peanut butter cookies Archives - Family Cookie Recipes

REESE’S PEANUT BUTTER PUDDING COOKIES

Nellie — Tue, 02 Apr 2024 23:31:27 +0000

Reese’s Peanut Butter Pudding Cookies are soft and chewy peanut butter cookies made with vanilla pudding mix and chunks of Reese’s peanut butter cups too!

Reese’s Peanut Butter Pudding Cookies are one of those recipes you’ve just got to try. I love peanut butter cookies. My go-to Chocolate Chip Peanut Butter Cookie recipe has been made at my home way more times than I’d like to admit and I loved it so much that I never even really tried any other recipe. Both of these recipes are among the most popular cookie recipes on our site!

One day, I started thinking about how a lot of my other favorite cookies had pudding mix added to them and I began to wonder why I’d never tried to make peanut butter cookies with pudding in them. So I tried it and the results are delicious!

I had some mini Reese’s peanut butter cups in the pantry and thought they would be good, so I chopped them up and threw them in along with some mini chocolate chips. This combination was amazing in the cookies, but Reese’s Pieces would work well or just regular chocolate chips would be fine. You don’t have to put anything in the dough if you don’t want to – the plain peanut butter cookie is so good by itself that you would still be loving the results!

HOW TO MAKE PERFECT PEANUT BUTTER COOKIES

Making Reese’s Peanut Butter Pudding cookies is easy! Here are a few tips for getting perfect cookies every time!

Make sure you use softened butter – DON’T melt it! One of the most common errors in cookie making is using butter that is either cold and hard, or using butter that is too warm and melted. If you have time, just leave butter out on the counter for about 1-2 hours before making your cookies. If you are like me and don’t plan your cookie cravings that far in advance, just place the butter in your microwave and soften in 5-second intervals, being very careful to pull it out before it melts. I like to use the defrost setting on my microwave to soften butter- I don’t know the technical reasons behind it, but it seems to soften the butter more evenly and takes a little bit longer so I’m less likely to start melting it!
Use regular peanut butter, not the more natural kind. The peanut butters where the oils separate out tend to be a little runnier and just don’t yield consistently favorable results in baking!
Most cookie recipes require that you mix the dry ingredients separately before adding the wet ingredients. This is an important step!
Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Use a cookie scoop if you want all your cookies to be perfectly shaped and have them all be exactly the same size.

Ingredients in Reese’s Peanut Butter Pudding Cookies

Butter – I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened to room temperature before adding to the recipe.

Peanut butter – Every time I have made these cookies I have used a regular creamy peanut butter (like Jif or a store-brand alternative). Many readers have commented that peanut butter cookies do not turn out as well when using a more natural peanut butter.

Sugars – You will need 1/2 cup each of granulated sugar and brown sugar. For best results, make sure the brown sugar is soft and fresh.

Vanilla pudding mix – A small box of instant vanilla pudding mix adds flavor to the cookies and results in cookies with the perfect consistency.

Eggs – Two eggs will help bind all of the other ingredients together.

Vanilla extract – The higher the quality of the vanilla, the better!

Flour – All-purpose flour works best in these cookies. Cake flour also works well.

Baking soda – Baking soda is the leavening agent in the cookies. For best results, make sure the baking soda isn’t old or expired.

Salt – A little bit of salt helps to bring out the other flavors in the cookies.

Mini chocolate chips – You can use regular chocolate chips, but I like to use mini chips in these cookies.

Reese’s miniature peanut butter cups – You can use regular-sized peanut butter cups as well, but I like to use the mini ones and quarter them. You will need about a cup of chopped peanut butter cups, but I’ve found that most people don’t complain if you add a few extra.

How to make Reese’s Peanut Butter Pudding Cookies

Preheat oven to 350°.

In a large bowl, beat the butter until creamy and fluffy (about 2 minutes).

Add the peanut butter and sugars and beat for another 2-3 minutes.

Add the pudding mix and beat for another minute.

Add the eggs and vanilla and beat for another 2 minutes.

In a separate bowl, stir together the flour, baking soda, and salt.

Add this mixture to the butter mixture and mix just until combined.

