Fluffernutter Cookies
If you grew up eating fluffernutter sandwiches, that is what these cookies are inspired by. Creamy peanut butter and gooey marshmallow cream baked into a delicious cookie.
Servings: 6 people
Calories: 566kcal
Ingredients
- 1/2 cup butter room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
- 3/4 cup marshmallow fluff
- 3/4 cup peanut butter chips
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a large bowl, add peanut butter, butter, and sugars. Using a hand mixer, combine the mixture until smooth and creamy, about 2‐3 minutes.
- Add egg and vanilla and mix until just combined.
- Mix in flour, baking powder, baking soda, cornstarch, salt and mix until combined.
- Using a 2-tablespoon cookie scoop, drop dough onto the baking sheets. Flatten each dough ball into a flat disk about 3-inches across.
- Scoop 1 tablespoon of marshmallow fluff to the center of each disk of dough.
- Bring the cookie dough up around the marshmallow fluff, completely covering the fluff and forming a ball.
- Place on the lined baking sheets.
- Press a few peanut butter chips into the ball dough
- Bake the cookies for 9-10 minutes, or until the edges are brown
- Remove from oven to wire rack and allow to cool completely
Nutrition
Calories: 566kcal | Carbohydrates: 74g | Protein: 9g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 617mg | Potassium: 196mg | Fiber: 2g | Sugar: 44g | Vitamin A: 512IU | Calcium: 40mg | Iron: 2mg