Description
Irresistible fluffernutter cookies recipe brings peanut butter and marshmallow creme together in a delightful sweet treat. Nostalgic American flavors combine for a simple, addictive cookie perfect for sharing with friends and family.
Ingredients
Scale
- 1 ¾ cups (219 g) all-purpose flour
- ¾ cup (180 ml) creamy peanut butter
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) packed light brown sugar
- 1 large egg
- ¾ cup (128 g) semisweet chocolate chips
- 1 tbsp light corn syrup
- 1 tsp vanilla extract
- 3 tbsps (42 g) butter
- ¾ tsp baking soda
- ½ tsp salt
- ¼ tsp vanilla extract
- Mini marshmallows
Instructions
- Preparation: Whisk flour, baking soda, and salt in a mixing bowl, setting aside for future integration.
- Creaming: Use a stand mixer to blend butter, peanut butter, and sugars until light and fluffy, roughly 2 minutes.
- Mixing: Incorporate egg and vanilla extract into the creamy base, then gradually fold in dry ingredients at low speed, ensuring even distribution.
- Chilling: Refrigerate dough for 15 minutes to firm up consistency.
- Preheating: Warm oven to 350°F and line baking sheets with parchment paper.
- Forming: Roll chilled dough into 1½-inch balls, spacing them 2 inches apart on prepared sheets.
- Indenting: Create a gentle thumb depression in each cookie’s center.
- Initial Baking: Bake 7-9 minutes until edges turn golden brown.
- Marshmallow Topping: Remove cookies, reinforce center indentations, and nestle 3-4 mini marshmallows into each cookie.
- Final Baking: Return to oven for 2-3 minutes to soften marshmallows.
- Cooling: Rest cookies on baking sheets for 5 minutes, then transfer to wire racks.
- Chocolate Glaze: Construct a double boiler and melt chocolate chips, butter, and corn syrup, stirring until smooth.
- Finishing: Stir in vanilla extract, then drizzle cooled glaze over cookies, allowing natural setting.
Notes
- Handle Dough Carefully: Refrigerate dough for 15 minutes to prevent sticky texture and improve cookie shaping.
- Master Marshmallow Technique: Gently press mini marshmallows into warm cookie centers to achieve perfect melting without burning.
- Prevent Spreading: Space cookie dough balls 2 inches apart to ensure even baking and prevent cookies from merging.
- Chocolate Glaze Pro Tip: Use double boiler method for smooth, glossy chocolate drizzle without scorching ingredients.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 174
- Sugar: 11 g
- Sodium: 124 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 14 mg