I had never heard of a Fluffernutter until I met my husband.
As a Southern girl, I was perfectly content with a regular, ‘ol PB&J sandwich. But, my New England husband insisted on keeping marshmallow fluff in the house for Fluffernutter sandwiches.
At first, I wasn’t convinced. I mean, a marshmallow and peanut butter sandwich? Gross.
Except it totally isn’t. It won’t replace PB&J in my heart, but it is truly yummy.
For my husband, I made Fluffernutter cookies! It is a chewy peanut butter cookie with a gooey marshmallow and peanut butter center.Guaranteed to satisfy Southerners and New Englanders alike!
Note: With a couple of my cookies, the marshmallow was exposed while baking, due to the center being a bit too large. It changed the texture slightly, but it was still yummy!
- 1 cup creamy peanut butter, plus 6 teaspoons for filling
- 6 teaspoons marshmallow fluff
- ¾ cup granulated sugar
- 1 egg, beaten
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Line a cookie sheet with parchment paper. Using a small cookie scoop or measuring spoon, scoop ½ teaspoon sized balls of peanut butter onto the cookie sheet. Then, scoop ½ teaspoon sized balls of marshallow fluff on top of each peanut butter ball. With damp hands, roll each ball together so you have 12 teaspoon sized balls of peanut butter and marshmallow fluff together. Freeze for about 20 minutes.
- Preheat oven to 350 degrees. Combine cup of peanut butter, ¾ cup sugar, egg, baking soda, and salt together in a medium bowl until well-combined. Chill for 10-15 minutes for easier handling.
- Using a large cookie scoop, scoop balls of dough about the size of a walnut and place a frozen peanut butter/marshmallow ball in the center. Roll the ball of dough in your hands until none of the center is showing. Place 2 inches apart on a cookie sheet lined with parchment paper.
- Bake for 12-14 minutes. Makes 12 cookies.