Peanut Butter Marshmallow Fluff Thumbprint Cookies.
Ooooooh these cookies!
Imagine…. a peanut butter crinkle cookie loaded with a scoopful of sweet, heavenly, gooey, magical Marshmallow Fluff so that you taste it in every peanut-buttery bite.
When I saw these cookies featured on Cara Wong’s Instagram feed, I knew I had to make them.
Cara is a sweet lady who lives in McKinney, Texas with her comical, coffee-loving husband and best friend Joseph. She loves to cook and bake almost as much as she loves her MeeMaw and Joseph.
I’ve become addicted to watching Cara’s daily adventures in search of the best coffee, burgers and meatloaf in town and daily experiments in baking and cooking. The milkshake-sipping and singing visits with MeeMaw, Cara’s beloved grandma who played such an important role in raising Cara (much like my own Grandma) just warm my heart. MeeMaw now lives in a memory care facility where Cara visits her regularly brightening both of their days almost as much as they do mine when they sing You are My Sunshine or Amazing Grace.
But I digress.
Back to these cookies… these glorious nuggets of amazing deliciousness….
These may be my new personal favorite ever.
They are just such a unique combination that I cannot imagine anyone not liking.
Cara took MeeMaw’s old-fashioned peanut butter crinkle recipe and decided to try marshmallow filling. She used Smuckers Marshmallow Topping (which I had never heard of). I used a jar of Marshmallow Fluff, which I just happened to have on hand (who knows why?), and they turned out absolutely amazing!
Here is the recipe, shared by Cara, which I adjusted only by subbing Marshmallow Fluff for the Marshmallow topping. I urge you to try these, and I can’t wait to hear what you think.
Peanut Butter Marshmallow Fluff Thumbprint Cookies
- 1/2 cup (1 stick) butter, softened
- 3/4 cup creamy peanut butter
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 2 tsp pure vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 2/3 cup flour
- 1/2 cup additional granulated sugar for rolling balls in
- 1 7.5 oz. jar Marshmallow Fluff
Preheat oven to 375 degrees F.
Cream butter, peanut butter, and sugars until light and fluffy. Scrape bowl. Add egg and vanilla extract, baking soda and salt. Mix until well combined. Add flour, and stir until well combined.
Roll dough into 1″ balls. Roll balls in granulated sugar to coat. Place on baking stone or ungreased cookie sheet about 2 inches apart. Bake for approximately 9 minutes, until just beginning to brown. Remove from oven, and use your thumb or a utensil to indent a “crater” for filling. Allow to cool.
Heat up Marshmallow Fluff 10 seconds at a time just until you can stir. No more than 20-30 seconds total. Fill centers with Marshmallow Fluff.
Cheers & Hugs,