Whole Wheat Fluffernutter Cookies
Gooey marshmallow fluff & salty peanut butter combine forces in these deliciously messy Fluffernutter Cookies.
Servings: 12 cookies
Calories: 232kcal
Cost: $3.41 or $0.28/cookie
Equipment
- 1 stand mixer
- 1 large sheet pan (or 2 medium)
- 1 large round cookie cutter or wide mouth jar
Ingredients
- ¾ cup brown sugar packed
- ½ cup creamy peanut butter (not natural peanut butter)
- 5 tbsp unsalted butter room temperature
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cup whole wheat pastry flour
- ¼ tsp salt
- 12 tbsp marshmallow fluff
Instructions
- Preheat oven to 350℉ and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer, cream together the brown sugar, peanut butter, and room temperature butter until light and fluffy, about 2-3 minutes.
- Add egg and vanilla, and beat until well combined, scraping down the sides of the bowl as needed.
- Add flour and salt and beat again until just combined.
- Divide the dough evenly into 12 balls and place evenly on the prepared baking sheet. Flatten each with your hands into roughly ½ inch thick disks.
- Scoop 1 tbsp of marshmallow fluff into the center of each dough disk, then form a sealed ball of dough around the marshmallow fluff. Place seal side down on the parchment-lined baking sheet.
- Bake in the preheated oven for 11-12 minutes. Remove from oven. The cookies will be uneven, so immediately reshape the cookies into circles with a round, greased cookie cutter or wide mouth jar. Allow the cookies to cool completely on the baking sheet before trying to lift them. Serve!
Nutrition
Serving: 1cookie | Calories: 232kcal | Carbohydrates: 30g | Protein: 5g | Fat: 11g | Sodium: 63mg | Fiber: 2g