Carefully fold in the chocolate chips and chopped Reese’s peanut butter cups. And anything else you want to add in!

Use a cookie scoop to scoop the dough onto a prepared cookie sheet, placing the cookie dough balls about 2 inches apart.

Bake cookies for about 10 minutes – do not overbake!

Reese’s Peanut Butter Pudding Cookies

Reese's Peanut Butter Pudding Cookies are soft and chewy peanut butter cookies made with vanilla pudding mix and chunks of Reese's peanut butter cups too!

Course Cookies

Cuisine American

Keyword Peanut Butter Pudding Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 173kcal

Author Jessica & Nellie

Ingredients

¾ cup butter softened to room temperature
½ cup creamy peanut butter
½ cup granulated sugar
½ cup brown sugar
3.4 oz vanilla instant pudding mix
2 eggs
1 tsp vanilla extract
2 ¼ cups flour
1 tsp baking soda
½ tsp salt
½-1 cup mini chocolate chips
1 cup chopped Reese’s miniature peanut butter cups

Instructions

Preheat oven to 350°.
In a large bowl, beat the butter until creamy and fluffy (about 2 minutes). Add the peanut butter and sugars and beat for another 2-3 minutes. Add the pudding mix and beat for another minute.
Add the eggs and vanilla and beat for another 2 minutes.
In a separate bowl, stir together the flour, baking soda and salt. Add this mixture to the butter mixture and mix just until combined.
Carefully fold in the chocolate chips and chopped Reese’s peanut butter cups. And anything else you want to add in!
Use a cookie scoop to scoop the dough onto a prepared cookie sheet, placing the cookie dough balls about 2 inches apart.
Bake cookies for about 10 minutes – do not overbake!

Video

Nutrition

FAQS

When making Peanut Butter Cookie recipes, there are a few common questions that people may have. Here are some frequently asked questions and their answers:

HOW DO YOU KEEP PEANUT BUTTER COOKIES SOFT?

After the cookies have cooled, simply place them in an airtight container to keep them fresh for as long as possible. If they start to get hard, you can place a piece of bread in the container to keep the cookies fresh and soft for longer.

CAN I USE NATURAL PEANUT BUTTER INSTEAD OF REGULAR PEANUT BUTTER?

While the recipe calls for regular creamy peanut butter, some people may prefer to use natural peanut butter instead. However, it’s important to note that the cookies may not turn out as well with natural peanut butter. This is because natural peanut butter tends to be runnier and oilier than regular peanut butter, which can affect the texture and consistency of the cookies.

CAN I MAKE THE COOKIES IN ADVANCE?

Yes, you can make the cookies up to 2-3 days in advance and store them in an airtight container until ready to serve. They can also be frozen and thawed as needed. You can freeze the baked cookies, but I actually prefer to freeze the dough pre-scooped into balls so that I can make them fresh every time!

Just freeze the cookie dough balls individually (laid out on a cookie sheet) before placing all of them together in an airtight container or Ziplock bag. Pull them out when ready to bake. You may need to bake them for a minute or two longer than normal when baking from frozen.

MORE PEANUT BUTTER COOKIE RECIPES TO TRY:

Reese’s Peanut Butter Pudding Cookies are soft and chewy peanut butter cookies made with vanilla pudding mix and pieces of Reese’s peanut butter cups too!

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FIVE CHIP PEANUT BUTTER OATMEAL COOKIES

Nellie — Sat, 28 Jan 2023 19:19:00 +0000

Five Chip Peanut Butter Oatmeal Cookies are soft, chewy and filled with five different kinds of baking chips! Milk chocolate, semisweet chocolate, peanut butter, vanilla and butterscotch chips make these oatmeal peanut butter cookies absolutely amazing!

What are Five Chip Peanut Butter Oatmeal cookies?

These amazing cookies have 5 different kinds of baking chips in them! Milk chocolate chips, semisweet chocolate chips, peanut butter chips, vanilla chips and butterscotch chips. It’s like chocolate chip cookies, peanut butter cookies, oatmeal cookies and several other kinds of cookies all put together into one absolutely incredible cookie!

