Introduction
These Single‑Batch Peanut Butter & Fluff Cookies are made with my Bulk Dry Peanut Butter Cookie Base Mix, so you can bake a cozy treat fast with consistent results every time.
The bulk mix keeps everything balanced and ready to go. Just add your wet ingredients, fold in the fluff, and bake. It’s beginner‑friendly, pantry‑friendly, and perfect for last‑minute cravings.
Because this is a single batch, you get just the right amount of soft, peanut‑butter cookies with a sweet marshmallow swirl and no leftovers piling up. Simple and satisfying.
Why you’ll love this recipe
This single‑batch dessert keeps things simple while delivering rich peanut‑butter flavor with a sweet, fluffy finish.
- Just the right amount, no waste.
- Quick to mix and bake with fewer dishes.
- Perfect for weeknight desserts or make‑ahead treats.
- Consistent results from the Bulk Dry Peanut Butter Cookie Base Mix.
- Kid‑approved and freezer‑friendly.
Helpful tips for the best results
Shake your bulk dry mix before scooping so the ingredients are evenly distributed. Stir just until combined to keep the cookies tender.
Swirl the marshmallow fluff in gently for a soft, gooey center. Let cookies cool slightly so the fluff sets before serving.
Ingredient Substitutions
These swaps are for the bulk dry peanut butter cookie base mix only.
Dairy‑Free
Use a dairy‑free butter and dairy‑free marshmallow creme. Texture may be slightly softer.
Lower Sugar
Swap sugar with a cup‑for‑cup alternative. Sweetness may be a little less pronounced.
Why having a bulk dry mix helps
Keeping a bulk dry peanut butter cookie base on hand means faster desserts, fewer dishes, and consistent results. It turns your pantry into a ready‑to‑bake shortcut so you can whip up a single batch anytime without extra measuring.
Learn more in the Bulk Dry Peanut Butter Cookie Base Mix Page to see how this mix saves time and makes dessert simpler for busy families.
How To Store
Room Temperature: Store cookies in an airtight container for up to 3 days.
Refrigerator: Refrigerate for up to 5 days in a sealed container.
Freezer: Freeze cookies for up to 2 months in a freezer‑safe bag.
Recommended Containers: Airtight containers or freezer‑safe bags.
FAQ
Can I make these ahead of time?
Can I freeze the cookies?
Can I double the mix?
Can I make it dairy‑free?
Single-Batch PB & Fluff Cookies
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups
- Measuring spoons
- Cookie scoop
- Baking sheet
- Parchment paper
- Cooling rack
- 1 teaspoon measuring spoon
- Piping Bag
- Kitchen torch
Ingredients
- 2 1/2 cups Bulk Dry Peanut Butter Cookie Mix
- 1/2 cup 1 stick unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup marshmallow fluff or marshmallow creme
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the Bulk Dry Peanut Butter Cookie Mix, softened butter, egg, and vanilla extract. Mix until a soft dough forms.
- Scoop about 2 tablespoons of dough and place the cookies 2 inches apart on the prepared baking sheet.
- Bake for 9 to 11 minutes, or until the edges are lightly golden and the centers are just set.
- As soon as the cookies come out of the oven, use the back of a 1 teaspoon measuring spoon to gently press an indent into the center of each cookie.
- Allow the cookies to cool completely.
- Transfer the marshmallow fluff to a piping bag and pipe a generous swirl into the center of each cookie.
- Using a kitchen torch, lightly toast the marshmallow fluff until golden brown.
- Serve immediately and enjoy.
Notes
More Easy Recipes You Can Try For
Comments & Reviews
Subscribe for New Recipes
Get fresh, easy recipes delivered straight to your inbox each week.
Leave a Reply