Fluffernutter Cookies
This peanut butter cookie has extra peanut butter added to the dough, peanut butter chips, graham crackers, buttered pretzels, and a marshmallow filling. It is sweet, crunchy, gooey, creamy, and a cookie that should be on everyone’s baking list.
Ingredients
- 2 sticks butter unsalted, room temperature.
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ¾ cup peanut butter I used creamy.
- 1 tspn vanilla extract
- 2 eggs room temperature.
- 2¼ cups flour
- 1 tspn baking soda
- ½ tspn baking powder
- 1 cup peanut butter chips
- 3 graham cracker sheets roughly chopped into 1 inch pieces.
- 11-12 large marshmallows I used Jet Puffed brand.
Buttered Pretzels
- 1 cup pretzels I recommend using matchsticks or small twists. Don't use thick pretzels.
- 3 tbsp butter
- sprinkle salt
Instructions
Buttered Pretzels
- Break up the pretzels with your fingers so they are roughly one inch in size.
- In a small sauté pan melt butter until just starting to brown over medium high heat.
- Add the pretzels and stir to coat them evenly in butter.
- With a smooth shaking motion, keep constant movement in your pan while toasting the pretzels. This will prevent them from burning.
- Pretzels are done after a few minutes of toasting. They will have a deeper color and smell buttery and toasty. Sprinkle a a pinch of salt on top after taking off heat.
- Allow to cool in a clean dish while you prepare the cookie dough
Fluffernutter Cookies
- Cream butter and sugars for 3-5 minutes until pale and creamy. Add peanut butter and continue to mix until smooth.
- Add in eggs one at a time making sure to scrape down the sides so everything is mixed in evenly. Add the vanilla extract and mix in.
- In a separate bowl sift the dry ingredients then add to the butter mixture on low. Mix until just incorporated, do not overmix.
- With the mixer off, add the peanut butter chips, chopped graham crackers, and buttered pretzels. Mix on low for a few seconds.
- Using a 4 ounce cookie scoop, portion out 11 portions of dough onto a baking sheet.
- Patting the dough flat in one hand, place a marshmallow in the center, then wrap the remaining dough around the marshmallow. Pinch the dough to seal in the marshmallow and roll around in your palms to smooth out the edges of the cookie dough. Repeat with remaining dough.
- Freeze overnight.
- Bake 6 cookies per baking sheet at 375*F for 12-14 minutes. Do not overbake or you risk the marshmallow center leaking out.
- Cool for 5-10 minutes. Enjoy!
Notes
These just might be the best peanut butter cookies I have ever made. They are best served warm for a delicious gooey marshmallow center and stay fresh for up to 4 days. The crunch of the pretzel will diminish over time so it is best to enjoy them in the first few days if you want to enjoy that wonderful pretzel crunch!