Can I use regular marshmallows instead of marshmallow fluff?

I tested this recipe with both regular and mini marshmallows and found that they both melted away into the cookie dough as they baked. For the best texture, I suggest using marshmallow fluff/creme.

Can I add chocolate chips?

Yes! Feel free to add chocolate chips in place of the peanut butter chips.

I only have dark brown sugar. Will that work?

Yes. You can substitute the light brown sugar with dark but the cookies will have a richer flavor and may be slightly darker in color due to the extra molasses in the dark brown sugar.

Can I make these peanut butter cookies without the marshmallow fluff?

Absolutely! These peanut butter cookies are delicious all on their own. Just roll the cookie dough into balls and bake.

Fluffernutter Cookies - Browned Butter Blondie

Description

Soft and chewy peanut butter cookies stuffed with marshmallow fluff. These fluffernutter cookies are as much fun to make as they are to eat!

Ingredients

Units Scale

1/2 cup (113 g) unsalted butter, room temperature
1/2 cup (100 g) light brown sugar, packed
1/2 cup (100 g) granulated sugar
1 cup (280 g) smooth peanut butter (Skippy or Jif)
2 large eggs, room temperature
1 1/2 teaspoons vanilla
1/2 cup marshmallow creme (I use Jet-Puffed)
2 cups (250 g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

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Instructions

Preheat the oven to 350° F. Line two baking sheets with parchment paper. Set aside.
Using a stand mixer fitted with the paddle attachment (or a hand mixer), cream together the butter and sugars on medium high speed until light and fluffy, about 3 minutes.
Add the peanut butter and continue to mix until smooth and incorporated, about 1 minute.
Add the eggs, one at a time, until fully incorporated. Scrape down the sides of the bowl after each addition.
Add the vanilla. Mix to combine.
In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the butter and egg mixture. Mix until just combined, leaving a few streaks of flour remaining. Do not over mix.
Use a large cookie scoop to portion out the dough into equal size balls. For best results, weigh each cookie dough ball. Use the palms of your hands to roll the dough into a smooth ball. Use the bottom of a tablespoon or your thumb to make a well in the center of each cookie dough ball. Place 2 teaspoons to 1/2 tablespoon of marshmallow creme into the well.
Carefully enclose the dough around the marshmallow creme, leaving some exposed at the top.
Place the dough ball onto the prepared baking sheet, leaving 2 to 3 inches between each cookie. Use the palm of your hand to gently flatten the top of the ball to make more of a disc shape. Do not flatten completely. Top with a few peanut butter chips if desired.
Bake the cookies on the center rack of the oven for about 10 minutes. The edges of the cookies should be set, but the tops will be puffy and look slightly underbaked. Do not over bake. The cookies will continue to bake as they cool.
Remove the cookies from the oven and top with additional peanut butter chips if desired. Cool on the baking sheet for 10 minutes before carefully transferring to a wire cooling rack.

Notes

Store cookies tightly covered at room temperature for up to 4 days.

May be frozen.