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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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/fluffernutter-cookies-recipe/