Description
Nostalgic fluffernutter delight cookies bring childhood memories onto your plate with marshmallow and peanut butter magic. Homemade treats connect sweet moments from past kitchens while inviting new delicious experiences for hungry snackers.
Ingredients
Scale
- 1 ½ cups (180 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- ½ cup (132 g) creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (45 g) mini marshmallows, frozen
Instructions
- Marshmallow Preparation: Deeply chill mini marshmallows for 1-2 hours to guarantee structural stability during baking and prevent premature melting.
- Oven Configuration: Heat oven to 350°F and prepare baking sheets with silicone mats or parchment paper for uniform heat distribution and effortless cookie removal.
- Dry Ingredient Fusion: Meticulously sift flour, baking soda, and salt in a mixing bowl, creating a harmonious dry ingredient foundation for consistent cookie texture.
- Butter-Sugar Transformation: Whip softened butter with granulated and light brown sugars using an electric mixer until the mixture achieves a pale, airy consistency.
- Wet Ingredient Integration: Blend creamy peanut butter, egg, and vanilla extract into the butter-sugar mixture, ensuring complete incorporation and smooth texture.
- Dough Formation: Gently fold dry ingredients into wet components, mixing until just combined to maintain optimal dough structure and prevent toughness.
- Marshmallow Incorporation: Delicately fold frozen mini marshmallows throughout the dough, distributing them evenly while preserving their chilled state.
- Cookie Shaping and Placement: Use a cookie scoop to create uniform dough balls, strategically positioning them on prepared baking sheets with adequate spacing for expansion.
- Baking and Finishing: Bake for 11-12 minutes, monitoring for golden-brown edges indicating perfect caramelization, then allow cookies to rest on the sheet for 10 minutes before transferring to a cooling rack.
Notes
- Freeze Marshmallows Strategically: Hard-freeze mini marshmallows for 1-2 hours to prevent rapid melting and maintain their distinctive shape during baking.
- Master Mixing Technique: Blend butter and sugars until pale and fluffy, creating a smooth base that ensures tender, well-structured cookies.
- Control Dough Handling: Mix dry and wet ingredients gently, avoiding overmixing to preserve the delicate cookie texture and prevent toughness.
- Watch Baking Precision: Monitor cookies closely at the 11-12 minute mark, looking for golden-brown edges as the perfect doneness indicator for maximum flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 157
- Sugar: 10 g
- Sodium: 136 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 21 mg