Fluffernutter Cookies – Savor the combination of peanut butter. Marshmallow in these Fluffernutter Cookies, a treat that will surely become a beloved favorite, for your family. With its creamy peanut butter and gooey marshmallow crème, these cookies offer a blend of flavors that simply irresistible. They are easy to make incredibly tasty and ideal for any occasion.
I still remember the first time I baked Fluffernutter Cookies on a chilly Sunday afternoon. It was my way of surprising my family with something sweet. The delightful scent of peanut butter and marshmallow filled the kitchen instantly giving me the confidence that these cookies would be a hit. My husband, who has always been a peanut butter enthusiast claimed they were the cookies he had ever tasted. Seeing my child’s eyes light up with joy after taking the bite was truly heartwarming. Since then this recipe has become an adored treat in our household – one that never fails to bring smiles whenever I bake them.
What makes this Fluffernutter Cookies truly special?
These Fluffernutter Cookies are not just treats; they offer an experience. Each cookie is crafted with goodness using high-quality ingredients. The perfect harmony between velvety peanut butter and luscious marshmallow crème creates a flavor that sets these cookies apart, from others. They can be enjoyed on occasions, whether it’s a warm family get-together an addition, to school lunches or a perfect accompaniment, to your afternoon coffee. Each bite guarantees a comforting taste of perfection.
What You Need To Make This Fluffernutter Cookies Recipe?
Room-Temperature Butter: The unsalted butter should be soft and spreadable, like a blanket on a cool morning. This ensures it combines perfectly with the sugars creating a fluffy base for our cookies. It’s the secret to achieving that melt-in-your-mouth texture we all adore!
Light brown sugar and granulated sugar: We’re using both light brown sugar and granulated sugar in this recipe. The brown sugar brings a touch of molasses flavor and depth of sweetness while the granulated sugar adds that sweetness and helps give the cookies a crisp edge. It’s like the harmony in your song.
Peanut Butter: Smooth peanut butter, such as known brands like Skippy or Jif not only adds nuttiness but also imparts that distinctive Fluffernutter charm to these cookies. It’s like experiencing an embrace with every bite!
Eggs: They are more than ingredients; they play a role in binding everything together. Make sure they are at room temperature like the butter to ensure blending.
Vanilla: Considered as the note in a symphony vanilla rounds out the flavors beautifully and brings an irresistibly sweet aroma, to these cookies.
Marshmallow Crème: While Jet Puffed works wonders feel free to use your brand for this ingredient.
It’s the gooey, core of every cookie bringing a surprise with each bite.
All-purpose flour: We use all-purpose flour, spooned and leveled to create the foundation, for our cookies. It’s like the canvas for our masterpiece.
Baking soda and baking powder: Baking soda and baking powder are the heroes that give these cookies their rise and soft texture.
Want To Save This Recipe?
Salt: A touch of salt is added to balance the sweetness and enhance the flavors like a pinch of love, in every batch.
Steps To Make Fluffernutter Cookies:
Step 1: Start by preheating your oven to 350°F. Get two baking sheets, with parchment paper. Using a stand mixer or a hand mixer beat the butter and sugars together until they become fluffy which should take 3 minutes. Mix in the peanut butter until it becomes smooth. Next add the eggs one at a time making sure each one is well incorporated before adding the next. Stir in the vanilla extract.
Step 2: In a bowl whisk together the flour, baking soda, baking powder and salt. Carefully incorporate these ingredients into your butter mixture without overmixing.
Step 3: Now it’s time to shape the cookies. Take scoops of dough. Roll them into balls. Make an indentation in each ball. Fill it with marshmallow creme. Cover the creme with dough while leaving some on top exposed. Place these cookie balls on your baking sheets. Gently flatten them slightly. For a touch, you can add a few peanut butter chips on top.
Step 4: Bake, for 10 minutes. Keep in mind that they will continue to bake a little after being taken out of the oven. Allow them to cool on the baking sheet for 10 minutes before transferring them onto a cooling rack.
Tip:
For a touch of perfection try refrigerating your cookie dough for at least 30 minutes before baking. This little secret works wonders! It allows the flavors to blend together harmoniously ensuring that every bite is filled with the rich taste of peanut butter and marshmallow. Moreover chilling the dough prevents spreading while baking, resulting in cookies that’re thicker, chewier and have beautifully defined edges. It’s a step. Takes your Fluffernutter Cookies from being great, to absolutely irresistible!
Frequently Asked Questions:
Can I use crunchy peanut butter instead of smooth?
Certainly! You can opt for peanut butter to add some texture although it may slightly affect the consistency of the cookies.
How do I store these cookies?
To keep them fresh store the cookies in an airtight container at room temperature. They should remain delicious for a week.
Can I freeze the dough for later use?
Absolutely! You can freeze the cookie dough for, up to three months. Just make sure to thaw it in the refrigerator before baking.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Fluffernutter Cookies
Ingredients
- 1/2 c 113 grams unsalted butter, room temperature
- 1/2 c 100 grams light brown sugar, packed
- 1/2 c 100 grams granulated sugar
- 1 c 280 grams smooth peanut butter (Skippy or Jif)
- 2 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 1/2 c marshmallow creme Jet-Puffed
- 2 c 250 grams all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets, with parchment paper.
- In a mixer beat together the butter, brown sugar and granulated sugar until it becomes fluffy (3 minutes).
- Mix in the peanut butter until it becomes smooth. Then add the eggs one at a time making sure to mix after each addition.
- Stir in the vanilla extract.
- In a bowl whisk together the flour, baking soda, baking powder and salt.
- Gradually add the dry ingredients to the wet mixture. Mix until everything is just combined.
- Scoop out portions of dough. Roll them into balls. Create a well in each ball. Fill it with marshmallow creme. Seal the dough around the creme.
- Place these dough balls onto your baking sheets. Gently flatten them slightly. Bake, for 10 minutes until you notice that their edges are set.
- Let these cookies cool on their baking sheets for 10 minutes before transferring them onto a wire rack.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
