Spooky Oreo Fluffernutter Cookies
Spooky Oreo fluffernutter cookies made with a soft chewy peanut butter Oreo cookie dough stuffed with a whole marshmallow inside and finished with candy eyes pressed in straight from the oven. Freeze dough for thirty minutes before baking, seal the marshmallow completely on the bottom, use a silicone mat for easy release, and shape immediately after baking with a round cookie cutter. The most fun and delicious Halloween cookie recipe of the season.
Ingredients
Wet Ingredients:
- 1 cup unsalted butter softened
- 1 cup sugar
- ¾ cup brown sugar
- 2 large eggs + 1 egg yolk
- 2 tsp vanilla
- 1 cup creamy peanut butter
Dry Ingredients:
- 2½ cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup crushed oreos
- 24 marshmallows
Instructions
- In the bowl of a stand mixer, cream butter and sugars together on medium high speed for 3-4 minutes until light and fluffy.
- Add peanut butter, eggs, yolk and vanilla and mix until smooth.
- Add flour, baking soda and salt and mix until just combined.
- Crush Oreos into medium to large chunks in a ziplock bag.
- Fold Oreos into dough with a spatula.
- Using a 2 Tb cookie scoop, scoop a ball of dough and flatten it slightly.
- Add a marshmallow to the center and wrap the dough around the marshmallow covering it completely. (make sure there are no marshmallow bits sticking out! a little bit at the top is okay but add more dough if you need to seal any spots up)
- Repeat with the rest of the dough and freeze dough balls for 30 minutes.
- Preheat oven to 350℉.
- Place 5 dough balls on a baking sheet lined with parchment paper or my recommendation, a silicone or silpat mat.
- Bake for 10-12 min until the edges are golden brown.
- Press candy eyes into each cookie immediately out of the oven and use a circle cookie cutter or mason jar lid to shape cookies. (this will also help keep the marshmallow from sticking to the pan if any leaked out.)
- Cool for 3-4 min on the pan before carefully transferring to a cooling rack to cool the rest of the way.
- Enjoy and store in an airtight container for up to one week.