Fluffernutter Cookies

Author: Shelly

Prep Time: 20 minutes

Cook Time: 10 minutes

Servings: 24 cookies

Ingredients

• 1 cup all-purpose flour
• 3/4 cup Marshmallow Cream/Marshmallow Fluff
• 3/4 cup peanut butter chips 
• 1/ 2 cup butter (room temperature)
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set this aside.
2. Add the butter and peanut butter into the bowl of your stand mixer fitted with the paddle attachment. Mix on medium speed for about 1 minute, or until smooth and combined. Add both kinds of sugars and with the mixer still on medium beat the mixture for 2 minutes until pale in color and fluffy, scraping the sides of the bowl as necessary. Add in the egg and vanilla and continue mixing for 30 more seconds until combined and smooth.
3. Next, add in the cornstarch, baking soda, baking powder, and salt and mix for an additional few seconds until combined.
4. Turn the mixer to low and add in the flour, mixing until the dough comes together. Stir in the peanut butter chips evenly.
5. Using a medium (2 tablespoons) cookie scoop, portion out the dough. Flatten the scoop of dough into a disk. Scoop out 1 tablespoon of marshmallow cream. I like to do this with a small scoop, but you can also use a measuring spoon. Place the marshmallow cream into the center of the dough and form the dough around the marshmallow. This can get a little messy, but if you flatten the dough enough, you can easily form it around the marshmallow. Place onto your prepared baking sheet 3- inches apart. The cookies will spread as they bake.
6. Bake the cookies for 9-10 minutes until they are golden at the edges.
7. Remove the pan from the oven and allow the cookies to cool on the baking sheet for 4-5 minutes and then transfer them to a wire rack to cool completely. Press more peanut butter chips on top if desired.

**Pro Tips**

• Flatten the cookie dough enough that it wraps around the marshmallow when placed in the middle of the dough disk.
• If you don’t have a scoop for the marshmallow cream you can remove it from the measuring spoon a little easier if your fingers are slightly damp.
• The thinner the cookie dough is around the marshmallow cream, the more the cookie will crack open as it bakes. You don’t want it to be too thin, but you do want it to completely cover the marshmallow cream before baking.
• Make sure to allow the cookies to cool on the baking sheet for a few minutes after baking to let everything set up.
• If your cookies come out of the oven misshapen you can form them into pretty circles as soon as they come out of the oven with a spatula. Just do this immediately because the cookies will set up quickly.
• Baking these cookies using a marshmallow (regular and mini marshmallows) on the inside instead of marshmallow cream, and it just doesn’t work. The marshmallows melt and leave a sticky, sweet center.

**Storage**

-Store airtight at room temperature for up to 5 days for best freshness. 

-Freeze for up to 30 days.