Fluffernutter Cookies
Fluffernutter cookies are a delightful combination of creamy peanut butter and marshmallow, offering a soft, chewy texture and a nostalgic flavor perfect for any dessert occasion.
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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Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months. Reheat in the microwave for a few seconds before serving for a fresh taste.