Fluffernutter Cookies
These Fluffernutter Cookies combine the beloved flavors of peanut butter, marshmallow, and chocolate, resulting in a quick, easy, and deliciously gooey treat.
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.
Notes
Store cookies in an airtight container at room temperature for about a week, or freeze for up to three months. Separate layers with parchment paper to prevent sticking. You can also add chopped peanuts or chocolate chips for extra texture.