Fluffernutter Cookies
If you love peanut butter and marshmallow together, these Fluffernutter Cookies are a must try! They're soft, chewy and packed with peanut butter flavor, with gooey marshmallow swirls throughout that make every cookie a little different. They're easy to make, a little messy and seriously so good.
Servings: 22 cookies
Ingredients
- 1 cup salted butter melted, room temperature
- 1 cup creamy peanut butter not natural style
- 1 cup light brown sugar packed down
- ½ cup granulated sugar
- 2 eggs room temperature
- 1 ½ tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ cup marshmallow creme or marshmallow fluff
Instructions
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the melted butter, peanut butter, brown sugar and granulated sugar until smooth, about 30 seconds. Add the eggs and vanilla extract and mix until completely combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda and salt. Slowly add the dry ingredients to the wet ingredients and mix just until combined. Be careful not to over mix. Dollop the marshmallow fluff over the top of the finished cookie dough in several different spots. Using a rubber spatula, gently fold the marshmallow fluff into the dough 2 to 3 times only. Do not completely mix it in. You want visible ribbons and pockets of marshmallow throughout the dough.
- Using a 3 tablespoon cookie scoop, scoop through the peanut butter dough and marshmallow ribbons to form large cookie dough balls. Place the cookie dough balls on a parchment lined cookie sheet and refrigerate for at least 30 minutes. While the dough chills, preheat the oven to 350°F.
- Arrange the chilled cookie dough balls several inches apart on a parchment lined cookie sheet. Bake for 11 to 12 minutes, or until the edges are set and the centers still look slightly underdone. Immediately after removing the cookies from the oven, use a large round cookie cutter or glass to gently swirl around each cookie and reshape any uneven edges. Allow the cookies to cool on the cookie sheet for about 5 minutes before transferring them to a cooling rack.