Fluffernutter Cookies

These fluffernutter cookies feature chewy peanut butter cookie dough and gooey marshmallow fluff. They're the perfect combo of salty and sweet!

Prep Time20

Cook Time10

Freezing30

Course: Dessert

Cuisine: American

Keyword: Fluffernutter Cookies, Peanut Butter Marshmallow Cookies

Servings: cookies

½ cup unsalted butter (112 grams) softened, but not starting to melt
½ cup brown sugar (105 grams) light or dark
½ cup granulated sugar (100 grams)
½ cup smooth peanut butter (about 125 grams) not any variety where the oil sits on top
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour (188 grams)
1 teaspoon cornstarch
½ teaspoon baking soda
¼ teaspoon salt
1 cup marshmallow fluff about
¼ cup chopped peanuts optional

In a large bowl, beat together the butter, brown sugar and granulated sugar until smooth. Mix in the peanut butter. Turn off the mixer and scrape down the sides of the bowl a few times to ensure that there are no lumps of butter.
Mix in the egg and vanilla extract.
Add the flour, cornstarch, baking soda and salt into the bowl. Beat together, starting with the mixer on a low speed and increasing to medium speed.

Scoop out about 3 tablespoons of dough and flatten into a round disc shape. Using 2 small spoons, drop a dollop of marshmallow fluff (about 2 teaspoons) in the middle of the cookie dough. Gently fold the cookie dough around the marshmallow dollop, leaving a small dot of exposed fluff in the middle at the top. Repeat the process with the rest of the dough.

Freeze the cookie dough balls for 30 minutes, or place in a freezer bag and freeze for up to 2 months.

When ready to bake, preheat the oven to 375℉ (190℃). Line cookie sheets with parchment paper or baking mats.
Place the cookies about 2½ inches (6 cm) apart on the lined cookie sheets. (Do not thaw first).
Bake 1 cookie sheet at a time in the middle of the preheated oven. They'll bake for about 11-13 minutes, or until the tops look set.

Cool the cookies on the cookie sheet. Optionally, sprinkle a few chopped peanuts on top of each cookie.
For perfectly round cookies, when the cookies are fresh out of the oven take a large round cookie cutter or biscuit cutter. It should be bigger than the cookies. Place the biscuit/cookie cutter around a cookie and gently trace a circular shape. The biscuit/cookie cutter will gently mold/press the sides of the cookie into a circle. Note - you are not cutting the cookie into a circle.

Peanut Butter: Use smooth, commercially prepared peanut butter. Do not use anything where the oil sits on top of the peanut butter, as this will lead to inconsistent results.
Storage: Store baked and fully cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition: Details provided are an estimate only, based on 1 cookie, assuming the recipe yields 14 uniform cookies and all the marshmallow fluff is used.