peanut buter

These soft and chewy Fluffernutter Cookies are a delicious treat that combines a peanut butter base and gooey marshmallow fluff with crackly, sparkly tops. They&#039;re a spin on the classic fluffernutter sandwich that will surely please any sweet tooth!

Fluffernutter Cookies

All-Purpose Flour

tsp Baking Soda

Salt

Creamy Peanut Butter

Unsalted Butter (room temperature)

Granulated Sugar (plus additional 1/4 cup for coating the cookies)

Brown Sugar

Large Egg

tsp Vanilla Extract

Marshmallow Fluff

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.

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

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.

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

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

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&#39;s roughly 3 inches in diameter.

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.

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.

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.

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.

These cookies turned out amazing. I added about 1 cup of crushed nutter butters as well, and it turned out great. I’d love to make them for a friend that can’t have eggs, any way I could substitute out the egg?

My East Coast husband is very familiar with fluffernutter sandwiches and just loves these cookies.  In fact, everyone loves them.  Great recipe.  Thank you.

This simple hoisin peanut sauce recipe is packed with delicious sweet and salty flavour. Ready in under 5 minutes it's the perfect dipping sauce for rice pepper rolls, veggies or stir fries! 

Hoisin Peanut Sauce

peanut butter

hoisin sauce

rice vinegar apple cider vinegar

garlic,

water

peanuts

In a medium bowl, add the hoisin sauce, peanut butter, rice vinegar, garlic and 1 tablespoon of water. Whisk well into a super thick sauce.

Slowly whisk in the remaining water until desired consistency is reached. Add 1 tablespoon at a time, whisk and repeat until you like the texture. I added 3 tablespoons, but you could go up to 4 tablespoons for a loose and thinner consistency.

I made a tiny portion of this sauce and did not add water. Instead, I used it on angel hair pasta, adding some of the pasta water to bind noodles and sauce. Quick cucumber salad on the side (rice vinegar, pinch of sugar, pinch of salt). Yum!

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Fluffernutter Cookies

Hoisin Peanut Sauce

Top 2 peanut buter recipes from across the web

The most viewed peanut buter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fluffernutter Cookies

Hoisin Peanut Sauce

The most viewed peanut buter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine