Fluffernutter Cookie Recipe
These bakery-style soft and chewy peanut butter cookies filled with puddles of melted, gooey marshmallow fluff have childhood nostalgia in every bite.
Servings: 12 large cookies
Ingredients
- 1 and ¼ cup (150g) all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) firmly packed light brown sugar
- ¾ cup (180g) creamy peanut butter1
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup (100g) marshmallow creme
Instructions
- In a medium size bowl, whisk together the flour, baking soda, and salt. Set aside.1 and ¼ cup (150g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 2-3 minutes). Add the peanut butter and beat again on medium speed until combined, scraping down the sides and bottom of the bowl as necessary. Add the egg and vanilla extract and beat again until completely combined.½ cup (113g) unsalted butter, ½ cup (100g) granulated sugar, ¼ cup (50g) firmly packed light brown sugar, ¾ cup (180g) creamy peanut butter1, 1 large egg, 1 teaspoon vanilla extract
- Turn the speed down to low and slowly add the flour mixture until dough forms. Cover the bowl with plastic wrap and chill in the refrigerator at least 45 minutes or up to 3 days.
- When you are ready to bake the cookies, preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat.
- Transfer fluff to a piping bag or a zip-top bag with the corner snipped off. Set aside.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop 2 scoops2 of dough on top of each other on the baking sheet. Place no more than 6 pairs of dough balls on a baking sheet at a time.
- Use your hands to flatten each pair of dough balls into a disc about 4" in diameter, then pipe about 1 Tablespoon of fluff directly into the center. Finally, carefully wrap the dough ball up around the fluff. Do not cover the fluff entirely, but rather make it a little "pouch" with the fluff peeking out at the top.
- Bake the cookies for 12-13 minutes, until the edges are just set. Allow cookies to cool for 10-15 minutes on the baking sheet before transferring to a wire cooling rack to cool completely. Cookies stay fresh in an airtight container up to 5 days. Cookies may be frozen, up to 3 months. Rolled cookie dough can be frozen, up to 3 months. Roll into balls, freeze on a plate, then place in a large zip-top bag. Do not thaw, place on baking sheet, and add 1 minute to bake time.
Notes
- Peanut butter: do not use natural peanut butter for these cookies.
- Standard size cookies: I tested this recipe with just one scoop of dough, a 2" disc, and 1 teaspoon of fluff, but we preferred the larger size. You can certainly make smaller cookies, but they are harder to fold up and we wanted more fluff per cookie. Bake time is 10 minutes.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1cookie | Calories: 300kcal | Carbohydrates: 35g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 220mg | Potassium: 119mg | Fiber: 1g | Sugar: 21g | Vitamin A: 256IU | Vitamin C: 0.001mg | Calcium: 18mg | Iron: 1mg
