Fluffernutter Cookies
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Chill Time
2 hrs
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Total Time
2 hrs 20 mins
-
Servings
25 to 30 cookies
-
Calories
235 kcal
-
Course
Baked Goods
-
Cuisine
American
Fluffernutter Cookies
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Soft, supremely CHEWY cookies that are loaded with marshmallows, peanut butter chips, and crispy rice cereal!! If you love lots of TEXTURE in your cookies, these are the cookies for you!!
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Ingredients
- 1 cup unsalted butter softened
- 1 ¼ cups granulated sugar
- ⅔ cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons kosher salt or to taste
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 ½ cups crisp rice cereal
- 1 ¼ cups miniature marshmallows plus more for adding on top of each cookie
- ⅔ cup peanut butter chips plus more for adding on top of each cookie
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and handheld electric mixer), and the butter, sugars, and beat on medium-high speed until well combined, about 2 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat until light and fluffy, about 5 minutes.
- Add the flour, salt, baking powder, baking soda, and beat on low speed until just combine, about 1 minute.
- Add the cereal, marshmallows, peanut butter chips, and beat very briefly to just incorporate, about 15 seconds.
- Using a 2-tablespoon cookie scoop, or your hands, form approximately 25 to 30 equal-sized mounds of dough, roll into balls, and flatten a little less than halfway.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 3 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (do not crowd them, they will spread; I use a half-sheet pan and bake 8 cookies per sheet), optionally add an additional marshmallow or two to the top of each cookie, and/or extra peanut butter chips.
- Bake for about 9 to 10 minutes (if your cookies are smaller/larger than mine, reduce/increase baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for before eating. I let them cool on the baking sheet and don’t use a rack.
Notes
- Storage: Cookies are best warm and fresh but will keep airtight at room temp for up to 5 days.
- Adapted from BHG May 2018.
Nutrition Information
Show Details
Serving
1
Calories
235kcal
(12%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Cholesterol
27mg
(9%)
Sodium
224mg
(9%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 25to 30 cookies
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 235kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 27mg | 9% |
| Sodium | 224mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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