Fluffernutter Cookies are the ultimate peanut butter and marshmallow treat! A soft-on-the-inside, crisp-on-the-outside peanut butter cookie topped with marshmallow fluff and drizzled with a peanut butter sauce. Perfect for any occasion!
Ingredients
- ½ C. butter, softened
- ¾ C. creamy peanut butter
- ½ C. granulated sugar
- ½ C. brown sugar
- 1 egg
- 1 tsp. vanilla extract
- ¾ tsp. baking soda
- ½ tsp. salt
- 1¾ C. all purpose flour
- ¼ C. creamy peanut butter, melted
- 1 7oz. jar marshmallow creme
How to make Fluffernutter Cookies
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, peanut butter, sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla and mix until combined. Add in the baking soda, salt, and flour and mix until smooth, making sure to scrape down the sides of the bowl.
- Preheat oven to 350℉ and lightly grease two cookie sheets with non-stick spray or line with parchment paper.
- Scoop the cookie dough into 1½ inch balls with a spoon or cookie scoop and roll in your hands until smooth. Place cookie dough balls on the cookie sheets at least a couple inches apart. With the back of your cookie scoop or a spoon (you could even just use your thumbs), press into the center of each cookie to make an indentation.
- Bake for 7-9 minutes, remove from the oven, and drop a tablespoon of marshmallow fluff into each cookie’s indentation. Continue baking for an additional 2-3 minutes or until the marshmallow creme is just starting to melt.
- Let cookies cool on the cookie sheet for 5 minutes, then transfer to a wire rack to finish cooling. Once the cookies are mostly cool, melt ¼ C. of peanut butter. Using a spoon, drizzle the melted peanut butter over the top of each cookie, then let set. This recipe makes 2 dozen fluffernutter cookies!
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