Fluffernutter Cookies (Peanut Butter Cookies with Marshmallow Filling)

Fluffernutter Cookies (Peanut Butter Cookies with Marshmallow Filling)

Soft peanut butter cookies stuffed with a gooey frozen marshmallow fluff center

Course Dessert

Keyword fluffernutter cookies

Prep Time 2 20

Cook Time 14

Total Time 2 34

Servings cookies

Calories 269kcal

Author Madeline Tague

Ingredients

½ cup marshmallow fluff
1 stick salted butter - softened
½ cup creamy peanut butter
½ cup granulated sugar
½ cup brown sugar - packed
1 egg - room temperature
1 tsp vanilla extract
1 ¼ cups all purpose flour - scoop and level measured
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt

Instructions

Two hours prior to baking, separate marshmallow fluff into 12 dollops on a piece of parchment paper on a plate or any flat surface- each dollop should be about 2 tsp each. Place in the freezer for 2 hours.
When the marshmallow fluff has been frozen for almost 2 hours, preheat the oven to 350F and line 2 baking sheets with parchment paper.
Place butter, peanut butter, granulated sugar and brown sugar into a mixing bowl. Mix with an electric hand mixer or stand mixer until evenly combined. Add egg and vanilla to the bowl and mix again.
Pour all purpose flour, baking soda, baking powder and salt into the bowl and mix again until an evenly combined dough has formed.
Scoop out 3 tbsp of batter until you have 12 scoops. Place 6 balls on each baking sheet and flatter into a flat disk - its important to to do this before taking the marshmallow dollops out of the freezer because they defrost very quickly.
Once you have prepped all of the cookie dough, take the marshmallow fluff out of the freezer and place one dollop on each disk of dough. Wrap the dough around the marshmallow so you have a ball again.
Place ball on the cookie sheet with the seam side facing up because some of the marshmallow will puff out while baking. Bake cookies in the oven at 350F for 12-14 minutes.
Allow to cool slightly on the cookie sheet and then transfer to a cooling rack to cool completely

Notes

Do not skip freezing the marshmallow fluff. This step is not optional. Freezing turns the sticky fluff into firm little dollops that are easy to work with. Without this step the fluff will be impossible to wrap inside the cookie dough.

Work fast once the fluff comes out of the freezer. Frozen marshmallow fluff defrosts very quickly at room temperature. Have your cookie dough disks ready and waiting before you even open the freezer.

Place the cookies seam side up on the baking sheet. The marshmallow will puff and expand as the cookies bake. Placing the seam side up gives it a place to puff out without making a big mess on the pan.

Use regular creamy peanut butter, not natural. Natural or drippy peanut butter has too much oil and will make the cookie dough too soft and greasy. A conventional creamy peanut butter like Jif or Skippy works best.

Nutrition