I’ve been on a serious peanut butter kick lately so I decided to recreate my absolute favorite sandwich from my childhood into dessert form: Fluffernutter Cookies☁️🥜
I even had a guinea pig named fluffernutter…if that’s not dedication to your favorite food idk what is. What’s up with me naming my pets after food?😬
- ½ cup natural peanut butter (chunky or smooth will work)
- ½ cup brown sugar, lightly packed
- ½ cup cup coconut sugar (or whatever sugar you have on hand)
- 1 large egg
- 1 large egg yolk, room temp
- ¼ cup olive oil
- ½ tsp vanilla extract
- 1 tsp corn starch
- ½ tsp baking soda
- ½ tsp salt
- 1 cup + 2 tbsp unbleached all-purpose flour
- 5 large marshmallows, halved
- Preheat your oven to 325°F and line two baking sheets with parchment paper. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
- In a large bowl, mix together peanut butter, sugars, egg + egg yolk, oil, and vanilla until fully combined.
- Whisk in the corn starch, baking soda, and salt. Finally, use a large spoon to gently mix in the flour – the dough may seem dry at first but keep mixing.
- Scoop dough balls 3 Tbsp in size. Roll each ball, flatten in your palm, and then place half of a large marshmallow in the middle. Fold the edges of the dough up and over the marshmallow, smoothing the dough ball out. Place each dough ball seam side up on your prepared baking sheet and flatten slightly before baking
- Bake for 10-12 minutes or until the cookies begin to spread and crack and the marshmallow just starts to seep through.
- Allow them to cool on the baking sheet for 5 minutes. Carefully transfer the cookies to a cooling rack.
- Store leftover cookies in an airtight container at room temperature