Peanut Butter Marshmallow Fluff Coconut Cookies
Soft, chewy, and irresistibly indulgent, these Peanut Butter Marshmallow Fluff Coconut Cookies are a decadent fusion of classic flavors and textures. Featuring a base of creamy peanut butter and sweetened shredded coconut, these cookies are stuffed with a gooey marshmallow fluff center that melts into pure magic as they bake. The perfect balance of salty, sweet, and nutty, each bite delivers a satisfying burst of flavor wrapped in a soft cookie shell with just the right amount of chew. Quick and easy to prepare in just 25 minutes, these cookies are the ultimate treat for peanut butter lovers and coconut fans alike. Perfect for dessert tables, cookie swaps, or as a homemade gift, these crowd-pleasers are sure to steal the spotlight.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 0.5 cup unsalted butter, softened
- 0.5 cup creamy peanut butter
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 piece large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup shredded sweetened coconut
- 0.5 cup marshmallow fluff
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Step 3
Add the egg and vanilla extract to the bowl, and mix until fully incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, folding them in until just combined. Be careful not to overmix.
Step 6
Gently fold in the shredded coconut until evenly distributed throughout the cookie dough.
Step 7
Using a medium cookie scoop or tablespoon, scoop out portions of dough and flatten slightly in your hands. Add a small dollop (about 1/2 teaspoon) of marshmallow fluff to the center of each portion.
Step 8
Carefully wrap the dough around the marshmallow fluff, sealing it inside, and roll into a smooth ball.
Step 9
Place the dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
Step 10
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Be careful not to overbake, as the cookies should remain soft and chewy.
Step 11
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 12
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (981.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4325.3 |
| Total Fat 205.5g | 0% |
| Saturated Fat 111.2g | 0% |
| Cholesterol 444.3mg | 0% |
| Sodium 1999.2mg | 0% |
| Total Carbohydrate 586.5g | 0% |
| Dietary Fiber 24.8g | 0% |
| Total Sugars 368.4g | |
| Protein 61.9g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 260.2mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 1544.7mg | 0% |
Source of Calories