Have you ever tried combining peanut butter and marshmallow? You might be surprised to know that this unusual pairing creates a remarkably tasty flavor, especially in the form of Fluffernutter Cookies. The soft and sticky texture of these cookies makes them an irresistible treat, perfect for satisfying your sweet tooth cravings.
The recipe for these cookies was inspired by childhood memories of nutmeg sandwiches. By blending creamy peanut butter and gooey marshmallow creme into one delicious cookie, you get a truly unique and unforgettable flavor. And if you’re a fan of peanut butter, you’ll be pleased to know that the peanut butter chips added to the recipe provide an extra boost of flavor in every bite!
I know baking can sometimes be a hassle, but trust me, these cookies are worth the effort. They stand tall among other classic peanut butter treats like peanut butter blossoms and are sure to satisfy your taste buds. So go ahead and give these Fluffernutter Cookies a try, I promise you won’t regret it! And if you do, feel free to let me know, because I’m always open to feedback!
What is a FlufferNutter?
A fluffernutter sandwich is made of peanut butter and marshmallow fluff on white bread. It is a simple and classic sandwich. My mom would occasionally make these for my school lunches, and I loved them! It sounds a bit strange, but trust me, it’s that good! I just knew they would be perfect as cookies.
Ingredients you will need
This is what you need to make these peanut butter and marshmallow cookies. Many of these are pantry staples if you love to bake. Get the full amounts in the recipe box below.
- Butter: Make sure it is at room temperature before adding it to the cookie dough.
- Peanut butter: It has to be creamy, but you can use the brand you prefer.
- Sugar
- Brown sugar: Light brown sugar is best for this recipe.
- Egg
- Vanilla extract: You can use imitation, but you get the best vanilla flavor if you use pure extract.
- Cornstarch
- Salt: I use kosher salt.
- Flour: All purpose flour is best for these fluffernutter cookies.
- Baking soda
- peanut butter chips
- marshmallows Fluff: You’ll want to make sure you’re using marshmallow “fluff” and not the marshmallow “cream.” They are similar products, but we think the fluff has a better consistency for these cookies.
How to make Fluffernutter Cookies
These step by step instructions for fluffernutter cookies are very easy to follow. They mimic most cookie recipes from scratch.
- Prep oven and baking sheets. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or spray with nonstick cooking spray.
- Butter Cream and Sugars. Using a hand mixer, cream together the butter, sugar, and light brown sugar until smooth and creamy. This should take around 2-3 minutes.
- Add the egg and vanilla. Mix the egg and vanilla extract with the hand mixer until just combined.
- Add Dry Ingredients. Mix the cornstarch, flour, and baking soda together with a spoon or spatula. Do not over mix.
- Mix marshmallows and chips. Add marshmallows and peanut butter chips. Make sure they are evenly incorporated. You may have to use your hands for this.
- Form balls of dough. Scoop out the cookie dough and roll it into balls. Each tablespoon should be about 2 tablespoons.
- Bake. Bake for about 10-12 minutes. The edges will start to brown, but the center will still feel soft. They will finish cooking when they cool down.
- Cool and Serve. Let your cookies cool on the baking sheet for about 5 minutes, then transfer to a cooling rack to cook completely. So enjoy it!
How to Store Fluffernutter Cookies
Store your fluffernutter cookies in an airtight container for up to 5 days at room temperature. You can also freeze them for up to 2 months! After storing them, I personally like to microwave them for 5-10 seconds to let the marshmallow melt a bit.
tips and tricks
Here are some helpful tips for this recipe!
- You can use a measuring spoon if you don’t have one. cookie scoop. I like to dip the spoon before adding the marshmallow creme for easy removal.
- Make sure your butter is at room temperature.
- Instead of marshmallow cream, you can use mini marshmallows. I have tried both versions. The mini marshmallows were good, but I definitely liked the consistency better using the marshmallow fluff.
- If your dough gets too hot, place it in the fridge before dividing into balls.
- For a fun twist, substitute the peanut butter chips for the chocolate chips.
- Not a fan of marshmallows? Feel free to skip the marshmallows altogether and enjoy them as thin, chewy, and soft peanut butter cookies.
- Preheat oven to 350°F and line two large baking sheets with parchment paper.
- In a large bowl, add the peanut butter, butter, and sugars. Using a hand mixer, blend the mixture until smooth and creamy, about 2 to 3 minutes.
- Add the egg and vanilla and mix until just combined.
- Mix together the flour, baking powder, baking soda, cornstarch, salt and mix until just combined.
- Using a 2 tablespoon cookie scoop, scoop dough onto baking sheets. Flatten each ball of dough into a flat disk about 3 inches wide.
- Place 1 tablespoon of the marshmallow fluff in the center of each disk of dough.
- Lift the cookie dough around the marshmallow fluff, completely covering the fluff and forming into a ball.
- Place on lined baking sheets.
- Press a few peanut butter chips into the ball dough
- Bake the cookies for 9-10 minutes, or until the edges are golden brown.
- Remove from oven to rack and allow to cool completely
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My Italian grandma taught me this recipe, and it’s been the talk of the town whenever I serve it!
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