These fluffernutter thumbprint cookies are a freaking treat!
Fluffernutter sandwiches are good and all, but these cookies? They’re elite. The soft, buttery peanut butter cookie paired with slightly toasted marshmallow fluff? You certainly don’t want to miss out on these!
Why you’ll love these fluffernutter thumbprint cookies
They’re incredibly easy to make. Most of the ingredients needed are probably sitting in your fridge/pantry!
They’re sweet and buttery. What more could you want in a soft cookie?
They come together in no time at all. These cookies could be done in less than 20 minutes (unless you chill the dough for 30 minutes, which I do recommend – but it’s not completely necessary).
Ingredients
- All-purpose flour
- Sugar
- Butter
- Peanut butter
- Vanilla extract
- Egg yolk
- Marshmallow fluff
I typically use creamy peanut butter for this recipe, but if you’re a chunky peanut butter fan feel free to use that!
How to make fluffernutter thumbprint cookies
This recipe is one of my favorites because it’s incredibly easy and straightforward! Here’s what you’ll need to do:
Cream the butter in a medium sized bowl. Add the sugar, peanut butter, vanilla extract, and egg yolk and beat until well combined and creamy.
Then, add the flour to the peanut butter mixture and beat until just combined. From here, I’ll form the cookie dough into a ball and place it in the fridge to chill for 30 minutes, but if you’re short on time feel free to skip this step. Chilling the dough does ensure that it won’t spread as much in the oven, though!
Preheat your oven to 350 degrees Fahrenheit and remove the cookie dough from the fridge. Using a TBSP, create small cookie dough balls and place on an ungreased baking tray. Using your thumb, create an indent in the cookie dough ball and leave empty while baking.
Bake for 12 minutes or until the cookies are lightly golden brown. Let the cookies cool on the baking tray for about 5 minutes and then transfer them to a wire rack to finishing cooling. During this step, add a TSP of marshmallow fluff to the indent of each cookie.
So… they’re technically done at this point – but if you want to elevate your fluffernutter thumbprint cookie game, I highly recommend grabbing a culinary blow torch and lightly toasting the marshmallow fluff. It’s a freaking game changer and nearly everyone I’ve shared these cookies with has said they’ll never eat them without lightly toasting the marshmallow fluff again!
I highly recommend grabbing this culinary blow torch – it’s truly one of the best culinary blow torches I’ve ever used!
Truly the Best Fluffernutter Thumbprint Cookies
If you grew up eating fluffernutter sandwiches, these fluffernutter thumbprint cookies are sure to bring back some nostalgia!
- Prep Time: 5 Minutes
- Chill Time: 30 Minutes
- Cook Time: 12 Minutes
- Total Time: 47 Minutes
- Yield: 18 cookies 1x
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 12 TBSP butter, softened
- 1/4 cup peanut butter
- 1 TSP vanilla extract
- 1 egg yolk
- Marshmallow fluff for topping, about 1 TSP for each cookie
Instructions
- Cream the butter in a medium sized bowl. Add the sugar, peanut butter, vanilla extract, and egg yolk and beat until well combined.
- Add the flour to the peanut butter mixture and beat until just combined. Form the cookie dough into a ball and place in the fridge to chill for 30 minutes to an hour (this helps prevent the cookies from spreading in the oven).
- Preheat the oven to 350 degrees Fahrenheit and form small cookie dough balls with a TBSP. Place onto an ungreased cookie sheet and, with your thumb or the back of a TSP, create an indent into the cookies.
- Bake for 12 minutes. Let the cookies cool on the cookie sheet for 5 minutes and then transfer them to a wire rack to finish cooling.
- As the cookies cool, use a TSP to put some marshmallow fluff in the indent of each cookie. Serve and enjoy as is or use a culinary blow torch and lightly toast the marshmallow fluff!
