Fluffernutter Cookies are a delightful twist on the classic peanut butter and marshmallow fluff sandwich. These cookies are soft, chewy, and filled with the perfect combination of creamy peanut butter and gooey marshmallow fluff, making them an irresistible treat for all ages. Whether you’re looking to satisfy your sweet tooth or bring a touch of nostalgia to your dessert table, these Fluffernutter Cookies are sure to please.
Ingredients:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup brown sugar, packed
1/2 cup creamy peanut butter
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup marshmallow fluff
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream the Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add Wet Ingredients: Add the peanut butter, egg, and vanilla extract to the butter mixture, and beat until well combined.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Form the Cookies: Using a cookie scoop or tablespoon, scoop dough onto the prepared baking sheet. Flatten each ball of dough slightly with your fingers.
Add Marshmallow Fluff: Place a small dollop of marshmallow fluff in the center of each dough ball. Carefully fold the dough over the fluff to enclose it completely.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving Tips:
Warm and Gooey: For the best experience, serve Fluffernutter Cookies warm. The marshmallow fluff will be soft and gooey, creating a delightful contrast with the chewy peanut butter cookie.
Pair with Milk: These cookies pair perfectly with a cold glass of milk, enhancing the nostalgic flavors of the classic Fluffernutter sandwich.
Ice Cream Sandwiches: For a fun twist, sandwich a scoop of vanilla ice cream between two cookies for a delicious dessert.
Storage Tips:
Room Temperature: Store Fluffernutter Cookies in an airtight container at room temperature for up to 5 days. Place a piece of parchment paper between layers to prevent sticking.
Freezing Baked Cookies: To extend their shelf life, freeze the baked cookies. Place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to a resealable freezer bag or airtight container and store for up to 3 months. Thaw at room temperature before serving.
Freezing Cookie Dough: If you prefer to bake fresh cookies on demand, freeze the cookie dough instead. Scoop the dough onto a baking sheet and freeze until solid. Transfer the frozen dough balls to a resealable freezer bag or airtight container and store for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
Avoid Refrigeration: Storing cookies in the refrigerator can cause them to dry out. If you must refrigerate them, make sure they are in an airtight container to minimize exposure to air.
Related Recipes:
- Cheesecake Fluff: A Delicious and Easy No-Bake Dessert Recipe
- Hawaiian Pineapple Coconut Fluff
- Caramel S’mores Bars
FAQs:
Can I use natural peanut butter instead of creamy peanut butter?
Yes, you can use natural peanut butter, but it may affect the texture of the cookies. Natural peanut butter tends to be oilier and less consistent than regular creamy peanut butter, which can make the dough more challenging to work with. If using natural peanut butter, make sure to stir it well before measuring and consider chilling the dough slightly before baking to help the cookies hold their shape.
Can I substitute marshmallow fluff with marshmallows?
Substituting marshmallow fluff with regular marshmallows is not recommended for this recipe. Marshmallow fluff has a different consistency and melts differently than marshmallows. Using marshmallows could result in uneven melting and a different texture. If you don’t have marshmallow fluff, you might want to consider making a homemade version or looking for a similar recipe designed for marshmallows.
How do I prevent the marshmallow fluff from leaking out of the cookies?
To prevent the marshmallow fluff from leaking out, make sure to fully enclose it within the dough. When placing a dollop of marshmallow fluff in the center of each dough ball, carefully fold the dough over it and pinch the edges to seal. Flatten the dough slightly to ensure even baking. Chilling the dough before baking can also help the cookies hold their shape better.
Can I add chocolate chips to the Fluffernutter Cookies?
Absolutely! Adding chocolate chips can enhance the flavor of Fluffernutter Cookies. Simply fold in about 1/2 to 1 cup of chocolate chips into the dough after combining the wet and dry ingredients. This addition will add a delicious chocolatey element to the already delightful combination of peanut butter and marshmallow fluff.
Conclusion:
Fluffernutter Cookies are a delightful way to enjoy the flavors of a classic sandwich in cookie form. With their soft and chewy texture and the irresistible combination of peanut butter and marshmallow fluff, these cookies are sure to become a favorite in your household. Give this recipe a try and bring a touch of nostalgia to your next baking session!
📖 Recipe:
Print
Fluffernutter Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Indulge in the nostalgic flavors of Fluffernutter Cookies, a soft and chewy treat filled with creamy peanut butter and gooey marshmallow fluff. Perfect for any occasion, these cookies are easy to make and even easier to enjoy. Keywords: Fluffernutter Cookies, Peanut Butter Marshmallow Cookies, Nostalgic Dessert.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup creamy peanut butter
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup marshmallow fluff
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the peanut butter, egg, and vanilla extract, and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Using a cookie scoop or tablespoon, scoop dough onto the prepared baking sheet. Flatten each ball of dough slightly with your fingers.
- Place a small dollop of marshmallow fluff in the center of each dough ball. Carefully fold the dough over the fluff to enclose it completely.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, use creamy peanut butter instead of natural peanut butter to maintain a consistent texture.
Ensure the marshmallow fluff is fully enclosed within the dough to prevent leaking during baking.
Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal
