Fluffernutter Cookies

We’re less than a week away (make that 5 days away) from our wedding! It’s so surreal to think about & I don’t really think it’s going to hit me ’til the day of. I’ve just been doing wedding stuff for a year and it just seems like it’s just another day of doing wedding stuff…until the actual day, of course. Also, you know how when something big in your life is about to happen, you end up having horrible dreams about them and wake up in fear? Yeah, that was me this entire weekend. I know none of what happened in the dreams will happen, but it’s just still scary when you’re in the dream because you wake up and you’re like “that was so real.” Thankfully none of them were real :)

It’s really funny to watch how your get together with friends start evolving drastically after college. Prior to college and in college, every time anyone would want to hang out, it’d involve a lot of drinking and then going out on the town. Then after college, you probably would do that for a couple years until you settle down and are in a serious, committed relationship with someone, and then you start looking at Facebook and starting to see engagements pop up every day all over your newsfeed. This past weekend, Jason and I went to a friend’s birthday party and everyone we saw pretty much was holding a baby or pregnant. I mean, I’ve been seeing this for a while since there seems to be a pregnancy announcement from my blogger friends every other month (yay! it’s really exciting from an outside perspective) but when it’s with your friends that you just saw last year sans baby, it’s definitely a slap of, “you’re getting to that age.” It’s funny, last year at the same friends’ birthday party, everyone was throwing back wine, beer, staying up late, and this year, everyone was either bottle feeding, bouncing their baby on their leg, talking about poop, or diaper changing. It’s really crazy how life goes by in a blink of an eye.

So, since we’re talking about life, how about a throwback? Who remembers eating peanut butter and marshmallow fluff sandwiches as a kid? Wasn’t that like the best thing in the world? Whenever you opened your lunchbox and saw that your mom had made you fluffernutter sandwiches, I bet you didn’t want to trade that sandwich with the kid sitting next to you ;) and let’s be real – I’m sure we all eat that still today, right?

These cookies were inspired from these childhood sandwiches, but also, when I saw this post from Emily of Cupcakes and Cashmere. She had a picture of a peanut butter and marshmallow cookie she was eating and right then and there, I knew I had to make one. It looked too good not to!

Fluffernutter Cookies

Inspired by your favorite childhood sammy!

3.75 from 4 votes

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 1 dozen

Author: Julie Chiou

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Ingredients 

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• ▢ 1 ½ cups (188 g) all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1 cup (258 g) creamy peanut butter
• ▢ 4 tablespoon (56 g) unsalted butter, room temperature
• ▢ ½ cup (110 g) dark brown sugar, packed
• ▢ ½ cup (100 g) granulated sugar
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ ⅔ cup (50 g) small marshmallows, not the jumbo campfire size

Equipment

• Stand mixer
• Hand mixer
• Cookie scoop
• Large rimmed baking sheet

Instructions 

• Preheat oven to 350 °F (177 °C). Line baking sheets with parchment paper or silicone baking mats.
• In a large bowl, whisk together flour and baking soda. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, peanut butter, and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.
• Slowly add in the flour mixture and mix until all combined and well-incorporated.
• Using a spatula, fold in the marshmallows. They won't fold in completely into all the dough, but that's ok.
• Take a scoop of cookie dough, roll it into a ball, push the marshmallows back into the dough if they pop out, then place on cookie sheet & repeat until all dough has been used up.
• Bake for 13-15 minutes. Until marshmallow has melted and the edges of the cookie are getting slightly brown.
• Let cool on baking sheet for 5 minutes then move to a wire rack to cool completely.
• Store in an airtight container.

Recipe Notes

Source: adapted from Martha Stewart

NUTRITION FACTS

Serving: 1 cookie | Calories: 293 kcal | Carbohydrates: 35 g | Protein: 7 g | Fat: 15 g | Fiber: 2 g | Sugar: 20 g

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