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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Has anyone tried substituting sunbutter or wow butter for the peanut butter? If so, is the ratio the same?
I’ve been eating Fluffernutters since I was a kid. A lot more convenient to eat this way.
Just made them but don’t look like pic but really great cookies
Could I use mini marshmallows in place of the marshmallow fluff?
Her recipe says:
“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.”
Question, I know peanut butter cookies are flattened before baking. Making them a ball with fluff in the middle do they end up flat? I’m confused
This sounds like it is a new recipe to you, so, therefore, would be different than how a recipe you are used to would behave. Your best bet is to try it, and then see how it works! 🙂
How do you make the home made marshmallow fluff.? I can’t wait to try theese
I linked to the recipe in the post, but here it is again. https://iambaker.net/homemade-marshmallow-fluff/
First pan just came out of the oven, and these are delicious. Took me a few tries to figure out the easiest way to add the fluff and roll the dough into a ball. Good thing my 11yo was around to show me how to do it. 🤣
Planning to freeze these once they cool and use them for the kids’ school lunches this week.
Came out yummy!
I’d like to make these as bars. Have you ever done that with this recipe? Maybe use an 8×8 pan?
I am also curious if this would be a bar friendly recipe.
Hi. I love fluffernutters of course. But I cannot have peanut butter anymore. Can this be made with Sun Butter?
Dawn, I think they would taste fine with Sun Butter, but they would likely turn green. Something in sunflower seeds reacts with the leavening (I think) and cookies turn out green.