Peanut Butter Marshmallow Cookies (Fluffernutter)
Equipment
Ingredients
Ingredients
creamy peanut butter (divided)
270 g
all-purpose flour
180 g
baking soda
1 tsp
kosher salt
0.125 tsp
unsalted butter (room temperature)
113 g
light brown sugar (packed)
100 g
granulated sugar
67 g
large egg (room temperature)
1 piece
vanilla extract
1 tsp
standard marshmallows
12 piece
Instructions
Preheat and prepare
Preheat the oven to 175°C and line a baking sheet with parchment paper.
Mix dry ingredients
In a bowl, whisk together flour, baking soda, and salt until evenly combined.
Cream butter and sugars
In a large bowl, beat the butter with both sugars until light and fluffy, about 2-3 minutes.
Add egg and vanilla
Beat in the egg and vanilla extract until fully incorporated.
Combine wet and dry
Gradually mix the dry ingredients into the wet mixture until a dough forms.
Portion the dough
Scoop the dough into 12 equal portions. Make an indent in each cookie and fill with 1 tablespoon of peanut butter, then top with a marshmallow.
Bake the cookies
Bake at 175°C for 9-11 minutes until edges are golden and centers are just set.
Original recipe
Storage
Store in an airtight container. Cookies stay soft for up to 5 days.
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