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Fluffernutter Cookies

Fluffernutter Cookies: Soft Chewy Bliss with Chocolate Drizzle

These Fluffernutter Cookies combine creamy peanut butter, gooey marshmallows, and a rich chocolate drizzle for a delightful treat!
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup Unsalted Butter Add margarine for a dairy-free option
  • 3/4 cup Creamy Peanut Butter Stick to creamy for best texture
  • 1/2 cup Granulated Sugar Coconut sugar offers a unique caramel twist
  • 1/2 cup Light Brown Sugar Packed
  • 1 Large Egg Consider a flax egg as a vegan alternative
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract
  • 3/4 teaspoon Baking Soda Acts as a leavening agent
  • 1/2 teaspoon Salt Sea salt adds a gourmet touch
  • 1 3/4 cups All-Purpose Flour Gluten-free blends can be substituted
For the Topping
  • Mini Marshmallows Use regular marshmallows cut into smaller pieces if needed
  • 3/4 cup Semisweet Chocolate Chips Use dark or milk chocolate for different flavors
For the Chocolate Glaze
  • 3 tablespoons Butter Melts into the chocolate for a creamy texture
  • 1 tablespoon Light Corn Syrup Swap with maple syrup for interesting flavor
  • 1/4 teaspoon Vanilla Extract

Equipment

  • stand mixer
  • Parchment paper
  • wire rack

Method
 

Baking Instructions
  1. Prep the Dry Ingredients: Whisk together 1 3/4 cups of all-purpose flour, 3/4 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl.
  2. Mix the Wet Ingredients: Combine 1/2 cup of unsalted butter, 3/4 cup of creamy peanut butter, 1/2 cup of granulated sugar, and 1/2 cup of packed light brown sugar. Beat until light and fluffy, then incorporate 1 large egg and 1 teaspoon of vanilla extract.
  3. Combine Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until smooth. Chill the dough in plastic wrap for 15 minutes.
  4. Prepare to Bake: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  5. Shape the Cookies: Roll the chilled dough into 1 1/2-inch balls and place on prepared baking sheets, pressing the center of each ball to create an indentation.
  6. Bake: Bake the cookies for 7 to 9 minutes until lightly browned around the edges. They should remain soft and chewy.
  7. Add Marshmallows: Press mini marshmallows into the center of each cookie and return to the oven for another 2 to 3 minutes.
  8. Cool: Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Make Chocolate Glaze: Melt 3/4 cup chocolate chips, 3 tablespoons of butter, and 1 tablespoon of light corn syrup until smooth. Stir in 1/4 teaspoon of vanilla extract.
  10. Drizzle and Serve: Drizzle the chocolate glaze over the cookies and allow to set before serving.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 70mgPotassium: 40mgFiber: 1gSugar: 8gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Chill the dough for at least 15 minutes for best results. Store in an airtight container for up to 4 days.

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