These fluffernutter cookies are a peanut butter cookie stuffed with a frozen dollop of peanut butter and a marshmallow. They are soft and gooey cookies that taste amazing. These cookies are the perfect combination of peanut butter and marshmallow.
These fluffernutter cookies are the famous fluffernutter sandwich in cookie form. They combine chewy peanut butter cookies with a delicious peanut butter and marshmallow filling. The cookie version manages to be even better than the sandwich!
Why This Recipe Works
- Fluffernutter flavor- These cookies have a flavor inspired by the classic fluffernutter sandwich. Even if you haven't tried fluffernutter sandwiches you will fall in love with these cookies.
- Soft cookies- These cookies take my chewy cookies recipe and add peanut butter and gooey marshmallows in the middle for a cookie that has an amazing texture.
- Marshmallow decoration- By having the melted marshmallows on top of the filling they spill over the cookie to make them look fun!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Melt this before you need it so it has time to cool to room temperature.
- Brown sugar- I used light brown sugar for this, but dark will work as well.
- Large Eggs- Pull these out 2 hours before baking to get them to room temperature.
- Peanut Butter- Use creamy peanut butter. Crunchy peanut butter can add complications that were not tested for. I don't recommend a natural peanut butter as it can have a different texture.
- Powdered Sugar- Sift this before using it to make sure the filling is not gritty.
- Marshmallows- This recipe calls for regular sized marshmallows. If you only have large marshmallows you can cut them down to size (usually in halves).
Step By Step Instructions - Peanut Butter Filling
The peanut butter filling needs to be made at least 30 minutes before they are needed for the cookies so they have time to freeze.
STEP 1: Heat peanut butter. Pour the peanut butter in a microwave safe bowl. Heat it for 30 seconds until it begins to melt.
STEP 2: Mix. Add the powdered sugar and cinnamon to the melted peanut butter and mix them.
STEP 3: Freeze. Place wax paper over a cookie sheet. Then, scoop 1 teaspoon dollops of the peanut butter filling on top. Place the sheet in the freezer until they are solid. Place the marshmallows in the freezer at this point too.
Step By Step Instructions - Fluffernutter Cookies.
Here is the step-by-step instructions on how to make and bake these Fluffernutter cookies. This recipes uses an electric mixer. A stand mixer with paddle attachment or a hand mixer will work.
STEP 1: Dry ingredients. Mix the all purpose flour, baking soda, and salt in a medium bowl.
STEP 2: Beat butters and sugars. Use a mixer to beat the butter, brown sugar, white sugar, and peanut butter on high speed for 2 minutes.
STEP 3: Combine. Add the vanilla extract and eggs to the butter mixture. Mix until they are combined. Then, add the flour mixture and mix until it is just combined.
STEP 4: Prep. Preheat the oven to 350°F. Also, place parchment paper on 2 cookie sheets. Meanwhile, let the dough rest for 10 minutes to reduce spreading.
STEP 5: Scoop. Use a large cookie scoop (2 tablespoon or 2 oz) to scoop the cookie dough. While the dough is in the scoop press a hole in the center with your thumb. Next, place a peanut butter dollop inside of the cookie dough ball and add the marshmallow over top. Press the cookie dough over the marshmallow to hold it, but some marshmallow should still be poking out.
STEP 6: Bake. Place 6 cookie dough balls per prepared baking sheet, then bake 1 sheet at a time. Bake them for 12-14 minutes until the edges are lightly golden brown.
Optional: When you take them out of the oven use a large round biscuit cutter to form the cookies into perfect circles.
STEP 7: Cool. Use a spatula to remove the cookies to a cooled cookie sheet to cool for 5 minutes to prevent the marshmallows from melting. Then, transfer them to a cooling rack to cool completely.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool
No, smaller cookies will not hold the filling well. I recommend simply cutting the cookies in half for smaller portions.
I don't recommend freezing these dough balls. Since the centers are supposed to be frozen and the dough is not it would be challenging to thaw the dough without thawing the filling prior to baking.
Yes you can. However, I recommend making them into cookie dough balls, but not filling them first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before filling and baking.
Storing and Freezing
Store the fluffernutter cookies in the refrigerator in an airtight container up to 5 days.
Freeze the baked cookies in an airtight freezer-safe container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Peanut Butter Cookies
- 3 ¼ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and cooled
- 1 ¼ cup Brown sugar packed light or dark
- ¾ cup White granulated sugar
- 1 cup Peanut butter creamy
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
Peanut Butter Filling
- ⅔ cup Peanut butter creamy
- ¼ cup Powdered sugar
- ¼ teaspoon Ground cinnamon
- 16 Regular sized marshmallows
Peanut Butter Filling
- Pour the peanut butter in a microwave safe bowl. Heat for 30 seconds until melty. Add in the powdered sugar and cinnamon. Mix until combined.⅔ cup Peanut butter, ¼ cup Powdered sugar, ¼ teaspoon Ground cinnamon
- Place wax paper over a cookie sheet. Use a 1 teaspoon to scoop dollops of peanut butter on the cookie sheet. Place in a freezer until solid. Place the marshmallows in the freezer.
Peanut Butter Cookies
- In a medium bowl, mix the flour, baking soda, and salt. Set aside.3 ¼ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
- Using a mixer, beat the butter, brown sugar, sugar, and peanut butter on high speed for 2 minutes. Then, add the vanilla and eggs and mix until combined.1 cup Unsalted butter, 1 ¼ cup Brown sugar, ¾ cup White granulated sugar, 1 cup Peanut butter, 1 teaspoon Pure vanilla extract, 2 Large eggs
- Add in the dry ingredients and mix until just combined.
- Preheat the oven to 350℉. Let the dough rest for 10 minutes to help prevent spreading. Place parchment paper on 2 cookie sheets.
- Use a large cookie scoop (2 oz or 2 TBSP). Scoop the cookie dough. While still in the scoop, use your thumb to press a hole into the cookie dough. Place the peanut butter dollop in the hole and a marshmallow on top of that. Use your hands to press the dough around the marshmallow, but a tiny bit should still be poking out.16 Regular sized marshmallows
- Place 6 cookie dough balls per cookie sheet.
- Bake one sheet at a time. Bake for 12-14 minutes until the the edges are lightly golden. Take a large round biscuit cutter to go around the edges of the cookie to form into a perfect circle.
- Use a spatula to immediately remove the cookies to a cooled cookie sheet for 5 minutes before transferring to a cooling rack. Don't leave the cookies on the hot pan because the marshmallow will continue to melt.