Fluffernutter Cookies are a delightful twist on the classic peanut butter and marshmallow sandwich, turning it into a soft, chewy cookie form. With crackly tops and a sugary coating, these treats melt in your mouth, blending the nutty richness of peanut butter with the gooey sweetness of marshmallow fluff.
Perfect for sweet cravings and nostalgic snack moments, these cookies offer a unique texture and flavor experience. Whether for a lunchbox, dessert plate, or coffee companion, Fluffernutter Cookies are sure to bring a comforting smile.
- Combines classic peanut butter and marshmallow flavors in a soft, chewy cookie.
- Easy to make with simple ingredients you likely have on hand.
- Goes great as a treat for lunchboxes, parties, or cozy afternoons.
Ingredients
- All-Purpose Flour: The base for structure and texture, providing a tender yet sturdy cookie crumb.
- Baking Soda: Helps the cookies rise and spread just enough for a soft bite.
- Salt: Balances sweetness and enhances all the flavors in the dough.
- Creamy Peanut Butter: Adds nutty richness and moistness with a smooth consistency.
- Unsalted Butter: Provides creaminess and contributes to the soft texture of cookies.
- Granulated Sugar: Sweetens and creates that sparkle when rolling the cookies.
- Light Brown Sugar: Adds moisture and subtle caramel notes, improving chewiness.
- Large Egg: Binds ingredients and enriches the dough for perfect softness.
- Vanilla Extract: Enhances the overall flavor with warm, aromatic notes.
- Marshmallow Fluff: The gooey center, adding sweet, melty pockets in every bite.
Instructions
- Preheat Oven and Prepare Baking Sheets
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Adjust your oven rack just above center and preheat to 350°F to ensure even baking. Line two baking sheets with parchment paper to prevent sticking and ease cleanup.
- Mix Dry Ingredients
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Whisk together the flour, baking soda, and salt in a small bowl. This evenly distributes the leavening agent and salt, creating uniform dough texture and balanced flavor.
- Cream Peanut Butter and Butter
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In a mixing bowl, beat the creamy peanut butter with unsalted butter until smooth and combined. This forms the rich, creamy base of the dough.
- Add Sugars and Mix
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Incorporate granulated and light brown sugars, mixing until well blended. The mix of sugars adds both sweetness and chewiness through moisture retention.
- Incorporate Egg and Vanilla
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Add the egg and vanilla extract, blending fully. The egg binds the dough while vanilla enhances flavor complexity.
- Combine Dry and Wet Ingredients
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Gradually add the dry flour mixture to the wet ingredients, folding just until combined. Avoid over-mixing to keep cookies tender and soft.
- Scoop and Flatten Dough
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Use a 2-tablespoon scoop to portion dough balls onto the parchment-lined sheets. Flatten each to a 3-inch disc shape to prepare for filling and ensure even baking.
- Add Marshmallow Fluff Filling
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Place a small scoop (1 tablespoon) of marshmallow fluff or 5-6 mini marshmallows in the center of each disc. Carefully fold the dough over to enclose the filling, forming a ball.
- Coat Balls in Sugar
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Roll each stuffed dough ball in granulated sugar for a sweet, crunchy crust. This step is optional but adds delightful texture and sparkle.
- Bake and Shape Cookies
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Bake for 10-12 minutes until cookies spread and tops crackle. Optionally, use a large round cookie cutter to reshape cookies while warm for a smaller, thicker form.
- Cool and Store
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Let cookies cool on the baking sheet for 5-10 minutes before transferring to a cooling rack. Proper cooling prevents them from breaking apart and preserves the gooey marshmallow center.
- Marshmallow fluff can be replaced with mini marshmallows if preferred.
- Rolling in sugar adds crunch but is optional based on your texture preference.
- Cookies spread during baking; reshape them immediately after removing from the oven if desired.
Storage Tips
Store cookies in an airtight container at room temperature for up to 5 days to maintain softness. For longer storage, freeze in a sealed bag or container for up to 3 months, thawing at room temperature before eating.
Serving Suggestions
Enjoy these cookies with a cold glass of milk, a cup of coffee, or hot chocolate for a comforting treat. They also make a fun addition to dessert trays and lunchboxes.
- Scooping and flattening dough before adding fluff makes it easier to enclose the gooey center securely.
- Use separate-sized cookie scoops for dough and marshmallow to maintain consistent cookie sizes.
- Cooling cookies fully helps the marshmallow center set without oozing out too much.
FAQs
- Can I substitute crunchy peanut butter?
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Yes, though creamy peanut butter gives a smoother dough and texture, crunchy can add extra nutty bites.
- What if I don’t have marshmallow fluff?
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You can use mini marshmallows as a direct substitute inside the cookie for similar gooey centers.
- How do I prevent cookies from spreading too much?
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Chill dough if necessary, and use a cookie cutter to reshape warm cookies after baking to control size.
- Can I make these cookies gluten-free?
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Substitute all-purpose flour with a gluten-free baking flour blend for a safe and yummy alternative.
- How do I store leftovers?
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Keep sealed at room temperature for up to 5 days or freeze for 3 months; thaw before serving.
Fluffernutter Cookies
Equipment
- 1 oven preheated to 350ºF
- 2 baking sheets lined with parchment paper
- 1 mixing bowl for combining ingredients
- 1 2-tablespoon cookie scoop
- 1 1-tablespoon cookie scoop
Ingredients
- 1 3/4 cups 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 1/4 cup for coating
- 1/2 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup marshmallow fluff or 5-6 mini marshmallows
Instructions
- Preheat oven to 350ºF and line two baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking soda, and salt.
- In a mixing bowl, beat peanut butter and unsalted butter until blended.
- Add granulated sugar and brown sugar, mixing until well combined.
- Mix in the egg and vanilla extract until fully combined.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Using a 2-tablespoon scoop, portion out cookie dough balls onto prepared sheets and flatten to about 3 inches in diameter.
- Scoop a small amount of marshmallow fluff with a 1-tablespoon scoop and place in the center of each flattened dough.
- Fold dough over the fluff, reform into balls, then roll in the remaining granulated sugar.
- Place cookies on baking sheets, 6 per sheet, and bake for 10-12 minutes.
- Optionally reshape cookies with a cookie cutter immediately after baking.
- Allow cookies to cool on baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.
Notes
- Marshmallow fluff can be substituted with mini marshmallows.
- Rolling in sugar adds a crunchy texture.
- Cool completely before storage.
- Store in airtight container at room temperature up to 5 days or freeze up to 3 months.
- Use a 2-tablespoon scoop for dough and a 1-tablespoon scoop for fluff.
- Reshape cookies after baking for thicker texture if desired.
