Melt coconut oil and allow to cool.

In the bowl of a standing mixer with a paddle attachment, mix together coconut oil, peanut butter, and brown sugar on medium speed until combined.

Stop the mixer and scrape down the sides (always making sure the mixture has evenly mixed). On a low speed mix in the egg and vanilla until just incorporated. Remove bowl from the mixer.

In a small bowl stir together flour, baking soda, salt, and cinnamon.

Fold the flour mixture into the peanut butter mixture until combined.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Just before you are ready to begin baking, preheat the oven to 375°F. It is important to preheat before you assemble to cookies or the the fluff will run away with the dough!

When the oven is preheated, take the dough out of the fridge and begin the assembly process. In a medium sized cookie scoop ( this is the one I use- OXO Cookie Scoop) Scoop about a teaspoon of dough into the base and push the dough, with your thumb, to the sides to make a well. Fill the well with a teaspoon of marshmallow fluff then cover with 1 more teaspoon of cookie dough. I like to push the dough down on top of the fluff to close the scoop.

Plop the ball on a silicone mat lined cookie sheet and repeat process until you have filled the cookie sheet. Bake for 9 minutes and remove from oven.

Allow the cookies to cool for a while before trying to remove from the baking mat. Once they are cooled, move to a plate and enjoy!