What could be better than a classic peanut butter cookie warm from the oven? How about a soft and chewy peanut butter cookie stuffed with ooey gooey marshmallow fluff and speckled with melty peanut butter chips? Basically, all the deliciousness of a fluffernutter sandwich in cookie form. Say no more!
These large, bakery style cookies are the ultimate, over-the-top cookie. A close cousin of the s’mores, this peanut butter and marshmallow fluff treat has all the sticky deliciousness without the fuss of a finding a flame. Enjoy these cookies straight from the oven – there is no other way.
These cookies come together with just a handful of ingredients. Here’s what you’ll need:
- Peanut Butter
- Baking soda and baking powder
- Marshmallow creme
How to make fluffernutter cookies
You can make a batch of these cookies in minutes and the dough requires no chill time. Music to my ears! Follow this easy step-by-step guide and check the recipe card below for ingredients and detailed instructions.
Step 1: Preheat the oven to 350°. Line two baking sheets with parchment paper. Set aside.
Step 2: In the bowl of a stand mixer using the paddle attachment (or with a hand mixer), cream together the butter and sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
Step 3: Add the peanut butter and mix to combine well, about 1 minute.
Step 4: Add the eggs and vanilla. Mix until incorporated.
Step 6: In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
Step 7: Add the dry ingredients to the butter and egg mixture. Mix on low speed until combined. Do not overmix the dough.
How to assemble fluffernutter cookies
These cookies are as much fun to make as they are to eat. Marshmallow fluff is sticky so don’t aim for perfection here. Just lick your fingers and move along with your day.
Step 1: Use a large cookie scoop to divide the dough into equal balls. For uniform cookies, weigh each cookie dough ball first. The cookies pictured here are 1.7 ounces. Use the palms of your hands to gently roll the cookie dough into a smooth ball. Place the balls 2 to 3 inches apart on the prepared baking sheet.
Step 2: Use the bottom of a tablespoon or your thumb to press a well into the center of each cookie dough ball.
Step 3: Fill the well with 1/2 tablespoon of marshmallow creme. It will be sticky so using damp hands can be helpful. For best results, use a second spoon to help transfer the creme onto the cookie dough. Alternatively, use a piping bag with a large plain tip to pipe the marshmallow fluff into the hole.
Step 4: Use your hands to gently wrap the cookie dough around the top of the marshmallow creme. Leave some bits of marshmallow peeking out of the top of the dough. Place the cookie dough ball back on the cookie sheet and use the palm of your hand to gently press down on the ball, carefully flattening the top. Do not press too hard or flatten the cookie dough completely. Add a few peanut butter chips to the top of each cookie dough ball.
Step 5: Bake the cookies in the center rack of the oven for about 10 minutes or until the edges are barely set and the tops of the cookies are puffy. Remove from the oven and immediately top with additional peanut butter chips if desired. Let cool on the baking sheet for 10 minutes.
Tips for the best cookies
Use room temperature butter. Softened (not melted) butter is the key to soft and chewy cookies. If your butter is too soft, the cookies will be flatter and crispier. For best results, set your butter out about an hour before baking.
Measure the flour correctly. The #1 reason for dry, crumbly cookies is that too much flour is added to the dough. For an accurate measurement, use a digital scale to measure the flour correctly.
Do not over bake. These ooey, gooey peanut butter and marshmallow fluff cookies bake up soft and chewy if you follow the recipe to a tee. Be careful not to over bake the cookies or they will be dry. The cookies may look slightly under baked in the centers after 10 minutes in the oven, but they will continue to bake as they cool.
For less mess, use a piping bag. Marshmallow fluff is notoriously sticky which is half the fun of baking with it. If you want to keep the mess at a minimum, transfer the store-bought fluff to a large piping bag fitted with a round tip. Pipe the marshmallow fluff into the well of each cookie and then use slightly damp hands to enclose the dough around the fluff.
How to store
These cookies are best eaten on the day they are made – and hard to resist fresh from the oven. Store left over cookies in a single layer tightly covered at room temperature for up to 4 days. Do not stack the cookies because the marshmallow fluff will remain sticky. To freeze the cookies, cool completely at room temperature and then store flat in a freezer container or plastic bag. Defrost the cookies at room temperature before serving or heat in a 300° F oven for 5-8 minutes to bring back that ooey gooey texture.
I tested this recipe with both regular and mini marshmallows and found that they both melted away into the cookie dough as they baked. For the best texture, I suggest using marshmallow fluff/creme.
Yes! Feel free to add chocolate chips in place of the peanut butter chips.
Yes. You can substitute the light brown sugar with dark but the cookies will have a richer flavor and may be slightly darker in color due to the extra molasses in the dark brown sugar.
Absolutely! These peanut butter cookies are delicious all on their own. Just roll the cookie dough into balls and bake.
Happy fluffernutter making!
Craving more cookies? Try these easy and delicious recipes:
- Best Chocolate Chip Cookie Recipe
- Chewy Peanut Butter Cookies
- 4th of July Monster Cookies
- Soft and Chewy Sugar Cookies
- Peanut Butter Pretzel Cookies
Soft and chewy peanut butter cookies stuffed with marshmallow fluff. These fluffernutter cookies are as much fun to make as they are to eat!
- 1/2 cup (113 g) unsalted butter, room temperature
- 1/2 cup (100 g) light brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 1 cup (280 g) smooth peanut butter (Skippy or Jif)
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla
- 1/2 cup marshmallow creme (I use Jet-Puffed)
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat the oven to 350° F. Line two baking sheets with parchment paper. Set aside.
- Using a stand mixer fitted with the paddle attachment (or a hand mixer), cream together the butter and sugars on medium high speed until light and fluffy, about 3 minutes.
- Add the peanut butter and continue to mix until smooth and incorporated, about 1 minute.
- Add the eggs, one at a time, until fully incorporated. Scrape down the sides of the bowl after each addition.
- Add the vanilla. Mix to combine.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
- Add the dry ingredients to the butter and egg mixture. Mix until just combined, leaving a few streaks of flour remaining. Do not over mix.
- Use a large cookie scoop to portion out the dough into equal size balls. For best results, weigh each cookie dough ball. Use the palms of your hands to roll the dough into a smooth ball. Use the bottom of a tablespoon or your thumb to make a well in the center of each cookie dough ball. Place 2 teaspoons to 1/2 tablespoon of marshmallow creme into the well.
- Carefully enclose the dough around the marshmallow creme, leaving some exposed at the top.
- Place the dough ball onto the prepared baking sheet, leaving 2 to 3 inches between each cookie. Use the palm of your hand to gently flatten the top of the ball to make more of a disc shape. Do not flatten completely. Top with a few peanut butter chips if desired.
- Bake the cookies on the center rack of the oven for about 10 minutes. The edges of the cookies should be set, but the tops will be puffy and look slightly underbaked. Do not over bake. The cookies will continue to bake as they cool.
- Remove the cookies from the oven and top with additional peanut butter chips if desired. Cool on the baking sheet for 10 minutes before carefully transferring to a wire cooling rack.
Store cookies tightly covered at room temperature for up to 4 days.
May be frozen.
Keywords: fluffernutter cookies, fluffernutter cookie recipe