Fluffernutter Cookies
These Fluffernutter Cookies are marshmallow-stuffed giant peanut butter cookies that are then topped with marshmallow fluff and a drizzle of peanut butter for a gooey, peanut buttery fluffernutter experience in cookie form! They're messy, but definitely worth it.
Servings: 9 -12 large cookies
Ingredients
- 1/2 cup cold salted butter cubed
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar packed
- 1 1/4 cups creamy peanut butter divided
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup (106g) all-purpose flour
- 3/4 cup (106g) cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 9-12 large marshmallows
- 1 jar marshmallow fluff
Instructions
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars together for 3-4 minutes until creamy and light. Add 1 cup of the peanut butter, egg, egg yolk, and vanilla, then beat again, scraping down the bottom and sides of the bowl.1/2 cup cold salted butter, 1/2 cup (100g) granulated sugar, 1/2 cup (100g) light brown sugar, 1 1/4 cups creamy peanut butter, 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract
- Add both types of flour, cornstarch, baking powder, baking soda, and salt, mixing just until combined.3/4 cup (106g) all-purpose flour, 3/4 cup (106g) cake flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cornstarch, 1/2 teaspoon salt
- Divide the dough into 9-12 large balls. You can weigh them to be exact, use a large cookie scoop, or just pinch off portions and eyeball it.
- Make an indentation in the center of each ball of dough with your thumbs and place a large marshmallow inside. Wrap the dough around the marshmallow, although it's okay if a bit of the marshmallow peaks out.9-12 large marshmallows
- Space the cookies apart on the baking sheets so they have room to spread. Bake for 13-15 minutes until done. They should be just barely starting to turn golden brown and set around the edges. Be careful not to overbake or the marshmallow inside will melt away and the cookie won't be as soft. Immediately after removing the cookies from the oven while they are still hot, use two spoons to shape the cookies back into circles if they got a little misshapen while baking.
- Let the cookies cool on the baking sheet for at least 15 minutes before transferring to a wire rack.
- Top each cookie with a spoonful of marshmallow fluff, then drizzle with about 1/4 cup of additional peanut butter that has been warmed in the microwave for 20 seconds and transferred to a ziploc bag with the corner snipped off.1 jar marshmallow fluff
Notes
- Smaller cookies: As written, these cookies are very large, similar to Crumbl or Levain cookies. If you prefer smaller cookies, you can make 16-18 cookies and just stuff them with 1/2 of a large marshmallow. Bake at a slightly lower temperature of 375 degrees F for 10-12 minutes.
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: They can also be frozen for up to 3 months before adding the marshmallow fluff on top. Thaw at room temperature for at least one hour or heat individual cookies in the microwave and top with the marshmallow fluff before serving.
- Oven temperature: The reason for the larger size and higher temperature is to cook the outside of the cookie more quickly, leaving the insides slightly on the underbaked side and avoiding the problem of melting the marshmallow entirely. The cookies will continue to set up as you let them cool completely and will even look more set up the next day.
- Fixing misshapen cookies: A trick to make misshapen cookies look rounded is to use the back of a spoon or two spoons to press the sides in while the cookies are still warm right out of the oven. This only works for the first 60 seconds or so, so you will need to work quickly.
Nutrition
Calories: 577kcal | Carbohydrates: 72g | Protein: 13g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 486mg | Potassium: 284mg | Fiber: 3g | Sugar: 45g | Vitamin A: 373IU | Calcium: 51mg | Iron: 2mg
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