Fluffernutter Delight Cookies

Description

Indulge in the delightful combination of peanut butter and marshmallows with these Fluffernutter Delight Cookies. This recipe takes the beloved flavors of the classic fluffernutter sandwich and transforms them into soft, gooey cookies that are perfect for any occasion. Whether you’re a fan of peanut butter or simply looking for a new cookie recipe to try, these treats are sure to impress.

Ingredients

• 1 ½ cups (180 g) all-purpose flour (stir, spoon & level)
• 1 tsp baking soda
• ½ tsp salt
• ½ cup (113 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) light brown sugar, packed
• ½ cup (132 g) creamy peanut butter
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (45 g) mini marshmallows, frozen

Step-by-step Directions

1. Preparation of Ingredients

Begin by freezing the mini marshmallows for at least 1-2 hours, or until they are solid. Keep them in the freezer until they are ready to be added to the dough.

2. Preheat the Oven

Preheat your oven to 350 degrees Fahrenheit. Prepare your cookie sheets by lining them with a silicone baking mat or parchment paper.

3. Mix Dry Ingredients

In a medium bowl, combine the flour, baking soda, and salt. Stir these ingredients together and set aside for later use.

4. Cream Butter and Sugars

Using an electric mixer, cream the softened butter with the granulated and light brown sugars until the mixture is light and creamy.

5. Incorporate Wet Ingredients

Add the creamy peanut butter, egg, and vanilla extract to the butter and sugar mixture. Mix well until all components are thoroughly combined.

6. Combine with Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Mix until the dough is almost fully incorporated but do not overmix.

7. Add Marshmallows

Fold in the frozen mini marshmallows quickly to prevent them from thawing.

8. Shape and Bake

Using a cookie scoop, form the dough into balls and place them a few inches apart on the prepared cookie sheets. Bake in the preheated oven for 11-12 minutes or until the edges begin to brown slightly.

9. Cool and Serve

Allow the cookies to cool on the tray for about 10 minutes before transferring them to a serving platter. Optionally, reshape any misshapen cookies using a greased spatula shortly after they come out of the oven.

Servings & Preparation Time

This recipe yields approximately 24 cookies. Preparation time is about 20 minutes, with an additional 12 minutes for baking.

Tips for Storage & Reheating

• Store cookies in an airtight container at room temperature to maintain freshness.
• If the cookies need to be rejuvenated, lightly warm them in a microwave for a few seconds before serving.

Conclusion

The Fluffernutter Delight Cookies are a fantastic treat that meld the nutty richness of peanut butter with the sweet charm of marshmallows, all wrapped up in a soft cookie. Perfect for parties, family gatherings, or as a delightful snack, these cookies are sure to enchant your taste buds and bring a touch of joy to your dessert table.

Fluffernutter Delight Cookies

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• Author: Dulcia
• Total Time: 32 minutes
• Yield: 24 cookies 1x

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Description

Indulge in the delightful combination of peanut butter and marshmallows with these Fluffernutter Delight Cookies. This recipe takes the beloved flavors of the classic fluffernutter sandwich and transforms them into soft, gooey cookies that are perfect for any occasion. Whether you’re a fan of peanut butter or simply looking for a new cookie recipe to try, these treats are sure to impress.

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Ingredients

Scale 1x2x3x

• 1 ½ cups (180 g) all-purpose flour (stir, spoon & level)
• 1 tsp baking soda
• ½ tsp salt
• ½ cup (113 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) light brown sugar, packed
• ½ cup (132 g) creamy peanut butter
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (45 g) mini marshmallows, frozen

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Instructions

1. Preparation of Ingredients: Begin by freezing the mini marshmallows for at least 1-2 hours, or until they are solid. Keep them in the freezer until they are ready to be added to the dough.
2. Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit. Prepare your cookie sheets by lining them with a silicone baking mat or parchment paper.
3. Mix Dry Ingredients: In a medium bowl, combine the flour, baking soda, and salt. Stir these ingredients together and set aside for later use.
4. Cream Butter and Sugars: Using an electric mixer, cream the softened butter with the granulated and light brown sugars until the mixture is light and creamy.
5. Incorporate Wet Ingredients: Add the creamy peanut butter, egg, and vanilla extract to the butter and sugar mixture. Mix well until all components are thoroughly combined.
6. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix until the dough is almost fully incorporated but do not overmix.
7. Add Marshmallows: Fold in the frozen mini marshmallows quickly to prevent them from thawing.
8. Shape and Bake: Using a cookie scoop, form the dough into balls and place them a few inches apart on the prepared cookie sheets. Bake in the preheated oven for 11-12 minutes or until the edges begin to brown slightly.
9. Cool and Serve: Allow the cookies to cool on the tray for about 10 minutes before transferring them to a serving platter. Optionally, reshape any misshapen cookies using a greased spatula shortly after they come out of the oven.

• Prep Time: 20 minutes
• Cook Time: 12 minutes