Chewy & Gooey Fluffernutter Cookies Recipe Is a Cookie Delight by Donna John

Everyone needs a good cookie now and then. With a love for peanut butter cookies and a soft spot for marshmallow crème, my eyes got wide as saucers when I ran across a recipe for fluffernutter cookies. Yes, please. 

According to Wikipedia, "Marshmallow creme is a marshmallow confectionery spread similar in flavor, but not texture, to regular solid marshmallow." Marshmallow creme can be used in dessert recipes, as a cake and cupcake frosting and is commonly found floating on top of a steaming mug of hot chocolate. 

To make this soft, chewy fluffernutter cookies you will need butter, creamy peanut butter, granulated sugar, brown sugar, an egg, vanilla extract, cornstarch, baking powder, baking soda, salt, all-purpose flour and a jar of marshmallow cream (aka fluffernutter). 

This fluffernutter cookie recipe does get messy and takes some patience when applying the marshmallow fluff, but the end result is so worth it. If you love fluffernutter sandwiches, try this cookie recipe ASAP.

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 9 to 11 minutes
Total Time: 30 minutes (approximately) 
Servings: 24

Ingredients

• 1 stick (8 tablespoons) butter, at room temperature
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 2 teaspoons vanilla
• 1 teaspoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• dash of salt
• 1 cup flour
• 7 ounces (1 jar) marshmallow fluff

Helpful Products

• Electric Mixer
• Mixing Spoon
• Measuring Cups
• Measuring Spoons
• Cookie Scoop
• Rubber Spatula
• Spatula
• Mixing Bowl
• Parchment Paper
• Airtight Containers

Recipe Notes

• The original recipe called for peanut butter chips, but thinking that was a bit much and not needed, I omitted them.

• I used Kraft Jet-Puffed Marshmallow Crème.

• Store the cookies in an airtight container to keep them fresher longer.

Here's how to make it:

1. Combine the cornstarch, baking powder, baking soda, salt and flour in a bowl. Set aside.
   
2. Cream the butter and peanut butter together with an electric mixer until light and fluffy, about 1 minute.
   
3. Add the white sugar and brown sugar and beat until pale in color and fluffy, about 2 minutes. Beat in the egg and vanilla.
   
4. Add the flour mixture and beat until combined.
   
   
5. Make a ball out of some of the dough and flatten into a small disc on a parchment paper-covered baking sheet. Put some of the marshmallow fluff into the center (I used a small condiment spoon). Pick the disc up and wrap the dough around the marshmallow fluff. Place it back onto the baking sheet.
   
6. Repeat with more dough until the baking sheet is full, leaving space between the dough for them to spread.
   
7. Bake in a preheated 350-degree F oven for about 9 to 11 minutes or until cookies are golden brown around the edges. Allow to cool on the baking sheet a couple of minutes before carefully removing to cool completely.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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