Description
Sweet nostalgia meets playful baking with these fluffernutter delight cookies, combining marshmallow and peanut butter in a delectable treat. Morsels of childhood memories meld perfectly, promising pure bliss for cookie enthusiasts eager to indulge.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups (180 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet and Sweet Ingredients:
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- ½ cup (132 g) creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
Additional Ingredient:
- 1 cup (45 g) mini marshmallows, frozen
Instructions
- Freeze mini marshmallows thoroughly for 1-2 hours to ensure they remain intact during baking, maintaining their shape and preventing rapid melting.
- Configure the oven to 350°F and line baking sheets with silicone mats or parchment paper for optimal cookie release and even heat distribution.
- Sift together flour, baking soda, and salt in a medium mixing bowl, creating a uniform dry ingredient base for consistent texture.
- Utilize an electric mixer to whip softened butter with granulated and light brown sugars until the mixture becomes pale and fluffy, developing a smooth foundation.
- Incorporate creamy peanut butter, egg, and vanilla extract into the butter-sugar mixture, blending until ingredients are seamlessly integrated.
- Gradually introduce the dry ingredient mixture into the wet components, stirring gently until just combined to prevent overworking the dough.
- Swiftly fold in the frozen mini marshmallows, ensuring they are evenly distributed without allowing them to thaw and lose their structural integrity.
- Construct uniform cookie dough balls using a measured cookie scoop, positioning them with ample spacing on prepared baking sheets to allow for spreading.
- Bake for 11-12 minutes, watching for slight golden-brown edges as an indicator of perfect doneness and caramelization.
- Rest cookies on the baking sheet for approximately 10 minutes, allowing them to firm up and stabilize before transferring to a wire cooling rack.
- If desired, immediately use a greased spatula to gently reshape any cookies that appear irregular while still warm and malleable.
Notes
- Freeze marshmallows beforehand to prevent melting during mixing and maintain their distinct texture in the cookie.
- Use room temperature ingredients like butter and egg for smoother, more consistent dough that blends effortlessly.
- Avoid overmixing the dough to keep cookies tender and prevent developing tough gluten structures.
- Space cookies adequately on the baking sheet to allow proper spreading and ensure even baking.
- Remove cookies from the oven when edges are slightly golden to achieve a soft, chewy center with crisp exterior.
- Let cookies rest on the baking sheet for initial cooling to help them set and prevent breaking when transferred.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 122
- Sugar: 7 g
- Sodium: 83 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 17 mg