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.
