Fluffernutter Cookies
Large peanut butter cookies with a swirls of marshmallow fluff topped with flaky sea salt.
Ingredients
- 1/2 c salted butter (1 stick) softened
- 1/2 c smooth peanut butter
- 1 c light brown sugar packed
- 1/2 c sugar
- 2 large eggs
- 2 tsp vanilla
- 3 c flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 c marshmallow fluff
Instructions
- To a bowl mix together your flour, baking soda, baking powder and salt.
- To a stand mixer or separate mixing bowl using a hand mixer cream together the butter, peanut butter, brown sugar and sugar until fluffy. About 2 minutes.
- Add the eggs and vanilla. Scrape the bowl and continue mixing until everything is incorporated.
- With the mixer on low slowly add the the dry ingredients to the wet.
- Add the fluff to the batter and slowly and carefully fold the fluff, by hand, into the dough a few times. You want large swirls of fluff.
- Use an ice cream scoop to create 17 cookie dough balls. If you like a smoother cookie, you can roll the cookie dough balls in your palms to smooth out the surface. Place in a parchment lied container, cover and store in the refrigerator for at least 3 hours or overnight.
- Line sheet pans with parchment paper. Bake in rounds of 5 per sheet pan in a 350 degree oven for 13-15 minutes in the middle rack. Only bake one sheet pan at a time. If the cookies hardened in the fridge overnight, you'll need 15 minutes in the oven.
- Allow the cookies to continue cooking on the hot pan once they come out of the oven. Sprinkle immediately with flaky sea salt. Enjoy warm or even the next day they're just as good.
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