These soft and chewy Fluffernutter Cookies are a delicious treat that combines a peanut butter base and gooey marshmallow fluff with crackly, sparkly tops. They’re a spin on the classic fluffernutter sandwich that will surely please any sweet tooth!
This Fluffernutter Cookies recipe post is sponsored by Ankarsrum. Thank you for supporting the brands that help make Beyond the Butter® possible!
The fluffernutter sandwich was a childhood favorite of mine, and I will confess to having quite a few sandwiches as an adult too. Haha! So it only seems fitting to share this fluffernutter cookie recipe inspired by the popular classic!
My classic peanut butter blossoms recipe also inspired this recipe and is a great year-round treat. I hope you enjoy them as much as I do! And for another yummy classic, give my chocolate-dipped peanut butter cookies a try!
Table of Contents
What is a Fluffernutter Sandwich?
If you’re unfamiliar with what a fluffernutter sandwich is, it’s a layer of peanut butter with a layer of marshmallow fluff sandwiched between two slices of bread. It’s a simple, sweet, and somewhat salty combo that’s good!
Ingredients Needed
Below is the list of ingredients you’ll need to make these peanut butter fluffernutter cookies, most of which you probably already have in your pantry! It’s best to have the unsalted butter and egg at room temperature before baking.
- Peanut Butter. Creamy peanut butter is the best. The brand I always prefer to use is JIF Naturals.
- Unsalted Butter. Room-temperature butter is the best, which will help blend the other ingredients together. Trader Joe’s unsalted butter is my usual go-to for baking.
- Marshmallow Fluff. This is also known as marshmallow creme. See the substitutions below for using mini marshmallows.
For quantities and instructions, please see the recipe card below.
Substitutions
Below are two substitutions that can be made to this fluffernutter cookie recipe.
- Butter. Omit the salt from the recipe if you substitute salted butter for unsalted butter.
- Marshmallow Fluff. Substitute 5-6 mini marshmallows per cookie for one tablespoon of marshmallow fluff.
Please note that I did not test this recipe using any additional flour, sugars, or egg substitutions.
Is an Ankarsrum Mixer Worth It?
Yes. 100% yes! I’ve owned my Ankarsrum Assistent Original® mixer for almost two years and straight up love it. I won’t lie, owning one is an investment, and it took some time to get used to, but there is so much you can do with this mixer!
The Assistent Original comes with a 3.5-liter plastic mixing bowl with two different style whisk attachments, a 7-liter stainless steel bowl, a dough hook roller, a scraper spatula, a dust cover, and a removable power cord. And now, they also have a stainless steel 3.5-liter mixing bowl, which I used with this fluffernutter cookies recipe!
Compared to my KitchenAid® mixers, the Ankarsrum is much lighter in weight, has a 600-watt engine, the motor is on the bottom versus the top, so it doesn’t shake at higher mixing speeds, has a 7-year warranty, and it comes in a ton of different colors—like this new bold and beautiful olive green!
Whether you’re making these peanut butter fluffernutter cookies, my honey butter dinner rolls, or my dulce de leche ice cream, you’ll be very impressed with this mixer!
How to Make the Recipe
Below is a quick overview of how to make these fluffernutter cookies. For the full printable recipe, visit the recipe card below. You’ll have the choice to make these cookies using US customary or metric measurements.
Step 1. Whisk the dry ingredients in a small bowl. This includes all-purpose flour, baking soda, and salt. Set aside (Image 1).
Step 2. Beat the wet ingredients together. Use your Ankarsrum Assistent Original (or a hand mixer) to beat the peanut butter and unsalted butter together. Add the granulated sugar, light brown sugar, egg, and vanilla extract. Mix until well blended (Image 2).
Step 3. Add the dry ingredients to the wet. Mix until just combined (Image 3).
Step 4. Scoop the cookie dough onto the parchment paper-lined baking sheets. For the best results, use a 2-tablespoon-size cookie scoop (Image 4).
Step 5. Press the cookie dough balls into discs. You can use your fingers for this part. The cookie discs should be roughly 3 inches in diameter (Image 5).
