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The allure of Fluffernutter Bliss Cookies lies in their comforting blend of flavors, reminiscent of childhood snacks enjoyed on a lazy afternoon. The fluffernutter sandwich itself has an interesting history; it first captured the hearts (and taste buds) of Americans in the 1960s. The combination of peanut butter and marshmallow fluff made for a quick and satisfying treat, perfect for school lunches and after-school snacks. Over the years, this delightful combination has evolved beyond sandwiches and inspired various desserts, including cakes, pies, and, of course, cookies.

Fluffernutter Cookies (Peanut Butter Marshmallow Cookies)

Discover the delightful world of Fluffernutter Bliss Cookies, where nostalgic flavors meet modern baking. These chewy treats combine creamy peanut butter, soft marshmallows, and optional chocolate chips for a mouthwatering experience. This article guides you through each ingredient's role, offers step-by-step instructions, and provides tips for achieving cookie perfection. Whether you're reminiscing about childhood snacks or sharing these cookies with loved ones, Fluffernutter Bliss Cookies are sure to bring joy to your kitchen.
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Ingredients
  

1 cup creamy peanut butter

½ cup unsalted butter, softened

½ cup granulated sugar

½ cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 ¼ cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

1 cup mini marshmallows

½ cup chocolate chips (optional)

Extra granulated sugar for rolling

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    Mix the Wet Ingredients: In a large mixing bowl, combine the softened butter and both sugars (granulated and brown). Cream together with a hand mixer or stand mixer until light and fluffy.

      Add Peanut Butter: Add the peanut butter and mix until it's fully incorporated.

        Incorporate Egg and Vanilla: Beat in the egg and vanilla extract until smooth and creamy.

          Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low until just combined.

            Fold in Marshmallows and Chocolate Chips: Gently fold in the mini marshmallows and chocolate chips (if using) until evenly distributed throughout the dough.

              Shape the Cookies: Scoop about 1 to 1.5 tablespoons of dough and roll it into a ball. Roll each ball in granulated sugar to coat, then place them onto the prepared baking sheet, spacing them about 2 inches apart.

                Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look a bit underbaked — this is perfect for a chewy texture!

                  Cool and Serve: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                    Enjoy: Serve warm or store in an airtight container at room temperature for up to one week. Enjoy the delicious combination of peanut butter, marshmallow, and that delightful crunch!

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 24 cookies