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!
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.
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.
- 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
- 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.
Did you make this recipe?
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