Last updated on
Fluffernutter Cookies
Fluffernutter cookies are the best peanut butter cookies, soft, fluffy, and loaded with creamy peanut butter and gooey marshmallows.
Jump to Recipe
Table of Contents
Irresistible fluffernutter cookies are soft and chewy peanut butter cookies, filled with melted marshmallows, and topped with peanut butter chips. This sweet and ooey-gooey cookie will be hard to resist!
MORE RECIPES: Butterscotch Toffee Cookies | Amish Sugar Cookies | Neiman Marcus Cookies
With their delicious mix of gooey peanut butter and melted marshmallows, these fluffernutter cookies are the perfect treat for fans of fluffernutter sandwiches. The cookies are soft, fluffy, and loaded with creamy peanut butter and marshmallow goodness
Enjoy these heavenly chewy fluffernutter cookies for an afternoon snack or an easy after-dinner treat. Pair your cookies with a glass of milk or a warm mug of homemade hot chocolate.
Loaded with gooey marshmallows and plenty of peanut butter goodness, you are going to love this decadent treat. The ultimate peanut butter cookie, these chewy cookies are perfect for any time you are craving this fantastic combination.
Fluffernutter Cookies Ingredients
- Flour - all-purpose flour
- Cornstarch
- Baking soda
- Salt
- Butter - unsalted butter
- Peanut butter - creamy peanut butter
- Sugar - light brown sugar
- Sugar - granulated sugar
- Eggs - large eggs
- Vanilla - vanilla extract
- Baking chips - peanut butter baking chips
- Marshmallows - mini marshmallows
You can skip the step of stuffing the mini marshmallows into the inside of the cookie dough ball to make these even easier. Instead, add the mini marshmallows to the peanut butter cookie dough with the peanut butter baking chips. Scoop out the cookies like you would a standard cookie and follow the recipe as stated in step 10.
You can also swap out a standard-sized marshmallow for the mini marshmallows in each fluffernutter cookie. Just make sure you are using a fresh bag of marshmallows. If your marshmallows have gone stale, they will not bake and melt as well in your cookies.
We like using traditional creamy peanut butter for these soft peanut butter cookies. Natural peanut butter has too much additional peanut oil and will alter the texture and consistency of these cookies.
How to Make Fluffernutter Cookies
FIRST STEP: In a medium bowl, stir together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
SECOND STEP: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and creamy peanut butter on medium speed for 1 to 2 minutes or until light and fluffy. Scrape down the sides and bottom of the bowl with a plastic spatula.
THIRD STEP: Add the light brown sugar and granulated sugar and beat again until combined.
FOURTH STEP: While the mixer is on low speed, add the egg, egg yolk, and vanilla extract. Be sure that each egg gets fully incorporated before adding the next.
FIFTH STEP: Scrape down the sides of the bowl and remove the paddle attachment. This will ensure that all your ingredients are getting incorporated evenly and completely.
SIXTH STEP: Slowly add the flour mixture to the wet ingredients while the mixer is on low. Mix just until all the flour has been incorporated.
SEVENTH STEP: Lastly, add the peanut butter baking chips to the dough and stir just until evenly distributed.
EIGHTH STEP: Using a large cookie scoop (I used a 2-inch scoop that holds approximately 3 tablespoons of dough), scoop out a dough ball into the palm of your hand. Flatten the dough to an approximately 3-inch circle, place 6 to 7 mini marshmallows into the center of the flattened disc of cookie dough, then fold the sides over the mini marshmallows. You want to enclose all the marshmallows inside the center of the peanut butter cookie dough ball.
NINTH STEP: Place the mini marshmallow-filled cookie dough ball onto a parchment-lined baking tray and repeat until all the fluffernutter cookies have been formed.
TENTH STEP: Freeze the tray of cookie dough balls for 1 to 2 hours.
ELEVENTH STEP: Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
TWELFTH STEP: Place 5 to 6 frozen fluffernutter cookie dough balls onto the prepared baking sheet. Bake for 11 to 13 minutes.
THIRTEENTH STEP: Allow the cookies to cool completely on the baking tray before transferring them to a cooling rack while you bake the remaining fluffernutter cookies.
What is a fluffernutter sandwich?
Fluffernutter sandwiches are made with peanut butter, and marshmallow fluff spread onto white bread. These cookies are inspired by the classic sandwich!
Can I use crunchy peanut butter in the recipe?
Certainly! If you want crunchy peanut butter instead of creamy, that would give these cookies even more texture.
Can I freeze these peanut butter marshmallow cookies?
We don’t recommend freezing the baked cookies since the texture of the marshmallows will change once thawed. You can freeze the unbaked cookie dough balls for 2 months.
How to Store Fluffernutter Cookies
ON THE COUNTER: You can store these soft cookies in an airtight container on the counter for 2 to 3 days.
IN THE FREEZER: We do not suggest freezing the baked cookies. The marshmallows will break down and not have the same texture once they have been baked. You can freeze the fluffernutter cookie dough balls for up to 2 months if stored in an airtight container or heavy-duty zip-top freezer bag.
Fluffernutter Cookies
Fluffernutter cookies are the best peanut butter cookies, soft, fluffy, and loaded with creamy peanut butter and gooey marshmallows.
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- 2¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter (softened to room temperature)
- ¾ cup creamy peanut butter
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1½ teaspoons vanilla extract
- 1 cup peanut butter baking chips
- 1 to 1¼ cups mini marshmallows
DIRECTIONS
- In a medium bowl, stir together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and creamy peanut butter on medium speed for 1 to 2 minutes or until light and fluffy. Scrape down the sides and bottom of the bowl with a plastic spatula.
- Add the light brown sugar and granulated sugar and beat again until combined.
- While the mixer is on low speed, add the egg, egg yolk, and vanilla extract. Be sure that each egg gets fully incorporated before adding the next.
- Scrape down the sides of the bowl and remove the paddle attachment. This will ensure that all your ingredients are getting incorporated evenly and completely.
- Slowly add the flour mixture to the wet ingredients while the mixer is on low. Mix just until all the flour has been incorporated.
- Lastly, add the peanut butter baking chips to the dough and stir just until evenly distributed.
- Using a large cookie scoop (I used a 2-inch scoop that holds approximately 3 tablespoons of dough), scoop out a dough ball into the palm of your hand. Flatten the dough to an approximately 3-inch circle, place 6 to 7 mini marshmallows into the center of the flattened disc of cookie dough, then fold the sides over the mini marshmallows. You want to enclose all the marshmallows inside the center of the peanut butter cookie dough ball.
- Place the mini marshmallow-filled cookie dough ball onto a parchment-lined baking tray and repeat until all the fluffernutter cookies have been formed.
- Freeze the tray of cookie dough balls for 1 to 2 hours.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Place 5 to 6 frozen fluffernutter cookie dough balls onto the prepared baking sheet. Bake for 11 to 13 minutes.
- Allow the cookies to cool completely on the baking tray before transferring them to a cooling rack while you bake the remaining fluffernutter cookies.
Nutrition
Calories: 237kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 156mg | Potassium: 83mg | Fiber: 1g | Sugar: 18g | Vitamin A: 226IU | Calcium: 18mg | Iron: 1mg
HAVE YOU TRIED THIS RECIPE?Follow me on Pinterest @bestblogrecipes
Leave a Comment