TIPS FOR MAKING THE BEST COOKIES

Three kitchen items really help you make the best cookies ever! I actually use these items in nearly every cookie recipe I make, as well as several other types of recipes, so they’re quite versatile.

First, I line my cookie sheets with a piece of parchment paper or a silicone baking mat. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!

The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. Add this to your wish list because it’s one of my all-time used small appliances ever!

The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I use the medium sized scoop for most cookies.

Ingredients in Five Chip Peanut Butter Oatmeal Cookies

Butter – You will need 1 cup (2 sticks) of butter. Make sure the butter is softened to room temperature before adding to the recipe.

Peanut butter – You can use creamy or crunchy peanut butter, but note that if you use a more natural peanut butter, the cookies won’t quite turn out the same. Traditional peanut butters (Jif, Skippy, etc) tend to work much better for baking.

Sugars – You’ll need 1 cup of granulated sugar and 2/3 cup of brown sugar. Make sure the brown sugar is fresh and soft.

Eggs – The recipe calls for 2 large eggs to bind everything together.

Vanilla extract – The higher the quality of the vanilla, the better!

Flour – All purpose flour works best in these cookies. Cake flour also works well.

Oats – Old-fashioned oats are definitely my preference in these cookies, but you can use quick oats if you’d like. I think the best oatmeal cookie consistency comes from using a 50/50 mix of the two!

Baking soda – This is the leavening agent in the cookies so make sure your baking soda isn’t old or expired.

Salt – Just a half teaspoon of salt helps to bring out the other flavors in the cookies.

Baking chips – You will need about 2/3 cup of each type of baking chip (milk chocolate chips, semisweet chocolate chips, peanut butter chips, vanilla chips and butterscotch chips). Feel free to add more of your favorite or leave one of the kinds out if you’d like.

How to make Five Chip Peanut Butter Oatmeal Cookies

Preheat oven to 350°.

In a large bowl, cream the butter, peanut butter and sugars for 2-3 minutes. Add eggs and vanilla and beat for 2-3 minutes.

In a separate bowl, combine the flour, oats, baking soda and salt. Add to the creamed mixture and mix well. Stir in all of the chips.

Use a cookie scoop to drop rounded tablespoonfuls onto prepared baking sheets (parchment paper or silicone baking mats). Bake for 10-12 minutes or until edges begin to barely brown. Cool for about 5 minutes before transferring to wire racks.

Five Chip Peanut Butter Oatmeal Cookies

Course Cookies

Cuisine American

Keyword Five Chip Peanut Butter Oatmeal Cookies

Prep Time 10

Cook Time 10

Servings

Calories 216kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
1 cup peanut butter
1 cup sugar
⅔ cup brown sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1 cup old-fashioned oats
2 tsp baking soda
½ tsp salt
⅔ cup each milk chocolate chips, semisweet chocolate chips, peanut butter chips, vanilla chips, butterscotch chips

Instructions

Preheat oven to 350°.
In a large bowl, cream the butter, peanut butter and sugars for 2-3 minutes. Add eggs and vanilla and beat for 2-3 minutes.
In a separate bowl, combine the flour, oats, baking soda and salt. Add to the creamed mixture and mix well. Stir in all of the chips.
Use a cookie scoop to drop rounded tablespoonfuls onto prepared baking sheets (parchment paper or silicone baking mats). Bake for 10-12 minutes or until edges begin to barely brown. Cool for about 5 minutes before transferring to wire racks.

Nutrition

HOW TO MAKE THE BEST OATMEAL COOKIES:

After trying out multiple oatmeal cookie recipes over many years, I have picked up several important tips for making the absolute BEST Oatmeal Cookies!

Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour. Keep in mind though that oatmeal cookie dough is a bit stickier than other cookie dough and that’s ok!
Use a combination of oats. The recipe calls for old-fashioned oats, but quick oats work just fine too. But I really love to use half and half if I have them both on hand.
Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

HOW DO YOU SOFTEN BUTTER?

I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.

WHY DO MY OATMEAL COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

HERE ARE A FEW MORE PEANUT BUTTER COOKIE RECIPES YOU’LL ENJOY:

AND HERE ARE SOME MORE OATMEAL COOKIE RECIPES TOO!

