fluffernutter cookies

These look perfect for the holiday tray. You can never have too many varieties to sample.


  • 8 tablespoons butter, room temperature
  • 1 cup creamy peanut butter (well-stirred if using natural)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons marshmallow fluff
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/3 cups light brown sugar
  • 2/3 cup all purpose flour
  • 1 egg, room temperature and lightly beaten


First,In a medium bowl, whisk together flour, baking soda, and salt.

Then,In a stand mixer fitted with a paddle attachment, combine butter, peanut butter and brown sugar and beat on medium speed until well combined.

Add egg and vanilla and beat to combine.

Add dry mixture and beat again to combine until you have a thick dough.

Cover the bowl with plastic wrap and place in the fridge for at least 30 minutes, preferably up to 1 hour.

Preheat oven to 375°F. Prepare two baking sheets with nonstick silicon mats or parchment paper and set aside.

Grab a medium cookie scoop and fill it halfway with dough, pressing it into the bottom and up the sides. Spoon a teaspoon of marshmallow fluff into the center, and then top with more dough to fill the scoop. Place each ball of dough on prepared baking sheets, with no more than 6 on each, evenly spaced out with plenty of room for the cookies to spread.

Bake for 8-9 minutes until the cookies have spread and started to crinkle on top. Remove from the oven and let cookies cool for at least 15 minutes on the baking sheet itself – they will continue to spread and set a bit more as they cool. Carefully move to wire racks to cool completely. Enjoy your meal !

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