Fluffernutter Cookies

Peanut Butter + Marshmallow Fluff? I think YES. A cookie inspired by an iconic sandwich. I was never really into the whole peanut + marshmallow thing, but the flavors complement each other very nicely. These cookies are perfectly chewy and taste like summer.

Why measure with your heart?

You may see in my recipes that I do not provide a measurement for vanilla and occasionally for other ingredients. I like to allow you as much creative freedom as possible without destroying the recipe. I trust your instincts. Now obviously don’t go and pour the entire bottle of vanilla in your batter, but it’s not one of those ingredients you have to be super meticulous with. If I don’t measure it why should you?

For a pinch of salt I pour the salt in my hand and use my pointer finger and thumb to pinch, then add it to my bowl.

All of my recipes are written as I do them.

From a young age, my mom used to always get on me for not following recipes to a T, but as I got older I realized that the creative freedom I gave myself fueled my love for baking. In the kitchen I allow my mind to wander and test the limits of each recipe. Sometimes resulting in disaster but more often than not resulting in a delicious outcome.

One Bowl for wet and dry ingredients ???

I know! Crazy right?! In recipes, to minimize the number of dishes I have to do at the end of the night I tend to do everything in one bowl. Recipes usually tell you to mix dry and wet ingredients separately so you don’t accidentally overmix your batter. Feel free to combine the dry ingredients separately if your heart truly desires. Just make sure dry ingredients are fully incorporated before continuing to the next step. If you are nervous about overmixing you can also use a spatula to fold the dry ingredients into the wet; that generally helps me.

Ingredients:

• 1/2 cup butter

• 1 egg

• 1/4 cup brown sugar

• 1/2 cup white granulated sugar

• splash vanilla

• 1 cup flour

• 1/4 tsp baking soda

• pinch salt

• 1/2 cup peanut butter

• 1/4-1/2 cup of marshmallow fluff

  Instructions:

1. Cream Butter and Sugars: In a medium bowl, cream together the softened butter and both sugars until light and fluffy.

2. Add Wet Ingredients: Mix in the egg, vanilla extract, and peanut butter until well combined.

3. Incorporate Dry Ingredients: Add the dry ingredients and mix until just combined.

4. Swirl in Marshmallow Fluff: Gently swirl in about 1/4 to 1/2 cup of marshmallow fluff. You can adjust the amount based on your preference.

5. Chill Dough: Chill the dough in the fridge for 30 minutes while preheating the oven. This step is crucial to prevent the cookies from melting together.

6. Optional Marshmallow Swirl: For a more dramatic marshmallow pattern, you can swirl some fluff on the outside of each dough ball before baking.

7. Preheat Oven: Preheat your oven to 350°F (175°C).

8. Bake Cookies: Bake the cookies for about 12 minutes, or until they are golden around the edges.

9. Cool and Enjoy: Allow the cookies to cool on the baking sheet before enjoying!