Fluffernutter Cookies Recipe

Fluffernutter Cookies Recipe

Get ready to indulge in the ultimate sweet treat with these Fluffernutter Cookies! Combining the classic flavors of peanut butter, chocolate, and marshmallow, these cookies are a delicious twist on the iconic sandwich. Perfect for satisfying your sweet tooth, these cookies are easy to make and even easier to enjoy. Let’s dive into the recipe.

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups all-purpose flour
• Mini marshmallows (for topping)
• 3/4 cup semisweet chocolate chips
• 3 tablespoons butter
• 1 tablespoon light corn syrup
• 1/4 teaspoon vanilla extract

Directions

1. Prepare the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.

2. Cream the Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, creamy peanut butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This should take about 2 minutes.

3. Incorporate the Egg and Vanilla

Once the butter and sugar mixture is well combined, beat in the large egg and 1 teaspoon of vanilla extract. Mix until smooth and fully integrated.

4. Combine the Wet and Dry Ingredients

Add the dry ingredients to the wet mixture and beat at low speed. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. Once smooth, transfer the dough to the refrigerator and chill for about 15 minutes.

5. Prepare for Baking

Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper. After chilling, roll a heaping tablespoon of dough into a 1½-inch ball and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.

6. Create Indentations and Bake

Using your thumb, a dowel, or a melon baller, make an indentation in the center of each cookie. Bake the cookies for 7 to 9 minutes, or until they are lightly browned.

7. Add the Marshmallows

Remove the cookie sheets from the oven and, while the cookies are still warm, press into the indentations again with your thumb, dowel, or melon baller. Place 3 or 4 mini marshmallows on top of each cookie. Return the cookies to the oven and bake for an additional 2 to 3 minutes, until the marshmallows are melted. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

8. Make the Chocolate Glaze

In a medium heatproof bowl, combine the semisweet chocolate chips, butter, and light corn syrup. Place the bowl over a saucepan containing barely simmering water and heat the mixture until the chocolate is melted. Whisk until smooth, then stir in 1/4 teaspoon of vanilla extract.

9. Drizzle the Glaze

Drizzle a small amount of the chocolate glaze over the top of each cookie. The glaze will set slightly as it cools.

Enjoy!

These Fluffernutter Cookies are best enjoyed fresh but can be stored in an airtight container for a few days. With a delightful combination of textures and flavors, they’re sure to become a favorite in your cookie rotation.

Prep Time: 25 minutes

Cooking Time: 12 minutes

Total Time: 37 minutes

Calories: 320 kcal

Servings: 24 cookies

Give these Fluffernutter Cookies a try and let me know what you think! Happy baking!

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