Fluffernutter Cookies
Fluffernutter Cookies
Why you’ll love this recipe
These Fluffernutter Cookies combine the beloved flavors of peanut butter, marshmallow, and chocolate in a fun and delicious way. You’ll love how quick and easy they are to make, as well as how wonderfully chewy and gooey they turn out. Perfect for parties, family gatherings, or just a sweet treat at home!
How to make Fluffernutter Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup marshmallow fluff
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla extract, mixing well.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Drop tablespoon-sized balls of dough onto a baking sheet, leaving space between each ball.
- Make a small indentation in the center of each dough ball and fill with a teaspoon of marshmallow fluff.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
How to serve Fluffernutter Cookies
These cookies are best enjoyed fresh out of the oven when they’re warm and gooey. Serve them with a tall glass of cold milk or enjoy them as an afternoon snack. You can also pile them up on a plate for a delightful dessert at your next gathering.
How to store Fluffernutter Cookies
To keep your Fluffernutter Cookies fresh, store them in an airtight container at room temperature for about a week. If you want them to last longer, you can freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to make Fluffernutter Cookies
- Ensure your butter is at room temperature for easier mixing.
- If you prefer a bit more texture, add some chopped peanuts or chocolate chips to the dough.
- Don’t skip the indentation before adding marshmallow fluff; it helps create that iconic Fluffernutter effect!
Variations
Feel free to experiment with these cookies! You can try using different nut butters, like almond or cashew, for a unique twist. Additionally, substituting some of the flour for cocoa powder will give you tasty chocolate-flavored cookies.
FAQs
1. Can I use crunchy peanut butter instead of smooth?
Yes, using crunchy peanut butter will add extra texture and flavor to your cookies!
2. Is there a way to make these cookies gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend.
3. Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to two days. Just let it sit at room temperature for a few minutes before baking.
Now you’re all set to make and enjoy some delicious Fluffernutter Cookies! Happy baking!
Fluffernutter Cookies
Ingredients
Cookie Base
- 1 cup unsalted butter, softened
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Filling
- 1 cup marshmallow fluff
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla extract, mixing well.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Drop tablespoon-sized balls of dough onto a baking sheet, leaving space between each ball.
- Make a small indentation in the center of each dough ball and fill with a teaspoon of marshmallow fluff.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
