Nutter Butter Cookies
In my opinion, peanut butter cookies are highly underrated. Chocolate chip always seems to rule the world, but that’s just because the world hasn’t met these Nutter Butter Cookies.
While they are not an exact replica of the famous cookie you can buy in the grocery store, this homemade version has all the same delicious flavors you know and love.
A soft and chewy peanut butter cookie with swirls of marshmallow fluff throughout.
The combination is seriously- Out. Of. This. World!
All you need is a handful of staple pantry ingredients.
To make- cream together a stick of butter with a little brown sugar and white sugar in the stand of a mixer.
Add in an egg and vanilla.
Then the peanut butter.
Add in the dry ingredients of flour, baking powder, baking soda, and salt.
Once the dough comes together, drop in the marshmallow fluff and using a spatula gently stir in until you see little ribbons of white throughout the peanut butter.
After the dough chills, scoop onto baking sheets and place in the oven at 350F for about 10 minutes.
Like most cookies, these are best the same day they are baked (especially right out of the oven), but may be stored in an airtight container for later enjoyment.
Take it from me… These never make it to Day Two around here.
Nutter Butter Cookies
This recipe for homemade Nutter Butter Cookies is incredibly simple and easy. Peanut butter cookies with a swirl of marshmallow fluff.
Ingredients
- 1/2 cup Butter, softened
- 1/2 cup Brown Sugar
- 1/3 cup White Sugar
- 1 Egg
- 1 tsp Vanilla
- 1/4 cup plus 2 Tbsp Peanut Butter
- 1 1/4 cup Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Marshmallow Fluff
Instructions
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In a stand mixer, add the butter, brown sugar, and white sugar. Mix on medium to medium-high speed until light and fluffy, about 2 minutes.
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Add in the egg and vanilla. Continue to mix for about 2 more minutes, scraping the sides about halfway through.
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Next, add in the peanut butter. Mix on medium speed until peanut butter is incorporated.
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Add in your dry ingredients: flour, baking powder, baking soda, and salt. Mix on low speed until the dough has just come together.
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Drop the marshmallow fluff over the top of the dough. Use a spatula to fold it into the dough until you see ribbons of white throughout. Don't over mix, so that the streaks of fluff disappear into the dough.
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Cover the dough and place into the fridge to chill for at least two hours.
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Once chilled, scoop dough onto parchment lined baking sheet. Bake at 350℉ for 9-11 minutes, or until the edges of the cookie are a light golden brown.
Recipe Notes
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