Description
Nostalgic Fluffernutter Cookies merge classic peanut butter sweetness with marshmallow magic. Sweet memories of childhood comfort collide with irresistible cookie perfection, inviting you to savor each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup creamy peanut butter
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup semisweet chocolate chips
- Mini marshmallows
Wet Ingredients:
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon vanilla extract
- 3 tablespoons butter
- 1 tablespoon light corn syrup
Dry/Leavening Ingredients:
- ¾ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Combine flour, baking soda, and salt in a medium mixing bowl, then set aside for future use.
- Utilize a stand mixer with paddle attachment to cream butter, peanut butter, granulated sugar, and brown sugar until the mixture becomes light and airy, approximately 2 minutes.
- Thoroughly blend the egg and vanilla extract into the creamy mixture.
- Slowly incorporate the dry ingredients while mixing at low speed, carefully scraping down the bowl’s sides to ensure a smooth, uniform dough.
- Refrigerate the dough for 15 minutes to enhance its consistency and make it easier to handle.
- Heat the oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.
- Form chilled dough into 1½-inch balls, placing them approximately 2 inches apart on the prepared baking sheets.
- Create a gentle indentation in the center of each cookie ball using your thumb or a small kitchen tool.
- Bake the cookies for 7 to 9 minutes until the edges turn a light golden brown.
- Remove from the oven and gently reinforce the center indentations.
- Carefully place 3 to 4 mini marshmallows into each cookie’s center.
- Return the cookies to the oven for an additional 2 to 3 minutes, allowing the marshmallows to soften and slightly melt.
- Let the cookies rest on the baking sheets for 5 minutes, then transfer to wire cooling racks.
- For the chocolate glaze, create a double boiler by placing a heatproof bowl over simmering water.
- Melt chocolate chips, butter, and corn syrup in the bowl, stirring continuously until smooth and glossy.
- Stir in vanilla extract to complete the glaze.
- Once the cookies have completely cooled, drizzle the chocolate glaze over the top, allowing it to set naturally.
Notes
- Marshmallow magic transforms ordinary cookies into gooey, irresistible treats with unexpected bursts of sweetness.
- Chilling dough helps cookies maintain perfect shape and prevents excessive spreading during baking.
- Thumb indentations create delightful pockets perfect for nestling melty marshmallows and glossy chocolate drizzle.
- Careful melting techniques ensure smooth chocolate glaze without scorching delicate ingredients.
- Cooling on wire racks allows cookies to set completely, developing rich flavors and ideal texture.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 240 kcal
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg