Fluffernutter Cookies (Peanut Butter and Marshmallow Cream)

Cozy Fluffernutter Cookies (Peanut Butter and Marshmallow Cream)

As the weather starts to cool and the leaves change to their stunning autumn hues, I find myself longing for the comforting warmth of freshly baked cookies wafting through the house. There’s something undeniably magical about the simple combination of peanut butter and marshmallow cream, isn’t there? It takes me back to my childhood, when I would eagerly spread peanut butter and fluff on soft, squishy bread, relishing each gooey bite. Today, I’m excited to share a nostalgic recipe that puts a fun twist on that classic combo: Fluffernutter Cookies! These soft and chewy treats are bursting with flavor and make the perfect after-school snack or cozy dessert on a chilly evening. Trust me – this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Nostalgic Delight: Replay sweet childhood memories with each bite of these creamy, fluffy cookies.
• Quick and Easy: Whip them up in about an hour and enjoy warm cookies straight from the oven.
• Perfect for Sharing: These crowd-pleasing cookies are great for bake sales, family gatherings, or cozy nights in with friends.
• Family-Friendly: Kids will love getting their hands messy while shaping these cookies around the marshmallow cream.
• Cozy Flavor Combination: The rich peanut butter and sweet marshmallow fluff create a blissful harmony of flavors that are simply irresistible.

What You’ll Need

Gather these simple ingredients to make the delightful Fluffernutter Cookies:

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cornstarch
• 1 cup all-purpose flour
• 3/4 cup marshmallow cream/fluff

Let’s Make It Together

1. In a medium mixing bowl, whisk together the flour, salt, cornstarch, baking soda, and baking powder. Set this mixture aside for now.

2. In a large mixing bowl, beat the softened butter and creamy peanut butter until smooth and fluffy. The aroma will bring a smile to your face!

3. Add the granulated sugar, brown sugar, egg, and vanilla extract to the peanut butter mixture. Continue to beat until everything is well combined, and the texture is light and fluffy.

4. Gradually add the flour mixture to the peanut butter mixture, beating just until combined. You want the dough to be slightly sticky and tender.

5. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough helps the cookies hold their shape while baking.

6. Once the dough has chilled, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

7. Using a medium cookie scoop or a measuring spoon, scoop out about 2 tablespoons of the cookie dough and flatten it into a disk.

8. Take 1 tablespoon of marshmallow cream/fluff and place it in the center of the dough disk.

9. Carefully fold the edges of the dough around the marshmallow cream, forming a ball. Place the cookie balls on the prepared baking sheet, leaving space for them to spread.

10. Bake in your preheated oven for 10 minutes, until they’re just lightly golden on the edges.

11. Remove the pan from the oven and let the cookies cool slightly before transferring them to a wire rack to cool completely. Enjoy the warmth and gooeyness with a glass of milk!

Delicious Variations to Try

• Chocolate-Chip Twist: Fold in some mini chocolate chips into the cookie dough for an indulgent treat.
• Nutty Crunch: Add chopped nuts like walnuts or pecans for a delightful crunch in every bite.
• S’mores Style: Include bits of graham cracker into the dough, and then sandwich chocolate pieces between two of the marshmallow fluff-filled cookies.
• Spiced Delight: Sprinkle in a bit of cinnamon and nutmeg for a cozy, spiced flavor that’s perfect for the fall season.

Chef Emma’s Helpful Tips

• Make Ahead: You can prepare the cookie dough in advance and keep it in the refrigerator for up to 2 days before baking. Just be sure to bring it back to room temperature before baking.
• Ingredient Swaps: If you’re allergic to peanuts, you can easily substitute creamy almond butter or sunbutter for a tasty alternative.
• Storage Suggestions: Store any leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate them for a longer shelf life.
• Freezing Tips: These cookies freeze beautifully! Layer them with parchment paper in an airtight container and freeze for up to 3 months. Just thaw at room temperature before enjoying!

What’s Inside – Nutrition Breakdown

• Serving Size: 1 cookie
• Calories: 150
• Carbohydrates: 22g
• Sugar: 10g
• Fat: 7g
• Protein: 2g
• Sodium: 100mg

Frequently Asked Questions

Can I make this ahead?
Yes! You can prepare the dough and keep it in the refrigerator for a couple of days. Just allow it to come to room temperature before baking.

Can I use different ingredients?
Absolutely! You can substitute peanut butter with almond butter or sunbutter for a nut-free version.

How do I store leftovers?
Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the fridge for longer freshness.

How long does it last?
These cookies will stay fresh for about a week at room temperature, or you can freeze them for up to 3 months.

A Cozy Closing Note

There’s nothing quite like the warm comfort of homemade cookies, and these Fluffernutter Cookies (Peanut Butter and Marshmallow Cream) are bound to become a staple in your cozy treats collection. With their tender texture and delightful gooeyness, they create moments of happiness with each bite. So, gather your loved ones, share the joy of baking, and bring a platter of these cookies to your next gathering! Save this Fluffernutter Cookies recipe to your Pinterest board so it’s ready when you need a cozy treat!