Fluffernutter Cookies: A Warm Delight of Peanut Butter and Marshmallow Cream
There’s something undeniably cozy about a freshly baked cookie. The aroma of warm peanut butter, mingled with the sweetness of marshmallow cream, wafts through the kitchen, wrapping you in a hug of nostalgia and comfort. As a child, I fondly remember rainy afternoons spent in the kitchen with my grandma, whipping up batch after batch of desserts that warmed our hearts and filled our bellies. Today, I’m excited to share with you my Fluffernutter Cookies – a delightful combination of creamy peanut butter and fluffy marshmallow that brings warmth and happiness with every bite. These cookies are perfect for a cozy night in or as a sweet treat to share with friends. So, grab your mixing bowls and let’s bake something special today – this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Easily Achievable: This recipe is straightforward, making it perfect for both novice bakers and seasoned pros.
- Creamy and Chewy: The interplay of smooth peanut butter and gooey marshmallow cream creates a texture that’s truly irresistible.
- Crowd-Pleasing Treat: These cookies are sure to be a hit at any gathering, making them a great choice for holidays or parties.
- Family-Friendly Fun: Kids (and adults!) will love helping to scoop and roll the cookies, making this a fun baking adventure.
- Make-Ahead Dough: You can prepare the dough ahead of time, allowing you to bake these delightful cookies whenever the craving strikes.
- Deliciously Indulgent: Each bite is a cozy reminder of childhood, with flavors that warm your heart and soul.
What You’ll Need
Gather These Simple Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cornstarch
- 1 cup all-purpose flour
- 3/4 cup marshmallow cream/fluff
Let’s Make It Together
Step-by-Step Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, salt, cornstarch, baking soda, and baking powder. Set aside.
- In a large mixing bowl, use an electric mixer to beat the softened butter and creamy peanut butter together until smooth and creamy.
- Add the granulated sugar, brown sugar, egg, and vanilla extract to the peanut butter mixture. Continue beating until everything is smooth and fluffy.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix!
- Cover the dough and refrigerate for at least 30 minutes to allow it to firm up.
- Once the dough has chilled, use a medium-sized cookie scoop or a measuring spoon to scoop out about 2 tablespoons of cookie dough. Flatten it into a disk shape.
- Scoop 1 tablespoon of marshmallow cream/fluff and place it in the center of the flattened dough.
- Gently form the cookie dough around the marshmallow cream, rolling it into a ball shape. Place the cookie dough balls onto the prepared baking sheet.
- Bake in the preheated oven for about 10 minutes or until the edges are lightly golden. Remove from the oven and let them cool slightly before transferring them to a wire rack to cool completely. Enjoy!
Variations & Creative Twists
While these Fluffernutter Cookies are delicious as they are, don’t hesitate to explore some fun variations!
- Chocolate-Hazelnut Fluffernutter: Swap out the peanut butter for chocolate-hazelnut spread for a decadent, rich twist.
- Nutty Crunch: Add 1/2 cup of chopped nuts, like walnuts or pecans, for a delightful crunch with every bite.
- Chocolate Chip Surprise: Stir in some chocolate chips for an extra layer of sweetness that pairs perfectly with the peanut butter.
- Marshmallow Swirl: Instead of stuffing the cookies with marshmallow cream, swirl it through the dough for a marbled effect.
Chef Emma’s Helpful Tips
- Make-Ahead Storage: You can prepare the dough a day ahead and keep it covered in the refrigerator until you’re ready to bake.
- Freezing Dough: Roll the dough into balls and freeze for up to 1 month. Bake straight from the freezer, adding an extra minute or two to the baking time.
- Ingredient Swaps: If you’re feeling adventurous, try using natural peanut butter for a more wholesome approach, but keep in mind it may change the texture slightly.
Nutrition Information per Serving
- Serving Size: 1 cookie
- Calories: 150
- Carbohydrates: 18g
- Sugar: 9g
- Fat: 8g
- Protein: 3g
- Sodium: 90mg
Frequently Asked Questions
- Can I make this ahead? Yes! You can prepare the dough in advance and refrigerate or freeze it until you’re ready to enjoy.
- Can I use different ingredients? Absolutely! Feel free to experiment with different nut butters and fillings like chocolate spread.
- How do I store leftovers? Store leftover cookies in an airtight container at room temperature for up to 3 days.
- How long does it last? These cookies are best enjoyed fresh, but they can last up to a week if stored properly.
Final Thoughts
Baking these Fluffernutter Cookies is not just about creating a delicious treat; it’s about bringing warmth, nostalgia, and new memories into your kitchen. With their gooey marshmallow center and chewy peanut butter exterior, they’re sure to be a delightful addition to your baking repertoire. Don’t forget to save this Fluffernutter Cookies (Peanut Butter and Marshmallow Cream) recipe to your Pinterest board so it’s ready when you need a cozy treat! Happy baking, friends!
Print
Fluffernutter Cookies
- Total Time: 40 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
A delightful combination of creamy peanut butter and fluffy marshmallow cream, perfect for cozy nights and sharing with friends.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cornstarch
- 1 cup all-purpose flour
- 3/4 cup marshmallow cream/fluff
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, salt, cornstarch, baking soda, and baking powder. Set aside.
- In a large mixing bowl, use an electric mixer to beat the softened butter and creamy peanut butter together until smooth and creamy.
- Add the granulated sugar, brown sugar, egg, and vanilla extract to the peanut butter mixture. Continue beating until everything is smooth and fluffy.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix!
- Cover the dough and refrigerate for at least 30 minutes to allow it to firm up.
- Once the dough has chilled, use a medium-sized cookie scoop or a measuring spoon to scoop out about 2 tablespoons of cookie dough. Flatten it into a disk shape.
- Scoop 1 tablespoon of marshmallow cream/fluff and place it in the center of the flattened dough.
- Gently form the cookie dough around the marshmallow cream, rolling it into a ball shape. Place the cookie dough balls onto the prepared baking sheet.
- Bake in the preheated oven for about 10 minutes or until the edges are lightly golden. Remove from the oven and let them cool slightly before transferring them to a wire rack to cool completely. Enjoy!
Notes
For variations, consider swapping peanut butter for chocolate-hazelnut spread or adding chocolate chips for extra sweetness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: cookies, dessert, peanut butter, marshmallow, baking