Description
Nostalgic peanut butter and marshmallow fluff combine in this classic fluffernutter cookies recipe from New England. Sweet memories connect generations through simple, comforting baked treats you’ll savor with each delightful bite.
Ingredients
Scale
- 1.75 cups (210 g) all-purpose flour
- 0.75 cup (190 g) creamy peanut butter
- 0.5 cup (113 g) unsalted butter, softened
- 0.5 cup (100 g) granulated sugar
- 0.5 cup (110 g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 0.75 tsp baking soda
- 0.5 tsp salt
- 0.75 cup (130 g) semisweet chocolate chips
- 3 tbsps (45 g) butter
- 1 tbsp light corn syrup
- 0.25 tsp vanilla extract
- Mini marshmallows
Instructions
- Dry Ingredient Preparation: Thoroughly blend flour, baking soda, and salt in a medium mixing bowl until evenly distributed.
- Creaming Process: Using a stand mixer, beat butter, peanut butter, granulated sugar, and brown sugar until light, fluffy, and perfectly smooth.
- Wet Ingredient Integration: Mix egg and vanilla extract into the butter mixture, ensuring complete incorporation.
- Dough Formation: Gently fold dry ingredients into wet ingredients on low speed, creating a uniform cookie dough. Refrigerate for 15 minutes to enhance flavor and texture.
- Oven Preparation: Preheat oven to 350°F and line baking sheets with parchment paper for optimal cookie release.
- Cookie Shaping: Form chilled dough into 1½-inch rounded balls, spacing them evenly on prepared baking sheets. Create a gentle thumb indentation in each cookie’s center.
- Initial Baking: Bake for 7-9 minutes until edges turn golden. Remove from oven and reinforce the center indentation by pressing gently.
- Marshmallow Stage: Place mini marshmallows in the cookie centers, then return to oven for 2-3 minutes to allow marshmallows to melt and become puffy.
- Cooling and Glazing: Rest cookies on baking sheet for 5 minutes, then transfer to a wire rack. Prepare chocolate glaze by melting chocolate chips, butter, and corn syrup in a double boiler, stirring until smooth. Whisk in vanilla extract.
- Final Touch: Artfully drizzle warm chocolate glaze over cooled marshmallow-topped cookies. Allow glaze to set slightly before serving, ensuring an elegant presentation.
Notes
- Chill Dough Strategically: Refrigerate for 15 minutes to develop richer flavor and prevent excessive spreading during baking.
- Perfect Cookie Shape: Gently press thumb in center before baking to create perfect marshmallow cradle and ensure uniform appearance.
- Melt Marshmallows Carefully: Return cookies to oven for 2-3 minutes to achieve soft, puffy marshmallow texture without burning.
- Glaze with Precision: Use double boiler method for smooth chocolate drizzle, ensuring glossy and professional-looking cookie finish.
- Prep Time: 15 minutes
- Cook Time: 12 to 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 269
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 23 mg