These fluffernutter cookies are an excellent mashup of peanut butter and marshmallow fluff. The classic combination is even better in cookie form!
Get ready to take your tastebuds on a trip with these fluffernutter cookies. The cookies take a classic combination of peanut butter and marshmallow fluff to make a knockout of a cookie combination.
Fluffernutter Cookie Recipe
These tasty cookies are based on a childhood favorite of the fluffernutter sandwich. One bite of these cookies, and you'll be transformed back to your childhood. If you were lucky enough to have fluffernutter sandwiches growing up, you're probably familiar with the flavor combo. If not, a fluffernutter sandwich is basically what it sounds like. It's peanut butter and fluff on white bread. If you love peanut butter and marshmallows, you'll easily fall in love with these cookies.
The secret to getting the marshmallow fluff all throughout the cookie is to stuff the fluff in the middle of the cookie dough. With the fluff inside, it spreads out all over the place when it bakes in the oven, giving you a marshmallow and peanut butter bite every single time.
These cookies are excellent for any time of the year and an unexpected treat to add to a box of Christmas cookies. The peanut butter flavor is great to sit alongside chocolate peppermint cookies or jam thumbprint cookies to make the perfect assortment of treats.
Why I Love These Fluffernutter Cookies
- Big Flavors - These fluffernutters do not lack in flavor. Peanut butter and marshmallow fluff are present in every bite you take.
- Bold Presentation - The way the fluff spreads out in the oven almost makes these cookies too pretty to eat.
- Messy In A Good Way - These cookies can be a little messy to make, but in a fun way. Marshmallows are always going to be a little sticky, no matter what.
Ingredients Needed To Make Fluffernutter Cookies
See below for all the details on what you'll need to make the full recipe.
- Peanut Butter - Use a creamy version.
- Marshmallow Fluff - Any type of marshmallow cream will work for the cookies.
- Brown Sugar - Keeps the cookies moist.
- Cornstarch - Allows for a soft crumb.
- Granulated Sugar - Adds a slight sweetness combined with the peanut butter.
How To Make Fluffernutter Cookies
- Prepare. Preheat the oven to 350 and prepare a cookie sheet with parchment paper and set to the side.
- Dry Ingreidents. In a medium-sized bowl, mix together the flour, cornstarch, baking soda, and salt. Set to the side.
- Wet Ingreidents. Cream the peanut butter, butter, and sugars until light and fluffy, about 2-3 minutes. Scrape down the bowl and add in the eggs and vanilla, fully mixing to combine.
- Add Dry Ingredients. Add the flour mixture to the butter mixture and combine. Scrape down the sides of the bowl or mixer as needed.
- Form the cookies. Scoop a ball of cookie dough and make a round imprint in the middle of the cookie. It should be deep enough to fill with the fluff. Place the fluff in the center of the cookie and fold the sides around the fluff. It is okay if some of the fluff is escaping the cookie dough ball.
- Bake the cookies. Bake the cookies in the oven for 10-12 minutes. The side should be firm, and the fluff should have spread all around when ready.
- Cool and enjoy. Let the cookies cool on the baking sheet for 10 minutes and then transfer to a cooling rack. Serve and enjoy!
Make-Ahead and Storage
These cookies are best eaten fresh but easily can be made ahead of time to help you out in the kitchen (especially during the Christmas cookie season!). Make the cookies ahead of time and store them in an airtight container for 5-7 days. The cookies can also be made and frozen. Freeze the cooled cookies in an airtight container and set them in the freezer for 2-3 months.
Tips and Variations
- Don't Go Overboard - It's easy to overstuff the cookies with fluff. A little goes a long way, so don't use too much.
- Peanut Butter Choices - Ditch the natural peanut butter and opt for something smooth and creamy instead. It will produce a much better end product.
- Chocolate And Peanut Butter - Add some chocolate chips into the dough to add to the classic combination.
Marshmallows tend to get very melty in cookie dough and turn into crispy sugar bits. For this recipe, it is best to stick to marshmallow fluff and avoid using marshmallows.
If you find that your fluffernutter cookies are very dry, chances are too much flour got into your batter. Make sure to double-check the measurements as you make these cookies.
The traditional sandwich can be dated back to World War One, with notes of people making it during 1918. The spreadable cream was first invented in Massachusetts.
Fluffernutter Cookies (Peanut Butter and Fluff Cookies)
- ½ cup creamy peanut butter
- ½ cup, 1 stick, unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 ½ cup all-purpose flour
- 1 tsp cornstarch
- ¾ tsp baking soda
- ½ tsp salt
- 1 cup marshmallow fluff
- Preheat the oven to 350 and prepare a cookie sheet with parchment. Set to the side.
- In a medium-sized bowl, combine the flour, baking soda, salt, and cornstarch. Set to the side.
- In a medium-sized bowl with a hand mixer or in the bowl of a stand mixer with a paddle attachment, cream the peanut butter, butter, and sugars. Cream the mixture for 2-3 minutes, until light and fluffy. Scrape down the bowl as needed. Add in the egg and vanilla, mixing well to combine.
- Add the flour mixture to the butter mixture and mix fully to combine. Scrape down the bowl as needed.
- To form the cookies, scoop out a ball of cookie dough, about 1-2 tablespoon in size. Use the back of the cookie scoop or your thumb to make an imprint on the cookies. This is where you will put the fluff. Place the fluff in the dent in the cookie and bring the cookie dough around the outside to cover it. The marshmallow fluff should be completely covered and inside of the cookie dough ball.
- Bake the cookie dough balls for about 10-12 minutes in the oven. The cookies will be ready when the edges are firm and the fluff is fully spread out. Let the cookies cool on the rack for about 10 minutes and then transfer to a cooling rack.