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Fluffernutter Cookies

Delightful cookies that combine the creamy goodness of peanut butter with the sweet, fluffy texture of marshmallow, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup peanut butter Creamy or crunchy, depending on preference
  • 1/2 cup butter, softened Should be soft but not melted
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 each egg Can be replaced with a flax egg for a vegan option
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can be substituted with gluten-free blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Add-Ins
  • 1 cup mini marshmallows
  • 1/2 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the softened butter and peanut butter. Blend until smooth.
  3. Add brown sugar and granulated sugar, mixing until well incorporated.
  4. Add in the egg and vanilla extract, blending until creamy.
  5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  6. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  7. Fold in the mini marshmallows and chocolate chips with a spatula.
Baking
  1. Line a baking sheet with parchment paper.
  2. Drop heaping spoonfuls of cookie dough onto the baking sheet, about two inches apart.
  3. Bake for about 10-12 minutes, or until edges are golden brown and centers are slightly soft.
  4. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to 1 week. Refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat in the microwave or warm oven for best texture.