Peanut Butter Marshmallow Fluff Coconut Cookies

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24-36 cookies

Ingredients Nutrition


  1. Preheat Oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, peanut butter, white sugar and brown sugar until smooth and fluffy.
  3. Beat in the eggs one at time, then stir in the vanilla.
  4. Combine the flour and baking soda; stir in to the peanut butter mixture.
  5. Then fold in the marshmallow fluff in just until combined.
  6. When you drop the cookies by the rounded spoonfuls or use a cookie scooper into the ungreased cookie sheet first put a pinch of coconut flakes on bottom on cookie sheet then place dough on top of coconut then after all your cookies have been drop place a nice hefty pinch of coconut flakes on top of cookie dough then press with fork as you would with regular peanut butter cookies to impress a criss cross with fork.
  7. Bake for 15 minutes.

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