Fluffernutter Cookies
These Fluffernutter Cookies are soft and chewy peanut butter cookies packed with gooey mini marshmallows, combining the nostalgic flavors of a classic fluffernutter sandwich in every delicious bite!
- Prep Time: 20 minutes
- Cook Time: 8–10 minutes
- Total Time: 30 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter, softened
- Creamy peanut butter
- Granulated sugar
- Brown sugar
- Large egg
- Vanilla extract
- Mini marshmallows (frozen)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until fluffy.
- Add egg and vanilla extract; mix until combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Gently fold frozen mini marshmallows into the dough.
- Scoop dough into balls and place on prepared baking sheets.
- Bake for 8–10 minutes or until the edges are set and tops look slightly underdone.
- Cool on baking sheets for several minutes before transferring to wire racks.
Notes
- Freeze marshmallows for at least 1–2 hours before baking to prevent excessive melting.
- Keep extra dough in the fridge between baking batches.
- Cookies may appear soft when first removed from the oven but will firm up as they cool.
- Use a silicone mat for easier cookie removal if marshmallows leak out.
Find it online: https://yumfamilyrecipes.com/fluffernutter-cookies/
