Fluffernutter Cookies: 27 Minute Recipe

Instructions:

1. Cream the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes until pale and aerated.
2. Add the egg and vanilla extract, beating until the mixture is velvety and fully emulsified with no streaks remaining.
3. Whisk together flour, baking soda, and salt. Add to the wet ingredients on the lowest mixer setting, mixing only until white streaks disappear.
4. Scoop 1 tablespoon rounds of chilled marshmallow fluff onto a tray. Keep these in the fridge until the very second you need them.
5. Take 2 tablespoons of dough, flatten it in your palm, place the fluff in the center, and wrap the dough around it. Ensure no fluff is visible.
6. Chill the balls. Place the stuffed dough balls in the fridge for 20 minutes. This prevents the cookies from spreading too fast in the oven.
7. Bake at 350°F (180°C) for 12 minutes until the edges are golden and crackling.
8. Let the cookies sit on the hot pan for at least 10 minutes. The marshmallow core needs this time to set or it will run everywhere when you bite in.
9. Transfer to a wire rack to ensure the bottoms stay crisp.