Description
These Fluffernutter Cookies are a nostalgic twist on the classic peanut butter and marshmallow sandwich. With a soft, chewy texture, gooey marshmallow swirls, and a buttery finish, they’re the perfect treat for dessert lovers of all ages. Easy to bake and even easier to love!
Ingredients
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1 cup creamy peanut butter
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½ cup unsalted butter, room temperature
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½ cup granulated sugar
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½ cup light brown sugar, packed
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1 large egg
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1 teaspoon vanilla extract
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1½ cups all-purpose flour
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1 teaspoon baking soda
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¼ teaspoon salt
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1 cup marshmallow fluff (not mini marshmallows)
Instructions
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Cream Fats and Sugars: In a large bowl, beat peanut butter, butter, granulated sugar, and brown sugar until smooth and creamy.
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Add Wet Ingredients: Mix in egg and vanilla extract until fully incorporated.
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Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Slowly add to the wet mixture until just combined.
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Swirl in Fluff: Gently fold in marshmallow fluff with a spatula, creating visible ribbons. Don’t overmix.
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Chill Dough: Cover and refrigerate dough for at least 30 minutes.
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Bake: Preheat oven to 350°F (175°C). Scoop 1.5 tbsp of dough onto parchment-lined baking sheets. Bake for 9–11 minutes, until lightly golden.
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Cool: Let cookies rest on the pan for 5 minutes before transferring to a wire rack.
Notes
Do not skip chilling—this helps keep the cookies from spreading. For gooier centers, slightly underbake and let finish setting while cooling. Fluff adds that signature chew and melt-in-your-mouth texture.