Peanut Butter Marshmallow Cookies (Fluffernutter Cookies)
Peanut butter lovers, this one's for you!! Marshmallow + peanut butter team up in your new favorite treat - the fluffernutter cookie.
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Servings: 24 small cookies
Calories: 214kcal
Ingredients
- 1 cup salted butter
- 3/4 cup creamy peanut butter
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 4 oz marshmallow fluff
Instructions
- Preheat the oven to 350° F.
- Line your baking sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, peanut butter, brown sugar and sugar until well combined.
- Scrape the sides of the bowl and add in the egg. Mix until combined.
- Add the flour, baking soda and salt, mix until the sticky dough forms.
- Add the marshmallow fluff in a few separate dollops to the mixer bowl. Mix in short spurts until the marshmallow fluff is marbled through the cookie dough.
- Scoop out the dough in 1 1/2 tbsp portions (#40 scoop) and arrange on a parchment lined cookie sheet.
- Bake at 350° F for 11-13 minutes. The cookie will spread some and the edges should start to turn golden brown when they are ready to come out of the oven.
- Allow the cookies to completely cool on the pan.
- Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months. Enjoy!
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Nutrition
Calories: 214kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 172mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 246IU | Calcium: 16mg | Iron: 1mg