Fluffernutter Cookies
A soft, peanut-buttery cookie with gooey marshmallow ribbons, built for anyone who ever licked a spoon after making a sandwich they weren’t supposed to eat before dinner.
Servings: 12 Cookies
Calories: 242kcal
Ingredients
- 1/2 cup salted butter softened
- 1/2 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 6 tablespoons creamy peanut butter not the natural kind — just use the stuff from your childhood
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup marshmallow fluff or more, if your inner child says so
Instructions
- Preheat the oven to 350°F.
- Cover a cookie sheet with parchment paper or non-stick foil.
- Cream the butter and sugars in a stand mixer or large bowl until soft and blended, about 2 minutes. Scrape down the bowl.1/2 cup salted butter, 1/2 cup light brown sugar, 1/3 cup granulated sugar
- Add the egg and vanilla. Mix again until lighter and a little fluffy, another 2 minutes or so.1 large egg, 1 tsp vanilla extract
- Add the peanut butter and mix until just combined.6 tablespoons creamy peanut butter
- Toss in the dry ingredients: flour, baking soda, and baking powder. Mix on low until it just comes together. Overmixing will make your cookies tough.1 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder
- Dollop the marshmallow fluff over the top of the dough. Don’t stir it in all the way. Just fold gently until you see ribbons. You’re swirling, not blending. This will be a sticky dough.1/2 cup marshmallow fluff
- Use two spoons or wet fingers to form dough into 2½ to 3 tablespoon portions (about 12 cookies).
- Bake at 350°F for 13 to 15 minutes, until the edges are set but the centers still look a little soft. The marshmallow may brown and spread. That’s a feature, not a flaw.
- Let them cool on the pan for a few minutes before moving. These are a very soft, pliable cookie even when cool.
Notes
- This is a sticky dough.
- Use parchment paper or non-stick foil.
- Don’t use much more than 1 cup of marshmallow fluff. The cookies will be too soft, even after they have cooled.
- 1/2 cup of mini marshmallows can be substituted, but you get melted marshmallow pockets and lose the marshmallow swirls.
- Cookies will keep for a few days in an airtight container, but they’re best eaten the day they’re baked.
- You can freeze scooped dough balls and bake straight from frozen, add 1–2 minutes to the baking time.
Nutrition
Serving: 1Cookie | Calories: 242kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 149mg | Potassium: 96mg | Fiber: 1g | Sugar: 19g | Vitamin A: 256IU | Calcium: 25mg | Iron: 1mg
