Best Fluffernutter Cookies Recipes

FLUFFERNUTTER COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix cookie mix as directed on pouch, using water and oil.
• On ungreased large cookie sheet, drop dough by tablespoonfuls about 1 1/2 inches apart.
• Bake 6 to 8 minutes or just until set. Remove from oven; set oven control to broil.
• With cookies on cookie sheet, press back of metal tablespoon into center of each cookie to create indentation. Spoon 1 tablespoon marshmallow creme into center of each cookie. Return cookie sheet to oven. Broil 1 to 2 minutes or just until marshmallow creme turns a light golden brown. Remove from oven; cool.
• In medium glass bowl, place chocolate chips and whipping cream. Fill 1-quart saucepan with water; place glass bowl on top of saucepan. Heat water to boiling. Stir chips and cream until melted.
• Transfer melted chocolate mixture to large resealable plastic bag; seal bag. Cut off small bottom corner of bag. Drizzle chocolate mixture over toasted marshmallow centers of each cookie. Let stand until chocolate is cool and slightly firm before serving or storing.

FLUFFERNUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix the peanut butter and egg until well combined with a spoon. Slowly stir in the marshmallow cream until just combined. You want to see the marshmallow cream not fully incorporated, almost like swirled through. With a small-medium cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. Bake for 12-15 minutes or until baked through. Let cool for 5 minutes on cookie sheet before transferring to a cooling rack. Definitely grab some milk with these bad boys and enjoy!

FLUFFERNUTTER COOKIES

Steps:

• 1. Preheat the oven to 350 degrees. Spray two baking sheet with cooking spray and set aside. 2. In a medium bowl, mix the peanut butter and sugars together until creamy and smooth. I do this by hand. 3. Add in the egg and vanilla extract. Mix until well combined. 4. Add the salt and baking soda. Stir until mixed together. 5. Spoon dough into balls, about 1 Tablespoon of dough for each cookie. Place the cookie dough balls on the greased baking sheets, about two inches apart. 6. With your thumb, press down the dough ball to make a puddle in the middle of each cookie. Bake for 10-12 minutes. Remove baking sheets from the oven. Press down the cookies with your thumb again. Do this quickly because the cookies will be hot. Let the cookies cool on the cookie sheet for two minutes. 7. Move cookies to a wire rack and cool. Once cool, take a spoonful of marshmallow cream and fill the center of the peanut butter cookies. The marshmallow creme will be sticky, but try to smooth it out as best as you can. Fill all of the cookies and serve.

CHOCOLATE FLUFFERNUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. Line three baking sheets with parchment paper or silpat liners.
• In mixer cream together sugar, shortening, vanilla and egg. In a small bowl sift together dry ingredients. Add to creamed sugar, 3/4 cup at a time, alternating with the buttermilk. When combined stir in morsels.
• Drop by tablespoonfuls (I use a tablespoon scoop) onto lined baking sheets and bake 8 minutes. Remove from oven and add a marshmallow half to each cookie, return to oven and cook 3 minutes longer. Let cookies cool 1 minute on sheet then remove to racks to cool completely. Using a measured tablespoon scoop this recipe makes 3 dozen cookies.