Fluffernutter Cookies

Fluffernutter Cookies bring together the nostalgic flavors of peanut butter and marshmallow in a soft, chewy, and utterly irresistible cookie. Inspired by the classic Fluffernutter sandwich, these cookies are the ultimate indulgence for both kids and adults.

Every time I bake these Fluffernutter Cookies, the kitchen fills with the aroma of warm peanut butter, and my family knows a special treat is on the way. My husband says they remind him of his childhood lunches, and my kids love how gooey the marshmallow fluff gets. It’s become a fun tradition to bake these cookies on lazy weekends when we want a little something sweet and comforting.

Why You’ll Love Fluffernutter Cookies

•Perfect Combination: Peanut butter and marshmallow fluff create a heavenly balance of sweet and nutty flavors.

•Soft and Chewy: These cookies have a delightful texture that melts in your mouth.

•Kid-Friendly: A fun and nostalgic recipe that kids will adore helping to make and eat.

•Quick and Easy: Minimal ingredients and a simple process make this recipe perfect for any baking level.

Ingredients Notes For Fluffernutter Cookies

•Peanut Butter: Use creamy peanut butter for a smooth texture, or crunchy for added crunch.

•Marshmallow Fluff: The star ingredient that adds gooey sweetness to the cookies.

•Brown Sugar: Adds a rich, caramel-like sweetness.

•Flour: Regular all-purpose flour works best for structure and softness.

•Eggs: Bind the ingredients and give the cookies their tender texture.

Recipe Steps

1.Preheat the Oven:

•Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2.Mix the Wet Ingredients:

•In a large bowl, beat peanut butter, brown sugar, and white sugar until creamy. Add eggs and vanilla extract, and mix until well combined.

3.Add the Dry Ingredients:

•Gradually mix in the flour, baking soda, and a pinch of salt until a soft dough forms.

4.Swirl in the Marshmallow Fluff:

•Gently fold marshmallow fluff into the dough, creating swirls but not fully mixing it in.

5.Scoop and Bake:

•Use a cookie scoop to drop dough balls onto the prepared baking sheet. Bake for 8–10 minutes, or until the edges are lightly golden.

6.Cool and Enjoy:

•Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Storage Options

•Room Temperature: Store in an airtight container for up to 5 days.

•Freezer: Freeze raw dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the baking time.

Variations & Substitutions

•Chocolate Chips: Add chocolate chips for an extra layer of flavor.

•Nut-Free: Use sunflower seed butter as a peanut-free alternative.

•Mini Marshmallows: Swap marshmallow fluff for mini marshmallows for a different texture.

Frequently Asked Questions

Q: Can I use natural peanut butter?

Yes, but ensure it’s well-mixed and not too oily, as this can affect the cookie texture.

Q: How do I keep the marshmallow fluff from melting too much?

Swirling it into the dough rather than fully mixing it will help maintain the gooey pockets.

Q: Can I make these cookies ahead of time?

Absolutely! Prepare the dough in advance and store it in the fridge or freezer until ready to bake.

Fluffernutter Cookies are a delightful treat that’s sure to become a family favorite. They’re the perfect way to bring a little joy to your day with their nostalgic flavors and comforting sweetness! 🍪✨

Fluffernutter Cookies

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Course: Dessert, Snack

Kitchen: American

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24 cookies

Ingredients

 

1x2x3x

• ▢ 1/2 lb 1 cup unsalted butter, softened
• ▢ 3/4 cup granulated sugar
• ▢ 3/4 cup brown sugar packed
• ▢ 1 cup creamy peanut butter
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 2 1/2 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 1/2 cups marshmallow fluff or marshmallow creme

Instructions

• Preheat Oven:
• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
• Cream Butter and Sugars:
• In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Add Peanut Butter and Eggs:
• Mix in the peanut butter, eggs, and vanilla extract until fully combined.
• Combine Dry Ingredients:
• In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Prepare the Dough:
• Scoop about 1 1/2 tablespoons of dough and flatten it slightly in your hand. Spoon about 1/2 teaspoon of marshmallow fluff into the center, then fold the dough around it, sealing it completely. Roll gently into a ball.
• Arrange on Baking Sheet:
• Place the dough balls about 2 inches apart on the prepared baking sheets.
• Bake:
• Bake for 10-12 minutes, or until the edges are set and the tops are slightly golden. The centers will still look soft, but they’ll firm up as the cookies cool.
• Cool:
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.