Fluffernutter Cookies
Fluffernutter Cookies are soft peanut butter cookies filled with gooey marshmallow fluff and finished with peanut butter chips. They are sweet, nostalgic, and perfect for dessert trays, parties, or everyday baking.
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Servings: 6 people
Ingredients
- 1/2 c butter room temperature
- 1/2 c creamy peanut butter
- 1/2 c granulated sugar
- 1/2 c light brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 c all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp kosher salt
- 3/4 c marshmallow fluff
- 3/4 c peanut butter chips
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- In a large mixing bowl, combine the butter, peanut butter, granulated sugar, and brown sugar. Using a hand mixer, beat until the mixture is smooth and creamy, about 2 to 3 minutes.
- Add the egg and vanilla extract. Mix until just combined.
- Add the flour, baking powder, baking soda, cornstarch, and salt. Mix until the dough is fully combined.
- Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets.
- Flatten each portion of dough into a disk approximately 3 inches across.
- Place 1 tablespoon of marshmallow fluff in the center of each dough disk.
- Carefully bring the dough up and around the marshmallow fluff, completely enclosing the filling and shaping the dough into a ball.
- Arrange the filled dough balls on the prepared baking sheets.
- Press a few peanut butter chips into the top of each cookie dough ball.
- Bake for 9 to 10 minutes, or until the edges are lightly browned.
- Remove the cookies from the oven and transfer them to a wire rack. Allow them to cool completely before serving.
Notes
To make this recipe gluten free, replace the all-purpose flour with a certified 1:1 gluten-free baking flour blend that contains xanthan gum or another binding ingredient. Also verify that the marshmallow fluff, peanut butter chips, baking powder, cornstarch, and vanilla extract are labeled gluten free, as ingredients and manufacturing practices may vary by brand. Because gluten-free dough can be slightly more delicate, handle the filled cookie dough gently when enclosing the marshmallow fluff, and monitor the cookies closely during baking to avoid overbaking.