Fluffer Nutter Cookies (Peanut Butter Marshmallow Cookies)
Peanut butter lovers, this one’s for you!! Marshmallow + peanut butter team up in your new favorite treat – the fluffernutter cookie.
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Fluffernutter Cookie Recipe
Sweet, gooey, and utterly irresistible – you’re bound to be obsessed with fluffernutter cookies. These cookies are a spin off of a classic american sandwich, the fluffernutter, which is literally marshmallow fluff and peanut butter nestled between two slices of bread, because #health. And while that may sound tasty, fluffernutter cookies are WAY better.
The best recipe with marshmallow fluff, fluffernutters appeals to the kid in all of us who just wants to eat peanut butter + sugar for lunch. I can’t wait for you to try these fun, unique, delicious cookies!
Peanut Butter Fluff Cookies Ingredients
- Butter – I always, always use salted butter!
- Creamy peanut butter – Don’t use natural peanut butter, these cookies haven’t been tested with it!
- Brown sugar – Using majority brown sugar will help the cookies stay super soft.
- Granulated sugar
- Egg
- All-purpose flour
- salt
- Baking soda
- Marshmallow fluff – Don’t mix the marshmallow fluff completely into the dough- leave it swirled in there. Just mix in quick, short spurts.
How to Make Fluffernutter Cookies
- Preheat the oven to 350° F.
- Line your baking sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, peanut butter, brown sugar and sugar until well combined. This will take approximately 2 minutes until it is the right texture.
- Scrape the sides of the bowl and add in the egg. Mix until combined.
- Add the flour, baking soda and salt, mix until the sticky dough forms.
- Add the marshmallow fluff in a few separate dollops to the mixer bowl. Mix in short spurts until the marshmallow fluff is marbled through the cookie dough.
- Scoop out the dough in 1 1/2 tbsp portions (#40 scoop) and arrange on a parchment lined cookie sheet.
- Bake at 350° F for 11-13 minutes. The cookie will spread some and the edges should start to turn golden brown when they are ready to come out of the oven.
- Allow the cookies to completely cool on the pan.
- Enjoy! Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Fluffernutter Cookies Recipe Storage
Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you’d like more tips!
Fluffer Nutter Cookies FAQS
Yes, you can! Simply replace the flour with a 1:1 gluten-free flour substitute! I like to use the King Arthur brand – you can grab it here. Then just double check and make sure your peanut butter and marshmallow fluff are gluten-free and you should be good to go!
More like these Fluffernutter Cookies!
- Small batch Peanut Butter Cookies
- Reese’s Peanut Butter Cookies
- Peanut Butter Chocolate Chip Cookies
Peanut Butter Marshmallow Cookies (Fluffernutter Cookies)
Ingredients
- 1 cup salted butter
- 3/4 cup creamy peanut butter
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 4 oz marshmallow fluff
Instructions
- Preheat the oven to 350° F.
- Line your baking sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, peanut butter, brown sugar and sugar until well combined.
- Scrape the sides of the bowl and add in the egg. Mix until combined.
- Add the flour, baking soda and salt, mix until the sticky dough forms.
- Add the marshmallow fluff in a few separate dollops to the mixer bowl. Mix in short spurts until the marshmallow fluff is marbled through the cookie dough.
- Scoop out the dough in 1 1/2 tbsp portions (#40 scoop) and arrange on a parchment lined cookie sheet.
- Bake at 350° F for 11-13 minutes. The cookie will spread some and the edges should start to turn golden brown when they are ready to come out of the oven.
- Allow the cookies to completely cool on the pan.
- Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months. Enjoy!
A delicious, successful recipe! I used TJ’s peanut butter since that is what I have on hand – it has no sugar added (it’s a creamy pb with just peanuts & salt) so I was concerned the cookies would be off but they were perfectly sweet. I use unsalted butter for all of my baking so I upped the total salt from 1/2 tsp to 1 tsp. My cookies look exactly like Karli’s and they are so yummy! Salty, sweet, peanut buttery goodness. Definitely go slow when mixing in the fluff at the end. I was nervous so I did that step very slowly by hand and one or two extra stirs and it would have been too incorporated. I used my #40 scoop and it is def the perfect size for these cookies.
These cookies are sooooo good! Easy to follow recipe. I’ll be making these again!