Go Back
+ servings
Two stacked up fluffernutter cookies.
Print

Fluffernutter Cookies

I wanted to experiment a little and I turned my favorite peanut butter cookies into fluffernutters by adding a half of a marshmallow to the tops of the cookies! It worked so well.
Course Dessert
Cuisine American
Keyword back to school, easy cookie recipes, kid-friendly recipes
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 30 cookies
Calories 120kcal

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup peanut butter
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 15 marshmallows cut in half

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer, cream together the butter, peanut butter, and sugars until light and fluffy. Beat in the egg. Stir in the vanilla.
  • In a medium bowl, combine the flour, baking soda, and salt. Gradually add to the creamed mixture and beat until well combined.
  • Use a medium cookie scoop to drop balls of dough on the cookie sheet, leaving at least 1 inch between each cookie. Use your hands to gently flatten the dough a bit.
  • Bake for 4 minutes and remove from the oven. Carefully top each of the cookies with the halved marshmallows and return to the oven for 4 more minutes.
  • Let the cookies set on the baking sheet for 5 minutes to set up before transferring to a wire cooling rack.
  • Store covered for up to one week.

Nutrition

Calories: 120kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 128mg | Potassium: 45mg | Sugar: 9g | Vitamin A: 105IU | Calcium: 9mg | Iron: 0.5mg