FLUFFERNUTTER  COOKIES

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FLUFFERNUTTER  COOKIES
If you love Peanut Butter, and Marshmallow Fluff, you are going to absolutely love these fluffernutter cookies!  They’re so good you’ll wonder where they’ve been all your life.  They’re a little crunchy, and gooey, and sweet marshmallowy, and basically just all around delicious!  Make sure you keep this recipe handy, because it’s sure to become a favorite. 

HERE’S WHAT YOU NEED:

1/2 cup of Butter – Softened

1 cup of Peanut Butter – smooth

1 1/3 cup of Brown Sugar

1 Egg

2 teaspoons of Vanilla

1/4 teaspoon of Cinnamon

1 cup of Flour

1 teaspoon of Baking Soda

1/4 teaspoon of Salt

1 Jar of Marshmallow Fluff


HERE’S WHAT YOU DO:

In the mixing bowl of a stand mixer, add the Butter, Peanut Butter, and Brown Sugar, and mix with the Paddle attachment until well combined.  Add the Egg and Vanilla, and mix until blended. 

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Scrape down the sides of the bowl, and blend again.  In a separate bowl, add the Flour, Baking Soda, Salt, and Cinnamon, and stir until mixed.  Add the Flour mixture to the mixing bowl, and blend on low until combined.  Scrape down the bowl, and blend well to make sure the mixture is smooth. 

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Cover the bowl with plastic wrap, and refrigerate for 30 minutes to chill.  Preheat the oven to 375 degrees.  Remove the Cookie dough from the refrigerator, and using a large Tablespoon, scoop out a Tablespoonful of dough into your hand.  Press the center of the cookie dough until it makes a little well, or hole in the cookie dough. Fill the hole with a teaspoonful of Marshmallow Fluff, and move the cookie dough over the Marshmallow Fluff, using a little more dough if needed, to cover the Marshmallow Fluff. 

Place the Formed Cookie on a Parchment lined Cookie Sheet, and continue the same instructions, until all cookies have been made, and are on the Cookie sheets.  Make Sure you have lined your Cookie Sheets with Parchment Paper!  DO NOT skip this step, as the Marshmallow Fluff will stick to a Cookie Sheet not lined with Parchment, and the Cookies will stick and not come off the Cookie Sheet!    Bake the Cookies for 12 – 15 minutes, or just until they start to turn golden brown around the edges.  Remove from the oven and let cool on the cookie sheet for about 5 minutes, then place on a wire rack to continue cooling.  When Cookies are cool, plate and serve.  Enjoy!

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Makes approximately 24 – 30 cookies

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FLUFFERNUTTER  COOKIES

Published by: Jennie
If you love Peanut Butter, and Marshmallow Fluff, you are going to absolutely love these fluffernutter cookies!
5 from 1 vote
Course Appetizer, Dessert
Cuisine American
Servings 24 cookies

Ingredients
  

  • 1/2 cup of Butter – Softened
  • 1 cup of Peanut Butter – smooth
  • 1 1/3 cup of Brown Sugar
  • 1 Egg
  • 2 teaspoons of Vanilla
  • 1/4 teaspoon of Cinnamon
  • 1 cup of Flour
  • 1 teaspoon of Baking Soda
  • 1/4 teaspoon of Salt
  • 1 Jar of Marshmallow Fluff

Instructions
 

  • In the mixing bowl of a stand mixer, add the Butter, Peanut Butter, and Brown Sugar, and mix with the Paddle attachment until well combined. Add the Egg and Vanilla, and mix until blended.
  • Scrape down the sides of the bowl, and blend again. In a separate bowl, add the Flour, Baking Soda, Salt, and Cinnamon, and stir until mixed. Add the Flour mixture to the mixing bowl, and blend on low until combined. Scrape down the bowl, and blend well to make sure the mixture is smooth.
  • Cover the bowl with plastic wrap, and refrigerate for 30 minutes to chill. Preheat the oven to 375 degrees. Remove the Cookie dough from the refrigerator, and using a large Tablespoon, scoop out a Tablespoonful of dough into your hand. Press the center of the cookie dough until it makes a little well, or hole in the cookie dough. Fill the hole with a teaspoonful of Marshmallow Fluff, and move the cookie dough over the Marshmallow Fluff, using a little more dough if needed, to cover the Marshmallow Fluff.
  • Place the Formed Cookie on a Parchment lined Cookie Sheet, and continue the same instructions, until all cookies have been made, and are on the Cookie sheets. Make Sure you have lined your Cookie Sheets with Parchment Paper! DO NOT skip this step, as the Marshmallow Fluff will stick to a Cookie Sheet not lined with Parchment, and the Cookies will stick and not come off the Cookie Sheet! Bake the Cookies for 12 – 15 minutes, or just until they start to turn golden brown around the edges. Remove from the oven and let cool on the cookie sheet for about 5 minutes, then place on a wire rack to continue cooling. When Cookies are cool, plate and serve. Enjoy!
Tried this recipe?Mention @fabellastudios or tag #fabellastudios!

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