Description

Fluffernutter Cookies are soft, chewy peanut butter cookies filled with gooey marshmallow fluff, combining the nostalgic flavors of a fluffernutter sandwich with homemade dessert comfort.

Ingredients

½ cup creamy peanut butter

½ cup unsalted butter, room temperature

1 cup light brown sugar, packed

1 large egg, room temperature

1 teaspoon vanilla extract

1½ cups all-purpose flour

1 teaspoon cornstarch

½ teaspoon kosher salt

1 cup marshmallow fluff or marshmallow creme

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Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, beat peanut butter, butter, and brown sugar until smooth and creamy, about 2–3 minutes.
Add egg and vanilla, mixing until fully combined.
In another bowl, whisk flour, cornstarch, and salt. Gradually add to wet mixture, mixing on low until dough forms.
Scoop about 2 tablespoons of dough and flatten into a 3-inch disk. Place 1 tablespoon marshmallow fluff in the center, fold edges over, and roll into a ball, sealing completely.
Place seam-side down on baking sheet and bake for 10–12 minutes, until edges are golden and tops have slight cracks.
Cool on the pan for 10–15 minutes before transferring to a wire rack.

Notes

Use crunchy peanut butter for added texture.
Replace marshmallow fluff with mini marshmallows if desired.
Add chocolate or peanut butter chips for variation.
For smaller cookies, halve the dough and filling amounts per cookie.
Freeze baked cookies for up to 3 months or freeze unbaked dough balls and bake from frozen.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 17g
Sodium: 140mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 4g
Cholesterol: 25mg