Fluffernutter Cookies
Recipe: #12322
March 24, 2014
Categories: Desserts, Cookies, Shaped, Peanut, Baby Shower, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, Labor Day, Picnic, Potluck, Oven Bake, Flour, more
"These soft, chewy peanut butter cookies topped with Marshmallow Fluff will bring you right back in time to your youth!. Recipe by Laurie Farmer"
Original is 40 servings
Ingredients
Nutritional
- Serving Size: 1 (24.6 g)
- Calories 111.1
- Total Fat - 5.9 g
- Saturated Fat - 2.3 g
- Cholesterol - 15.9 mg
- Sodium - 63.9 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 0.5 g
- Sugars - 9.1 g
- Protein - 2 g
- Calcium - 15.6 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
In small bowl, mix flour, cornstarch, and baking soda.
Step 3
In large bowl, beat butter with sugars until light and fluffy. Beat in peanut butter. Add vanilla, egg, and egg yolk. Beat until smooth. Gradually beat in flour mixture. Chill for 2 hours.
Step 4
Roll into balls containing two teaspoons of dough each.
Step 5
Bake for 8-10 minutes until the edges are set.
Step 6
Cool on pans for 5 minutes.
Step 7
Gently press indentations into the center of each cookie. Cool on pan two more minutes. Place on wire rack to cool completely.
Step 8
Place marshmallow creme in medium bowl. Microwave on high for 30 seconds. Stir. Microwave on high for 30 more seconds. Stir until smooth. Carefully spoon hot marshmallow over cookie indentations. Cool completely
Tips
No special items needed.
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