Are these the best cookie you’ll ever have? It is quite likely. You know you want this perfectly textured peanut buttery cookie with caramelized, chewy edges and puddles of gooey marshmallows. My family has declared them to be magical. I have made them and kept the dough in the freezer to be able to whip them up at a moments’ notice to keep myself their favorite mom. :o)

Do you eat fluffernutters? It is quite possible the most delicious treat on the planet — a peanut butter/marshmallow fluff sandwich. And since this girl loves marshmallows more than just about any sweet thing, I found it in cookie form. Who needs all that bread? Skip to the good stuff and cut the carbs (hahaha!).

It’s a simple cookie recipe, but you have to plan ahead just a wee bit and put a cup and half or so of mini marshmallows in your freezer so they are nice and cold when the dough is ready to go into the oven. Don’t worry. They freeze fast (about an hour)! I just keep them in there at all times so I can make these lovelies whenever the need is real. I will give you the hint that the colder you keep your dough and your marshmallows, the more you will like your cookies. If they soften too much they will look beautiful at first, but they will fall apart and not hold up the way you want.

Here’s how you do it! I let my mixer do the work because I use 1/2 c. cold butter and mix it with 1/2 c. sugar, 1/2 c. brown sugar, and 1/2 c. creamy peanut butter. Add in 1 large egg and mix well along with 1 tsp. vanilla.

In a separate bowl, mix the following dry ingredients:

• 1 1/2 c. flour
• 1 tsp. baking soda
• 1/2 tsp. kosher salt

Mix the dry ingredients into the butter/sugar mixture, and chill the dough for a half hour or so.

When you’re ready to bake, preheat the oven to 350 degrees. Line your cookie sheets with a silicone mat or parchment paper. I buy these most-convenient-ever sheets and have them ready to go almost any time I use a sheet pan or cookie sheet. They are a game-changer!!!

Quickly shape your dough into balls that are about 2 T. in size. Work quickly and add around 8 or so marshmallows into each ball tucking in extra if you feel like you need more. I do one sheet at a time keeping the rest of the dough and marshmallows in the fridge to keep them cold.

Place them several inches apart on your parchment paper and then bake for 11 or so minutes watching for just the tiniest bit of golden brown to show up on the tops and then remove to cool for 10 full minutes. I let them cool completely on the pan as they are a bit sticky and handle the best when fully cool.

That’s it! You know have a cookie that could possibly change your life. Comment and let me know how much you love them! I can’t wait to hear!!

Many thanks to Dessert Now Dinner Later for her life-changing cookie recipe!!! You win the cookie game!!

Fluffernutter Cookies

 

Print

Prep time

30 mins

Cook time

11 mins

Total time

41 mins

 

Are these the best cookie you'll ever have? It is quite likely. You know you want this perfectly textured peanut buttery cookie with caramelized, chewy edges and puddles of gooey marshmallows.

Alison: That Which Nourishes

Serves: 18 cookies

Grocery List

• ½ c. butter
• ½ c. sugar
• ½ c. brown sugar
• ½ c. creamy peanut butter
• 1 egg
• 1 tsp. vanilla
• 1½ c. flour
• 1 tsp. baking soda
• ½ tsp. kosher salt
• 1- ½ c. mini marshmallows

Here's how...

1. Use a mixer to mix butter, sugars, and peanut butter.
2. Add in the egg and vanilla and mix well.
3. In a separate bowl, mix the flour, baking soda, salt.
4. Mix the dry ingredients into the butter/sugar mixture, and chill the dough for a half hour or so.
5. When you're ready to bake, preheat the oven to 350 degrees. Line your cookie sheets with a silicone mat or parchment paper.
6. Quickly shape your dough into balls that are about 2 T. in size. Work quickly and add around 8 or so marshmallows into each ball tucking in extra if you feel like you need more. I do one sheet at a time keeping the rest of the dough and marshmallows in the fridge to keep them cold.
7. Bake for 11 or so minutes or just until a bit of golden brown shows on top.
8. Remove and cool completely on pan for best results.

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