Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Fluffernutter Cookies
Ingredients
- 1/2 cup smooth peanut butter
- 1/2 cup salted butter softened; vegan or margarine
- 3/4 cup golden brown sugar i sub coconut sugar for lower glycemic load
- 1/4 cup granulated sugar i sub coconut sugar
- 2 eggs swap with flax eggs - 2 tbsp ground flaxseed + 6 tbsp warm water; large
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour i use almond flour or oat flour mixture
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups marshmallows vegan; mini
- 1 cup chocolate toffee candy bars chopped; i use pb chips
Directions
- Preheat the oven to 350 degrees F.
- Grease a 10x15-inch rimmed cookie sheet.
- In a large mixing bowl, add the peanut butter, the softened butter, the brown sugar, and the granulated sugar and combine using an electric mixer until smooth.
- Add the eggs and the vanilla to the peanut butter mixture and mix until combined.
- Add the flour, the baking powder, and the salt and use the electric mixer on low speed to mix the dry ingredients into the peanut butter mixture until a dough forms.
- Add the marshmallows and the candy pieces and fold into the dough using a rubber spatula.
- Pour the dough onto the prepared cookie sheet, spreading it out evenly.
- Bake until the top of the cookie is just starting to brown, about 18-20 minutes.
- Allow the cookies to cool slightly before slicing and serving.
Chrome Extension
