Description
Delightfully soft and chewy Fluffernutter Cookies combine the classic flavors of peanut butter and marshmallow creme for a nostalgic treat. These easy-to-make cookies use simple ingredients like creamy peanut butter, yellow cake mix, and marshmallow fluff to create a gooey center that melts in your mouth. Perfect for peanut butter lovers seeking a fun twist on traditional cookies, they bake quickly and make a great snack or dessert.
Ingredients
Cookie Dough
- 1 cup creamy no-stir peanut butter (like Jif or Skippy)
- ½ cup canola or vegetable oil
- 2 large eggs
- 1 (15.5-ounce) box yellow cake mix
Filling
- 1 (7-ounce) jar marshmallow creme
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large mixing bowl, stir together the creamy peanut butter, eggs, and canola or vegetable oil until the mixture is smooth and well combined.
- Add Cake Mix: Gradually add the yellow cake mix to the wet ingredients, mixing until a thick, cohesive dough forms.
- Form Dough Portions: Scoop out 2-tablespoon portions of the dough, roll each portion into balls, then flatten them into small disks to prepare for filling.
- Add Marshmallow Filling: Place approximately 2 teaspoons of marshmallow creme in the center of each dough disk. Carefully bring the dough edges up around the marshmallow, sealing it completely, and gently reshape into a ball to encase the filling.
- Arrange Cookies on Baking Sheet: Place the filled dough balls onto the prepared baking sheet, spacing them at least 2 inches apart to allow spreading during baking.
- Bake Cookies: Bake the cookies for 10 to 12 minutes, or until the edges are set and you notice the marshmallow filling has cracked through the cookie surface, indicating gooey centers.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring to a cooling rack or serving. This helps them set and maintain their shape.
Notes
- Use creamy peanut butter for best texture; no-stir versions help maintain consistency.
- Sealing the marshmallow creme well ensures a melty center that doesn’t leak out during baking.
- If you prefer, you can substitute canola oil with vegetable oil or light olive oil.
- These cookies are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 3 days.
- For a gluten-free option, substitute the yellow cake mix with a gluten-free cake mix.
