Fluffernutter Cookies
A delightful combination of creamy peanut butter and sweet marshmallows, these cookies offer a soft, chewy texture that evokes nostalgia and joy in every bite.
Ingredients
Cookie Base
- 1 cup creamy peanut butter Use smooth peanut butter for best results.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Add one at a time.
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Mix-ins
- 1 cup mini marshmallows
- 1 cup chocolate chips (optional) You can also use butterscotch or white chocolate.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the creamy peanut butter, granulated sugar, and brown sugar. Mix on medium speed until smooth and creamy.
- Add the eggs one at a time while continuing to mix, then add the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually incorporate the dry ingredients into the peanut butter mixture, mixing until just combined. Avoid overmixing.
- Gently fold in the mini marshmallows and chocolate chips if using.
Baking
- Using a cookie scoop or spoon, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months. For variations, consider adding crushed graham crackers for a s’mores twist or using different types of chocolate chips.