Fluffernutter cookies bring a delightful twist to the classic combination of peanut butter and marshmallow. With their soft, chewy texture and sweet flavor, these cookies evoke nostalgia while offering a satisfying dessert experience. Whether you enjoy them as an after-school snack or a late-night treat, these cookies are sure to please every palate.
Why We Love This Fluffernutter Cookies
Fluffernutter cookies stand out for their unique blend of flavors and textures. The combination of creamy peanut butter and fluffy marshmallow creates a taste that is both comforting and sweet. You’ll find that the chewy center contrasts beautifully with a slightly crisp outer layer, making each bite a delightful experience. This treat also sparks memories of childhood favorites, enhancing the joy of sharing them with family and friends. Moreover, these cookies are straightforward to make, which means you can whip them up in no time, satisfying both your sweet tooth and your love for home-baked goodies.
Ingredients for Fluffernutter Cookies
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mini marshmallows
- ½ cup chocolate chips
- ½ cup chopped nuts (optional)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the peanut butter and sugar until smooth and creamy.
- Add the egg, vanilla extract, baking soda, and salt. Mix until fully combined.
- Gently fold in the mini marshmallows and chocolate chips, ensuring an even distribution throughout the dough.
- If you’re using nuts, fold them into the mixture at this stage.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart because they will spread as they bake.
- Bake for 10-12 minutes or until the edges start to turn golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Fluffernutter Cookies
Enjoy your Fluffernutter cookies warm or at room temperature. Their soft and gooey centers pair beautifully with a glass of cold milk. For a fun twist, serve them alongside a scoop of vanilla ice cream, creating a delightful dessert sandwich. You can also plate them elegantly for gatherings or parties. Adding pairing options like fresh fruit or a fruit compote can enhance the dessert experience further. For an additional treat, sprinkle some sea salt on top for a perfect sweet-salty finish. Each serving can take on a new form, making your Fluffernutter cookies a versatile addition to any dessert table.
Expert Tips for Fluffernutter Cookies
To achieve the best Fluffernutter cookies, consider a few expert tips. First, ensure that your peanut butter is at room temperature for easier mixing. Natural peanut butter can be used, but you may need to adjust the sugar slightly since it can be less sweet. When mixing the ingredients, avoid overmixing once you add the marshmallows and chocolate chips; a gentle fold will keep the marshmallows intact. For an even baking result, rotate your baking sheet halfway through the baking process. If you want an extra gooey center, slightly underbake your cookies by 1-2 minutes. This will result in a softer bite that melts in your mouth.
How to Store Fluffernutter Cookies
Store your Fluffernutter cookies in an airtight container at room temperature to keep them fresh. They will stay delicious for up to a week. If you live in a particularly warm climate, consider storing them in the refrigerator to maintain their texture. For longer storage, you can freeze these cookies. Simply layer them between sheets of parchment paper in a freezer-safe container. They can last up to three months in the freezer. When you’re ready to enjoy them again, thaw the cookies at room temperature for a few hours or gently warm them in the microwave for a few seconds.
Variations of Fluffernutter Cookies
Feel free to get creative with your Fluffernutter cookies by incorporating different ingredients. For instance, swap out the chocolate chips for butterscotch or white chocolate chips for a different flavor profile. You can also experiment with flavored peanut butters, such as those mixed with honey or chocolate, to add even more depth. If you’re looking for a gluten-free option, use gluten-free flour instead of all-purpose flour in the recipe. For a nut-free alternative, substitute sunflower seed butter or another spread of your choice. Adding spices like cinnamon or nutmeg can give your cookies a unique twist, making them even more enjoyable.
FAQ about Fluffernutter Cookies
You may have some questions about Fluffernutter cookies as you prepare to make this delightful treat. One common inquiry is whether these cookies can be made ahead of time. Yes, you can prepare cookie dough in advance and refrigerate it for up to three days or freeze it for up to three months. Another question is if you can use chunky peanut butter instead of creamy. While creamy peanut butter gives a smooth texture, using chunky peanut butter can add a nice crunch. You might also wonder if it’s fine to leave out nuts altogether; absolutely! You can still enjoy soft and chewy cookies without them. If you’re curious about the shelf life, properly stored Fluffernutter cookies remain fresh for up to a week, and they become an even better treat when enjoyed slightly warmed.
Fluffernutter Cookies
Ingredients
Cookie Base
- 1 cup creamy peanut butter Ensure room temperature for easier mixing.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Mix-Ins
- 1 cup mini marshmallows
- ½ cup chocolate chips Can be swapped for butterscotch or white chocolate chips.
- ½ cup chopped nuts Optional for a nutty flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the peanut butter and sugar until smooth and creamy.
- Add the egg, vanilla extract, baking soda, and salt. Mix until fully combined.
- Gently fold in the mini marshmallows and chocolate chips, ensuring an even distribution throughout the dough.
- If you’re using nuts, fold them into the mixture at this stage.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges start to turn golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
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