Fluffernutter Cookies (Peanut Butter & Marshmallow Cream)

These soft and ooey gooey Fluffernutter Cookies (Peanut Butter and Marshmallow Cream) are the ultimate cookie recipe. Large bakery style peanut butter cookies stuffed with marshmallow cream/fluff and baked to perfection. This peanut butter cookie recipe is over the top delicious. They’re a spin on the classic fluffernutter sandwich that will surely please any sweet tooth! The fluffernutter sandwich was a childhood favorite of mine, and I will confess to having quite a few sandwiches as an adult too. Haha! So it only seems fitting to share this fluffernutter cookie recipe inspired by the popular classic!

Ingredients:
½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup granulated sugar
½ cup brown sugar
1 egg
1 tsp. vanilla
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 tsp. cornstarch
1 cup all-purpose flour
¾ cup marshmallow cream/fluff

Instructions:
In a medium size mixing bowl whisk together flour, salt, cornstarch, baking soda, and baking soda. Set aside. In a large mixing bowl beat softened butter and peanut butter until smooth and creamy. Add granulated sugar, brown sugar, egg, and vanilla and continue beating until smooth and fluffy. Slowly add in flour mixture and continue beating until just combined. Refrigerate dough for at least 30 minutes. Once dough has had a chance to chill, preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking mat. Using a medium size cookie scoop or a measuring spoon, scoop out 2 Tbsps. cookie dough and flatten into a disk. Scoop out 1 Tbsp. marshmallow cream/fluff and place it in the center of the dough. Form dough around the marshmallow cream/fluff and roll into a ball. Optional, roll the balls in sugar, before placing them on the cookie sheet! Place on cookie dough balls on prepared cookie sheet and bake for 10 minutes in a preheated oven. Remove the pan from the oven and allow to cool slightly before placing them on a wire rack to cool completely. Enjoy!

Tips And Tricks
– If you don’t have a medium and small cookie scoop, you can use a measuring spoon to scoop out the dough and marshmallow cream.
– Scooping the marshmallow fluff onto the cookie dough can get a little messy. I found that if you wet your finger before scooping the fluff onto the cookie it comes out a lot easier.
– Be sure to flatten the cookie dough out enough that it wraps around the marshmallow fluff completely.
– The thinner the cookie dough is wrapped around the marshmallow the more the cookie will crack when baked. You don’t want it to be too thin, but you do want it wrapped around the marshmallow cream.
– If your cookies come out of the oven misshapen, you can form them back into circles with the edge of a spatula while the cookies are still warm.
– Be sure to chill the dough for at least 30 minutes. If you don’t, it will be harder to flatten dough into a disk and wrap around the marshmallow.

Helpful Tips
– Marshmallow Fluff vs. Mini Marshmallows. Using mini marshmallows instead of the marshmallow fluff is less messy when shaping them, but it doesn’t produce the best marshmallow rivers when your cookies bake. Whatever method you prefer, though, the cookies will still taste delicious!
– Reshaping Your Cookies. Your fluffernutter cookies will spread out while baking. If you prefer for them to be smaller, you can reshape them immediately after bringing them out of the oven using a large round cookie cutter.
– Step by Step. It’s best to scoop the cookie dough onto the baking sheets first, then go back and flatten them into the discs. Then add the scoop of marshmallow fluff onto each disc before shaping them into the cookie dough balls.
– Coating in Sugar. Rolling the cookie dough balls in granulated sugar is an optional step. but gives a sweet little added crunch to the cookie when baked.

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