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Fluffernutter Cookies

Fluffernutter Cookies

Soft and chewy peanut butter cookies filled with gooey marshmallow fluff and a crackly sugar-coated top, perfect for satisfying any sweet tooth.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course cookie, Dessert
Cuisine American
Servings 18 people
Calories 203 kcal

Equipment

  • 1 oven preheated to 350ºF
  • 2 baking sheets lined with parchment paper
  • 1 mixing bowl for combining ingredients
  • 1 2-tablespoon cookie scoop
  • 1 1-tablespoon cookie scoop

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup creamy peanut butter
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup granulated sugar plus 1/4 cup for coating
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup marshmallow fluff or 5-6 mini marshmallows

Instructions
 

  • Preheat oven to 350ºF and line two baking sheets with parchment paper.
  • In a small bowl, whisk together flour, baking soda, and salt.
  • In a mixing bowl, beat peanut butter and unsalted butter until blended.
  • Add granulated sugar and brown sugar, mixing until well combined.
  • Mix in the egg and vanilla extract until fully combined.
  • Gradually add dry ingredients to wet ingredients and mix until just combined.
  • Using a 2-tablespoon scoop, portion out cookie dough balls onto prepared sheets and flatten to about 3 inches in diameter.
  • Scoop a small amount of marshmallow fluff with a 1-tablespoon scoop and place in the center of each flattened dough.
  • Fold dough over the fluff, reform into balls, then roll in the remaining granulated sugar.
  • Place cookies on baking sheets, 6 per sheet, and bake for 10-12 minutes.
  • Optionally reshape cookies with a cookie cutter immediately after baking.
  • Allow cookies to cool on baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Marshmallow fluff can be substituted with mini marshmallows.
  • Rolling in sugar adds a crunchy texture.
  • Cool completely before storage.
  • Store in airtight container at room temperature up to 5 days or freeze up to 3 months.
  • Use a 2-tablespoon scoop for dough and a 1-tablespoon scoop for fluff.
  • Reshape cookies after baking for thicker texture if desired.