Fluffernutter Cookies Recipe

Introduction

Fluffernutter Cookies combine the classic flavors of peanut butter and marshmallow fluff in a soft, chewy treat. These delightful cookies are easy to make and perfect for satisfying your sweet tooth with a nostalgic twist.

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 and line two large baking sheets with parchment paper.
2. Step 2: In a large bowl, mix the peanut butter, unsalted butter, and brown sugar with a hand mixer until smooth and creamy, about 2-3 minutes.
3. Step 3: Scrape down the sides of the bowl. Add the egg and vanilla extract, then mix until combined, about 30 seconds.
4. Step 4: Add the all-purpose flour, cornstarch, and kosher salt to the bowl. With 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 lined baking sheets. Flatten each dough 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 bring the dough edges up around the marshmallow fluff, completely covering it and forming a ball. Place the sealed dough balls back on the baking sheets.
8. Step 8: Bake the cookies for 10-12 minutes, or until the edges are lightly browned. Watch closely to prevent the marshmallow from burning.
9. Step 9: Let the cookies rest on the baking sheet for 10-15 minutes before serving to allow them to set.

Tips & Variations

• Use a piping bag to fill the dough discs with marshmallow fluff for a cleaner, easier process.
• Substitute crunchy peanut butter for a bit of extra texture.
• Sprinkle a pinch of sea salt on top before baking to enhance the peanut butter flavor.
• For a chocolate twist, dip the baked cookies halfway in melted chocolate and let them cool.

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 a microwave for about 10 seconds if desired, but enjoy them mostly at room temperature to preserve their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Yes, but natural peanut butter may alter the texture of the dough slightly because it contains more oil. You might need to chill the dough before shaping to make it easier to handle.

What if I don’t have marshmallow fluff?

If marshmallow fluff is unavailable, you can try using marshmallow creme or even mini marshmallows, though the texture and filling experience will be a bit different.

Fluffernutter Cookies Recipe

Print Recipe

★★★★★

4.6 from 136 reviews

Fluffernutter Cookies combine the rich flavors of creamy peanut butter and sweet marshmallow fluff in a soft, chewy cookie. These delightful treats feature a peanut butter dough filled with gooey marshmallow creme, baked to perfection with slightly crisp edges and a tender center.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 18 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 the oven and prepare baking sheets. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix peanut butter, butter, and brown sugar. In a large bowl, combine the creamy peanut butter, softened unsalted butter, and packed light brown sugar. Use a hand mixer to blend them together until the mixture is smooth and creamy, about 2-3 minutes.
3. Add egg and vanilla extract. Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix again for about 30 seconds until fully incorporated.
4. Add dry ingredients. Add the all-purpose flour, cornstarch, and kosher salt to the wet ingredients. Mix on low speed until just combined, roughly 30 seconds to 1 minute, being careful not to overmix the dough.
5. Scoop and flatten dough balls. Use a 2-tablespoon cookie scoop to drop the dough onto the prepared baking sheets, spacing them appropriately. Then, flatten each dough ball by hand into a disk about 3 inches in diameter.
6. Add marshmallow fluff filling. Using two spoons to avoid sticky hands, place about 1 tablespoon of marshmallow fluff in the center of each dough disk. Alternatively, pipe the fluff onto the disks with a piping bag for neatness.
7. Encase the marshmallow fluff with dough. Carefully bring the edges of the dough up around the marshmallow fluff, completely covering it and sealing it inside to form a ball. Place the sealed dough balls back on the lined baking sheets.
8. Bake the cookies. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are nicely browned. Keep a close eye to prevent the marshmallow from burning.
9. Cool before serving. Remove the cookies from the oven and allow them to rest on the baking sheet for 10-15 minutes to set before serving.

Notes

• Ensure the butter and egg are at room temperature for smoother mixing and better texture.
• Using parchment paper helps prevent sticking and makes cleanup easier.
• Be gentle when covering the marshmallow fluff with dough to avoid leaks during baking.
• Cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
• To avoid burning, monitor cookies closely in the last minutes of baking.

Keywords: Fluffernutter Cookies, peanut butter cookies, marshmallow fluff cookies, soft cookies, gooey filling, dessert, American cookies