Fluffernutter Cookies

Ingredients

Refrigerated

• 1 Egg

Condiments

• 1/2 cup Peanut butter, creamy

Baking & Spices

• 1 cup All-purpose flour

• 1/2 tsp Baking powder

• 1/2 tsp Baking soda

• 1/2 cup Brown sugar

• 1 tsp Cornstarch

• 1/2 cup Granulated sugar

• 1/2 tsp Salt

• 1 tsp Vanilla

Dairy

• 1/2 cup Butter, unsalted

• 3/4 cup Marshmallow cream/fluff

Instructions

In a medium size mixing bowl whisk together flour, salt, cornstarch, baking soda, and baking soda. Set aside.
In a large mixing bowl beat softened butter and peanut butter until smooth and creamy.
Add granulated sugar, brown sugar, egg, and vanilla and continue beating until smooth and fluffy.
Slowly add in flour mixture and continue beating until just combined.
Refrigerate dough for at least 30 minutes.
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.
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.
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.
Remove the pan from the oven and allow to cool slightly before placing them on a wire rack to cool completely. Enjoy!