Fluffernutter Cookies Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
41 mins
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Servings
24 cookies
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Calories
153 kcal
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Course
Baked Goods
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Cuisine
American
Fluffernutter Cookies Recipe
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These Fluffernutter cookies are a delightful twist on the classic sandwich! You’ll get the perfect blend of gooey marshmallow fluff and creamy peanut butter in every bite.
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Ingredients
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
- 120 mini marshmallows (about 1/3 of a 10 ounce bag)
- ½ cup peanut butter morsels
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Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper, set aside.
- In a large mixing bowl, beat butter, peanut butter, brown sugar, and granulated sugar together until creamy. Add in egg and vanilla extract until blended.
- Add in baking soda, salt, and flour. Mix just until combined, dough will be crumbly.
- Use a 1 Tablespoon scoop and scoop out the dough. Roll it into a ball in your warm hands. Press dough into a flat disk. Place 5 mini marshmallows into the middle. Wrap the dough around the marshmallows, pinching the seams closed.
- Place cookie on cookie sheet, and repeat process with remaining cookies. Place dough balls about 2 inches apart. Press 3 or 4 peanut butter morsels on top of each dough ball.
- Bake cookies four about 12 minutes, until they have spread and marshmallows appear melted. Remove from oven and cool completely on parchment paper.
Notes
- 1 regular marshmallow or a Tablespoon of marshmallow fluff can be used instead of the mini marshmallows.
- Counter: Place the cookies in an airtight container (ziplock bag or Tupperware), and store them on the counter for up to 7 days.
- Refrigerator: Place the cookies in an airtight container, and store them in the refrigerator for up to 7 days. Warm in the microwave or bring to room temperature before serving.
- Freezer: Place the cookies in a gallon-sized ziplock bag, and put them in the freezer for up to 2 months. Thaw them in the fridge overnight, then warm them in the microwave or let them rest to room temperature before serving.
- Creamy is best. Use emulsified creamy peanut butter like Skippy, Jiff, or Peter Pan. Natural peanut butter that separates will change the consistency of the cookies.
- Use a 1-tablespoon cookie scoop. You might get a different number of cookies if you use a different-sized scoop. Additionally, you might have to adjust the number of mini marshmallows that fit into each cookie.
- They’re not underdone! The cookies will be super soft when you pull them from the oven. That’s okay! They will set as they cool to room temperature.
- See blog post for more recipe tips and tricks.
Nutrition Information
Show Details
Serving
1cookie
Calories
153kcal
(8%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
18mg
(6%)
Sodium
126mg
(5%)
Potassium
55mg
(2%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
129IU
(3%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 153kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 126mg | 5% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 129IU | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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