Description
Fluffernutter Cookies are a delightful twist on classic peanut butter cookies, featuring creamy peanut butter and gooey mini marshmallows folded into a soft, chewy dough. These cookies bake to golden perfection with slightly crisp edges and a fluffy, marshmallow-studded center, perfect for a sweet treat that combines nostalgia with a fun texture.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour (stir, spoon & level)
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 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
Add-ins
- 1 cup mini marshmallows (frozen*)
Instructions
- Freeze Marshmallows: Freeze the mini marshmallows for at least 1-2 hours before baking and keep them in the freezer until you are ready to mix and bake. This helps prevent them from melting too quickly in the dough.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350 degrees Fahrenheit (177 degrees Celsius). Line cookie sheets with silicone baking mats or parchment paper to prevent sticking and provide an even bake.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, and salt. Stir to evenly distribute the leavening and salt, then set aside.
- Cream Butter and Sugars: Using an electric mixer, beat the unsalted butter, granulated sugar, and light brown sugar together until the mixture is light in color and fluffy. This process aerates the dough for a tender texture.
- Add Wet Ingredients: Beat in the creamy peanut butter, egg, and vanilla extract until well combined, stopping occasionally to scrape down the bowl for even mixing.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients. Mix until the flour is almost fully incorporated to avoid overmixing which can toughen the cookies.
- Fold in Marshmallows: Remove the frozen marshmallows from the freezer and gently fold a heaping cup of them into the cookie dough, distributing them carefully without melting.
- Scoop Dough: Using a #30 scoop (approximately 2 tablespoons), quickly form dough balls and place them several inches apart on the prepared baking sheets. Chill any remaining dough to keep marshmallows cold.
- Bake Cookies: Bake the cookies at 350°F for 11-12 minutes or until they are just set and the edges begin to brown slightly. This ensures a chewy center with crispy edges.
- Cool and Shape: Allow cookies to cool on the baking tray for about 10 minutes. After 2-3 minutes, use a greased spatula to gently round out any misshapen cookies if desired. Transfer the cooled cookies directly to a platter or airtight container; avoid using a wire rack as marshmallows may stick.
Notes
- Freezing marshmallows before folding into dough is crucial to maintain their shape and prevent melting.
- Use a silicone baking mat or parchment paper to prevent sticking and help cookies bake evenly.
- Chilling extra dough helps keep marshmallows cold and easier to handle.
- Cookies may stick to wire racks due to marshmallow; cooling on the tray is recommended.
- Adjust baking time slightly if you prefer softer or crisper cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Fluffernutter Cookies, peanut butter cookies, marshmallow cookies, soft chewy cookies, easy cookie recipe, nostalgic cookies
