Fluffernutter Cookies (peanut butter + fluff cookies) are soft and chewy peanut butter cookies filled with marshmallow fluff for a sweet and ooey gooey treat! Be sure to check out more of my delicious cookie recipes, too!
Fluffernutter Cookies
Remember the fluffernutter sandwich? It is peanut butter and marshmallow creme between two slices of white bread. Well, these fluffernutter cookies have all the deliciousness of the sandwich, but in a baked cookie! The recipe starts with a super soft peanut butter cookie that is filled with marshmallow fluff. I also have Fluffernutter Bars and Fluffernutter Rice Krispie Bars with the same delicious flavors! And, if you love peanut butter treats like I do, check out my Reese’s Pieces Peanut Butter Cookies, too.
Cookies Ingredients
Peanut Butter: I prefer creamy peanut butter, but you could also use crunchy.
Cornstarch: Cornstarch is added to the cookies for a light and tender texture.
Marshmallow Fluff: Marshmallow Fluff is actually a specific brand of marshmallow creme, which you can whip up at home. If you want store-bought and can’t find marshmallow fluff where you are, look for marshmallow creme. It could also be labeled as marshmallow paste or marshmallow spread.
What is a Fluffernutter?
As I stated above, a fluffernutter is peanut butter and marshmallow sandwich. It was made popular by Emma Curtis during World War I. She published the peanut butter and marshmallow creme sandwich and called it the ‘Liberty Sandwich.’ A few years later, the Curtis family developed a recipe for marshmallow fluff and included the sandwich recipe on the label. It wasn’t until 1960 that the sandwich was called a fluffernutter, for marketing purposes.
Can I Use Marshmallows Instead of Marshmallow Fluff?
Sure! I did test these cookies with marshmallows in the center, in place of marshmallow fluff, and that can work if that is all you have on hand. If using marshmallows, add 4-5 miniature marshmallows to the center of each cookie before baking.
How to Store Fluffernutter Cookies
Once baked, store the cookies in an airtight container at room temperature. They will last up to 5 days. If you freeze the cookies, let them cool completely before storing them in a freezer-safe container for up to 3 months.
If you assemble the dough and then freeze before baking, flash-freeze the dough balls until solid; then, store them in a freezer-safe container.
More Peanut Butter Cookies
Fluffernutter Cookies
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
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a large bowl, add peanut butter, butter, and brown sugar. Using a hand mixer, combine the mixture until smooth and creamy, about 2-3 minutes.
- Scrape down the sides of the bowl. Add egg and vanilla and mix until combined (about 30 seconds).
- Add in flour, cornstarch, and salt.
- With the mixer on low, incorporate the ingredients until just combined (30 seconds-1 minute).
- Using a 2-tablespoon cookie scoop, drop dough onto the lined baking sheets. Using your hand, flatten each dough ball into a flat disk shape about 3-inches across.
- Using two spoons (this will keep your hands from getting sticky), add about 1 tablespoon of marshmallow fluff to the center of each disk of dough. (You can also add the fluff to a piping bag and pipe dollops onto each dough disk.)
- Bring the dough up around the marshmallow fluff, completely covering the fluff and forming a ball. Place on the lined baking sheets.
- Bake the cookies for 10-12 minutes, or until the edges are brown. Watch the cookies carefully so that the marshmallow does not burn.
- Let the cookies rest for 10-15 minutes before serving.
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I used a stand mixer… and I may have put too much fluff… they are delicious, but this was a fail for me… I will have to try the hand mixer next time, and less fluff. The dough was very crumbly when I tried to form it in balls around the fluff- any idea what I did wrong there?
Delicious! The whole family approved. Doubled the recipe for a school event. Mine came out a little thicker, as I did have to put an extra piece of cookie batter on top in order to fully cover the marshmallow without it crumbling. Cooked for the full 12 minutes and they were perfection.
Very yummy cookies! Very easy to over-bake…
These were so good! And surprisingly easy to make. Adding to my options of what to make on special occasions! Family LOVED them
These are delicious! I am keeping this recipe!
Excellent recipe! We replaced half the butter with lard (since we had some on hand), and the cookies turned out beautifully. We were so proud of how they turned out that we took them to friends and family. Everyone loved them! Thank you for the recipe!
Looks great. Going to try it. Just came here to mention if you do substitute marshmallows, check their ingredients first for gelatin. If you’re baking for vegetarians, vegans, or folks with gelatin issues you can get a brand called Dandies. Gelatin free and delicious.
Your video made it look so easy but I found making mine was not textbook. I kept it at 5 * because they look delicious now that they are done but I do have a couple of observations. The dough cracked a bit when I flattened it so covering the fluff didn’t go as smoothly as I hoped and some of mine spread more than others even though I weighed the portions and I chilled the dough before baking them. I also froze the fluff to make it easier to handle it (do NOT use foil, use parchment paper). The fluff does not freeze solid (very high sugar content) and it softens very quickly so if you choose to try this, take out only a few dollops at a time. I am making these for a concession item at a teen play so I know they will be a hit.
I could not edit my comment but wanted to share one more thing. I used parchment paper and moved the paper to racks to cool. Cookie are very fragile out of the oven and break easily when you try to move them while hot. After they cool, they are fine to handle. I was concerned they would stick to the bags I am using but I think they will be fine.