Fluffernutter Cookies
These Fluffernutter Cookies have two soft and chewy peanut butter cookies and fluffy marshmallow frosting. You'll love the combination of sweet & salty.
Servings: 24 cookies
Ingredients
For the Peanut Butter Cookies
- 2 and 3/4 cup all-purpose flour , spooned & leveled
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter , softened to room temperature (2 sticks)
- 1 cup granulated sugar
- 1 cup brown sugar , lightly packed
- 1 cup peanut butter , not natural or whipped
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup chopped peanuts , optional
For the Marshmallow Frosting
- 1 cup unsalted butter , softened
- 2 cups powdered sugar , sifted
- 1 7oz jar marshmallow cream
- 1 tablespoon milk or cream , if needed
Instructions
Peanut Butter Cookies
- Preheat the oven to 350F degrees and linebaking sheets with parchment paper or silicone baking mats.
- First sift together the flour, cornstarch, baking soda and salt in a large bowl.
- Then in a separate large bowl beat together the butter and sugars until fluffy. Beat in the peanut butter, egg and vanilla.
- Turn the mixer to low speed and beat in the flour mixture.
- Form the dough into balls about 1 tablespoon in size and place at least 2 inches apart on your cookie sheet. Place a few chopped peanuts on the top of each cookie.
- Bake for 8-10 minutes until the tops look just set. Allow the cookies to cool fully.
Marshmallow Frosting
- In a large bowl using an electric mixer, beat the butter until soft. Then turn down the mixer to low speed and carefully mix in the powdered sugar.
- Then with the mixer on medium speed beat in the marshmallow cream. If the mixture seems too thick, add in 1 tablespoon milk or cream
- Frost the bottom of one cookie with the marshmallow frosting then place the second peanut butter cookie on top.
Nutrition
Calories: 385kcal