Peanut Butter Marshmallow Fluff Cookies (Fluffernutter)

If you’re a fan of fluffernutter you’re going to love these peanut butter marshmallow fluff cookies. With visible streaks of marshmallow creme, these are the chewiest peanut butter cookies!

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Despite my love of peanut butter, I oddly don’t make peanut butter based cookies that often. But maybe that’s how something incredible like these peanut butter marshmallow fluff cookies come into existence, by saving up the goodness for one that just has to be made.

Because you’re going to want to make these, especially if you love fluffernutter. Double the recipe while you are at it.

I made these peanut butter marshmallow fluff cookies for a coworker/friend’s birthday (along with the orange-lavender white chocolate chip cookies) and they were a raving success. With their incredibly chewy texture I have to agree with the masses!

What makes these cookies different than every other peanut butter cookie is the visible streaks of marshmallow fluff in the dough. Not to be confused with the fluffernutter sandwich cookies.

What you need to make Peanut Butter Marshmallow Fluff Cookies:

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter
• Creamy peanut butter
• Brown and white sugar
• Egg
• Vanilla extract
• Marshmallow fluff/creme

How does one get these beautiful streaks of marshmallow fluff? Honestly, you literally have to resist the urge to fully mix the marshmallow fluff into the cookie dough – just fold it in until distributed but still visible.

I recommend mixing less than you think necessary as it will get a little more mixed as you scoop the dough into balls.

Once you have your balls of prettily streaked peanut butter marshmallow fluff cookie dough, chill for at least 30 minutes but preferably overnight if you have time.

Chilling the cookie dough not only results in better texture and less spreading but also flavor. As the dough chills the dry ingredient soak up moisture from the wet ingredients, concentrating and marrying the flavors.

PEANUT BUTTER MARSHMALLOW FLUFF COOKIES (FLUFFERNUTTER)

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Yield: 2 dozen Prep Time: 50 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/3 cup all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup creamy peanut butter
• 2/3 cup packed  brown sugar
• 1/4 cup white granulated sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1/2 cup marshmallow fluff/creme

Directions

1. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
2. In a large bowl, use an electric hand mixer to cream together the butter, peanut butter and sugars until fluffy – about 2 minutes.
3. Add egg and vanilla, mixing until combined.
4. Add flour mixture and mix until just combined. Fold marshmallow fluff into the dough, being careful to mix just enough to still see streaks.
5. Roll tablespoons of dough into balls. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
6. Preheat oven to 350°F. Place on cookie sheets lined with parchment paper or silicone baking mats, about 2 inches apart.
7. Bake 10-12 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Source: Adapted from my Chewy Peanut Butter Cookies with Chocolate Candied Bacon and Type Foodie.

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