Step 6. Scoop the marshmallow fluff onto each disc. For marshmallow fluff or marshmallow creme, use a 1-tablespoon size cookie scoop (Image 6).
Alternative Step 6. Place 5-6 mini marshmallows onto the center of each cookie disc. Then bring the edges together to form cookie dough around the mini marshmallows, creating a ball.
Step 7. Carefully roll up the disc around the marshmallow fluff. I start by folding the edges together to form a half-moon shape; then, I bring the sides up to form the cookie dough ball (Image 7).
Note. This part can be messy, especially if the marshmallow fluff starts seeping through.
Step 8. Roll the cookie dough balls in granulated sugar. This optional step adds a sweet little crunch to the cookie when baked (Image 8).
Step 9. Bake the cookies. The recommended baking times are 350ºF for 10-12 minutes. Begin to check on them at the 10-minute mark. The cookies will spread a lot (Image 9).
Step 10. Reshape the cookies. If desired, you can take a large round cookie cutter and reshape the fluffernutter cookies right after you bring them out of the oven. If you don’t have a cookie cutter wide enough to fit the cookies, you can use a spatula to push in the sides (Image 10).
Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire cooling rack to finish cooling completely.
Storage
It’s best to store your peanut butter fluffernutter cookies in a well-sealed container at room temperature for up to 5 days. You can freeze the cookies in a well-sealed freezer container or freezer bag for up to 3 months.
To defrost them, let them sit at room temperature for 1-3 hours in their container before you enjoy them. You can also heat them in the oven for a couple of minutes. Just be sure to keep an eye on the marshmallow parts.
Helpful Tips
- Marshmallow Fluff vs. Mini Marshmallows. Using mini marshmallows instead of the marshmallow fluff is less messy when shaping them, but it doesn’t produce the best marshmallow rivers when your cookies bake. Whatever method you prefer, though, the cookies will still taste delicious!
- Reshaping Your Cookies. Your fluffernutter cookies will spread out while baking. If you prefer for them to be smaller, you can reshape them immediately after bringing them out of the oven using a large round cookie cutter.
- Step by Step. It’s best to scoop the cookie dough onto the baking sheets first, then go back and flatten them into the discs. Then add the scoop of marshmallow fluff onto each disc before shaping them into the cookie dough balls.
- Coating in Sugar. Rolling the cookie dough balls in granulated sugar is an optional step. but gives a sweet little added crunch to the cookie when baked.
FAQs
No. Unlike my classic peanut butter blossoms recipe, you need not refrigerate the cookie dough before baking.
Yes. You can use 5-6 mini marshmallows instead of 1 tablespoon of marshmallow fluff.
I recommend using creamy peanut butter like JIF or JIF Naturals.
More Peanut Butter Dessert Recipes!
Looking for more cookie recipes from Beyond the Butter®? Give these a try!
If you tried this Fluffernutter Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Fluffernutter Cookies
Ingredients
- 1 3/4 cup All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Creamy Peanut Butter
- 1/2 cup Unsalted Butter (room temperature)
- 1/2 cup Granulated Sugar, plus additional 1/4 cup for coating the cookies
- 1/2 cup Light Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 cup Marshmallow Fluff
Instructions
- Adjust your oven rack to the second level mark (just above center), preheat your oven to 350ºF, and line 2 baking sheets with parchment paper. Set them to the side.
- Whisk together the all-purpose flour, baking soda, and salt together in a small bowl. Set aside.1 3/4 cup All-Purpose Flour, 1 tsp Baking Soda, 1/2 tsp Salt
- To your Ankarsrum stainless steel mixing bowl, beat together the peanut butter and unsalted butter until blended. Add in the granulated sugar and light brown sugar, mixing until well blended.1/2 cup Creamy Peanut Butter, 1/2 cup Unsalted Butter (room temperature), 1/2 cup Granulated Sugar, 1/2 cup Light Brown Sugar
- Add in the egg and vanilla extract and mix until fully combined.1 Large Egg, 1 tsp Vanilla Extract
- Add the whisked dry ingredients to the wet ingredients. Mix until just combined.
