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The fluffernutter sandwich has an interesting history that dates back to the early 20th century. Originally popularized in Massachusetts, this sweet concoction consists of peanut butter spread between two slices of bread and topped generously with marshmallow fluff. The combination is as simple as it is delightful, embodying the perfect balance of creamy, sweet, and nutty flavors. Over the years, the fluffernutter has become a staple in many American households, often enjoyed as a quick snack or a comforting lunch option.

Fluffernutter Cookies (Peanut Butter Marshmallow Cookies)

Discover the joy of baking with Fluffernutter Dream Cookies, a sweet treat that captures the nostalgic flavors of childhood. With a delightful combination of creamy peanut butter and gooey marshmallow fluff, these cookies deliver a chewy, melt-in-your-mouth experience. Perfect for any occasion, they’re easy to make and guaranteed to satisfy your sweet tooth. This article offers a detailed recipe and insights into crafting these irresistible cookies that everyone will love. Get ready to treat yourself!
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Ingredients
  

1 cup creamy peanut butter

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup mini marshmallows

1/2 cup chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Mix Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, creamy peanut butter, brown sugar, and granulated sugar. Beat together on medium speed until the mixture is fluffy and well combined, about 2-3 minutes.

      Add Egg and Vanilla: Add the egg and vanilla extract to the mixture. Beat until incorporated and smooth.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

          Mix Dry with Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined. Be careful not to overmix.

            Fold in Marshmallows: Gently fold in the mini marshmallows and chocolate chips (if using) until evenly distributed throughout the dough.

              Scoop the Dough: Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

                Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers look slightly underbaked. They will continue to cook as they cool.

                  Cool Down: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely.

                    Enjoy: Serve warm or store in an airtight container for up to a week for a delicious, gooey treat anytime!

                      Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 24 cookies