Fluffernutter Peanut Butter Cookies
Soft, chewy, and fabulous peanut butter cookies with marshmallows aren't that far away. With this simple cookie recipe, you can enjoy the fluffernutter tastes in every gooey bite.
Servings: 15 cookies
Calories: 263kcal
Cost: Recipe $2.50 / Serving $0.16
Ingredients
- ½ cup unsalted butter, softened ($0.99)
- ¼ cup granulated sugar ($0.09)
- ¾ cup brown sugar, packed ($0.33)
- 1 large egg ($0.15)
- 2 teaspoons vanilla extract ($0.06)
- ½ cup creamy peanut butter ($0.40)
- 1 ½ cup all-purpose flour ($0.20)
- ½ teaspoon baking powder ($0.02)
- ½ teaspoon baking soda ($0.01)
- ¼ teaspoon salt ($0.01)
- 8 large marshmallows, frozen and cut in half ($0.24)
Instructions
- Freeze marshmallows. Place the marshmallows in the freezer until firm, then cut in half and return to the freezer until ready to use.
- Preheat. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla. Mix in the egg and vanilla extract until fully combined.
- Add peanut butter. Stir in the peanut butter until smooth.
- Combine dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Make dough. Add the dry ingredients to the wet ingredients and mix just until combined.
- Stuff cookies. Scoop about 2 tablespoons of dough and flatten slightly. Place a frozen marshmallow half in the center, then wrap the dough completely around it, sealing well. Roll into a ball.
- Bake. Place the dough balls on the prepared baking sheet and bake for about 10 minutes.
- Cool. Let the cookies cool completely on the baking sheet before transferring to a wire rack using a lightly greased spatula.
Notes
- Cooling. Allow cookies to cool fully on the baking sheet to help them hold their shape and prevent marshmallow sticking.
- Marshmallow placement. Make sure the marshmallow is fully enclosed so it does not touch the baking sheet while baking.
- Transferring. A lightly greased spatula helps lift the cookies cleanly.
- Storage. Store baked cookies in an airtight container at room temperature for up to 5 days. Refrigerate dough for up to 3 days.
- Freezing. Freeze unbaked dough or baked cookies for up to 3 months. Flash-freeze first, then store airtight.
Nutrition
Serving: 1cookie | Calories: 263kcal | Carbohydrates: 41.2g | Protein: 2.8g | Fat: 9.9g | Saturated Fat: 5.9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.9g | Cholesterol: 43mg | Sodium: 140.3mg | Potassium: 103.8mg | Fiber: 0.5g | Sugar: 24.8g | Vitamin A: 85.6IU | Calcium: 44.1mg | Iron: 1.1mg