- Using a 2 tablespoon size cookie scoop, scoop out a ball of cookie dough and place it onto the parchment paper lined baking sheet. With your fingers, press the ball of cookie dough down into a round disc shape that's roughly 3 inches in diameter.
- With your 1 tablespoon size cookie scoop, scoop a small ball of marshmallow fluff (or 5-6 mini marshmallows) into the center of your cookie disc. Carefully fold the cookie dough over the marshmallow fluff and into a ball.1 cup Marshmallow Fluff
- Roll the ball in the granulated sugar, then place back onto the baking sheet. Repeat until all the cookie dough balls have been formed. I was able to get 6 cookies to a sheet.
- Bake the fluffernutter cookies for 10-12 minutes. The cookies will spread during baking, but you can take a large circle cookie cutter and reshape them into smaller, thicker cookies, if desired. Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack to cool completely.
- Cookies can be stored in a well-sealed container at room temperature for up to 5 days. Alternatively, you can freeze these cookies in a freezer container or freezer bag for up to 3 months. Let the cookies sit out at room temperature for 1-3 hours in their container to defrost.
Notes
- Marshmallow fluff is also known as marshmallow creme. You can use 5-6 mini marshmallows in place of marshmallow fluff/creme.
- I recommend scooping the cookie dough out first, then flattening them, followed by scooping the marshmallow fluff, then reforming the cookie dough balls.
- You’ll need a 2-tablespoon-size cookie scoop for the cookie dough and a 1-tablespoon-size cookie scoop for the marshmallow fluff.
- Rolling the cookie dough balls in granulated sugar is an optional step, but gives a sweet little added crunch to the cookie when baked.
- Your fluffernutter cookies will spread out while baking. If you prefer for them to be smaller, you can reshape them immediately after bringing them out of the oven using a large round cookie cutter.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
My family loves them! I made them huge because the marshmallow fluff was really messy to work with. I will make them again with the mini marshmallows. My son called them heavenly.
Heavenly is a great compliment! Thank you so much for making the recipe, Lisa! I’m glad you and your family enjoyed them!
Will these freeze well after baked?
Hi! Referencing the Storage section above the recipe card, these cookies will freeze well. Once cooled completely, placed the cookies in a well-sealed freezer container or freezer bag for up to 3 months. To defrost them, let them sit at room temperature for 1-3 hours in their container before you enjoy them. You can also heat them in the oven for a couple of minutes. Just be sure to keep an eye on the marshmallow parts.
AMAZING!!!! Love these cookies they’re always a hit! I melted some chocolate on a plate in the microwave and laid each cookie on the plate so the bottoms have a hard coating of milk chocolate they are DIVINE
Love the melted chocolate idea! Thank you for making them, Allison and for taking them time to leave a review!
These cookies turned out amazing. I added about 1 cup of crushed nutter butters as well, and it turned out great. I’d love to make them for a friend that can’t have eggs, any way I could substitute out the egg?
Thank you so much for making them! I love the added crushed nutter butters—I’ll have to try that! Regarding the egg substitute, there are definitely some out there that I’m sure would work, but I didn’t test any of them with this recipe so can’t say for certain which one would work best.
Can you make the dough ahead of time and if so, do you refrigerate the dough with the marshmallow fluff?
Hi! Yes, you can make the dough beforehand with the marshmallow fluff. After you roll them up into balls, place them onto a wax paper lined cookie sheet to freeze until solid. Then place them into a freezer safe container or bag. Wait to coat them in the granulated sugar until you’re ready to bake them.
My East Coast husband is very familiar with fluffernutter sandwiches and just loves these cookies. In fact, everyone loves them. Great recipe. Thank you.
Excellent, I’m so glad to hear it! Thank you so much for making the recipe!
I am making them again today and just thought I’d point out that the printed version of the recipe doesn’t include the step of adding in the dry ingredients. You see it elsewhere in the recipe, just not when printed.
I will add that in now. Thanks for letting me know, Paula!