Fluffernutter cookies take a favorite sandwich and turn it into an amazing cookie combo. Try out this light, fluffy, and delicious cookie to change your life.
Related: Thick & Chewy Cookies
Ingredients
Flour – necessary to keep the cookies structured.
Sugar – the sweetener for these cookies. My cookies have a little more granulated sugar than brown sugar.
Butter – the fat in cookies that make them tender. I like to microwave my butter for 10 second increments until it reaches “room temperature”.
Peanut butter– they wouldn’t be peanut butter cookies without it.
Eggs – a binding agent and they help provide structure to the cookie. These cookies have two eggs which seems to be the magic number for most cookies.
Vanilla– For flavor!
Baking powder and baking soda – helps the cookies rise the perfect amount.
Marshmallow Cream– for the fluff part of the cookie
Baking Products I Love
Instructions
Preheat the oven to 350
Cream the butter and sugar together
Add in the vanilla, eggs, and peanut butter until well combined
Stir in the dry ingredients
Lightly stir in the marshmallow cream in a swirl pattern- if you overstir it won’t have the distinguished white from the cream but it will taste delicious still
Use a cookie scoop to form balls onto a cookie sheet
Press a fork in a hashtag on top of each cookie if desired
Bake for 8-12 minutes
Related: Quintuple Chocolate Peanut Butter Cookies
Tips
- Don’t scoop your flour, instead spoon it into the measuring cup, or shake it in.
- Don’t over mix your cookies
- Use a cookie scoop to make sure all of your cookies are the same size.
- I love to make my cookie dough, roll it into balls, and then freeze it in a plastic bag to eat later.
- You can freeze the dough for 10 minutes to make sure that the cookies won’t spread.
- Use parchment paper or a silicone baking mat to keep your cookies from sticking to the pan.
- Use an oven thermometer to ensure your oven is actually at the temperature it says it is.
- If your oven has hot spots, make sure you turn your pan half way through the bake.
- Remove cookies earlier rather than later to keep them from overcooking.
- Store cookies in an airtight container for up to one week.
Do you love these cookies like I do?
Fluffernutter Cookies
Ingredients
- 1 cup butter softened
- 1 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 4 tsp vanilla
- 1 cup peanut butter
- 3 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 ½ cup marshmallow cream
Instructions
- Preheat the oven to 350
- Cream the butter and sugar together
- Add in the vanilla, eggs, and peanut butter until well combined
- Stir in the dry ingredients
- Lightly stir in the marshmallow cream in a swirl pattern- if you overstir it won’t have the distinguished white from the cream but it will taste delicious still
- Use a cookie scoop to form balls onto a cookie sheet
- Press a fork in a hashtag on top of each cookie if desired
- Bake for 8-12 minutes
