Fluffernutter Cookies
Fluffernutter cookies combine marshmallow fluff, creamy nut butter, and vanilla for a sweet treat that evokes nostalgic childhood memories.
Ingredients
For the cookie dough
- 1 cup creamy nut butter You can use crunchy nut butter for added texture.
- 1 cup granulated sugar
- 1 cup brown sugar Packed.
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup marshmallow fluff
- 1/2 cup chocolate chips or chopped nuts Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the nut butter, granulated sugar, and brown sugar. Mix until the mixture is smooth and creamy.
- Add the eggs and vanilla extract to the bowl, and stir until well combined.
- In another bowl, sift together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the marshmallow fluff and the chocolate chips or chopped nuts, if desired.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, chill the dough for at least 30 minutes prior to baking. Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.