Soft toasted marshmallows and candy bars make this batch of Peanut Butter Fluffernutter Cookies the perfect after school snack or cookie jar treat.
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Well, it’s Monday, and we are back to another week of work and school. Our kids are so funny. If you ask them what day tomorrow is they are going to say Friday no matter what day it really is. They live for the weekends and sleeping in. Not that I blame them. I’m a big fan of lazy mornings where the alarm doesn’t rule the day too.
But I also love the fresh start of a new week. It’s like a brand new slate every single week just waiting to be filled with exciting things. Of course, I absolutely love my job. I mean I get to stay home, work in comfy clothes, and make and share awesome things like banana caramel cupcakes each week. Who wouldn’t love that kind of job? You can see why I kind of enjoy Monday’s, right?
One day maybe the kids will share my enthusiasm for the start of the week. Until then, I will have to bribe them with some goodies to get through the day.
Last summer I made these easy chocolate marshmallow cookies for a church activity. Our oldest loved them so much that he didn’t want me to send the pan of cookies away. We compromised with me promising to make another batch for one of his classes at school. Definitely check out those cookies because there is a quick video showing you just how easy they really are.
Of course, that got me thinking of how I could make those same cookies but with a fun twist.
Enter the fluffernutter!
Please tell me you know what a fluffernutter sandwich is! Bread slathered with peanut butter and marshmallow cream creates a pretty awesome lunch. Just saying!
I grew up eating those sandwiches, and I’m proud to say that I passed the love for those sandwiches on to both of our boys. Our daughter on the other hand has no interest in them. I’m afraid she might be an alien…
When I found these chocolate peanut butter candy bars at the store, I knew right away that I wanted to make cookies loaded with lots of peanut butter and marshmallow goodness. Cake mix cookies are my absolute favorite cookies to make.
Although, these Reese’s peanut butter pudding cookies are a very, very close second. It really depends on the day you ask me and what my mood is.
These easy peanut butter fluffernutter cookies stay soft and delicious for days.
Keep a few of these tips in mind as you make your own batch of cookies:
- Set your butter and cream cheese out ahead of time. It’s easier to incorporate it into the cookie dough when it is room temperature.
- Mix all the cookie ingredients together until a soft dough forms.
- Refrigerate the dough because it makes it easier to roll into a ball. Use a small cookie scoop to measure the dough out.
- Once you have all the dough scooped you can start to roll them into even balls.
- Bake the cookies for 8-9 minutes. While the cookies are baking, cut your marshmallows in half.
- Remove the pan and adjust the oven temperature to broil. Press a marshmallow, sticky side down, on top of the cookies.
- Place the pan back in the oven for 1-2 minutes, or until the marshmallows are golden brown. Do not leave the oven alone!
- Remove them again and let them cool a few minutes before pressing the candy bars on top. Let the cookies and chocolate cool completely before moving them to a storage container.
Items I used to make these cookies:
Here are a few more cookies I’m looking forward to filling our cookie jar with:
- I love how chewy and delicious these Iced Oatmeal Cookies from Shugary Sweets look. They are a must make for sure.
- The swirl of chocolate and chocolate chip cookie in these Brookie Cookies from Recipe Girl has me craving them right now.
- These Chocolate Trail Mix Cookies from Foodness Gracious are the perfect way to use up all those half open bags in the pantry.
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