When I was a kid I was only allowed one junk food a day. We never had sugary cereals, or cookies, or chips in the house pretty much ever. So when my sister and I would go to our friend's houses we would go crazy. I mean all out banana pants. The first time I ever experiences a fluffernutter (peanut butter and fluff on a piece of bread) was an out of body experience. The combination of the salty savory peanut butter and the super sweet marshmallow fluff was complete magic. To this day it is one of my favorite flavor combinations. When I happened upon Stress Baking's recipe I had to try it. While the cookies were tasty, I tweaked it a bit to match my desire for the perfect combo of salty and sweet.
Peanut Butter and Fluff Cookies
Ingredients
2/3 Cup All Purpose Flour
1 tsp baking soda
1 Tbsp Kosher Salt
8 Tbsp Unsalted Butter
1 Cup All Natural Crunchy Peanut Butter
1 1/3 Light Brown Sugar - packed
1 Egg
1 tsp Vanilla
Marshmallow Fluff
*Adapted from Stress Baking
Directions
In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, peanut butter, and brown sugar until light and fluffy. Add the egg and the vanilla and mix until combined. Add the flour, baking soda, and salt and mix on low speed until the dough is light, creamy and thick.
Shape the cookie dough into a ball and cover with plastic wrap. Place the bowl in the refrigerator for at least 30 min or up to an 4 hours.
When you are ready to bake your cookies, preheat the oven at 350. Line cookies sheets with parchment paper. Using a medium sized cookie scoop, scoop some of the cookie dough filling it half way. Press the dough down in the center and make certain it is on the sides as well. Use a 1/2 tsp of Fluff and place in the center of the cookie. Cover the Fluff with more cookie dough and place on the parchment. Repeat until all of the cookie balls are ready to be baked.
Bake for 8 minutes. Serve slightly warm or store in an airtight container for up to 1 week.
- Cover the bowl with plastic wrap and place in the fridge for at least 30 minutes, preferably up to 1 hour.
- Preheat oven to 375°F. Prepare two baking sheets with nonstick silicon mats (aff link) or parchment paper and set aside.
- Grab a medium cookie scoop (aff link) and fill it halfway with dough, pressing it into the bottom and up the sides. Spoon a teaspoon of marshmallow fluff into the center, and then top with more dough to fill the scoop. Place each ball of dough on prepared baking sheets, with no more than 6 on each, evenly spaced out with plenty of room for the cookies to spread.
- Bake for 8-9 minutes until the cookies have spread and started to crinkle on top. Remove from the oven and let cookies cool for at least 15 minutes on the baking sheet itself – they will continue to spread and set a bit more as they cool. Carefully move to wire racks (aff link) to cool completely. Enjoy!
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