This little one really loves Sno-Cones. Especially the ones from Bahama Bucks. Have you ever been to Bahama Bucks? I didn’t think I liked sno-cones until I had one from there. (Well, except for the shaved ice in Hawaii. Nothing beats that.) The ice is so finely shaved and the best part of the whole thing is that they put ice cream at the bottom of the shaved ice and then they put cream on top too! And the flavors are amazing. They don’t taste fake at all – they actually taste like real fruit.

This little girl doesn’t go by flavors, she goes by colors and she most often picks blue because she just loves having a blue tongue. Gotta love 3 year olds!

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REESE’S CHOCOLATE PEANUT BUTTER COOKIES

Nellie — Mon, 23 Nov 2020 15:00:05 +0000

Reese’s Chocolate Peanut Butter Cookies are soft, chewy, and packed with peanut butter and chocolate, making them the ultimate cookie indulgence. Loaded with creamy peanut butter, cocoa, semi-sweet chocolate chips, and chopped Reese’s Peanut Butter Cups, they’re rich, flavorful, and impossible to resist. If you’re a chocolate and peanut butter fan, this recipe is going straight to the top of your list.

RECIPE HIGHLIGHTS

Perfect flavor combination: Peanut butter and chocolate are always a winning duo, and adding Reese’s Peanut Butter Cups takes it over the top.
Soft and chewy texture: With the right amount of flour and perfectly softened butter, these cookies bake up thick, soft, and chewy.
Quick and easy to make: The dough comes together in just minutes and bakes in under 10 minutes, making them a fast treat for any occasion.
Crowd-pleasing recipe: This is a cookie that everyone loves—great for parties, holidays, or a simple family dessert.
Bakery-style results at home: Simple tips like creaming butter and sugar properly and using parchment paper ensure professional-quality cookies from your own kitchen.

Ingredients in Reese’s Chocolate Peanut Butter Cookies

Butter: Provides richness and moisture, helping create a tender cookie texture.
Creamy peanut butter: Adds nutty flavor and creamy consistency, giving the cookies their signature peanut butter taste.
Sugar: Granulated sugar helps with sweetness and gives the cookies a light, crisp edge.
Brown sugar: Adds sweetness with a touch of molasses flavor and helps keep the cookies soft and chewy.
Eggs: Bind the dough together and add structure while also providing moisture.
Vanilla: Enhances the chocolate and peanut butter flavors with a warm, sweet note.
Flour: The base of the dough that provides structure and ensures the cookies hold their shape.
Cocoa powder: Adds rich chocolate flavor and deepens the color of the cookies.
Baking soda: Helps the cookies rise slightly and keeps them soft.
Semi-sweet chocolate chips: Bring extra bursts of chocolate flavor in every bite.
Chopped Reese’s Peanut Butter Cups: The star mix-in that combines peanut butter and chocolate in one irresistible bite.

Helpful Tips

Measure flour correctly: Too little flour makes the dough sticky; add a bit more if needed for easier handling. Always spoon and level the flour instead of scooping directly from the bag, which can compact it and cause the cookies to come out too dry.
Use softened, not melted butter: Melted butter will make cookies spread too thin and lose their chewy texture. Let the butter sit at room temperature until it’s soft enough to press a finger into but still holds its shape, which ensures the dough creams properly.
Take time to cream butter and sugar: Mixing for a full 2–3 minutes improves the texture and structure of the cookies. Creaming incorporates air into the dough, which gives the cookies a lighter feel while also enhancing the flavor and consistency.
Always preheat your oven: This ensures even baking and helps your cookies hold their shape. An oven thermometer can help confirm the proper temperature, since many ovens run hotter or cooler than the setting.
Use a cookie scoop: It makes shaping easier and ensures evenly sized cookies. Consistent sizing also helps the cookies bake at the same rate, so you don’t end up with some underdone and others overbaked.
Line pans properly: Parchment paper or silicone baking mats help cookies release easily and bake evenly. They also prevent excess browning on the bottoms, making cleanup much easier in the process.

