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Fluffernutter Cookies Recipe

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4 from 9 reviews

Fluffernutter Cookies are soft, chewy treats combining the rich flavors of peanut butter with sweet mini marshmallows. These plant-based cookies offer a delightful texture contrast and easy-to-follow baking process, making them perfect for a cozy dessert or snack.

Ingredients

Wet Ingredients

  • 1/2 cup butter, softened to room temperature (Miyoko’s plant based butter recommended)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup creamy peanut butter
  • 3 tablespoons JUST Egg or 1 flax egg (1 tablespoon ground flax + 2.5 tablespoons water)
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 1/2 cups all purpose flour or gluten free flour mix
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups mini marshmallows (vegan Dandie’s brand recommended)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F and line two cookie sheets with parchment paper or silicone mats to ensure cookies don’t stick and to promote even baking.
  2. Mix Wet Ingredients: In a large bowl, use a handheld mixer or a stand mixer with a paddle attachment to beat the softened butter, granulated sugar, light brown sugar, and creamy peanut butter together for 1-2 minutes until the mixture is smooth and creamy.
  3. Add Eggs and Vanilla: Incorporate the JUST Egg or flax egg and vanilla extract into the mixture. Mix until fully combined, ensuring a smooth, uniform batter.
  4. Add Dry Ingredients: Stop the mixer and add the all-purpose or gluten free flour to the bowl. Sprinkle baking soda and salt on top of the flour. Turn the mixer to low speed and blend until just combined, scraping down the sides and bottom of the bowl as needed to mix thoroughly without overworking the dough.
  5. Incorporate Marshmallows: Gently fold the mini marshmallows into the dough. You might need to use your hands to evenly distribute the marshmallows without crushing them.
  6. Shape Cookies: Scoop approximately 2 tablespoons of dough and quickly roll into balls with your hands. Place them a few inches apart on the prepared baking sheets to allow space for spreading.
  7. Bake: Bake one tray at a time on the center rack of your oven for 11-12 minutes, until the cookie edges begin to brown. The cookies will still look soft in the center but will firm up as they cool.
  8. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your soft, fluffy Fluffernutter Cookies!

Notes

  • Using vegan butter and vegan marshmallows makes this recipe completely plant-based.
  • You can substitute JUST Egg with a flax egg for an egg-free version.
  • For gluten-free cookies, use a gluten-free flour blend instead of all-purpose flour.
  • Do not overmix the dough once the flour is added to prevent tough cookies.
  • Cookie baking times may vary slightly depending on your oven. Watch for edges to just brown.

Find it online: https://flavorspath.com/fluffernutter-cookies-recipe/