Fluffernutter Cookies
Fluffernutter Cookies requires roughly 25 minutes from start to finish. This hor d'oeuvre has 100 calories, 3g of protein, and 5g of fat per serving. This recipe serves 36 and costs 9 cents per serving. This recipe is liked by 33 foodies and cooks. This recipe from Table for Two Blog requires vanillan extract, creamy peanut butter, flour, and granulated sugar. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so great spoonacular score of 11%. Similar recipes include Fluffernutter Cookies, Fluffernutter Cookies, and Fluffernutter Cookies.
Servings: 36
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 tsp. baking soda
1 cup creamy peanut butter
½ cup dark brown sugar, packed
2 large eggs
1½ cups all-purpose flour
½ cup granulated sugar
4 tbsp. unsalted butter, room temperature
1 tsp. vanilla extract
Equipment:
baking paper
baking sheet
stand mixer
spatula
whisk
bowl
oven
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.In a large bowl, whisk together flour and baking soda. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, peanut butter, and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.Slowly add in the flour mixture and mix until all combined and well-incorporated.Using a spatula, fold in the marshmallows. They won't fold in completely into all the dough, but that's ok.Take a scoop of cookie dough, roll it into a ball, push the marshmallows back into the dough if they pop out, then place on cookie sheet & repeat until all dough has been used up.Bake for 13-15 minutes. Until marshmallow has melted and the edges of the cookie are getting slightly brown.Let cool on baking sheet for 5 minutes then move to a wire rack to cool completely.Store in an airtight container.
Step by step:
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.In a large bowl, whisk together flour and baking soda. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, peanut butter, and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.Slowly add in the flour mixture and mix until all combined and well-incorporated.Using a spatula, fold in the marshmallows. They won't fold in completely into all the dough, but that's ok.Take a scoop of cookie dough, roll it into a ball, push the marshmallows back into the dough if they pop out, then place on cookie sheet & repeat until all dough has been used up.
2. Bake for 13-15 minutes. Until marshmallow has melted and the edges of the cookie are getting slightly brown.
3. Let cool on baking sheet for 5 minutes then move to a wire rack to cool completely.Store in an airtight container.
Nutrition Information:
covered percent of daily need
