Fluffernutter Cookies
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These bakery-style soft and chewy peanut butter cookies filled with puddles of melted, gooey marshmallow fluff have childhood nostalgia in every bite. You can also find this recipe on page 49 of my cookbook.
RELIVE A CHILDHOOD FAVORITE IN THE FORM OF A COOKIE
If you grew up eating and loving fluffernutter sandwiches, the scrumptious combination of peanut butter and marshmallow fluff between two slices of white bread, you are going to swoon over these cookies.
These fluffernutter peanut butter cookies take all the nostalgic deliciousness of that sandwich and transform it into epic, ultra gooey, so very EXTRA cookies that will bring back those childhood memories with one sticky bite.
Here’s why you’ll love these cookies:
• start with my best peanut butter cookie base
• soft and chewy cookie
• a puddle of gooey marshmallow through the whole cookie
• messy in the best way
• if you eat one warm from the oven (or warmed after cooling), they’re even better
With a focus on simple ingredients and carefully tested shaping/baking techniques, this recipe delivers the ultimate fluffernutter cookie experience, bringing together everything you love about peanut butter, marshmallow creme, and the comfort of bakery-style-at-home in one beautifully gooey cookie.
INGREDIENTS YOU WILL NEED
This fluffernutter cookies recipe is very simple, and you only need 10 ingredients.
Here’s what you’ll need:
• all-purpose flour
• baking soda
• salt
• unsalted butter
• granulated sugar
• light brown sugar
• creamy peanut butter
• egg
• vanilla extract
• marshmallow creme
INSTRUCTION OVERVIEW
These peanut butter marshmallow cookies are easy to make, but they require a bit of time and attention. Don’t overcomplicate things when you get to the fluff. These cookies are meant to be messy and gooey and if you get marshmallow everywhere, you’ve done it exactly right.
Make & chill the dough: this cookie dough is so simple, but it does require chilling. Only 45 minutes! You can chill this dough up to 3 days if you’d like to save more time.
Scoop the dough: once your dough is fully chilled, you’re going to combine two standard cookie dough balls (I use this #50 cookie scoop for all of my standard size cookies) to make a giant ball of dough.
Flatten into a disc: with your hands, flatten each cookie dough ball into a disc that is about 4″ in diameter. Place discs on a baking sheet, taking care not to place more than 6 on a sheet at a time.
Pipe the fluff: add about 1 Tablespoon of fluff to each disc. Feel free to do more or less. More will give you a gooier and messier cookie, and less will give you just a touch of fluff. Do what you want! We found 1 Tablespoon to be the sweet spot for flavor and mess.
Make a cookie “pouch” with the dough: now, turn your cookie dough disc into a little pouch by pulling the sides of the disc up around the fluff. There will be a bit peeking out of the top, and you don’t need to make the tops of the pouches look nice. They will flatten and create craters and it will be fabulous.
Bake: bake time is only about 12 minutes, but you will need to let these cookies rest and cool on the baking sheets for quite some time before they’re sturdy enough to move.
CAN I MAKE THESE COOKIES SMALLER?
You can definitely make these peanut butter marshmallow fluff cookies smaller, but it’s not my recommendation. I tested this recipe with just one scoop of dough, a 2″ disc, and 1 teaspoon of fluff, but we preferred the larger size.
You can certainly make smaller cookies, but they are harder to fold up and we wanted more fluff per cookie. If you’re making them smaller, bake time is 10 minutes.
CAN I USE NATURAL PEANUT BUTTER?
I do not recommend natural peanut butter for these cookies because it is too oily. If you want to use natural, be sure you’re using the “no stir” kind.
I’d also encourage you to use crunchy peanut butter for some extra texture!
CAN I USE MARSHMALLOWS INSTEAD OF FLUFF?
Unfortunately, marshmallows are not a great substitute for fluff in this recipe, as they will puff up and explode rather than melt and spread.
HOW TO STORE FLUFFERNUTTER COOKIES
Since these cookies are so messy and gooey, I don’t recommend stacking them without putting parchment paper between the cookies. Otherwise, store them at room temperature and covered tightly. For extra gooeyness, pop them in the microwave before enjoying.
Fluffernutter Peanut Butter Cookies
Ingredients
- 1 and ¼ cup (150g) all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) firmly packed light brown sugar
- ¾ cup (180g) creamy peanut butter1
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup (100g) marshmallow creme
Instructions
- In a medium size bowl, whisk together the flour, baking soda, and salt. Set aside.1 and ¼ cup (150g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 2-3 minutes). Add the peanut butter and beat again on medium speed until combined, scraping down the sides and bottom of the bowl as necessary. Add the egg and vanilla extract and beat again until completely combined.½ cup (113g) unsalted butter, ½ cup (100g) granulated sugar, ¼ cup (50g) firmly packed light brown sugar, ¾ cup (180g) creamy peanut butter1, 1 large egg, 1 teaspoon vanilla extract
- Turn the speed down to low and slowly add the flour mixture until dough forms. Cover the bowl with plastic wrap and chill in the refrigerator at least 45 minutes or up to 3 days.
- When you are ready to bake the cookies, preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat.
- Transfer fluff to a piping bag or a zip-top bag with the corner snipped off. Set aside.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop 2 scoops2 of dough on top of each other on the baking sheet. Place no more than 6 pairs of dough balls on a baking sheet at a time.
- Use your hands to flatten each pair of dough balls into a disc about 4" in diameter, then pipe about 1 Tablespoon of fluff directly into the center. Finally, carefully wrap the dough ball up around the fluff. Do not cover the fluff entirely, but rather make it a little "pouch" with the fluff peeking out at the top.
- Bake the cookies for 12-13 minutes, until the edges are just set. Allow cookies to cool for 10-15 minutes on the baking sheet before transferring to a wire cooling rack to cool completely. Cookies stay fresh in an airtight container up to 5 days. Cookies may be frozen, up to 3 months. Rolled cookie dough can be frozen, up to 3 months. Roll into balls, freeze on a plate, then place in a large zip-top bag. Do not thaw, place on baking sheet, and add 1 minute to bake time.
Notes
- Peanut butter: do not use natural peanut butter for these cookies.
- Standard size cookies: I tested this recipe with just one scoop of dough, a 2″ disc, and 1 teaspoon of fluff, but we preferred the larger size. You can certainly make smaller cookies, but they are harder to fold up and we wanted more fluff per cookie. Bake time is 10 minutes.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.