Fluffernutter Cookies Recipe

The yummiest mixture of nutty peanut butter with melty, gooey marshmallows in a thick and chewy cookie!

I’ve only recently heard about ‘fluffernutters’ but learning about the combination of peanut butter and marshmallow, I needed no persuading to know that sounds amazing!

These are my spin on a fluffernutter cookie. They have a thick peanut butter cookie dough, stuffed with gooey marshmallows. They’re perfectly sweet, gooey in the middle and chewy on the edges - delicious!

They’re perfectly sweet only need one bowl and 10 minutes baking time, so in no time at all you could be munching on these yummy treats. Just mix up your cookie dough, roll into balls and bake. It’s as simple as that!

This recipe makes six large cookies. You can of course make mini cookies instead if you would like! They will stay fresh for around a week in an airtight container or you can freeze them for longer.

Either freeze the balls of raw cookie dough ready to bake when you need a cookie fix. Or bake the cookies, leave them to fully cool and then stack them in a food container before freezing. They don't take too long to defrost and they're also delicious slightly warmed in the microwave!

They're dairy free, egg free, nut free, easily gluten free and of course completely vegan!

Makes 6 large cookies

Cookie ingredients;

18 frozen small vegan marshmallows

240g plain flour

100g soft brown sugar

90g white granulated or caster sugar

4g baking powder

2g baking soda

50g smooth or crunchy peanut butter

60g vegan block butter

45g cold water

You will also need; a mixing bowl, baking tray, baking paper, small spoon or ice cream scoop

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How to make your cookies;

1. Freeze 18 small marshmallows for a couple of hours or ideally overnight. Freezing the marshmallows helps them melt slower in the oven and stops them spreading too much

2. Once your marshmallows are frozen, pre heat the oven to 180°c

3. Line your baking tin with baking paper, this will make sure your cookies do not stick

4. Make your cookie dough by adding the vegan butter, peanut butter, brown sugar and white sugar into your mixing bowl and stirring until it is light, fluffy and combined

5. Add the flour, baking powder, baking soda and cold water and mix again to make a thick dough

6. Add the frozen marshmallows and roughly mix again to incorporate

7. Now you want to work quite quickly to ball the dough before the marshmallows warm up too much

8. Scoop the dough into 6 even balls using a small ice cream scoop or spoon. Each dough ball should weigh around 100g

9. Place the cookie dough balls on the baking paper lined tray. Make sure to space them out

10. Bake the cookies for around 10-12 minutes at 180c until lightly golden

11. Remove from the oven and bang the tray firmly on the worktop.  This helps release any trapped air bubbles and makes the cookies have a lovely chewy centre

12. If your cookies have slightly spread, use a large circle cookie cutter to scoot them back into a neat circle

13. Leave the cookies on the tray to cool as the cookies will be very soft to touch while they are hot

14. Now your cookies are ready to eat!

    
    

Tips & Tricks!

• I used a block style vegan butter to make my cookies. You can use a spreadable butter will make the dough wetter, so you'll need to add a little less water. I used Flora unsalted block butter.

• If your cookies spread a little too much in the oven, while they are still hot, use a large circle cookie cutter to scoot them around the edge and bring them back into a nice circle shape

• To make gluten free cookies, just swap to gluten free flour and add 1g of xanthan powder for every 100g of flour. I find the gluten free cookie dough is softer so I like to fridge the dough until chilled before baking

• I used Freedom Confectionery marshmallows (gifted). https://freedomconfectionery.com/?coupon=clemievegancake Use the code clemievegancake for 10% off your order!

• I used Pip and Nut crunchy peanut butter