Storage Instructions

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If freezing, layer cookies between sheets of parchment paper to prevent sticking.

Reese’s Chocolate Peanut Butter Cookies Recipe

Reese's Chocolate Peanut Butter Cookies are full of chocolate, peanut butter and Reese's Peanut Butter Cups. Peanut butter cookie recipe that is soft, chewy and absolutely perfect!

Course Cookies

Cuisine American

Keyword Reese’s Chocolate Peanut Butter Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 177kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
¾ cup creamy peanut butter
¾ cup sugar
¾ cup brown sugar
2 eggs
1 tsp vanilla
2 ⅓ cup flour
⅓ cup cocoa powder
1 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup chopped Reese’s Peanut Butter Cups

Instructions

Preheat oven to 350°.
Beat together butter, peanut butter and the sugars for about 2-3 minutes. Add the eggs and vanilla and beat for another 1-2 minutes.
Add the flour, cocoa powder and baking soda and mix just until well combined.
Sir in the chocolate chips and chopped Reese’s. Use a cookie scoop to drop spoonfuls of cookie dough onto a prepared cookie sheet.
Bake for 8-10 minutes. Let cool on the cookie sheets for about 4-5 minutes and then place on wire racks to complete cooling.

Nutrition

FAQs

Can I use chunky peanut butter instead of creamy?
Yes, but it will change the texture slightly. Creamy peanut butter gives the cookies a smoother, softer bite, while chunky will add crunch.

Can I substitute other candy for Reese’s Peanut Butter Cups?
Absolutely! Try chopped Snickers, Milky Way, or even M&M’s for fun variations.

How do I keep the cookies soft after baking?
Store them in an airtight container with a slice of bread; the cookies will absorb the moisture from the bread and stay soft longer.

Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 48 hours. Let it sit at room temperature for about 10 minutes before baking.

Do I need to chill the dough before baking?
Chilling isn’t required for this recipe, but if your kitchen is warm and the dough feels too soft, chilling for 20–30 minutes will help prevent excess spreading.

More Reese’s cookie recipes to try:

Loaded with chocolate chips, peanut butter chips, and Reese’s Pieces, Best Ever Reese’s Peanut Butter Cookies deliver the ultimate chocolate–peanut butter combo.
Soft and chewy with chunks of Reese’s Peanut Butter Cups, Reese’s Peanut Butter Pudding Cookies get their rich flavor from a vanilla pudding mix base.
A fun mashup of banana, chocolate, and peanut butter, Reese’s Peanut Butter Banana Cookies use banana pudding mix for soft, chewy cookies everyone loves.
Bite-sized and decadent, Reese’s Chocolate Cookie Cups feature a rich chocolate cookie filled with a mini Reese’s Peanut Butter Cup for the perfect treat.

These Reese’s Chocolate Peanut Butter Cookies combine everything you love about chocolate and peanut butter in one soft, chewy, decadent treat. Perfect for any occasion, they’re bound to become one of your go-to cookie recipes!

The post REESE’S CHOCOLATE PEANUT BUTTER COOKIES appeared first on Family Cookie Recipes.

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.

Fluffernutter Cookies

Course Cookies

Cuisine American

Keyword fluffernutter cookies

Prep Time 10

Cook Time 10

Servings cookies

Author Jessica & Nellie

Ingredients

1 cup peanut butter
1/2 cup brown sugar, lightly packed
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
1/4 tsp salt
1 tsp baking soda
1 (7.5 oz)jar marshmallow cream

Instructions

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.

Tips for making the perfect Fluffernutter cookies

Spend a little extra time when you mix the peanut butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!

Like peanut butter cookies? So do we! Here are some of our favorite peanut butter cookie recipes:

This little one is 14 months old and she is BUSY! I should be a pro at this stage since she’s my fifth kid, but it’s been a few years since we’ve done this whole toddler stage thing. It’s so fun to watch her learning new things every day, but she is into EVERYTHING! Trying to climb into things, under things, over things. Opening every cabinet. Dumping everything out. Making messes all over the place. Trying to splash in the toilet. Good thing she is so adorable, right?! Loving every minute with this sweet little one, but she wears me out!

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