Fluffernutter Cookies
Delightful cookies blending creamy peanut butter and fluffy marshmallow for a comforting and nostalgic treat.
Ingrédients
For the Dough
- 1 cup unsalted butter, softened
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Filling
- 1 cup marshmallow fluff
Instructions
Preparation
- Gather and measure all ingredients, ensuring the butter is softened.
- Preheat your oven to 350°F (175°C).
Making the Dough
- In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy (3-5 minutes).
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredient mixture into the wet ingredients until just combined.
Baking the Cookies
- Drop tablespoon-sized balls of dough onto a lined baking sheet, spacing them apart.
- Make a small indentation in the center of each ball.
- Fill each indentation with a teaspoon of marshmallow fluff.
- Bake in the preheated oven for 10-12 minutes until edges are golden and centers are soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week or refrigerate for longer freshness. For freezing, place cookies in a freezer-safe bag or container.