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?
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If they’re allergic to peanuts, then these cookies are not for them. A fluffernutter is literally peanut butter and marshmallow fluff but I wish you the best in your search for a cookie they can enjoy. I’m thinking chocolate chip cookies are the way to go.
Could it be made with marshmallows cut in half then roll tge dough around them? I’m without fluff.
You can, but they are unsightly and sometimes the marshmallows disappear.
I think I will make them for our Labor Day get together but will add mini chocolate chips to some. I’ll be sure to come back and report about them after.
Great recipe! Next time, I am going to use less flour, as the flour seemed to take over.
Make sure to spoon the flour into the measuring cups to prevent packing the flour.
Delish! They look as good as they taste, and it is super easy to make.
Made these and im now pretty sure that the cornstarch is vital, as i didnt have any but decided to just try it anyway without it. They were impossible to shape the way you’re expected to in the recipe without it.
BUT!
I had enough dough and fluff to try a second batch and that time I used a muffin pan and formed them like little pies, with the dough for the top and bottom crusts and the fluff for the filling. It took a little more time for them to bake but the end result was delicious! If i did it again I’d use a mini muffin pan instead bc they were HUGE!
7/10 without cornstarch. 10/10 with muffin pan.
Your baking ideas are so GREAT looking. I hope I can keep them. We don’t have a printer.). Thank you for sharing.
So yummy! I ate the whole batch by myself. These are easy to make and a fun spin on regular peanut butter cookies. I love how the marshmallow gets a little chewy on day 2.
We’re hosting Friendsgiving this year and I had a container of marshmallow fluff AND needed an extra recipe for dessert because we have a friend attending who doesn’t like cinnamon (I bought pumpkin and apple pie before finding out this info! Whoops!). So I went to Google, asked for recipes with marshmallow fluff and found this gem! I had all of the ingredients at home already except for cornstarch. Another comment above mentions omitting cornstarch and using a muffin tin…and that’s exactly what I did! And they came out AMAZING! I used this recipe and got a wonderful dozen of squishy delicious little peanut butter marshmallow muffin shaped cookies! I had my oven set to 325° (I was baking pumpkin bread at the same time) so I ended up baking closer to 22 minutes, but they’re perfect! So yummy! I don’t have a mixer on hand (my husband is in the military and we just moved to Japan) so I poured all ingredients directly into a bowl and mixed with a flat spatula. The dough was easy to mold and wasn’t overly sticky, dry, or runny. I even added a few little semi-sweet chocolate chips to the tops of the cookies for an extra razzle dazzle. Love this recipe! Happy Thanksgiving!
I have no ideal what happened with my cookies but after mixing it was like thick cake mix…. 🙁
It’s a thick batter? Not sure that is a problem? You can see it in the video. 🙂