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Fluffernutter Cookies

Fluffernutter Cookies: Chewy Peanut Butter Bliss Awaits

Fluffernutter Cookies blend creamy peanut butter and gooey marshmallows for a delightful, nostalgic treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Substitute with a gluten-free flour blend if needed.
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt Reduce to 1/4 tsp if using salted butter.
  • 1 cup Unsalted Butter Ensure at room temperature.
  • 1 cup Granulated Sugar Can swap with coconut sugar.
  • 1/2 cup Light Brown Sugar Can replace with more granulated sugar.
  • 1 cup Creamy Peanut Butter Almond butter can be used.
  • 1 large Egg No good substitutes.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract.
For the Gooey Filling
  • 2 cups Mini Marshmallows (Frozen) Freeze them to prevent melting too quickly.

Equipment

  • Mixing bowls
  • Electric mixer
  • baking sheets
  • Spatula
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Prepare your mini marshmallows by placing them in the freezer for at least 1–2 hours.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  3. In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar until light and creamy.
  4. Add the creamy peanut butter, large egg, and vanilla extract to the creamed mixture, mixing until smooth.
  5. Gradually pour in the dry ingredient mixture and mix until just combined.
  6. Fold the frozen marshmallows into the cookie dough gently using a spatula.
  7. Form the cookie dough into balls and place them on prepared baking sheets, leaving space between each.
  8. Preheat your oven to 350°F (175°C) and bake the cookies for about 11–12 minutes.
  9. Remove the cookies from the oven and cool on the baking sheet for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 10mgIron: 0.5mg

Notes

Ensure the marshmallows are frozen to maintain their gooey texture during baking. Avoid overmixing the dough for soft and chewy cookies.

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