Happy Mother’s Day to all of you moms out there! I hope your kids are treating you right today and showing you the appreciation you deserve. My mom has been forced to eat these cookies all week–which isn’t necessarily a bad thing, except for the fact that I somehow forgot the peanut butter the first time I went to recreate them (I knew my scribbles looked weird!). Luckily, she’s a trooper and was willing to test both the mistake and the corrected version. We both agree that these Fluffernutter Cookies are way better when made right!
Peanut Butter and Marshmallow Fluff is one of those classic combinations that always brings me back to childhood and reminds me of my mother. It’s nostalgic of the time when I would bring a brown paper lunch bag to school, or when I would come home after orchestra and soccer practice in need of a snack to hold me over before lunch.
The two soft spreads between two soft slices of bread created a heavenly, sweet, combination that my mom knew would keep me from complaining!
These cookies are made with peanut butter, peanut butter chips, and a little bit of peanut butter powder. When baked, the marshmallows melt beautifully. I’ve played around with the idea of stuffing these guys with marshmallows or topping them with a marshmallow frosting, but they’re so rich and satisfying that I love them just the way they are. This is one batch that I need to get out of the house, otherwise I’ll eat them all. I may have eaten two straight from the oven before I could get the photos taken. Oops!
Of course, if you want to make this a bit more indulgent, you can always add a bit of frosting or even just a simple smear of Fluff or a PB and Fluff combo to the top! These Fluffernutter Cookies have the soft chew of a brown sugar-heavy cookie, but with the step of flattening them down mid-bake, they have a perfectly round, thick-but-flat appearance which makes them perfect for smearing on a big glob of frosting or marshmallow!
| Cook Time | 16-18 minutes |
| Servings |
cookies
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- 1/2 cup butter cold and cubed
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2/3 cup peanut butter smooth
- 1 egg large
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 2 Tbsp powdered peanut butter
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup peanut butter chips
- 3/4 cup mini marshmallows
- 1/2 cup peanuts measured then chopped
Ingredients
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- Cream together the butter and sugars until light and fluffy--about 3-5 minutes. One at a time, add in the peanut butter, egg, and vanilla, mixing until fully combined between each addition. In a separate bowl, whisk together the flour, powdered peanut butter, baking soda, and salt.
- Add your dry ingredients in two steps, mixing until the dough comes together. Stir in the mini marshmallows, peanuts, and peanut butter chips. Chill the dough for at least 30 minutes.
- Preheat the oven to 300°F and line a couple of baking sheets with parchment paper. Using a large ice cream/cookie scoop, spoon out four cookies per sheet.
- Bake 10 minutes, the cookies will be puffy. Grease the bottom of a ramekin--or any other small, flat surface. Using the ramekin, flatten the cookies until they're about doubled in size. Continue to bake for another 6-8 minutes.
- Allow the cookies to cool on the pan for 5 minutes before transferring them over to a cooling rack.
Flattening these cookies part-way through cooking gives them the nice flat look and perfectly chewy/tender texture.
If you want to add a bit more decadence to these cookies, you can always smear the top with some Marshmallow Fluff or a marshmallow frosting.