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Fluffernutter Cookies
Amanda Powell
Soft and irresistible fluffernutter cookies
Print Recipe
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Prep Time
10
minutes
mins
Cook Time
12
minutes
mins
Additional Time
1
hour
hr
Total Time
1
hour
hr
22
minutes
mins
Course
Cookies
Cuisine
American
Servings
28
cookies
Calories
163
kcal
Cook Mode
Prevent your screen from going dark
Ingredients
1x
2x
3x
2
cups
peanut butter
1 ½
cups
granulated sugar
2
large eggs
room temperature
½
teaspoon
salt
1 ½
teaspoons
vanilla extract
⅔
cup
marshmallow fluff
Instructions
Mix together the peanut butter, sugar, eggs, salt, and vanilla in a bowl.
Whisk the ingredients well until well-combined and lighter in color.
Swirl in the marshmallow fluff, do not over mix.
Use an ice cream scoop to portion out the dough onto lined baking sheets.
Chill for one hour.
While chilling the dough, preheat the oven to 350°F.
Make sure the cookies are separated 2-inches apart and bake for 12 - 14 minutes, or until the cookie part is a nice golden brown.
Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Allow the cookies ample time to cool so they are easier to handle.
Store in single layers in an airtight container. Place parchment paper between each layer if you must stack the cookies.
Cookies store well in the freezer.
Nutrition
Serving:
1
g
Calories:
163
kcal
Carbohydrates:
17
g
Protein:
5
g
Fat:
9
g
Saturated Fat:
2
g
Polyunsaturated Fat:
6
g
Cholesterol:
13
mg
Sodium:
133
mg
Fiber:
1
g
Sugar:
13
g
Keyword
fluff, fluffernutter, marshmallows, peanut butter
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