and baking soda.
Add the wet ingredients to the dry ingredients and mix until everything is completely combined. The cookie dough should be soft but not sticky.
Cover the cookie dough and refrigerate for 30 minutes.
Toward the end of the chilling time, preheat the oven to 375°F and line a baking sheet with parchment paper.
Measure out about 2 tablespoons of chilled cookie dough and roll it into a ball.
Flatten the ball of cookie dough into a small disk.
Place about 1 tablespoon of marshmallow fluff in the center of the cookie dough.
Carefully fold the cookie dough up and around the marshmallow fluff. Pinch and shape the dough around the filling to form a cookie dough ball. It is perfectly okay if some of the marshmallow fluff is coming out. It will all come together as the cookies bake.
Place the stuffed cookie dough balls onto the parchment-lined baking sheet, leaving room between each cookie for spreading.
Bake at 375°F for 12 to 14 minutes.
Remove the cookies from the oven and allow them to cool on the baking sheet for several minutes before transferring them to a cooling rack.
The Perfect Peanut Butter and Marshmallow Combination
If you grew up eating Fluffernutter sandwiches, you already know just how good peanut butter and marshmallow are together.
These cookies take that combination and make it even better. The peanut butter cookie itself is soft and chewy with plenty of peanut butter flavor, while the marshmallow fluff hidden inside becomes warm and gooey as the cookies bake.
You may have some marshmallow that stays tucked inside and some that finds its way out of the cookie. Let it happen! Those little bits of marshmallow that escape and bake around the edges are absolutely delicious.
Why Chill the Cookie Dough?
Don’t skip the 30 minutes in the refrigerator. The dough needs a little time to chill before you start stuffing the cookies.
You want the dough to be soft enough that you can easily flatten and shape it around the marshmallow fluff, but you don’t want it to be so soft and sticky that it becomes difficult to work with.
Chilling also helps the cookies hold their shape better once they hit the hot oven.
Don't Worry About Perfect Cookies
Marshmallow fluff can be a little messy to work with, and that’s part of the fun of these cookies!
Add about a tablespoon of fluff to the center of your flattened cookie dough and bring the dough up around it as best you can. If you have marshmallow peeking through the top or sides, you have done absolutely nothing wrong.
These cookies aren’t supposed to look perfectly uniform. Once they go into the oven, the peanut butter cookie dough spreads and the marshmallow gets gooey and melts into all those little cracks and crevices.
The result is a soft, chewy peanut butter cookie with pockets of warm, gooey marshmallow throughout.
There is a reason these are my second favorite cookies of all time. They’re easy, a little messy, incredibly delicious, and a recipe my niece and I have loved making together for years. That makes them even sweeter!
