Peanut Butter and Fluff Cookies

Shared by Ben · with credit

Original recipe from facebook.com · shared with credit by Ben

I make these when I want something sweet, gooey, and a little nostalgic, like a peanut butter sandwich turned into a cookie. They are soft, rich, and perfect for lazy weekend baking with the kids.

Ingredients

• 8 tablespoons (113g) unsalted butter, room temperature
• 1/2 cup (96g) light brown sugar
• 1/3 cup (64g) granulated sugar
• 1 large egg*
• 1 teaspoon vanilla extract
• 1/4 cup + 2 tablespoons (96g) peanut butter**
• 1 1/4 cup (150g) all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (48g) marshmallow fluff

Instructions

1. Into your stand mixer, or large bowl if using a hand mixer, add your butter and both sugars. Mix at a medium to high speed until fully combined, about 2 minutes.
2. Add in your egg and vanilla extract. Continue to mix until lightened in color, about 2 minutes, then scrape down the sides of your bowl and mixer.
3. Next, add in your peanut butter. Mix at a medium speed for about a minute until your peanut butter is incorporated, pausing halfway through to scrape down your mixer and bowl.
4. Then, add in your dry ingredients - flour, baking soda, baking powder, and salt. Mix at the lowest speed until your dough has just come together.
5. Drizzle your fluff over the top of your dough, and use a spatula to fold it into your dough until you see ribbons of fluff throughout. Be careful to mix just enough so that you see streaks of fluff but you do not want to mix the fluff into your dough. Cover your dough and place into the fridge to chill for two hours or until firm. Once your dough has chilled, it's time to scoop. Onto a parchment lined cookie sheet, use a cookie scoop or large spoon to portion out your dough - it should make about 12 cookies, 2 1/2 to 3 tablespoons (about 48-50g) per scoop.
6. Chill your dough, covered, for another our or two (up to overnight) for a softer cookie or place your scooped dough into the freezer overnight for a thicker cookie with a lightly crisp exterior.
7. When you're ready to bake, preheat your oven to 350 degrees and bake for 10-13 minutes. Allow to cool and enjoy! Your baked cookies will stay fresh in an airtight container for a few days at room temperature or in the fridge, but they will taste best fresh baked and enjoyed the same day you made them. If you bake and eat them in the following days the cookies will lose their crisp edges, but they will still be soft and delicious. You can also freeze some or all of your dough to bake later. To do this, place your scooped cookie dough onto a baking sheet and into the freezer for 12-24 hours. Then, transfer your frozen dough to a plastic bag or airtight container and store in the freezer. To bake from frozen, set your oven to 350 and bake for about 11-13 minutes for a thicker cookie, or at 325 for 12-14 minutes for a cookie that's a bit thinner - know that if your dough has been in the freezer for a while, you may need an extra minute or two.

Nutrition (per serving, estimated)

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