Soft, supremely CHEWY cookies that are loaded with marshmallows, peanut butter chips, and crispy rice cereal!! If you love lots of TEXTURE in your cookies, these are the cookies for you!!
Prep Time10 minutesmins
Cook Time10 minutesmins
Chill Time2 hourshrs
Total Time2 hourshrs20 minutesmins
Course: Cookies
Cuisine: American
Keyword: fluffernutter cookies, peanut butter marshmallow cookies
Servings: 25to 30 cookies
Calories: 235kcal
Author: Averie Sunshine
Ingredients
1cupunsalted buttersoftened
1 ¼cupsgranulated sugar
⅔cuplight brown sugarpacked
1large egg
1teaspoonvanilla
1 ¾cupsall-purpose flour
1 ½teaspoonskosher saltor to taste
½teaspoonbaking powder
½teaspoonbaking soda
2 ½cupscrisp rice cereal
1 ¼cupsminiature marshmallowsplus more for adding on top of each cookie
⅔cuppeanut butter chipsplus more for adding on top of each cookie
Instructions
To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and handheld electric mixer), and the butter, sugars, and beat on medium-high speed until well combined, about 2 minutes.
Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat until light and fluffy, about 5 minutes.
Add the flour, salt, baking powder, baking soda, and beat on low speed until just combine, about 1 minute.
Add the cereal, marshmallows, peanut butter chips, and beat very briefly to just incorporate, about 15 seconds.
Using a 2-tablespoon cookie scoop, or your hands, form approximately 25 to 30 equal-sized mounds of dough, roll into balls, and flatten a little less than halfway.
Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 3 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (do not crowd them, they will spread; I use a half-sheet pan and bake 8 cookies per sheet), optionally add an additional marshmallow or two to the top of each cookie, and/or extra peanut butter chips.
Bake for about 9 to 10 minutes (if your cookies are smaller/larger than mine, reduce/increase baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
Allow cookies to cool on baking sheet for before eating. I let them cool on the baking sheet and don’t use a rack.
Notes
Storage: Cookies are best warm and fresh but will keep airtight at room temp for up to 5 days.Adapted from BHG May 2018.