Fluffernutter Cookies Recipe: Recall the sandwich with fluffernutters. Two slices of white bread are sandwiched together with peanut butter and marshmallow crème. These fluffernutter cookies are baked cookies that have all the flavor of a sandwich!
An incredibly soft peanut butter cookie stuffed with marshmallow fluff is the first step in the recipe. With the same delectable flavors, I also have Fluffernutter Bars and Fluffernutter Rice Krispie Bars! Additionally, if you share my passion of peanut butter sweets,
Fluffernutter Cookies Recipe
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
- Set out two large baking sheets and line them with parchment paper. Preheat the oven to 350°F.
- Combine peanut butter, butter, and brown sugar in a sizable bowl. Blend the mixture for two to three minutes, or until it’s smooth and creamy, using a hand mixer.
- Scrape down the bowl’s sides. Mix for 30 seconds or until mixed after adding the egg and vanilla.
- Stir in salt, cornstarch, and flour.
- Blend the components for 30 to 1 minute on low speed, just until they are blended.
- Drop the dough onto the prepared baking sheets using a 2-tablespoon cookie scoop. Each dough ball should be flattened into a disk about three inches across with your hands.
- To prevent your hands from getting sticky, use two spoons to place approximately 1 tablespoon of marshmallow fluff in the center of each dough disk. (Alternatively, you may fill a piping bag with the fluff and pipe dollops onto each dough disk.)
- Encircle the marshmallow fluff with the dough, bringing it up to cover it fully and make a ball. Lay out on the baking sheets with liners.
- Bake for ten to twelve minutes, or until the edges begin to brown. Keep a close eye on the cookies to prevent the marshmallow from burning.
- Before serving, let the cookies sit for ten to fifteen minutes.
ALSO SEE
Nutrition
- Calories: 228 kcal
FAQs AND QUESTIONS
What is a fluffernutter?
- A fluffernutter is a sandwich made of peanut butter and marshmallows, as I mentioned earlier. Emma Curtis popularized it during World War I. She dubbed the sandwich made of peanut butter and marshmallow cream the “Liberty Sandwich” when she published it.
- A few years later, the Curtis family created a marshmallow fluff recipe, which they labeled with the sandwich recipe. The sandwich wasn’t given the name fluffernutter for marketing purposes until 1960.
Can I use marshmallows instead of marshmallow fluff?
- Yes, of course! In place of marshmallow fluff, I tested these cookies with marshmallows in the center, and that would work if that’s all you have on hand. Before baking, place four to five little marshmallows in the center of each cookie, if using them.
How to Store Fluffernutter Cookies
- Once baked, store the cookies in an airtight container at room temperature. They will last up to 5 days. If you freeze the cookies, let them cool completely before storing them in a freezer-safe container for up to 3 months.
- If you assemble the dough and then freeze before baking, flash-freeze the dough balls until solid; then, store them in a freezer-safe container.
