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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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).
Add the egg and vanilla extract to the bowl, and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, folding them in until just combined. Be careful not to overmix.
Gently fold in the shredded coconut until evenly distributed throughout the cookie dough.
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.
Carefully wrap the dough around the marshmallow fluff, sealing it inside, and roll into a smooth ball.
Place the dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
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.
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.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.5 g | 263% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1999 mg | 87% | |
| Total Carbohydrate | 586.5 g | 213% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 368.4 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 260 mg | 20% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1545 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
