One last hoorah for summer! Although I'll be eating these Fluffernutter Cookies all winter long. They're so good! Peanut butter and marshmallow are such a delicious combination that brings all the childhood memories flooding back. Enjoy these with a glass of milk.
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- All purpose flour
- Baking soda
- Unsalted butter
- Sugar
- Brown sugar
- Creamy peanut butter
- Egg
- Vanilla extract
- Mini marshmallows
Equipment:
- Cookies sheets
- Parchment paper
- Stand mixer or hand mixer
- Large bowl
- Medium bowl
- Whisk
- Cookie scoop, optional
Instructions:
Place marshmallows on a cookie sheet with parchment paper and freeze for at least 2 hours before using. Keep marshmallows in freezer until ready to bake.
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.
In a medium bowl, place the flour, baking soda and salt. Whisk and set aside.
In the bowl of a stand mixer, cream the butter and both sugars until light and creamy.
Add the peanut butter, egg, and vanilla. Mix well and scrape bowl. Add the dry ingredients and mix until almost incorporated.
Remove marshmallows from freezer and fold a heaping cup of marshmallows into the cookie dough.
Use a cookie scoop to shape the cookie dough into balls. Place a few inches apart on a prepared baking sheet. Place remaining cookie dough in the fridge to keep marshmallows cold until ready to bake.
Bake cookies at 350˚F for 11-12 minutes or until just set and edges are starting to brown. Allow cookies to cool completely on tray, about 10 minutes. Transfer cooled cookies directly to serving platter or airtight container.
Like this Fluffernutter Cookie recipe? Why not try these?
Fluffernutter Cookies
Ingredients
- 1 ½ cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mini marshmallows frozen
Instructions
- Place marshmallows on a cookie sheet with parchment paper and freeze for at least 2 hours before using. Keep marshmallows in freezer until ready to bake.
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.
- In a medium bowl, place the flour, baking soda and salt. Whisk and set aside.
- In the bowl of a stand mixer, cream the butter and both sugars until light and creamy.
- Add the peanut butter, egg, and vanilla. Mix well and scrape bowl. Add the dry ingredients and mix until almost incorporated.
- Remove marshmallows from freezer and fold a heaping cup of marshmallows into the cookie dough.
- Use a cookie scoop to shape the cookie dough into balls. Place a few inches apart on a prepared baking sheet. Place remaining cookie dough in the fridge to keep marshmallows cold until ready to bake.
- Bake cookies at 350˚F for 11-12 minutes or until just set and edges are starting to brown. Allow cookies to cool completely on tray, about 10 minutes. Transfer cooled cookies directly to serving platter or airtight container.
Notes
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