Fluffernutter Cookies
These soft and chewy Fluffernutter Cookies are made with a simple cake mix peanut butter cookie dough and stuffed with gooey marshmallow creme. They’re an easy and irresistible treat!
Ingredients
- 1 cup creamy no-stir peanut butter like Jif or Skippy
- ½ cup canola or vegetable oil
- 2 large eggs
- 1 (15.5-ounce) box yellow cake mix
- 1 (7-ounce) jar marshmallow creme
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl, stir together the peanut butter, eggs, and oil until smooth.
- Add the cake mix and mix until a thick dough forms.
- Scoop 2-tablespoon portions of dough, roll into balls, and flatten each into a disk.
- Add about 2 teaspoons of marshmallow creme to the center of each dough round. Bring the edges up around the marshmallow to seal completely and gently shape into a ball.
- Place the cookies on the prepared baking sheet, spacing them apart.
- Arrange the cookie dough balls on the prepared baking sheets leaving at least 2-inches between each. Bake for 10–12 minutes, or until the edges are set and the marshmallow has cracked through.
- Let the cookies cool completely on the baking sheet before serving.
Nutrition
Calories: 174kcalCarbohydrates: 21gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 13mgSodium: 159mgPotassium: 64mgFiber: 1gSugar: 12gVitamin A: 19IUCalcium: 40mgIron: 1mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
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