Fluffernutter Cookies

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Soft and fluffy peanut butter cookies meet their match with a filling of sticky sweet marshmallows and a topping of peanut butter chips.

Ingredients

  • 9 marshmallows regular sized, cut in half
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cornstarch
  • 1/2 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 1 large egg
  • 2/3 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter chips

Instructions

  1. Cut marshmallows in half and place on a wax paper lined plate in the freezer.
  2. In a medium bowl, whisk together flour, salt, baking soda, and cornstarch. Set aside.
  3. With an electric mixer in a large bowl, beat the softened butter until creamy.
  4. Add brown sugar and beat until completely combined. Add egg and beat until combined.
  5. Add peanut butter and vanilla and beat until combined.
  6. With the mixer at low speed, add the flour mixture incorporating until no traces of flour remain. Do NOT add peanut butter chips, you will use them in a later step, before the cookies go into the oven.
  7. Use a large cookie scoop (3 tablespoons), to portion out all cookies onto a wax paper lined plate or tray. Place dough balls into the refrigerator for 30 minutes.
  8. Meanwhile, preheat oven to 350 F. Line insulated baking sheets with parchment paper.
  9. Remove dough balls from refrigerator. Using gloved hands, slightly flatten dough ball and place half a frozen marshmallow into the center. Press in in gently and gather the dough up around the sides of the marshmallow, carefully pressing the dough together to completely close in the marshmallow.
  10. Place some peanut butter chips into the palm of one hand. I found that 9 chips per cookie (placed close together) was the magic number.
  11. Gently press the top of the cookie into the chips in your palm, the chips will stick. The cookies spread when they bake, so the closely placed chips will spread out too.
  12. Bake for 10-12 minutes. Ours were perfect in 10 1/2 minutes.
  13. Remove from oven and cool on pan for 10 minutes. These cookies are delicate while hot, so trying to move them too soon will cause your cookies to fall apart.
  14. Carefully transfer to wire cooling racks to cool completely.


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