Description
Soft and chewy peanut butter cookies filled with gooey marshmallow fluff create the perfect combination of sweet and salty. These Fluffernutter Butter Cookies bring all the nostalgic flavors of a classic fluffernutter sandwich into an irresistible baked treat that’s perfect for any occasion.
Ingredients
For the Peanut Butter Cookies:
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½ cup (129 g) creamy peanut butter
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½ cup (1 stick / 113 g) unsalted butter, room temperature
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1 cup (200 g) light brown sugar, packed
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1 large egg, room temperature
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1 teaspoon vanilla extract
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1½ cups (187.5 g) all-purpose flour
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1 teaspoon cornstarch
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½ teaspoon kosher salt
For the Filling:
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1 cup marshmallow fluff (or marshmallow creme)
Instructions
Preheat the oven to 350°F and line two large baking sheets with parchment paper. Don’t skip the parchment—it prevents sticking and makes cleanup a breeze!
In a large bowl, combine peanut butter, butter, and brown sugar. Using a hand mixer, beat the mixture until it’s smooth and creamy, about 2-3 minutes. You want it light and fluffy—this creates air pockets that make the cookies tender.
Scrape down the sides of the bowl to make sure everything’s incorporated. Add the egg and vanilla and mix until just combined, about 30 seconds. Don’t overmix here—you just want everything blended together.
Add the flour, cornstarch, and salt to the bowl all at once.
With the mixer on low speed, incorporate the dry ingredients until just combined, 30 seconds to 1 minute. The dough should come together but still look slightly crumbly—that’s perfect! Overmixing at this stage can make tough cookies.
Using a 2-tablespoon cookie scoop, drop portions of dough onto your work surface (not the baking sheet yet). Using your hand, flatten each dough ball into a flat disk shape about 3 inches across. This makes it much easier to add the filling and seal the cookies!
Here’s where it gets fun! Using two spoons (to keep your hands from getting sticky), add about 1 tablespoon of marshmallow fluff to the center of each disk of dough. If you prefer, you can add the fluff to a piping bag and pipe neat dollops onto each dough disk—much cleaner!
Carefully bring the edges of the dough up and around the marshmallow fluff, pinching and sealing to completely cover the filling and form a ball. Make sure there are no gaps or the marshmallow will leak out during baking. Place each sealed cookie on the lined baking sheets, spacing them about 2 inches apart.
Bake the cookies for 10-12 minutes, or until the edges are golden brown. Watch them carefully during the last few minutes—you want the cookies baked through but the marshmallow shouldn’t burn or burst through.
Let the cookies rest on the baking sheets for 10-15 minutes before transferring to a cooling rack. This resting time is crucial! It allows the cookies to set properly and the marshmallow filling to cool just enough so they don’t fall apart when you move them.
Notes
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Even baking: Rotate your baking sheets halfway through baking time for perfectly even cookies.
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Size matters: Using a cookie scoop ensures all your cookies are the same size, which means they’ll all bake at the same rate.
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Don’t overbake: These cookies continue cooking on the hot pan after you remove them from the oven. Take them out when the edges are just golden but the centers still look slightly underdone.
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Chill for cleaner slicing: If you want to see that beautiful marshmallow center in photos, chill the cookies for 15 minutes before cutting one in half.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American