Fluffernutter Cookies

Fluffernutter Cookies are a delightful blend of flavors that capture the essence of the classic sandwich, combining creamy peanut butter, sweet marshmallows, and a hint of chocolate. These cookies are soft, chewy, and perfect for any occasion, whether you’re hosting a gathering, craving a sweet snack, or baking with kids. Their irresistible sweetness and nostalgic taste make them a favorite that everyone will adore.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: Approximately 24 cookies
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 150
• Protein: 3g
• Carbohydrates: 21g
• Fat: 7g
• Fiber: 1g
• Sugar: 9g
• Sodium: 80mg

Why Make This Fluffernutter Cookies

Fluffernutter Cookies are more than just a treat; they evoke childhood memories and bring a touch of nostalgia into your kitchen. The combination of peanut butter and marshmallow is undeniably comforting, and the addition of chocolate chips takes them to the next level. They’re quick to whip up, making them an ideal choice for busy weeknights or last-minute dessert needs. Plus, their chewy texture and sweet, rich flavor make them irresistible to both kids and adults alike!

How to Make Fluffernutter Cookies

Ingredients:

• 1 cup peanut butter
• 1/2 cup butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mini marshmallows
• 1/2 cup chocolate chips (optional)

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.

Step 2: Mixing

In a large bowl, cream together the peanut butter, softened butter, brown sugar, and granulated sugar until smooth. This step ensures the sugars are well incorporated, leading to a tender cookie.

Step 3: Cooking

Mix in the vanilla extract and egg until well combined. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the mini marshmallows and chocolate chips if you are using them. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are lightly golden.

Step 4: Finishing

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This cooling time helps the cookies set up nicely.

How to Serve Fluffernutter Cookies

Serve these Fluffernutter Cookies warm for the ultimate experience, either on their own or alongside a glass of cold milk. They make a perfect addition to lunch boxes, after-school snacks, or even dessert at family gatherings. You can also plate them beautifully for a more elegant presentation.

How to Store Fluffernutter Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to enjoy them longer, you can freeze the baked cookies in a freezer-safe bag for up to three months. Just thaw them at room temperature or pop them in the microwave for a few seconds to warm them up.

Expert Tips for Perfect Fluffernutter Cookies

• Use creamy peanut butter for the best texture, though crunchy can add a nice bite.
• Don’t overmix the batter once you add the flour; this keeps the cookies tender and soft.
• Allow the cookies to cool completely before storing to prevent them from becoming soggy.
• Try adding a sprinkle of sea salt on top before baking for a sweet and salty flavor blast.

Delicious Variations

• Substitute almond butter for peanut butter for a nutty twist.
• Add dried fruit like cranberries or cherries for a fruity contrast.
• Switch out the chocolate chips for butterscotch chips to change up the flavor profile.
• Drizzle melted chocolate over cool cookies for an indulgent finish.

Frequently Asked Questions

1. Can I use crunchy peanut butter instead of creamy?
   Yes! Crunchy peanut butter can be used for added texture, just keep in mind it may slightly change the consistency.

2. What can I replace the egg with for a vegan option?
   You can replace the egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water).

3. Can I make the dough in advance?
   Absolutely! You can refrigerate the dough for up to 2 days before baking. Just make sure to let it sit at room temperature for about 10 minutes before scooping and baking.

4. How do I know when the cookies are done?
   The edges will look lightly golden, and the centers may still look slightly soft. They will continue to firm up as they cool.

5. Can I add more marshmallows?
   Yes! You can increase the mini marshmallows to 1.5 cups for an extra gooey cookie, but be cautious as too many may make the cookies overly sticky.

Conclusion

Fluffernutter Cookies are a delightful treat that will bring a smile to anyone’s face. Their warm, gooey centers and sweet, chewy texture make them an irresistible choice for any cookie lover. Enjoy baking, sharing, and devouring these delicious cookies with family and friends. They’re bound to become a favorite in your home, just as they have in so many others! Give this easy recipe a try, and relish every morsel of these heavenly delights. Happy baking!

Fluffernutter Cookies

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• Author: lydia
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

A delightful blend of creamy peanut butter, sweet marshmallows, and a hint of chocolate, these soft and chewy cookies are perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 cup peanut butter
• 1/2 cup butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mini marshmallows
• 1/2 cup chocolate chips (optional)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Cream together the peanut butter, softened butter, brown sugar, and granulated sugar until smooth.
3. Add in the vanilla extract and egg, mixing until well combined.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the mini marshmallows and chocolate chips if using.
6. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
7. Bake for 10-12 minutes or until the edges are lightly golden.
8. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Use creamy peanut butter for the best texture and consider adding a sprinkle of sea salt on top before baking for a sweet and salty flavor.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 9g
• Sodium: 80mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg