Fluffernutter Peanut Butter Cookies (Print Version)
Chewy peanut butter cookies packed with gooey mini marshmallows for a nostalgic, comforting treat.
# Ingredients:
→ Dry Ingredients
01 -
1 ½ cups (180 g) all-purpose flour
02 -
1 tsp baking soda
03 -
½ tsp salt
→ Wet Ingredients
04 -
½ cup (113 g) unsalted butter, softened
05 -
½ cup (100 g) granulated sugar
06 -
½ cup (100 g) light brown sugar, packed
07 -
½ cup (132 g) creamy peanut butter
08 -
1 large egg
09 -
1 tsp vanilla extract
→ Add-ins
10 -
1 cup (45 g) mini marshmallows, frozen
# Directions:
01 -
Freeze marshmallows for at least 1-2 hours before using. Keep marshmallows in freezer until ready to bake.
02 -
Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with a silicone baking mat or parchment paper. Set aside.
03 -
In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
04 -
Cream the butter and both sugars with an electric mixer until light and creamy.
05 -
Add the peanut butter, egg, and vanilla. Mix well and scrape the bowl.
06 -
Add the dry ingredients to the wet mixture and mix until almost incorporated.
07 -
Remove marshmallows from the freezer and fold a heaping cup of marshmallows into the cookie dough.
08 -
Use a #30 scoop (about 2 tbsp) to quickly shape the cookie dough into balls. Place a few inches apart on a prepared baking sheet. Place remaining cookie dough in the fridge to keep marshmallows cold until ready to bake.
09 -
Bake cookies at 350˚F for 11-12 minutes or until just set and edges are starting to brown.
10 -
Allow cookies to cool completely on the tray, about 10 minutes. After 2-3 minutes of cooling, use a greased spatula to round any misshapen cookies if desired. Transfer cooled cookies directly to a serving platter or airtight container.
# Notes:
01 -
Ensure marshmallows are completely frozen for best results as they can melt during baking.