Fluffer Nutter Cookie Recipe



When my friend Colleen sent me a quick message and said, “You should make a fluffer nutter cookie recipe” I was instantly hooked. “Yes, I should! That would be amazing.”


Here’s a pic to get you on board. Side note, I’ve never been more sticky in my life, so consider yourself warned.



Ingredients:

1/2 cup butter, softened

1/2 cup packed brown sugar

1/2 cup white sugar

1 tsp vanilla

2 large eggs

1/3 cup peanut butter,

1 tsp salt

1 tsp baking powder

2 1/4 cups all purpose flour


1(9oz) bag of peanut butter baking chips

1 (small) jar of marshmallow fluff


Directions:

Creme your butte and sugar with a mixer until fluffy. (I use my no-fuss, Kitchen Aid stand mixer that I’ve had for ages. It’s 10 yrs old and refuses to die so I can buy a prettier one!)

Next, mix in the vanilla and peanut butter. Lastly, add your two eggs and mix at medium speed until it’s nicely incorporated.


Now, add your dry ingredients-the salt, baking powder and flour. I like to add the flour one cup at a time. Don’t forget to scrape the sides of the bowl periodically. Lastly, add the peanut butter baking chips and mix on low until incorporated.


Pop the dough in the fridge and CHILL for 30-45 minutes. You don’t want your dough to be rock hard, but you do want it to be firm because it will be way less sticky and messy for this next step.


Make sure you have your sleeves rolled up, hair tied back and your apron snuggly secured because you're about to get really sticky.


If you have an icing bag, I highly recommend putting your fluff into an icing bag for easy dispensing. I used this method, until my bag ran out of icing and then I simply spooned out the fluff manually. Either way works.


Since these are stuffed cookies, this next step will take a degree of trial and error to get your cookies to your preferred degree of “stuffed." If you like measuring cookies, grab a tablespoon scooper. Scoop out slightly less than a tablespoon of dough and flatten it out in your palm. Next, squeeze or scoop a dollop of fluff onto the cookie dough, but do not bring the fluff to the edge of the cookie. Scoop another mound of dough, flatten it to about the same size as the base cookie and place it on top of the fluff. Lightly press the edges to seal in the fluff, but if some leaks out, the cookie will turn out just fine. I actually like it when just a tiny bit of fluff is peaking out of the raw dough.



Tips: Depending on your preferred ratio of fluff to cookie, you will want a thicker or thinner cookie base. My recommendation is to EXPERIMENT! Make a few cookies at a time, bake them and then adjust as you like.


Before baking, you will want to chill the cookies again, just to give them a few minutes to firm back up. We all know dough that is warm spreads more than dough that is chilled.


Line your pans with parchment paper before baking. Arrange cookies so that they have at least a 2 inch diameter around them. They need to have plenty of room to bake. Bake at 350 for 10-12 minutes.


Lastly, when I first created this recipe, I wanted it to be for a sandwich cookie. I’m still working on an icing with marshmallow fluff as the main ingredient. If you have a go to icing recipe and have the extra time, go ahead and smoosh those cookies between some icing or smear some on the top. I LOVE desserts that are just a tad “extra” and this step definitely brings the extra. If not, the cookies are delicious as is!


If you have questions, feel free to pop over to my instagram and shoot me a message. Tag me @nibblecookieco in your posts! It brings me so much joy to see you baking my recipes.








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