Fluffernutter Peanut Butter Cookies

These cookies were divine. I don't make cookies super often anymore, but I really wanted to try these, and when I did, I made them once, and then again, a few days later. We couldn't get enough. These cookies are more labor-intensive than most, as you have to shape a large dough ball around a marshmallow and seal it properly. This is a small-batch recipe; it states it makes 12, but I got 16 out of mine. The texture is just perfect with these; the cookie part is crisp on the edges and soft and chewy in the center. The marshmallow really adds something. Plan ahead when making these; the dough needs to chill for at least 30 minutes. 

**Note: I tried these again 4/16, using generic marshmallows for half the batch, and Jet-Puffed marshmallows for the other half. The generic marshmallow ones were very hard to enclose in dough for some reason, and there were many cracks where the marshmallow leaked out. The Jet-Puffed were easier to enclose in dough and had less cracks/leaks. If you only have access to generic, use them, because they're still very good. But if you have a choice, use name-brand marshmallows. In these photos, I used Jet-Puffed. You can see some cracks, but there wasn't much leaking.**

Fluffernutter Peanut Butter Cookies

from Joy the Baker

Makes 12-16 big cookies

1/2 cup (1 stick) unsalted (or salted) butter, at room temperature
3/4 cup creamy peanut butter like Jif or Skippy
1/2 cup (100 grams) lightly packed light brown sugar
1/2 cup (100 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups (187 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt (only 1/4 tsp if using salted butter)
12-16 standard size marshmallows
1/2 cup peanut butter chips
Flaky sea salt, optional

1.  In a large bowl with electric hand beaters or in the bowl of a stand mixer fitted with a paddle attachment, cream together butter and peanut butter. Add sugars and beat on low speed until well combined, about 3 minutes. Add the egg and vanilla extract and beat on low speed for another 1 minute.

2.  In a small bowl whisk together flour, baking soda, and salt. Add the dry ingredients all at once to the butter and egg mixture and beat on low until just combined. Stop the mixer and beaters and finish incorporating with a rubber spatula. Allow the cookie dough to chill in the refrigerator for at least 30 minutes.

3.  Next, stuff each cookie with marshmallow. Portion 3 tablespoons of cookie dough in the palm of your hand. (I used my largest cookie scoop, which measured 3 TBS when filled with water.) Flatten out the dough to about a 3-inch circle that’s about 1/4-inch thickness. Place the marshmallow in the center of the cookie dough circle and wrap the cookie dough around the marshmallow. If any cracks appear, just press them together with your fingers. Place cookies one a plate (they'll go in the fridge for a bit) or small baking sheet and repeat the process for 12 cookies. Press 6 or so peanut butter chips into each cookie dough ball.

4.  Allow the cookies to rest in the refrigerator while the oven preheats. Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

5.  When ready to bake, remove the dough balls from the refrigerator and place six dough balls onto each baking sheet, about 2 inches apart, seam side down. Bake for 8-11 minutes, rotating the trays once during baking. Cookies will split and marshmallow will be gooey when cookies are done. Be careful not to over bake or the marshmallows will disappear. (I always bake cookies for 8 minutes or less in my oven- it bakes fast. You want these more underdone as opposed to overdone.) 

6.  Remove from the oven and sprinkle with sea salt if you’d like. Allow cookies to cool on the baking sheet until stable enough to move to a wire rack. Store cookies in an airtight container at room temperature.

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