Peanut Butter Fluffernutter Cookies with Marshmallow Center
An irresistible recipe for making peanut butter cookies with a soft marshmallow center. Crispy on the outside and gooey inside, these fluffernutter cookies are perfect for those who love contrasts of flavor and texture. Easy to make, ideal for snacks and sweet treats!
Equipment
- Mixing bowls
- Electric mixers or stand mixer
- Rubber spatula
- Baking sheet
- Parchment paper
- Cooling rack for cooling
- Spoon for portioning dough
Ingredients
- 115 gr butter at room temperature
- 190 gr creamy peanut butter Skippy type or similar
- 100 gr cane sugar light
- 100 gr granulated sugar
- 1 nr egg large
- 1 teaspoon vanilla extract
- 187 gr 00 flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 nr marshmallows large
- 80 gr peanut butter chips or chocolate chips
- Sea salt flakes optional
Instructions
- In a large bowl, beat the butter and peanut butter with electric mixers until smooth.
- Add both sugars and mix on low speed for about 3 minutes, until well combined.
- Incorporate the egg and vanilla extract, continuing to mix on low speed for another minute.
- In a separate bowl, mix the flour, baking soda, and salt.
- Add the dry ingredients to the butter and egg mixture, mixing on low speed until just incorporated. Finish mixing with a rubber spatula.
- Let the dough rest in the fridge for at least 30 minutes.
- To fill the cookies, take about 3 tablespoons of dough and flatten it on your palm to form a disc about 8 cm in diameter and 0.5 cm thick.
- Place a marshmallow in the center of the disc and wrap the dough around, sealing well. If cracks appear, press them with your fingers to close.
- Repeat the process for all 12 cookies, then press some peanut butter chips on the surface of each dough ball.
- Chill the cookies in the refrigerator while preheating the oven to 180°C.
- Arrange the dough balls on baking sheets lined with parchment paper, spaced about 5 cm apart, with the sealed side down.
- Bake for 10-11 minutes, turning the sheets halfway through. The cookies will crack slightly on the surface revealing the marshmallow.
- Remove from oven and, if desired, sprinkle with some sea salt flakes.
- Let the cookies cool on the sheet until they are firm enough to transfer to a wire rack.
Notes
Tips and Variations
- If you prefer, you can replace the peanut butter chips with dark or milk chocolate chips.
- It is important to let the cookies cool completely on the sheet before moving them, as they are quite fragile when still warm.
- Some marshmallows may ooze out during baking. Don't worry, the cookies will still be delicious!
- If you want to prepare the dough in advance, you can freeze the pre-filled dough balls with marshmallow for up to one month. Thaw in the refrigerator overnight before baking.
- You cannot use marshmallow cream (Marshmallow Fluff) instead of whole marshmallows, as it lacks the structure needed to create the desired chewy center.