Fluffernutter Cookies (Peanut Butter and Marshmallow Cream)

Step 1

In a medium size mixing bowl whisk together flour, salt, cornstarch, baking soda, and baking soda. Set aside.

Step 2

In a large mixing bowl beat softened butter and peanut butter until smooth and creamy.

Step 3

Add granulated sugar, brown sugar, egg, and vanilla and continue beating until smooth and fluffy.

Step 4

Slowly add in flour mixture and continue beating until just combined.

Step 5

Refrigerate dough for at least 30 minutes.

Step 6

Once dough has had a chance to chill, preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking mat.

Step 7

Using a medium size cookie scoop or a measuring spoon, scoop out 2 Tbsps. cookie dough and flatten into a disk. Scoop out 1 Tbsp. marshmallow cream/fluff and place it in the center of the dough.

Step 8

Form dough around the marshmallow cream/fluff and roll into a ball. Place on cookie dough balls on prepared cookie sheet and bake for 10 minutes in a preheated oven.

Step 9

Remove the pan from the oven and allow to cool slightly before placing them on a wire rack to cool completely. Enjoy!