Cookies, Holiday

Peanut Butter Fluff Cookies

Whoa, whoa, whoa, am I seeing things right? These are peanut butter cookies swirled with marshmallow fluff? Yuuuup! For Day 9 of our 12 Days of cookies, we’re making these peanut butter fluff cookies. Chewy peanut butter flavor and sweet pillows of marshmallow fluff make these the next best cookies on your holiday list. Perfect for cookie boxes, weekend desserts, or any night snack 😉. Of course, I can’t forget, they are schuuuper easy! Mix, chill, bake, and I know what you’re thinking. Oh boy, how much chilling time? Don’t worry, only 45 mins to 1-hour chilling.

These cookies give me all the peanut butter and jelly feels, just better since the marshmallow can replace the jelly. No hate to pb&j sammies, but peanut butter marshmallow is the new pb&j.

Ingredients You Need

  • Butter
  • Sugar
  • Brown Sugar
  • Creamy Peanut Butter
  • Eggs
  • Flour
  • Baking Soda
  • Salt
  • Vanilla
  • Marshmallow Fluff

How to Make the Cookies

These cookies are easily said and done. Mix the batter, add dry ingredients, fold in fluff, scoop, chill, and bake. Sounds like a lot, well it’s not. Haha, that rhymed. 😉

  1. Mix the sugars and melted butter. It will be thin and like a loose paste.
  2. Add in your egg, yolk, vanilla, and peanut butter. Mix until fully combined.
  3. Then, add your flour, baking soda, and salt on top of the peanut butter mixture. Continue mixing until your dough forms. It will be very soft, but not sticky.
  4. Fold the marshmallow fluff in with a spatula just a couple of times. You want to barely mix it because you still want there to be chunks of marshmallow that stick out.
  5. Use a large cookie scoop to scoop dough and place it on a large cookie sheet lined with parchment paper. Chill the scooped dough in the fridge for 45 minutes to 1 hour. Towards the end of the baking time, preheat the oven to 350 F.
  6. Once chilled, spread the cookies out 2″ apart from each other on 2 different cookie sheets lined with parchment paper. Make sure to spread the cookies out a lot, because they do flatten quite a bit as they bake. Bake for 12-14 minutes until the edges are golden.

Mixing in the fluff

If there is any part of this cookie recipe you can really mess up, it could be the fluff, but honestly, not really! These cookies are really as simple as mixing a dough and baking. Here are just some extra tips for mixing your dough.

  • Add the fluff in dollops to the peanut butter cookie dough. I used almost an entire 7 oz jar.
  • Only fold the dough 2-3 times because you still want to have fluff sticking out of the cookies when you scoop them. If you overfold, the marshmallow could disappear and practically disintegrate once baked.
  • You can never add too much fluff. If you think you’ve added too much fluff, you probably haven’t.

Troubleshooting Tips

Just incase you have some issues with your dough, here are some extra tips to ensure the best peanut butter fluff cookies because you’re going to want these!

  • My fluff is gone! You might have over mixed the fluff and now it disappeared into the cookies. Next time, just fold it a couple of times without doing too much.
  • My cookies stuck to the pan! If you don’t line your cookie sheets, the marshmallow can stick to the pan when you bake it. Make sure to always line your sheets with a Silpat or parchment.
  • My cookies are burnt on the edges! – You might have over baked the cookies a little bit. It’s ok if they look a little underdone when checking them because they do harden as they cool. If there is a lot of fluff on the outside this could also happen to the edges.

Can I save the dough for another time?

Yes! You can definitely make the dough and save it for another time.

Roll it into a ball, cover tightly with plastic and place in the fridge for a a few days.

If you want to save it longer, wrap tightly in plastic, add to a bag, and place in the freezer for up to 4 weeks. Let the dough slightly soften if you’re taking it out of the freezer before baking.

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Peanut Butter Fluff Cookies

Recipe by Gillian VolzCourse: Cookies, HolidayCuisine: DessertDifficulty: Easy
Servings

15

servings
Prep time

10

minutes
Cooking time

12

minutes
Chilling time

1

hour

These peanut butter cookies are easy said and done, not to forget the peanut butter and fluff is the next best combo. Step aside pb&j, pb& fluff is the new thing!

Ingredients

  • 2 cups flour

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 tbsp vanilla extract

  • 3/4 cup butter, melted

  • 1/4 cup sugar

  • 3/4 cup brown sugar, packed

  • 1 egg + 1 egg yolk

  • 1/2 cup peanut butter

  • 3/4 cup marshmallow fluff

Directions

  • Mix the sugars and melted butter. It will be thin and like a loose paste.
  • Add in your egg, yolk, vanilla, and peanut butter. Mix until fully combined.
  • Then, add your flour, baking soda, and salt on top of the peanut butter mixture. Continue mixing until your dough forms. It will be very soft, but not sticky.
  • Fold the marshmallow fluff in with a spatula just a couple of times. You want to barely mix it because you still want there to be chunks of marshmallow that stick out.
  • Use a large cookie scoop to scoop dough and place it on a large cookie sheet lined with parchment paper. Chill the scooped dough in the fridge for 45 minutes to 1 hour. Towards the end of the baking time, preheat the oven to 350 F.
  • Once chilled, spread the cookies out 2″ apart from each other on 2 different cookie sheets lined with parchment paper. Make sure to spread the cookies out a lot, because they do flatten quite a bit as they bake. Bake for 12-14 minutes until the edges are golden.

Notes

  • Make sure to not overmix the fluff, otherwise, it could disappear into the dough. You’ll lose out on having big chunks of fluff sticking out.

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