Fluffernutter Cookies
Fluffernutter Cookies are soft and chewy peanut butter cookies filled with marshmallow fluff for a sweet and ooey gooey treat!
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)
Directions
- 1
Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- 2
In a large bowl, add peanut butter, butter, and brown sugar. Using a hand mixer, combine the mixture until smooth and creamy, about 2-3 minutes.
- 3
Scrape down the sides of the bowl. Add egg and vanilla and mix until combined (about 30 seconds).
- 4
Add in flour, cornstarch, and salt.
- 5
With the mixer on low, incorporate the ingredients until just combined (30 seconds-1 minute).
- 6
Using a 2-tablespoon cookie scoop, drop dough onto the lined baking sheets. Using your hand, flatten each dough ball into a flat disk shape about 3-inches across.
- 7
Using two spoons (this will keep your hands from getting sticky), add about 1 tablespoon of marshmallow fluff to the center of each disk of dough.
- 8
Bring the dough up around the marshmallow fluff, completely covering the fluff and forming a ball. Place on the lined baking sheets.
- 9
Bake the cookies for 10-12 minutes, or until the edges are brown. Watch the cookies carefully so that the marshmallow does not burn.
- 10
Let the cookies rest for 10-15 minutes before serving.