Step 1

Adjust your oven rack to the second level mark (just above center), preheat your oven to 350ºF, and line 2 baking sheets with parchment paper. Set them to the side.

Step 2

Whisk together the all-purpose flour, baking soda, and salt together in a small bowl. Set aside.

Step 3

To your Ankarsrum stainless steel mixing bowl, beat together the peanut butter and unsalted butter until blended. Add in the granulated sugar and light brown sugar, mixing until well blended.

Step 4

Add in the egg and vanilla extract and mix until fully combined.

Step 5

Add the whisked dry ingredients to the wet ingredients. Mix until just combined.

Step 6

Using a 2 tablespoon size cookie scoop, scoop out a ball of cookie dough and place it onto the parchment paper lined baking sheet. With your fingers, press the ball of cookie dough down into a round disc shape that's roughly 3 inches in diameter.

Step 7

With your 1 tablespoon size cookie scoop, scoop a small ball of marshmallow fluff (or 5-6 mini marshmallows) into the center of your cookie disc. Carefully fold the cookie dough over the marshmallow fluff and into a ball.

Step 8

Roll the ball in the granulated sugar, then place back onto the baking sheet. Repeat until all the cookie dough balls have been formed. I was able to get 6 cookies to a sheet.

Step 9

Bake the fluffernutter cookies for 10-12 minutes. The cookies will spread during baking, but you can take a large circle cookie cutter and reshape them into smaller, thicker cookies, if desired. Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack to cool completely.

Step 10

Cookies can be stored in a well-sealed container at room temperature for up to 5 days. Alternatively, you can freeze these cookies in a freezer container or freezer bag for up to 3 months. Let the cookies sit out at room temperature for 1-3 hours in their container to defrost.