Peanut butter and fluff cookies

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Step 1

I recommend taking your egg out of the fridge about 30 minutes prior to starting

Step 2

Prep time 15 minutes

Step 3

Bake time 9-11 minutes (11-13 with overnight freeze)

Step 4

Chill time 2 hours (or overnight freeze)

Step 5

Into your stand mixer, or large bowl if using a hand mixer, add your butter and both sugars. Mix at a medium to high speed until fully combined, about 2 minutes.

Step 6

Add in your egg and vanilla extract. Continue to mix until lightened in color, about 2 minutes, then scrape down the sides of your bowl and mixer.

Step 7

Next, add in your peanut butter. Mix at a medium speed for about a minute until your peanut butter is incorporated, pausing halfway through to scrape down your mixer and bowl.

Step 8

Then, add in your dry - flour, baking soda, baking powder, and salt. Mix at the lowest speed until your dough has just come together.

Step 9

Drizzle your fluff over the top of your dough, and use a spatula to fold it into your dough until you see ribbons of fluff throughout. Be careful to mix just enough so that you see streaks of fluff but you do not want to mix the fluff into your dough. Cover your dough and place into the fridge to chill for two hours or until firm. Once your dough has chilled, it's time to scoop - and you can bake right away, or you can freeze your scooped dough overnight prior to baking (this is my preference for a slightly thicker cookie). If you'd like to bake right away, preheat your oven to 350 degrees.

Step 10

Onto a lined cookie sheet, I used parchment paper, use a cookie scoop or large spoon to portion out your dough - it should make about 12 cookies, 2 1/2 to 3 tablespoons per cookie.

Step 11

To bake right away, place into the oven to bake for 9 - 11 minutes and enjoy! If you'd like to freeze first for a slightly thicker cookie, place your scooped dough into the freezer overnight and then bake at 350 degrees for 11-13 minutes straight from the freezer. Your baked cookies will stay fresh in an airtight container for a few days at room temperature or in the fridge, but they will taste best fresh baked and enjoyed the same day you made them. If you bake and eat them in the following days the cookies will lose their crisp edges, but they will still be soft and delicious. You can also freeze some or all of your dough to bake later. To do this, place your scooped cookie dough onto a baking sheet and into the freezer for 12-24 hours. Then, transfer your frozen dough to a plastic bag or airtight container and store in the freezer. To bake from frozen, set your oven to 350 and bake for about 11-13 minutes for a thicker cookie, or at 325 for 12-14 minutes for a cookie that's a bit thinner - know that if your dough has been in the freezer for a while, you may need an extra minute or two.