marshmallow peanut butter cookies
Soft and chewy peanut butter cookies stuffed with gooey marshmallow fluff. These decadent Marshmallow Peanut Butter Cookies are a sweet treat that melts in your mouth, combining classic fluffernutter flavors in cookie form.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 cup creamy peanut butter
- 0.5 cup unsalted butter room temperature, 1 stick
- 1 cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour 187.5 g
- 1 teaspoon cornstarch
- 0.5 teaspoon kosher salt
- 1 cup marshmallow fluff or marshmallow creme
Instructions
Preparation Steps
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a large bowl, add peanut butter, butter, and brown sugar. Using a hand mixer, combine the mixture until smooth and creamy, about 2-3 minutes.
- Scrape down the sides of the bowl. Add egg and vanilla and mix until combined (about 30 seconds).
- Add in flour, cornstarch, and salt.
- With the mixer on low, incorporate the ingredients until just combined (30 seconds-1 minute).
- Using a 2-tablespoon cookie scoop, drop dough onto the lined baking sheets. Using your hand, flatten each dough ball into a flat disk shape about 3-inches across.
- Using two spoons, add about 1 tablespoon of marshmallow fluff to the center of each disk of dough. Alternatively, use a piping bag for easier application.
- Bring the dough up around the marshmallow fluff, completely covering the fluff and forming a ball. Place on the lined baking sheets.
- Bake the cookies for 10-12 minutes, or until the edges are brown. Watch carefully to avoid burning the marshmallow.
- Let the cookies rest on the baking sheet for 10-15 minutes before serving to allow them to set.
Notes
These cookies are best enjoyed the day they are made. Store leftovers in an airtight container at room temperature for up to 2 days. For best results, avoid overbaking to keep the center soft and gooey.