These soft Fluffernutter cookies are filled with gooey marshmallow fluff that peeks out as they are baked, creating a pretty, cracked top. This peanut butter cookie recipe is over the top!
Make sure to try my Peanut Butter Blossoms too! They are the absolute best version of that popular cookie!
I will say that a Fluffernutter sandwich is definitely a special treat type of snack. Basically a dessert sandwich, if you will. 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!
What Is A Fluffernutter?
For those of you who might not be familiar, a Fluffernutter sandwich is a peanut butter and marshmallow cream (Fluff) sandwich on bread…typically white bread. Yes, it’s lacking on 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 it’s heart, it’s a peanut butter and marshmallow sandwich! And I just knew a cookie version would be delicious!
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!
- Butter at room temperature
- Creamy peanut butter
- Granulated sugar
- Light brown sugar
- Large egg
- Vanilla extract
- Cornstarch
- Baking soda
- Baking powder
- Kosher salt
- All purpose flour
- Peanut butter chips – you could even use chocolate chips!
- Marshmallow Cream/Marshmallow Fluff
- 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 wil 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.
Tips and Tricks:
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! Here are a few tricks that will help:
- Using scoops makes this easy. I use a medium scoop for the cookie dough and a small one for the marshmallow cream.
- Flatten the cookie dough enough that it wraps around the marshmallow when placed in the middle of the dough disk.
- If you don’t have a scoop for the marshmallow cream you can remove it from the measuring spoon a little easier if your fingers are slightly damp.
- 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.
- Make sure to allow the cookies to cool on the baking sheet for a few minutes after baking to let everything set up.
- 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.
- 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.
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.
Print
- 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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Does anybody know the amount of calories for one cookie?