Easy Fluffernutter Cookie Recipe for Beginners
Revel in the delightful combination of sweet and salty with our “Sweet Nostalgia” Fluffernutter Cookies, a deliciously unique treat that brings together the creamy richness of peanut butter with the gooey sweetness of marshmallow fluff. Inspired by the classic fluffernutter sandwich, these cookies offer a fun and tasty twist on traditional baked goods, perfect for snack time, dessert, or any moment in need of a little extra sweetness. Whether you’re a fan of the original sandwich or discovering the fluffernutter flavor for the first time, these cookies are sure to become a fast favorite with their soft texture and irresistible taste.
Why You’ll Love “Sweet Nostalgia” Fluffernutter Cookies:
- Decadent Flavor Combination: The perfect marriage of peanut butter and marshmallow in a cookie form.
- Easy to Make: Simple ingredients and straightforward steps make these cookies a breeze to bake.
- Kid-Friendly: Loved by kids and adults alike, making them a great option for family baking.
- Versatile: Ideal for parties, picnics, or as a comforting treat to enjoy with a glass of milk.
Ingredients Notes For “Sweet Nostalgia” Fluffernutter Cookies:
- Peanut Butter: Use creamy peanut butter for a smooth texture, or chunky for added crunch.
- Marshmallow Fluff: Provides the signature gooey sweetness reminiscent of the classic sandwich.
- Flour: The base of the cookie dough, giving structure to the cookies.
- Butter: Adds richness and helps create a tender crumb.
- Sugar: A combination of granulated and brown sugar sweetens the dough and adds depth of flavor.
- Eggs: Bind the ingredients together and contribute to the cookies’ soft texture.
Recipe Steps:
- Cream Butter and Sugars: Start by creaming together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Peanut Butter and Eggs: Mix in the peanut butter until well combined, then beat in the eggs and vanilla extract.
- Combine Dry Ingredients: Whisk together the flour, baking soda, and salt in a separate bowl, then gradually add to the wet ingredients, mixing until a cohesive dough forms.
- Form Cookies: Scoop tablespoons of dough and flatten them slightly on a baking sheet. Spoon a small amount of marshmallow fluff onto the center of each cookie, then top with another flattened piece of dough, sealing the edges.
- Bake: Bake in a preheated oven until the cookies are golden and the edges are slightly crisp.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Storage Options:
- Room Temperature: Store the cookies in an airtight container for up to 3 days.
- Freeze: For longer storage, freeze the baked cookies in a single layer before transferring them to a freezer-safe bag or container for up to a month. Thaw at room temperature before serving.
Easy Fluffernutter Cookie Recipe for Beginners
Ingredients
For the Cookie Dough:
- All-purpose flour: 2 1/4 cups – forms the base of the cookies.
- Baking soda: 1/2 teaspoon – helps the cookies rise.
- Salt: 1/2 teaspoon – balances sweetness.
- Unsalted butter: 1 cup 2 sticks, softened – adds richness.
- Granulated sugar: 3/4 cup – sweetens the cookies.
- Brown sugar: 3/4 cup packed – adds moisture and a deeper flavor.
- Peanut butter: 1 cup – creamy or crunchy depending on texture preference.
- Eggs: 2 – binds the ingredients.
- Vanilla extract: 1 teaspoon – enhances flavor.
For the Filling:
- Marshmallow fluff: 1 cup – for the gooey center.
Instructions
Preheat Oven and Prepare Baking Sheets:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugars:
- In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Peanut Butter and Eggs:
- Mix in the peanut butter until well combined. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Incorporate Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
Form the Cookies:
- Take a tablespoon of cookie dough and flatten it slightly in your hand. Place a teaspoon of marshmallow fluff in the center, then top with another tablespoon of dough. Seal the edges and gently shape into a ball, ensuring the fluff is completely enclosed.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the cookies are set but still soft in the center.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
