Fluffernutter cookies

The classic New England fluffernutter sandwich is turned into a cookie! Thin, chewy peanut butter cookies are filled with swirls of marshmallow fluff.

2/3 cup all purpose flour
1 teaspoon baking soda
Pinch of salt
8 tablespoons butter, room temperature
1 cup creamy peanut butter (well-stirred if using natural)
1 1/3 cups light brown sugar
1 egg, room temperature and lightly beaten
1 teaspoon pure vanilla extract
2 tablespoons marshmallow fluff

In a medium bowl, whisk together flour, baking soda, and salt.
In a stand mixer fitted with a paddle attachment, combine butter, peanut butter and brown sugar and beat on medium speed until well combined.
Add egg and vanilla and beat to combine.
Add dry mixture and beat again to combine until you have a thick dough.
Cover the bowl with plastic wrap and place in the fridge for at least 30 minutes, preferably up to 1 hour.

next full instruction : www.stressbaking.com

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