Description
These cookies balance rich peanut butter with pillowy marshmallow fluff, yielding a tender, chewy bite. Each swirl of fluff melts into golden edges while the centers stay soft, delivering a playful twist on a nostalgic favorite.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup marshmallow fluff
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl cream butter sugar brown sugar and peanut butter until light and fluffy.
- Beat in eggs one at a time then stir in vanilla extract until combined.
- In a separate bowl whisk flour baking soda baking powder and salt.
- Gradually add dry ingredients to wet ingredients mixing until just combined.
- Scoop tablespoon-sized portions of dough onto prepared baking sheet spacing them about 2 inches apart.
- Gently flatten each dough ball and top with about a teaspoon of marshmallow fluff.
- Use a toothpick to lightly swirl the fluff into the top of each cookie.
- Bake for 10 to 12 minutes or until edges are lightly golden with centers still soft.
- Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Notes
- For extra chewiness reduce baking time by one minute.
- Store cookies in an airtight container at room temperature for up to four days.
- Use crunchy peanut butter for added texture.
- Cookies can be frozen between wax paper layers for up to two months.