Delicious peanut butter combined with the gooey goodness of marshmallows makes this cookie the best! Fluffernutter cookies are peanut butter cookies with added mini marshmallows. They melt and add moisture and chewiness to the peanut butter cookie.
Quest for the Best Peanut Butter Cookie
I am not a big, chocolate person. Peanut butter cookies have always been my favorite. I had previously made S’mores cookies but wanted them without the chocolate chips. I discovered my concoction had a name besides peanut butter marshmallow cookies. They are called Fluffernutter cookies.
The ingredients were in my pantry from making the s’mores cookies (see my other recipe for those). These ingredients can make Fluffernutter cookies. You need essential baking ingredients along with peanut butter and marshmallows.
I referred to several recipes but ended up tweaking the recipe slightly. These turned out deliciously. I like salted butter. It tends to give a salty-sweet taste that, without the salted butter, it does not have. Sometimes I make these with brown sugar and no white granulated sugar for a more chewy and moist cookie.
This recipe is adaptable to minor changes.
Fluffernutter Ingredient Details
- Flour – I used all-purpose flour; if you want a lighter cookie, you can substitute cake flour.
- Butter – Most recipes similar to this call for unsalted butter. I prefer salted. This is the way to go if you love the added salt it gives without overpowering. If you are a fan of salty/sweet snacks, choose this.
- Sugar – I used granulated and light brown sugar for this recipe. You could use only brown sugar if you prefer a more moist or chewy cookie. Just do a cup of it and leave out the granulated sugar.
- Peanut butter – Creamy was what I had on hand, though I feel that the chunky would add a nice twist to this recipe. I used Peter Pan brand, it is my favorite. Use the peanut butter you like, as it is most of the flavor you will taste in the cookie. You do not want to dislike the peanut butter you use because the cookies will not be tasty then either.
- Vanilla – Depending on whether I have been stocked up with vanilla extract depends on whether I use it. I sometimes, in a crunch, use imitation vanilla. The imitation vanilla is cheaper but not quite as tasty as the extract.
- Marshmallows – Mini marshmallows are what I had. You could use the larger ones and cut them into small pieces. Also, the marshmallow bits could be used but won’t be quite as moist. Be sure to freeze these for at least an hour before using them. This will keep them from totally dissolving.
Possible Mishaps
There is one big pitfall that can happen if you do not follow the directions on the marshmallows. The fact that you need to freeze the marshmallow just before mixing them in is extremely important. If you do not do this, the cookies will be one huge puddle when cooking them.
In the same way, if you have cookies on trays waiting to go in the oven, they, too, will thaw too much. Place them in the refrigerator or freezer while waiting on the oven to be ready to put them in.
I measured my marshmallows ahead of time, placed them in a plastic bag, and laid them flat in my freezer. They did not stick together like I thought they would.
Fluffernutter Peanut Butter and Marshmallow Cookies
Equipment
- 2 Cookie Sheets Wilton are my favorites
- 1 mixer KitchenAide is the absolute best
Ingredients
- 1 ½ cups flour all- purpose
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter salted is my preference
- ½ cup brown sugar packed
- ½ cup granulated sugar
- ½ cup creamy peanut butter Peter Pan is my preference
- 1 large egg
- 1 teaspoon vanilla imitation or extract
- 1 cup mini marshmallows freeze one hour prior
Instructions
- Freeze the one-cup mini marshmallows for at least one hour before use. Take them out of the freezer right at the time you need them.
- Combine softened butter, brown sugar, and white granulated sugar. Cream these together well.
- Add in the egg, vanilla, and peanut butter. Mix well until smooth.
- Now is the time to add the flour, baking soda and salt. Again mix until smooth.
- Remove the mini marshmallows from the freezer. Add the marshmallows to your mixture. Fold in until well distributed.
- Ball the cookie dough and place them evenly on the cookie sheet. They will spread, so allow room for that. I pressed mine slightly.
- If you have cookies that will not immediately fit into the oven, stick them in the refrigerator. This will keep the marshmallows from spreading terribly when cooking.
- Bake at 350°F for 11 - 12 minutes. Remove from oven and place cookies on a cooking rack. Eat warm or save for later.
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