Fluffernutter Cookies

Fluffernutter cookies are the perfect marriage between a classic salty-sweet peanut butter cookie and creamy marshmallow fluff filling. These cookies are perfectly chewy with soft, gooey centers, crinkly tops, and lightly crisp edges. Press a few peanut butter chips into the centers after baking for the ultimate peanut butter cookie addiction.

Why You’ll Love This Recipe

• Chewy, tender, and slightly crumbly peanut butter cookies with delightfully gooey marshmallow centers.
• Lovely crinkled tops with slightly golden crisp edges.
• Dreamy salty-sweet peanut butter paired with creamy marshmallow fluff.

Ingredients

• Creamy peanut butter – we wrote this recipe using Thrive Market natural peanut butter, which is made from just peanuts and salt and is runnier in consistency. If you use a different type or brand of peanut butter, you may need to adjust the flour content slightly.
• Marshmallow fluff/creme – this recipe was tested repeatedly (and shot) using Jet Puff marshmallow creme, which is made with many of the same ingredients as marshmallow puff, but with the addition of xanthan gum and cream of tartar. Both are light and airy, but creme tends to be a little runnier consistency. You can use either creme or fluff in this recipe with similar results.
• Butter – we prefer to use Country Crock olive oil butter sticks (plant-based butter), but unsalted butter works well too. Be sure to bring the butter to room temperature prior to making the dough.
• Brown sugar – light or dark brown sugar work in this recipe and give a subtle caramel-like flavor to the batter due to the molasses content.
• Granulated sugar – to sweeten and give these cookies a slight chewiness.
• All purpose flour – gives the cookies structure.
• Egg – binding agent.
• Vanilla extract – for a touch of sweetness.
• Baking soda – leavening agent that helps these cookies puff up a bit when baked.
• Salt – to enhance the other flavors of the cookies. You may need to modify the salt content depending on the type of butter and peanut butter you use, as some contain more salt than others.
• Peanut butter baking chips (optional) – this optional adder is adds extra peanut butter flavor to these cookies. I like to press a few into the cookies as soon as I remove them from the oven, rather than folding them into the batter before baking.

Tips for Making Fluffernutter Cookies

1. If the dough is a little sticky or difficult to work with, pop it in the fridge for 20-30 minutes before rolling, flattening, and filling.
2. Use two spoons when working with the marshmallow fluff to cut down on the messiness. Or use a piping bag to add your fluff to the center of the dough.
3. Use a silicone baking mat or parchment paper when baking to prevent the cookies from overspreading and the marshmallow from sticking to the cookie sheet.
4. Do not bake longer than the recipe instructs to get perfectly soft and chewy fluffernutter cookies. The cookies will be slightly underbaked when they first come out of the oven, but will set up once cooled. Over-baking will result in dry, crumbly cookies and/or burnt marshmallow filling.
5. These cookies tend to spread a lot during baking. Use a rubber spatula to push the edges back toward the center of the cookie to yield a thicker cookie.
6. This recipe was written using natural peanut butter, which is made from just peanuts and salt (no added sugars or oil). The consistency is runnier than no-stir shelf-stable peanut butters, so if you use a thicker peanut butter you may need to adjust the flour content slightly. Our preferred brands are Thrive Market and Sprout’s natural peanut butter.

How to Make Fluffernutter Cookies

Preheat the oven to 350℉. Line a baking sheet with parchment paper or silicone baking mat. Set aside.

Cream together peanut butter, butter, brown sugar and granulated sugar in a stand mixer on medium speed until light and fluffy. Scrape down the sides of the bowl, as needed.

Mix in the egg and vanilla extract until combined.

In a medium bowl, combine the flour, baking soda, and salt. Mix the dry ingredients into the wet ingredients on low speed until incorporated, scraping the sides as needed.

Measure 2 tablespoons of dough and roll into a smooth bowl. Place the balls 2-3 inches apart on the baking sheet. Using your hands, flatten each ball into a roughly 3-inch flat disk.

Using a spoon or piping bag, fill the centers of the disks with ½ to 1 tablespoon of marshmallow fluff/creme. Carefully fold the dough over the top of the marshmallow creme, completely covering it and forming a ball. *If you find the dough a little sticky, refrigerate for 20-30 minutes then try again. Results tend to vary based on the type of peanut butter you used.

Bake the cookies 10-12 minutes, or until lightly golden around the edges. Watch the cookies as they near the 10 minute mark to ensure you don’t overcook them and that the marshmallow doesn’t burn. You’ll want these to be slightly underbaked in the center for nice soft cookies once they cool and set.

Press the peanut butter chips into the cookies while they are still hot. Allow the cookies to cool for 10-15 minutes on the cookie sheet before serving.

How to Store

Store leftover fluffernutter cookies in a single layer in a large Ziploc freezer bag or in an airtight container at room temperature for 5-7 days. Beyond this time frame the cookies tend to become dry and crumbly. If you need to layer cookies in the container, separate each layer with a sheet of wax paper to prevent the cookies from sticking together.

Recipe Variations

• Marshmallows – try using marshmallows instead of marshmallow cream. Add 4-5 mini marshmallows or 1 large marshmallow to the centers of the cookies before folding the dough over them.
• Nut butter – we love the classic peanut butter cookie base of these fluffernutter cookies, but feel free to swap in your favorite nut butter! Try almond butter or cashew butter for a variation. Please note we have not tried this substitution yet!
• Add-ins – we like to press a few peanut butter chips into the tops of these cookies when they first come out of the oven, but you can skip this step entirely or substitute in chocolate chips or chopped nuts, as desired.

Frequently Asked Questions

Check out our other cozy fall cookie recipes

• Brown butter pumpkin snickerdoodles
• Maple pecan cookies
• Pumpkin pecan cookies
• Brown butter butterscotch chocolate chip cookies
• Bailey’s chocolate chip cookies