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Fluffernutter Cookies
From krollskorner.com
Makes 16 cookies
| prepPreheat oven to 350°F / 175°C | ||||||
| prepLine 2 baking sheets with parchment paper or Silpat mats | ||||||
| 1 1/3 cup / 165 g all-purpose flour, spooned and leveled | Whisk dry ingredients | Add dry ingredients, mix until combined | Fold in chocolate chips | Scoop, fill with marshmallow & seal, bake 350°F / 175°C, 9–11 min | Garnish with chocolate chips & sea salt, cool | |
| 1 tsp baking soda | ||||||
| 1 tsp kosher salt | ||||||
| 6 Tbsp / 85 g unsalted butter, softened to room temperature | Cream butter, sugars & peanut butter, 3–4 min | Beat in egg, yolk, milk & vanilla | ||||
| 2/3 cup / 150 g light brown sugar, packed | ||||||
| 1/4 cup / 50 g granulated sugar, plus more for rolling | ||||||
| 1/2 cup / 120 g creamy peanut butter | ||||||
| 1 large egg, room temperature | ||||||
| 1 large egg yolk, room temperature | ||||||
| 1 Tbsp / 15 ml whole milk | ||||||
| 2 tsp vanilla extract | ||||||
| 3/4 cup / 135 g mini chocolate chips | ||||||
| 1/3 cup / 80 g marshmallow creme/fluff, or more as needed | ||||||
| flaky sea salt, for finishing | ||||||
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