These soft and chewy Fluffernutter Cookies are a delicious treat that combines a peanut butter base and gooey marshmallow fluff with crackly, sparkly tops. They're a spin on the classic fluffernutter sandwich that will surely please any sweet tooth!
½cupGranulated Sugar(plus additional ¼ cup for coating the cookies)
½cupLight Brown Sugar
1Large Egg
1teaspoonVanilla Extract
1cupMarshmallow Fluff
Instructions
Adjust your oven rack to the second level mark (just above center), preheat your oven to 350ºF, and line 2 baking sheets with parchment paper. Set them to the side.
Whisk together the all-purpose flour, baking soda, and salt together in a small bowl. Set aside.
1 ¾ cup All-Purpose Flour, 1 teaspoon Baking Soda, ½ teaspoon Salt
To your Ankarsrum stainless steel mixing bowl, beat together the peanut butter and unsalted butter until blended. Add in the granulated sugar and light brown sugar, mixing until well blended.
½ cup Creamy Peanut Butter, ½ cup Unsalted Butter (room temperature), ½ cup Granulated Sugar, ½ cup Light Brown Sugar
Add in the egg and vanilla extract and mix until fully combined.
1 Large Egg, 1 teaspoon Vanilla Extract
Add the whisked dry ingredients to the wet ingredients. Mix until just combined.
Using a 2 tablespoon size cookie scoop, scoop out a ball of cookie dough and place it onto the parchment paper lined baking sheet. With your fingers, press the ball of cookie dough down into a round disc shape that's roughly 3 inches in diameter.
With your 1 tablespoon size cookie scoop, scoop a small ball of marshmallow fluff (or 5-6 mini marshmallows) into the center of your cookie disc. Carefully fold the cookie dough over the marshmallow fluff and into a ball.
1 cup Marshmallow Fluff
Roll the ball in the granulated sugar, then place back onto the baking sheet. Repeat until all the cookie dough balls have been formed. I was able to get 6 cookies to a sheet.
Bake the fluffernutter cookies for 10-12 minutes. The cookies will spread during baking, but you can take a large circle cookie cutter and reshape them into smaller, thicker cookies, if desired. Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack to cool completely.
Cookies can be stored in a well-sealed container at room temperature for up to 5 days. Alternatively, you can freeze these cookies in a freezer container or freezer bag for up to 3 months. Let the cookies sit out at room temperature for 1-3 hours in their container to defrost.
Notes
Marshmallow fluff is also known as marshmallow creme. You can use 5-6 mini marshmallows in place of marshmallow fluff/creme.
I recommend scooping the cookie dough out first, then flattening them, followed by scooping the marshmallow fluff, then reforming the cookie dough balls.
You'll need a 2-tablespoon-size cookie scoop for the cookie dough and a 1-tablespoon-size cookie scoop for the marshmallow fluff.
Rolling the cookie dough balls in granulated sugar is an optional step, but gives a sweet little added crunch to the cookie when baked.
Your fluffernutter cookies will spread out while baking. If you prefer for them to be smaller, you can reshape them immediately after bringing them out of the oven using a large round cookie cutter.