Description
Fluffernutter Cookies are the ultimate peanut butter marshmallow cookies. The best soft and chewy peanut butter cookies, with gooey marshmallows throughout.
Ingredients
Scale
- 1 ½ cups all-purpose flour ((stir, spoon & level))
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar (gently packed)
- ½ cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mini marshmallows (frozen*)
Instructions
- *FREEZE marshmallows for at least 1-2 hours before using. Keep marshmallows in freezer until ready to bake.
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with a silicone baking mat or parchment paper. Set aside.
- In a medium bowl, stir together the flour, baking soda and salt. Set aside.
- Cream the butter and both sugars with an electric mixer until light and creamy.
- Add the peanut butter, egg, and vanilla. Mix well and scrape bowl. Add the dry ingredients and mix until almost incorporated.
- Remove marshmallows from freezer and fold a heaping cup of marshmallows into the cookie dough.
- Use a #30 scoop (about 2 Tbsp) to quickly shape the cookie dough into balls. Place a few inches apart on a prepared baking sheet. Place remaining cookie dough in the fridge to keep marshmallows cold until ready to bake.
- Bake cookies at 350°F for 11-12 minutes or until just set and edges are starting to brown. Allow cookies to cool completely on tray, about 10 minutes. After 2-3 minutes of cooling, use a greased spatula to round any misshapen cookies, if desired. Transfer cooled cookies directly to serving platter or airtight container. May stick to a wire cooling rack.
Nutrition
- Calories: 161 kcal
- Sugar: 11 g
- Fat: 8 g
- Carbohydrates: 20 g
- Protein: 3 g