The Scoop
Peanut butter, gooey marshmallows, and chocolate toffee were never going to behave themselves in a cookie.
These soft, chewy bars bring all the classic Fluffernutter energy with pockets of melted marshmallow and crunchy toffee in every bite.
Nostalgia, but with better texture!
Ingredients
- 1/2 cup smooth peanut butter
- 1/2 cup salted butter, softened
- 3/4 cup golden brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups mini marshmallows
- 1 cup chocolate toffee candy bars, chopped
Directions
- Preheat the oven to 350 degrees F.
- Grease a 10x15-inch rimmed cookie sheet.
- In a large mixing bowl, add the peanut butter, the softened butter, the brown sugar, and the granulated sugar and combine using an electric mixer until smooth.
- Add the eggs and the vanilla to the peanut butter mixture and mix until combined.
- Add the flour, the baking powder, and the salt and use the electric mixer on low speed to mix the dry ingredients into the peanut butter mixture until a dough forms.
- Add the marshmallows and the candy pieces and fold into the dough using a rubber spatula.
- Pour the dough onto the prepared cookie sheet, spreading it out evenly.
- Bake until the top of the cookie is just starting to brown, about 18-20 minutes.
- Allow the cookies to cool slightly before slicing and serving.
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