True story I ate peanut butter on a form of a carb for lunch every day from kindergarten to 8th grade. We love PB! These fluffernutter cookies are soft and fluffy and oh so peanutbuttery. Tastes just like the good ole days.

Ingredients:

• 1 cup flour
• 1/2 cup oats
• 1 1/2 cups brown sugar
• 1/2 cup butter (room temperature)
• 1 cup peanut butter
• 2 eggs
• 1 tsp vanilla
• 1/2 cup white or peanut butter chips
• 1/2 tsp salt
• Marshmallow fluff

Get Cookin’

1. Add brown sugar and butter to a large bowl/stand mixer. Mix on medium/high for about 3 minutes until well combined/the color slightly lightens. Add eggs, vanilla and then peanut butter until combined.
2. Slowly add in flour until well mixed. Then add oats and salt. Mix for about another minute.
3. Once dough is formed, add in white or peanut butter chips until just mixed in.
4. Chill for 2-3 hours, or overnight. (Don’t skip this step! Otherwise cookies will bake to be too delicate and will fall apart when picked up)
5. Once dough is chilled, preheat oven to 375° and line 2 baking sheets with parchment paper.
6. Fill piping bag/ziploc with marshmallow fluff (you could just use a spoon to scoop but it’s much easier in a bag!)
7. Using a large cookie scoop, scoop dough and before placing onto the baking sheet, hollow out the middle of dough to make a well for the marshmallow fluff. Squeeze in the fluff and pinch the dough over the fluff. It’s ideal to not have too much of the fluff touching the baking sheet when the dough is placed down, it tends to stick (if a little touches, you’re fine!)
8. Bake for 8-9 minutes. (Too long and the fluff will char!)
9. Enjoy!