Fluffernutter Cookies Recipe

Introduction

Fluffernutter cookies are a delightful twist on the classic peanut butter and marshmallow combo, baked into soft, sweet, and slightly crunchy treats. These cookies hide a gooey marshmallow center that gives every bite a fun surprise. Perfect for peanut butter lovers looking for a nostalgic dessert.

Ingredients

• 1 3/4 cup All-Purpose Flour
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 cup Creamy Peanut Butter
• 1/2 cup Unsalted Butter (room temperature)
• 1/2 cup Granulated Sugar, plus additional 1/4 cup for coating the cookies
• 1/2 cup Light Brown Sugar
• 1 Large Egg
• 1 tsp Vanilla Extract
• 1 cup Marshmallow Fluff (or 5-6 mini marshmallows per cookie)

Instructions

1. Step 1: Adjust your oven rack to the second level mark (just above center), preheat the oven to 350ºF, and line two baking sheets with parchment paper. Set aside.
2. Step 2: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, beat together the peanut butter and unsalted butter until well blended. Add the granulated sugar and light brown sugar, mixing until smooth and combined.
4. Step 4: Add the egg and vanilla extract to the peanut butter mixture and mix until fully incorporated.
5. Step 5: Gradually add the whisked dry ingredients to the wet mixture and stir until just combined. Avoid overmixing.
6. Step 6: Using a 2-tablespoon cookie scoop, portion out a ball of dough and place it onto a prepared baking sheet. Flatten the dough gently into a round disc about 3 inches in diameter.
7. Step 7: Using a 1-tablespoon scoop, place a small amount of marshmallow fluff (or 5-6 mini marshmallows) in the center of the dough disc. Carefully fold the dough over the marshmallow and reshape it into a ball, sealing the fluff inside.
8. Step 8: Roll the cookie dough ball in the additional 1/4 cup granulated sugar if desired, then place it back on the baking sheet. Repeat with remaining dough. You should get about 6 cookies per sheet.
9. Step 9: Bake for 10-12 minutes. The cookies will spread during baking; if you prefer smaller cookies, gently reshape them with a large round cookie cutter immediately after removing from the oven.
10. Step 10: Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For best results, scoop the cookie dough balls first, flatten them, add the marshmallow fluff, then reform into balls to avoid mess.
• Substitute marshmallow fluff with 5-6 mini marshmallows for a similar gooey center.
• Rolling cookies in granulated sugar before baking adds a slight crunch and extra sweetness.
• Use creamy peanut butter for a smooth texture; crunchy peanut butter may alter the cookie’s consistency.

Storage

Store cookies in a well-sealed container at room temperature for up to 5 days. You can also freeze them in an airtight container or freezer bag for up to 3 months. To thaw, leave the cookies at room temperature in their container for 1-3 hours before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter, but it may change the texture of the cookies slightly, making them a bit more textured rather than smooth.

What is marshmallow fluff and can I substitute it?

Marshmallow fluff, also called marshmallow creme, is a sweet, spreadable marshmallow paste. You can substitute with 5-6 mini marshmallows per cookie if fluff isn’t available.

Fluffernutter Cookies Recipe

Print Recipe

★★★★★

4.6 from 242 reviews

Delightfully soft and chewy Fluffernutter Cookies featuring a perfect blend of peanut butter and marshmallow fluff inside a sweet, sugar-coated dough. These cookies are easy to make, baked to golden perfection, and offer a nostalgic flavor that combines rich peanut butter with gooey marshmallow for a comforting treat.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cup All-Purpose Flour
• 1 tsp Baking Soda
• 1/2 tsp Salt

Wet Ingredients

• 1/2 cup Creamy Peanut Butter
• 1/2 cup Unsalted Butter (room temperature)
• 1/2 cup Granulated Sugar
• 1/2 cup Light Brown Sugar
• 1 Large Egg
• 1 tsp Vanilla Extract

Filling and Coating

• 1 cup Marshmallow Fluff
• Additional 1/4 cup Granulated Sugar (for coating)

Instructions

1. Prep the oven and baking sheets: Adjust your oven rack to the second level (just above center) and preheat your oven to 350ºF (175ºC). Line two baking sheets with parchment paper and set aside.
2. Mix dry ingredients: In a small bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined. Set this mixture aside for later.
3. Cream butter and peanut butter: Using a stand mixer or hand mixer, beat together the 1/2 cup creamy peanut butter and 1/2 cup room temperature unsalted butter until they are nicely blended and smooth.
4. Add sugars: Add 1/2 cup granulated sugar and 1/2 cup light brown sugar to the peanut butter mixture. Mix thoroughly until the mixture is well combined and fluffy.
5. Incorporate egg and vanilla: Add 1 large egg and 1 teaspoon vanilla extract to the wet ingredients. Mix until the mixture is fully combined and smooth.
6. Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix just until all ingredients are combined and no flour streaks remain. Do not overmix.
7. Form cookie discs: Using a 2-tablespoon cookie scoop, scoop out a ball of cookie dough and place it on the prepared baking sheet lined with parchment paper. With your fingers, gently press the ball down to form a round disc approximately 3 inches in diameter.
8. Add marshmallow fluff filling: Using a 1-tablespoon cookie scoop, place a small ball of marshmallow fluff (or 5-6 mini marshmallows) in the center of each cookie disc. Carefully fold the dough over the fluff and reform into a ball, ensuring the fluff is enclosed inside.
9. Roll in sugar: Roll each dough ball in the additional 1/4 cup granulated sugar to coat. Place the sugar-coated balls back onto the baking sheet, spacing them evenly. Each baking sheet should hold about 6 cookies.
10. Bake: Bake the cookies in the preheated oven for 10-12 minutes. They will spread out during baking. If you prefer thicker, smaller cookies, gently press them into shape with a large round cookie cutter immediately after removing from the oven.
11. Cool: Let the cookies cool on the baking sheets for 5-10 minutes, then transfer them to a wire rack to cool completely before serving or storing.
12. Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature for 1-3 hours before serving.

Notes

• Marshmallow fluff is also called marshmallow creme; alternatively, you can use 5-6 mini marshmallows as a substitute for each tablespoon of fluff.
• For best results, scoop out cookie dough balls first, then flatten them, add marshmallow fluff, and reform the dough around the filling.
• A 2-tablespoon cookie scoop works well for the dough, and a 1-tablespoon scoop is ideal for the marshmallow fluff.
• Rolling cookie dough balls in granulated sugar before baking adds a pleasant sweet crunch but is optional.
• The cookies will spread during baking; you can reshape them right out of the oven with a round cookie cutter if you want a smaller, thicker cookie.

Keywords: Fluffernutter Cookies, peanut butter cookies, marshmallow cookies, soft cookies, baked cookies, sweet snack, dessert