Yield: 12 large cookies
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Ingredients:
For the crust:
- 1½ cups all-purpose flour (180g)
- 1 teaspoon baking soda
- ⅛ teaspoon kosher salt
- ½ cup unsalted butter, room temperature (113g)
- 1 cup creamy peanut butter, divided (270g) (Jif/Skippy/Peter Pan, not natural)
- ½ cup light brown sugar (100g)
- ⅓ cup granulated sugar (67g)
- 1 large egg, room temperature
- 1 teaspoon vanilla paste or extract
- 12 standard-sized marshmallows
- Peanut butter chips (optional)
- Flaky sea salt (optional)
Directions:
Preparation:
- Lay a piece of parchment paper over a standard-sized plate. Measure out ¼ cup (~67g) of peanut butter and use a teaspoon measure to scoop heaping scoops onto the plate. You will need 12 dollops. Place the peanut butter in the freezer while preparing the dough.
- In a bowl, whisk together the flour, baking soda, and salt and set aside.
- In a stand mixer fitted with the paddle attachment, cream together the butter and ¾ cup (202g) peanut butter. Add the brown sugar and granulated sugar and beat on medium speed for 2 minutes.
- Add the egg and vanilla and mix to combine, then scrape down the sides. With the mixer on low speed, add the flour and mix until just incorporated.
- Prepare two full-sized cookie sheets with parchment paper and preheat the oven to 350°F/180°C.
Assembly:
- Measure out three even tablespoons (~60g) of dough and flatten it out between your palms. Place one dollop of frozen peanut butter in the center, then add a marshmallow (on its long side) on top and gently press down.
- Work the dough upwards and around the top of the marshmallow until it’s completely sealed. The dough may crack in some places – gently push it together with your thumbs as best as possible. Place the dough seam side/marshmallow side down on the cookie sheet.
- Repeat this until there are 12 cookie dough balls. It’s best to work in batches of 3 or 4, leaving the extra peanut butter in the freezer. Arrange the cookies, 6 on each pan, and stud each top with 4-5 peanut butter chips, if desired.
- Bake one pan at a time for 9-11 minutes on the middle rack until the edges are set and just barely brown on the very bottom edge. The cookie should slightly break open to expose the marshmallow. Remove from the oven and use a fork to gently push the cookies into nice circles. Top with flaky salt, if desired.
- Let cool completely on the pan before transferring to a serving platter or storage container. You may need to use a spatula to lift off some of the sticky marshmallow pieces.
Notes:
- It can be slightly difficult to tell when these cookies are done. There will be just the slightest tinge of brown around the edges near the bottoms. The cookies should have started to crack open to expose the marshmallow, and they will still look slightly puffy. Stick to the 9-11 minutes baking time.
- Aldi brand marshmallows consistently produce the best cookies. Use those if you have an Aldi store near you.
- Store in a sealed container for up to five days.
- To freeze, fully assemble and flash freeze on a cookie sheet for 30 minutes, then transfer to a zip-top bag. To bake the cookies frozen, bake in a preheated 350°F/180°C oven for 13-15 minutes.
Enjoy these chewy Fluffernutter Cookies with their delightful peanut butter and marshmallow filling! Perfect for satisfying your sweet tooth or as a delightful snack.