PIN for later:
Why I Love These Fluffernutter CookiesIngredient NotesHow To Stuff Fluffernutter CookiesHelpful TipsHow To StoreMore Cookie Recipes To TryGet the Recipe
Butter: Make sure your butter is a room temperature so that it blends more easily with the other ingredients. Creamy peanut butter: I don’t recommend natural peanut butter as the consistency varies too much between brands. I like to use Jiffy peanut butter. Sugar: This recipe uses both white granulated sugar and light brown sugar. Don’t sub white sugar for the brown sugar. You need the brown sugar to help the cookies stay soft and chewy. Cornstarch: This also helps makes your finished cookies nice and chewy. Peanut butter chips: you could even use chocolate chips! Marshmallow Fluff: Sometimes this is also called marshmallow cream. You can usually find it at the grocery store near the peanut butter.
Scoop the dough: Using a medium (2- tablespoons) cookie scoop, portion out the dough. Flatten the scoop of dough into a disk. Add the fluff: Scoop 1 tablespoon of marshmallow cream. I like to do this with a small scoop, but you can also use a measuring spoon. Place the marshmallow cream into the center of the dough. Wrap the dough around the fluff: This can get a little messy, but if you flatten the dough enough, you can easily form it around the marshmallow. Place onto your prepared baking sheet: The cookies will spread as they bake so make sure the balls are 3-inches apart.
Use cookie scoops: I use a medium scoop for the cookie dough and a small one for the marshmallow cream. Wet your hands: If you don’t have a scoop for the marshmallow cream, it’s easier to remove from a spoon if your fingers are slightly damp. Controlling the cracks: The thinner the cookie dough is around the marshmallow cream, the more the cookie will crack open as it bakes. You don’t want it to be too thin, but you do want it to completely cover the marshmallow cream before baking. Let them cool: Allow the cookies to cool on the baking sheet for a few minutes after baking to let everything set up. Getting a perfect circle: If your cookies come out of the oven misshapen you can form them into pretty circles as soon as they come out of the oven with a spatula. Just do this immediately because the cookies will set up quickly. Don’t try to use marshmallows: I tried baking these cookies using a marshmallow (regular and mini marshmallows) on the inside instead of marshmallow cream, and it just didn’t work. The marshmallows melted and just left a sticky, sweet center.
More Cookie Recipes To Try
Alfajores Chocolate Crinkle Cookies Russian Tea Cakes Sugar Cookies Linzer Cookies
You’ll also sign up to get new recipes in your inbox. Δ Freeze for up to 30 days.
