Fluffernutter Cookies Recipe

Introduction

Fluffernutter cookies combine the rich creaminess of peanut butter with a gooey marshmallow center, creating a delightful treat that’s both soft and chewy. These cookies are perfect for peanut butter lovers looking for a fun twist on a classic flavor combination.

Ingredients

• ½ cup (129 g) creamy peanut butter
• ½ cup (1 stick / 113 g) unsalted butter, room temperature
• 1 cup (200 g) light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1½ cups (187.5 g) all-purpose flour
• 1 teaspoon cornstarch
• ½ teaspoon kosher salt
• 1 cup marshmallow fluff (or marshmallow creme)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
2. Step 2: In a large bowl, combine the peanut butter, unsalted butter, and light brown sugar. Using a hand mixer, beat until smooth and creamy, about 2–3 minutes.
3. Step 3: Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix until fully combined, about 30 seconds.
4. Step 4: Add the all-purpose flour, cornstarch, and kosher salt. Using the mixer on low speed, incorporate the dry ingredients until just combined, about 30 seconds to 1 minute.
5. Step 5: Using a 2-tablespoon cookie scoop, drop dough balls onto the prepared baking sheets. Flatten each ball into a disk about 3 inches across with your hand.
6. Step 6: Place about 1 tablespoon of marshmallow fluff in the center of each dough disk using two spoons or a piping bag to avoid sticky hands.
7. Step 7: Carefully lift the edges of the dough around the marshmallow fluff, completely enclosing it, and gently form a ball. Place the filled dough balls back onto the lined baking sheets.
8. Step 8: Bake the cookies for 10–12 minutes, or until the edges are golden brown. Watch carefully to prevent the marshmallow from burning.
9. Step 9: Remove from the oven and let the cookies rest on the baking sheets for 10–15 minutes before serving.

Tips & Variations

• Chill the dough for 30 minutes before baking to help the cookies hold their shape better.
• Substitute crunchy peanut butter for added texture.
• Add a pinch of cinnamon or a drizzle of melted chocolate for a flavor twist.
• Use mini marshmallows in place of marshmallow fluff for a different marshmallow texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Reheat briefly in the microwave for 10–15 seconds to soften the marshmallow before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

Natural peanut butter can be used, but it may affect the texture and sweetness of the cookies. Choose a smooth variety and consider adding a bit more sugar if needed.

How do I prevent the marshmallow filling from leaking during baking?

Make sure to fully enclose the marshmallow fluff with dough, sealing the edges carefully. Chilling the filled dough balls briefly before baking can also help reduce leakage.

Fluffernutter Cookies Recipe

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4.6 from 134 reviews

Fluffernutter Cookies are a delightful treat combining the rich flavors of creamy peanut butter and sweet marshmallow fluff inside a soft, tender cookie. Perfectly baked to golden edges, these cookies deliver a nostalgic taste reminiscent of the classic fluffernutter sandwich in cookie form, making them an irresistible dessert or snack.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-27 minutes
• Yield: Approximately 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• ½ cup (129 g) creamy peanut butter
• ½ cup (1 stick / 113 g) unsalted butter, room temperature
• 1 cup (200 g) light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1½ cups (187.5 g) all-purpose flour
• 1 teaspoon cornstarch
• ½ teaspoon kosher salt

Filling

• 1 cup marshmallow fluff (or marshmallow creme)

Instructions

1. Preheat oven: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and make cleanup easier.
2. Mix peanut butter, butter, and brown sugar: In a large mixing bowl, combine the creamy peanut butter, room temperature unsalted butter, and packed light brown sugar. Use a hand mixer to beat the mixture until it becomes smooth and creamy, about 2-3 minutes.
3. Add egg and vanilla: Scrape down the sides of the bowl to incorporate any ingredients stuck to the edges. Add in the large egg and vanilla extract, mixing on medium speed until fully combined for about 30 seconds.
4. Add dry ingredients: Add the all-purpose flour, cornstarch, and kosher salt to the bowl. With the mixer on low speed, gently fold the dry ingredients into the wet mixture until just combined, about 30 seconds to 1 minute. Be careful not to overmix.
5. Scoop and flatten dough balls: Using a 2-tablespoon cookie scoop, drop dollops of dough onto the prepared baking sheets, spacing them evenly. With your hands, gently flatten each dough ball into a disk approximately 3 inches across.
6. Add marshmallow fluff filling: Using two spoons to avoid sticky fingers, place about 1 tablespoon of marshmallow fluff in the center of each flattened dough disk. Alternatively, you can use a piping bag to create neat dollops of marshmallow fluff.
7. Enclose the filling: Carefully bring the edges of the dough up around the marshmallow fluff to completely cover it, forming a sealed ball. Place the filled dough balls back onto the lined baking sheets.
8. Bake the cookies: Bake the prepared cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown. Keep a close watch to make sure the marshmallow filling does not burn during baking.
9. Cool before serving: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 10-15 minutes so they can set and be easier to handle before serving.

Notes

• Ensure the butter and egg are at room temperature to promote better mixing and smoother dough.
• Do not overmix the dough once adding the dry ingredients to prevent tough cookies.
• Watch the cookies closely in the oven since marshmallow fluff can burn quickly.
• If marshmallow fluff is not available, marshmallow creme is an excellent substitute.
• For easier handling of sticky dough, chill the dough briefly before shaping.

Keywords: Fluffernutter Cookies, peanut butter cookies, marshmallow fluff cookies, soft cookies, chewy cookies, nostalgic dessert