Fluffernutters Cookies Recipe Easy

Fluffernutters Recipe

Fluffernutter Cookies are a delightful combination of soft and chewy peanut butter cookies, generously filled with marshmallow fluff for an irresistibly sweet and ooey-gooey treat! Be sure to explore more of my scrumptious cookie recipes for more mouthwatering delights!

Fluffernutter Cookies

In the Most Nostalgic Foods of All-Time list, the Fluffernutter is hard to beat. This school lunch box classic is texturally incredible, sure to stick to the roof of your mouth in the best way possible.

Somehow, some marketing genius at Big Time Food Brand convinced mothers everywhere that a white bread sandwich of PB and marshmallows was a nutritious meal for growing children God bless them for it.

This cookie brings the peanut butter/marshmallow marriage to the next level by eliminating the bread (and gluten!) altogether and letting the warm nuttiness get the glory.

If you’ve never made your own marshmallows before, this is the perfect time to start-you’ll be amazed at how easy it is.

easy fluffernutter cookies Ingredients:

540g creamy peanut butter 2 cups

2 large eggs, at room

temperature

24g vanilla extract 2 T

200g sugar 1 cup

150g light brown sugar ⅔ cup (packed)

8g baking soda 2 tsp

4g kosher salt 1 tsp

1 recipe Vanilla Marshmallows

Instructions:

Heat the oven to 350°F. Pan-spray or line three half-sheet pans with parchment paper or silicone baking mats.

In the bowl of a stand mixer fitted with the paddle attachment, mix together the peanut butter, eggs, and vanilla on medium-low until smooth.

Add the sugar, brown sugar, baking soda, and salt and mix until just combined.

Using a 2-ounce cookie scoop (or a ¼-cup measure), scoop the dough onto the prepared sheet pans. Press a well in the middle of each scoop that is large enough to hold a marshmallow square. Place a marshmallow inside the dough and pinch and form the dough around it to fully encapsulate. It’s okay to squish the marshmallow a bit in the process.

Arrange the cookies 5 to 6 per pan with at least 4 inches all around. (These cookies spread!)

Bake at 350°F until the edges are just dry and cracks of marshmallow are peeking through 8 to 9 minutes. The cookies will firm up as they cool.

Let the cookies cool completely on the pans, then transfer to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.