Fluffernutter Cookies

Makes 16 cookies

20 min

Soft, chewy peanut butter cookies with a marshmallow fluff center and mini chocolate chips, rolled in sugar and finished with flaky sea salt.

prepPreheat oven to 350°F / 175°C
prepLine 2 baking sheets with parchment paper or Silpat mats
1 1/3 cups / 165 g all-purpose flour, spooned and leveled	Whisk dry ingredients		Add dry ingredients, fold in chocolate chips	Scoop, roll in sugar, flatten & fill with fluff	Pinch & seal dough into balls, place on sheet	Bake 350°F / 175°C, 9–11 min	Garnish with chips & flaky sea salt, cool on rack
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 / 130 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 / 130 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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