High Altitude Fluffernutter Cookies
A classic recipe for fluffernutter cookies, made with soft and chewy peanut butter cookies stuffed with gooey marshmallows.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ½ cup unsalted butter, melted
- ¾ cup creamy peanut butter
- ½ cup light brown sugar, lightly packed
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 large egg yolk (save the extra white for another use)
- 1 ¾ cups all-purpose flour, fluffed, spooned and leveled
- 1 tbsp corn starch
- ¼ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- 8 marshmallows (or 48 mini marshmallows)
Instructions
- In a saucepan, melt the butter over medium heat. In a bowl, whisk together the hot melted butter with the peanut butter until smooth.
- Whisk in both the sugars and the vanilla extract, then whisk in the egg and egg yolk until well combined.
- Separately, whisk together the flour, corn starch, baking soda, salt and cinnamon. Add the dry ingredients to the wet ingredients, and stir the dough together until smooth.Tip: This is a slightly dryer, more crumbly dough, to prevent the cookies from over-spreading. If, however, you feel like your dough is too dry, you can add the leftover egg white from the second egg.
- Use a large cookie scoop to scoop 16 balls of dough. Flatten the dough balls with your hands to about 3 inches in diameter. Use scissors to cut large marshmallows in half, and arrange them on the flattened dough. If using mini marshmallows, use 3 marshmallows per cookie.
- Wrap the cookie dough around the marshmallow, so the marshmallow is almost enclosed, although the cookies look better after baking if you leave a few gaps in the dough at the top. Freeze for 15 minutes while you preheat the oven.
- Preheat the oven to 375 F, and line a large baking sheet with parchment paper.
- Place the chilled dough balls 3 inches apart on the baking sheet and bake on the center oven rack for 11-11 1/2 minutes. The cookies should still be very soft and slightly underdone with the marshmallow melted, and the edges of the cookies set.Tip: For perfectly round cookies, use a round cookie cutter with a circumference larger than the baked cookies and "scoot" it around the cookies while they're hot, pulling in any uneven edges.
- Cool the cookies for 5 minutes on the baking sheet, then transfer them to a cooling rack to cool completely.Tip: If the marshmallow melted and disappeared too much, you can spoon a small amount of marshmallow fluff or creme into the cracks and crevices on top of the cookies while they're hot from the oven.
- Store cookies in a single layer in an airtight container at room temperature for up to 3 days.
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