These soft Fluffernutter cookies are filled with gooey marshmallow fluff that peeks out as they are baked, creating a pretty, cracked top. You absolutely must try these irresistible peanut butter cookies!
- Classic Fluffernutter flavor: This simple recipe captures all the classic flavor of a Fluffernutter sandwich in cookie form. I took all the flavors of that gooey sandwich and developed an ooey, gooey peanut butter marshmallow cookie that both kids and adults will love!
- Easy to make: Despite having layers of flavor, these cookies are super easy to make. Just mix up a peanut butter cookie base, wrap it around marshmallow fluff, and bake.
- No chilling required! I love how the cookie dough doesn’t need to be chilled before baking, so you can go from no cookies to a delicious stack of Fluffernutter cookies in no time.
- Perfect for holiday baking: Every time I make these for the holidays people go bananas for them. Santa might even make a second visit to your house if you put these on his cookie platter, especially if you pair them with some peanut butter blossoms.
What is a Fluffernutter?
A Fluffernutter sandwich is a peanut butter and marshmallow cream (Fluff) sandwich that’s usually made with white bread. Yes, it’s lacking any nutritional value, but it’s a fun treat to have every now and then. Of course there are lots of variations…say, adding some banana slices (yum), but at its heart, it’s a peanut butter and marshmallow sandwich! And I just knew a cookie version would be delicious!
Ingredient Notes
I used the base recipe here from my recipe for my soft peanut butter cookies (which are absolutely fantastic) and turned them into an over-the-top stuffed cookie! Here are my notes on some of the ingredients. Be sure to scroll down to the recipe card for a full, printable list.
- Butter: Make sure your butter is a room temperature so that it blends more easily with the other ingredients.
- Creamy peanut butter: I don’t recommend natural peanut butter as the consistency varies too much between brands. I like to use Jiffy peanut butter.
- Sugar: This recipe uses both white granulated sugar and light brown sugar. Don’t sub white sugar for the brown sugar. You need the brown sugar to help the cookies stay soft and chewy.
- Cornstarch: This also helps makes your finished cookies nice and chewy.
- Peanut butter chips: you could even use chocolate chips!
- Marshmallow Fluff: Sometimes this is also called marshmallow cream. You can usually find it at the grocery store near the peanut butter.
Making Fluffernutter cookies is pretty straightforward, but there is one step that I wanted to show you how to do. That’s how to add the marshmallow fluff inside the peanut butter cookie base. The process can get a little messy at first, but once you get the hang of wrapping the dough around the marshmallow cream it’s really easy!
- Scoop the dough: Using a medium (2- tablespoons) cookie scoop, portion out the dough. Flatten the scoop of dough into a disk.
- Add the fluff: Scoop 1 tablespoon of marshmallow cream. I like to do this with a small scoop, but you can also use a measuring spoon. Place the marshmallow cream into the center of the dough.
- Wrap the dough around the fluff: This can get a little messy, but if you flatten the dough enough, you can easily form it around the marshmallow.
- Place onto your prepared baking sheet: The cookies will spread as they bake so make sure the balls are 3-inches apart.
Helpful Tips
Here are a few tricks that will help:
- Use cookie scoops: I use a medium scoop for the cookie dough and a small one for the marshmallow cream.
- Wet your hands: If you don’t have a scoop for the marshmallow cream, it’s easier to remove from a spoon if your fingers are slightly damp.
- Controlling the cracks: The thinner the cookie dough is around the marshmallow cream, the more the cookie will crack open as it bakes. You don’t want it to be too thin, but you do want it to completely cover the marshmallow cream before baking.
- Let them cool: Allow the cookies to cool on the baking sheet for a few minutes after baking to let everything set up.
- Getting a perfect circle: If your cookies come out of the oven misshapen you can form them into pretty circles as soon as they come out of the oven with a spatula. Just do this immediately because the cookies will set up quickly.
- Don’t try to use marshmallows: I tried baking these cookies using a marshmallow (regular and mini marshmallows) on the inside instead of marshmallow cream, and it just didn’t work. The marshmallows melted and just left a sticky, sweet center.
How To Store
You can store these cookies at room temperature in an airtight container for up to 5 days. You can also freeze these after they are baked in an airtight container for up to 30 days for best freshness. Thaw at room temperature.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
The flavors of the classic sandwich, peanut butter and marshmallow are a winning combination!
Ingredients
- 1/ 2 cup butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup all purpose flour
- 3/4 cup peanut butter chips
- 3/4 cup Marshmallow Cream/Marshmallow Fluff
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone mat and set this aside.
- Add the butter and peanut butter into the bowl of your stand mixer fitted with the paddle attachment. Mix on medium speed for about 1 minute, or until smooth and combined. Add both kinds of sugars and with the mixer still on medium beat the mixture for 2 minutes until pale in color and fluffy, scraping the sides of the bowl as necessary. Add in the egg and vanilla and continue mixing for 30 more seconds until combined and smooth.
- Next, add in the cornstarch, baking soda, baking powder and salt and mix for an additional few seconds until combined.
- Turn the mixer to low and add in the flour, mixing until the dough comes together. Stir in the peanut butter chips evenly.
- Using a medium (2- tablespoons) cookie scoop, portion out the dough. Flatten the scoop of dough into a disk. Scoop out 1 tablespoon of marshmallow cream. I like to do this with a small scoop, but you can also use a measuring spoon. Place the marshmallow cream into the center of the dough and form the dough around the marshmallow. This can get a little messy, but if you flatten the dough enough, you can easily form it around the marshmallow. Place onto your prepared baking sheet 3- inches apart. The cookies will spread as they bake.
- Bake the cookies for 9-10 minutes until they are golden at the edges.
- Remove the pan from the oven and allow the cookies to cool on the baking sheet for 4-5 minutes and then transfer them to a wire rack to cool completely. Press more peanut butter chips on top if desired.
Notes
Store airtight at room temperature for up to 5 days for best freshness.
Freeze for up to 30 days.
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