These soft and ooey gooey Fluffernutter Cookies (Peanut Butter and Marshmallow Cream) are the ultimate cookie recipe. Large bakery style peanut butter cookies stuffed with marshmallow cream/fluff and baked to perfection. This peanut butter cookie recipe is over the top delicious.
What Is A Fluffernutter?
If you’ve never had a fluffernutter, you are in for a real treat. I remember having fluffernutter sandwiches growing up, and now I make them for my kids all the time. A fluffernutter sandwich is made with equal amounts of creamy peanut butter and marshmallow cream/fluff served on white bread.
Now go and make yourself a fluffernutter sandwich and let me know what you think.
Ingredients Needed For Peanut Butter and Marshmallow Cookies
- Unsalted Butter
- Creamy Peanut Butter
- Granulated Sugar
- Brown Sugar
- Egg
- Vanilla
- Baking Powder
- Baking Soda
- Cornstarch
- Salt
- All-Purpose Flour
- Marshmallow Cream/Marshmallow Fluff
How To Make Fluffernutter Cookies
1- In a medium size mixing bowl whisk together flour, salt, cornstarch, baking soda, and baking soda. Set aside.
2- In a large mixing bowl beat softened butter and peanut butter until smooth and creamy.
3- Add granulated sugar, brown sugar, egg, and vanilla and continue beating until smooth and fluffy.
4- Slowly add in flour mixture and continue beating until just combined.
5- Refrigerate dough for at least 30 minutes.
6- Once dough has had a chance to chill, preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking mat.
7- Using a medium size cookie scoop or a measuring spoon, scoop out 2 Tbsps. cookie dough and flatten into a disk. Scoop out 1 Tbsp. marshmallow cream/fluff and place it in the center of the dough.
8- Form dough around the marshmallow cream/fluff and roll into a ball. Place on cookie dough balls on prepared cookie sheet and bake for 10 minutes in a preheated oven.
9-Remove the pan from the oven and allow to cool slightly before placing them on a wire rack to cool completely. Enjoy!
Tips And Tricks
- If you don’t have a medium and small cookie scoop, you can use a measuring spoon to scoop out the dough and marshmallow cream.
- Scooping the marshmallow fluff onto the cookie dough can get a little messy. I found that if you wet your finger before scooping the fluff onto the cookie it comes out a lot easier.
- Be sure to flatten the cookie dough out enough that it wraps around the marshmallow fluff completely.
- The thinner the cookie dough is wrapped around the marshmallow the more the cookie will crack when baked. You don’t want it to be too thin, but you do want it wrapped around the marshmallow cream.
- If your cookies come out of the oven misshapen, you can form them back into circles with the edge of a spatula while the cookies are still warm.
- Be sure to chill the dough for at least 30 minutes. If you don’t, it will be harder to flatten dough into a disk and wrap around the marshmallow.
Storing And Freezing Peanut Butter Cookies
Storing: Fluffernutter cookies are best stored in an airtight container in a single layer at room temperature. Be sure not to stack cookies on top of each other because the marshmallow fluff stays sticky.
Freezing: Baked cookies can be frozen in a single layer in an airtight container for up to 2 months. Just set them on the counter to thaw. Enjoy!
Other Favorite Cookie Recipes
- Hershey Kiss S’mores Cookies
- Hot Chocolate Cookies With Jumbo Marshmallows
- Oatmeal Raisin Cookies
- Soft Snickerdoodle Cookies
- Monster Cookies
- Brownie Cookies
- Key Lime Cookies
Fluffernutter Cookies (Peanut Butter and Marshmallow Cream)
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cornstarch
- 1 cup all-purpose flour
- 3/4 cup marshmallow cream/fluff
Instructions
- In a medium size mixing bowl whisk together flour, salt, cornstarch, baking soda, and baking soda. Set aside.
- In a large mixing bowl beat softened butter and peanut butter until smooth and creamy.
- Add granulated sugar, brown sugar, egg, and vanilla and continue beating until smooth and fluffy.
- Slowly add in flour mixture and continue beating until just combined.
- Refrigerate dough for at least 30 minutes.
- Once dough has had a chance to chill, preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking mat.
- Using a medium size cookie scoop or a measuring spoon, scoop out 2 Tbsps. cookie dough and flatten into a disk. Scoop out 1 Tbsp. marshmallow cream/fluff and place it in the center of the dough.
- Form dough around the marshmallow cream/fluff and roll into a ball. Place on cookie dough balls on prepared cookie sheet and bake for 10 minutes in a preheated oven.
- Remove the pan from the oven and allow to cool slightly before placing them on a wire rack to cool completely. Enjoy!
Notes
Have You Tried This Recipe?
RATE and COMMENT below! I would love to hear your experience. Getting feedback from you helps me and other readers too!
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Well mine were apparently delicious but came out pretty flat. I had the dough in the fridge AT LEAST 45 minutes and it was still so sticky I couldn’t roll it into balls. What did I do wrong?
You want to make sure your flour is measured correctly, your butter is not melted, and place them on parchment paper or a silicone baking sheet. You can try spraying your hands with nonstick cooking spray and then placing them back in the fridge to chill after you roll them into balls.
Can you replace AP Flour, BS & BP with self rising flour?
I have not made these cookies with anything other than all purpose flour, I would love to hear how they turn out if you try with self rising flour.
I saw these cookies on Pintrest and had to try them. They were so good!!! It’s the perfect sweet and salty combination, the cookie part is not too dry (which happens sometimes with peanut butter cookies, am I right?!) and really tastes just just a fluffernutter. I chilled the dough AND the fluff for an hour while I ran to the store. I was out of parchment paper, so I used aluminum foil on a baking sheet, it worked out fine. (They probably would rise more on the paper) I sprayed some cooking spray on my finger tips which made the fluff even easier to manage. I used a measuring spoon for the fluff and probably used a little less than a tablespoonful for each cookie. I chilled the prepared balls in btw batches, they came out great! I was tempted to leave them in the oven for longer than 10 minutes but I realized that the fluff would just keep expanding if I did. I will definitely make these again!
I’m so glad you loved them, they are one of our favorite cookies to make. Thank you for sharing.
Ooooohhhhhh mmmmyyyyyyy. Those look scrumptious! I’ll have to make those for my kiddos!
Cheers,
Jenn / https://shawave.com
So I made these- sounds amazing,smells amazing BUT…. Only 1 cup of flour? The dough was super sticky very hard to work with even after chilled for an hour. I’m so confused lol mine spread out sliver my whole pan. What did I do wrong? I bake sugar cookies for a living so I should have no problem.
Hi Kelly, you want to make sure your butter is softened, not melted. Also make sure your baking ingredients are not expired.
Can dough balls with fluff be frozen and baked without thawing?
Yes, you will just have to adjust your baking time.
Can you use salted butter if that is all you have on hand?
Yes, just reduce the amount of salt in the recipe.
These are delicious but I mixed the fluff in wihh the the batter ; rolling the fluff was too much and they turned out so good!
These are super delicious. Even if you just made plain peanut butter cookies. So I used frozen marshmallows in place of the fluff (hack stolen from another recipe) and it was much less sticky.