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These mushy Fluffernutter cookies are full of gooey marshmallow fluff that peeks out as they’re baked, creating a fairly, cracked prime. This peanut butter cookie recipe is excessive!
Be sure to attempt my Peanut Butter Blossoms too! They’re the best possible model of that common cookie!
Fluffernutter Cookies Are A Spin On the In style Sandwich!
I’ll say {that a} Fluffernutter sandwich is certainly a particular deal with sort of snack. Mainly a dessert sandwich, if you’ll. I took all of the flavors of that gooey sandwich and developed an ooey, gooey peanut butter marshmallow cookie that each youngsters and adults will love!
What Is A Fluffernutter?
For these of you who won’t be acquainted, a Fluffernutter sandwich is a peanut butter and marshmallow cream (Fluff) sandwich on bread…sometimes white bread. Sure, it’s missing on any dietary worth, however it’s a enjoyable deal with to have every so often. In fact there are many variations…say, including some banana slices (yum), however at it’s coronary heart, it’s a peanut butter and marshmallow sandwich! And I simply knew a cookie model can be scrumptious!
Elements For Fluffernutter Cookies
I used the bottom recipe right here from my recipe for my soft peanut butter cookies (that are completely improbable) and turned them into an excessive stuffed cookie!
- Butter at room temperature
- Creamy peanut butter
- Granulated sugar
- Gentle brown sugar
- Massive egg
- Vanilla extract
- Cornstarch
- Baking soda
- Baking powder
- Kosher salt
- All objective flour
- Peanut butter chips – you can even use chocolate chips!
- Marshmallow Cream/Marshmallow Fluff
Steps To Make Fluffernutter Cookies
- Line a baking sheet with parchment paper or silicone mat and set this apart.
- Add the butter and peanut butter into the bowl of your stand mixer fitted with the paddle attachment. Combine on medium pace for about 1 minute, or till clean and mixed. Add each sorts of sugars and with the mixer nonetheless on medium beat the combination for two minutes till pale in shade and fluffy, scraping the edges of the bowl as needed. Add within the egg and vanilla and proceed mixing for 30 extra seconds till mixed and clean.
- Subsequent, add within the cornstarch, baking soda, baking powder and salt and blend for a further few seconds till mixed.
- Flip the mixer to low and add within the flour, mixing till the dough comes collectively. Stir within the peanut butter chips evenly.
- Utilizing a medium (2- tablespoons) cookie scoop, portion out the dough. Flatten the inside track of dough right into a disk. Scoop out 1 tablespoon of marshmallow cream. I like to do that with a small scoop, however you too can use a measuring spoon. Place the marshmallow cream into the middle of the dough and kind the dough across the marshmallow. This will get a bit of messy, however if you happen to flatten the dough sufficient, you may simply kind it across the marshmallow. Place onto your ready baking sheet 3- inches aside. The cookies wil unfold as they bake.
- Bake the cookies for 9-10 minutes till they’re golden on the edges.
- Take away the pan from the oven and permit the cookies to chill on the baking sheet for 4-5 minutes after which switch them to a wire rack to chill utterly.
Suggestions and Methods:
The method can get a bit of messy at first, however when you get the dangle of wrapping the dough across the marshmallow cream it’s very easy! Listed below are just a few methods that can assist:
- Utilizing scoops makes this simple. I exploit a medium scoop for the cookie dough and a small one for the marshmallow cream.
- Flatten the cookie dough sufficient that it wraps across the marshmallow when positioned in the midst of the dough disk.
- Should you don’t have a scoop for the marshmallow cream you may take away it from the measuring spoon a bit of simpler in case your fingers are barely damp.
- The thinner the cookie dough is across the marshmallow cream, the extra the cookie will crack open because it bakes. You don’t need it to be too skinny, however you do need it to utterly cowl the marshmallow cream earlier than baking.
- Be sure to permit the cookies to chill on the baking sheet for a couple of minutes after baking to let all the pieces arrange.
- In case your cookies come out of the oven misshapen you may kind them into fairly circles as quickly as they arrive out of the oven with a spatula. Simply do that instantly as a result of the cookies will arrange shortly.
- I attempted baking these cookies utilizing a marshmallow (common and mini marshmallows) on the within as an alternative of marshmallow cream, and it simply didn’t work. The marshmallows melted and simply left a sticky, candy heart.
How To Retailer These Fluffernutter Cookies:
You possibly can retailer these cookies at room temperature in an hermetic container for as much as 5 days. You may also freeze these after they’re baked in an hermetic container for as much as 30 days for greatest freshness. Thaw at room temperature.
Fluffernutter Cookies
Description:
The flavors of the traditional sandwich, peanut butter and marshmallow are a profitable mixture!
Scale
Elements:
- 1/ 2 cup butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup mild brown sugar
- 1 massive egg
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup all objective flour
- 3/4 cup peanut butter chips
- 3/4 cup Marshmallow Cream/Marshmallow Fluff
Directions
- Line a baking sheet with parchment paper or silicone mat and set this apart.
- Add the butter and peanut butter into the bowl of your stand mixer fitted with the paddle attachment. Combine on medium pace for about 1 minute, or till clean and mixed. Add each sorts of sugars and with the mixer nonetheless on medium beat the combination for two minutes till pale in shade and fluffy, scraping the edges of the bowl as needed. Add within the egg and vanilla and proceed mixing for 30 extra seconds till mixed and clean.
- Subsequent, add within the cornstarch, baking soda, baking powder and salt and blend for a further few seconds till mixed.
- Flip the mixer to low and add within the flour, mixing till the dough comes collectively. Stir within the peanut butter chips evenly.
- Utilizing a medium (2- tablespoons) cookie scoop, portion out the dough. Flatten the inside track of dough right into a disk. Scoop out 1 tablespoon of marshmallow cream. I like to do that with a small scoop, however you too can use a measuring spoon. Place the marshmallow cream into the middle of the dough and kind the dough across the marshmallow. This will get a bit of messy, however if you happen to flatten the dough sufficient, you may simply kind it across the marshmallow. Place onto your ready baking sheet 3- inches aside. The cookies will unfold as they bake.
- Bake the cookies for 9-10 minutes till they’re golden on the edges.
- Take away the pan from the oven and permit the cookies to chill on the baking sheet for 4-5 minutes after which switch them to a wire rack to chill utterly. Press extra peanut butter chips on prime if desired.
Notes:
Retailer hermetic at room temperature for as much as 5 days for greatest freshness.
Freeze for as much as 30 days.
Key phrases: cookies and cups, peanut butter cookies, fluffernutter cookies, cookie recipe
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