Fluffernutter Cookies Recipe – Simples Recipe Ever :- If you’re looking for a sweet and ooey gooey treat, you should try Fluffernutter Cookies, also known as peanut butter and fluff cookies. These cookies are soft and chewy, and they contain marshmallow fluff inside of them. In addition, make sure you check out some of the other amazing cookie recipes I have.
Fluffernutter Cookies Recipe – Simples Recipe Ever
When viewed from above, a white counter is adorned with fluffernutter cookies. Recipes for Cookies, Peanut Butter Cookies, Peanut Butter Marshmallow Cookies, Marshmallow Fluff, Cookie Exchanges, and Desserts are all things that are included in this category.
Sandwiched between two slices of white bread, it consists of peanut butter and marshmallow cream mixture. Nevertheless, these fluffernutter cookies have all the goodness of the sandwich, but they are baked cookies instead of sandwiches! In the beginning of the recipe, there is a cookie made of peanut butter that is really soft and is filled with marshmallow fluff.
In addition, I have Fluffernutter Bars and Fluffernutter Rice Krispie Bars, all of which are flavored with the same delectable ingredients! Be sure to check out my Reese’s Pieces Peanut Butter Cookies as well, especially if you share my passion for peanut butter-flavored sweets.
Ingredients
- ½ cup (129 g) creamy peanut butter
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups (187.5 g) all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
- 1 cup marshmallow fluff, or marshmallow creme
Instructions
At a temperature of 350 degrees Fahrenheit, preheat the oven and line two big baking sheets with parchment paper. Put peanut butter, butter, and brown sugar into a big bowl and mix them together. The mixture should be mixed with a hand mixer for approximately two to three minutes, or until it is smooth and creamy.
To clean the sides of the bowl, scrape them down. After adding the egg and vanilla, mix the ingredients together for roughly thirty seconds. The flour, cornstarch, and salt should be added. For thirty seconds to one minute, while the mixer is set at low speed, blend the ingredients until they are just combined.
Use a cookie scoop that is two tablespoons in size to drop dough onto baking sheets that have been lined. When you have each ball of dough in your palm, flatten it into a disk form that is approximately three inches across.
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The middle of each disk of dough should have approximately one tablespoon of marshmallow fluff added to it. This should be done with two spoons so that your hands do not become sticky. (An additional option is to place the fluff in a piping bag and then put dollops of it onto each dough disk.)
When you bring the dough up around the marshmallow fluff, you should form a ball that totally covers the fluff and is entirely covered. Put on the baking sheets that have been lined. The cookies should be baked for ten to twelve minutes, or until the edges are golden brown.
Be sure to keep a close eye on the cookies to prevent the marshmallow from becoming burned. Wait ten to fifteen minutes before serving the cookies to allow them to rest.
Nutrition
- Calories: 228kcal
NOTES
The baking time for these cookies is shorter than that of your typical chocolate chip or peanut butter cookies. The marshmallow is able to maintain its opaque and gooey consistency despite the reduced baking time, which prevents it from totally melting into the cookie.
Ensure that the cookies are allowed to cool on the baking pan until they are almost up to room temperature. If you try to move them too quickly, they will become a little crumbly, so maintaining patience is essential.
It is conceivable that some marshmallows will bake out of the side of the cookie and onto the baking sheet. This is something that should be expected. Not a problem! Indeed, they are still really tasty!
If you would like to freeze these cookie dough balls, you can do so for up to a month without them becoming undercooked. Before baking the cookies, take them out of the refrigerator and let them thaw for a full night.
