Were you a kid who grew up on peanut butter and fluff sandwiches? Sadly, I was not. I didn’t even know that marshmallow fluff existed until I was almost out of school. I know what you’re thinking – what kind of parents did I have?! Well, I did eventually come to appreciate the combo that had so many of my friends completely addicted. And what better way to celebrate a sweet and salty flavor combo than to make it into a cookie? These Fluffernutter Thumbprint Cookies are even more addictive than the sandwiches, in my humble opinion.
Now, what I did grow up loving were peanut butter cookies. The buttery crumble of a good peanut butter cookie was hands down my first choice over any other cookie. While the chewiness is the most valued part of an oatmeal cookie, I think the crumble is what’s key in a good peanut butter cookie. And these are good peanut butter cookies. Really good. Even without the fluff. But once you try the sticky-sweet center of these Fluffernutter Thumbprint Cookies, you’ll find it hard to live without them.
The entire dough for these Fluffernutter Thumbprint Cookies comes together in one bowl. And even better? You don’t have to drag your stand mixer out. If you have a handheld electric mixer, that’s all you need. I have found that thumbprint cookies are a really good way to get kids involved in baking. Those little hands can roll the dough into balls, punch holes in them and pipe in the filling. So it’s a great activity if you’re looking to keep little people busy.
The crumbled honey-roasted peanuts on top are a cool pop of texture, but they’re optional. And you could use salted peanuts if you don’t have honey-roasted – whatever you like. Just make the cookies and eat them, preferably with a big glass of milk, just like a kid. Enjoy!
- 1 1/4 cups flour
- 1 stick of unsalted butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 3/4 cup creamy peanut butter
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup marshmallow fluff
- 1/2 cup crushed honey-roasted peanuts (optional)
In a large bowl, beat the butter and both sugars with a hand mixer until fluffy. Beat in the peanut butter, egg and vanilla. Then, mix in the flour, baking soda and salt until just combined. Chill the dough for at least 30 minutes.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Remove the dough from the refrigerator and roll into 1/2 inch balls with your hands and place dough balls on the baking sheet 1 inch apart. Using your thumb, press holes into each dough ball.
Fill a ziplock bag with the marshmallow fluff. Snip off the corner of the bag and pipe the fluff into each hole. Bake for 11-12 minutes. Allow to cool on the pan (they will cook on the pan for a few minutes after they’re removed from the oven). Top with crushed peanuts.