FLUFFERNUTTER COOKIES

Nellie — Fri, 21 Feb 2020 15:28:37 +0000

Fluffernutter Cookies take a traditional peanut butter cookie recipe to the next level by adding marshmallow fluff to the top! The peanut butter and marshmallow combination is absolutely amazing in this cookie recipe!

Fluffernutter Cookies…where have they been all my life?! I love peanut butter cookies, but oh my heavens. So much better with marshmallow fluff on top! It’s amazing what a little dollop of marshmallow creme can do to take a simple peanut butter cookie recipe to the next level.

This particular peanut butter cookie recipe is even gluten free – no flour necessary. The cookies are amazingly soft and perfectly cookie-like, even without flour!

What does “Fluffernutter” mean?

The word fluffernutter usually refers to a sandwich made with peanut butter and marshmallow cream between two slices of bread. I have to admit that I’ve never had one, but the combination of peanut butter and marshmallow cream seems to be more fitting for a cookie than a sandwich!

Ingredients in Fluffernutter Cookies

Peanut Butter – I like to use regular creamy peanut butter (like Jif or Skippy), but you can use crunchy peanut butter if you prefer. I haven’t tried to use a more natural peanut butter in this recipe, but have not had much success using that type of peanut butter in other cookie recipes so the consistency may not be quite the same.

Brown sugar – For best results, make sure the brown sugar is soft and fresh.

Granulated sugar, egg, vanilla extract, salt and baking soda – Make sure the baking soda isn’t old or expired!

Marshmallow Creme – Also known as Marshmallow Fluff.

How to make Fluffernutter Cookies

Preheat the oven to 350°. Line a baking sheet with a silicone baking mat or parchment paper.

Mix the peanut butter and the sugars together in a large bowl. Beat with an electric mixer for 2-3 minutes. Add the egg and vanilla and beat for a few more minutes. Add the salt and baking soda and stir just until combined.

Use a cookie scoop to scoop out tablespoonfuls of the dough and shape them into balls. Place on the baking sheet and press an indentation in the middle of each dough ball. You can use your thumb or the back of a tablespoon.

Bake the cookies for 10-12 minutes. I tend to bake cookies on the shorter end of the range because I like them a little bit underdone, but if you like them a little bit on the crispier side, you can leave them in a minute or two longer.

As soon as you take the cookies out of the oven, use a tablespoon to press down the indentation a little bit more and then let the cookies cool for 2-3 minutes on the baking sheet. Transfer the cookies to a wire rack and cool completely.

When the cookies are cool, add a spoonful of marshmallow cream to the top of each cookie. The easiest way to do this is to use two spoons. Scoop with one of them and then push it off the spoon with the other spoon.