Do I have to use marshmallow fluff, or can I use mini marshmallows?

While marshmallow fluff or creme gives the cookies their signature gooey centers, in a pinch, a couple of mini marshmallows per cookie can work. Just know they may melt and leak out more easily during baking.

Can I double this recipe for a crowd?

Absolutely! The dough doubles beautifully. Just bake in batches so the cookies have room to spread.

My dough is too sticky to handle. What should I do?

If the dough feels too soft or sticky to shape, chill it in the refrigerator for 15–20 minutes. This will make assembly much easier and less messy.

Can I make these cookies ahead of time?

Yes! Assemble the dough balls with the marshmallow inside and freeze them. When cravings hit, pop a few in the oven straight from the freezer for a quick, freshly baked treat.

Fluffernutter Cookies Recipe

Description

Fluffernutter Cookies are a decadent twist on the classic sandwich, featuring soft and chewy peanut butter cookies filled with gooey marshmallow fluff. These cookies strike the perfect balance of salty and sweet, making them an irresistible treat for kids and adults alike. With simple ingredients and an easy method, you can bake these crowd-pleasing cookies at home in under 30 minutes.

Ingredients

Units Scale

Wet Ingredients

1/2 cup (129 g) creamy peanut butter
1/2 cup (1 stick / 113 g) unsalted butter, room temperature
1 cup (200 g) light brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups (187.5 g) all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon kosher salt

Filling

1 cup marshmallow fluff, or marshmallow creme

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Instructions

Prepare Baking Sheets & Oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking.
Cream Wet Ingredients: In a large bowl, combine peanut butter, unsalted butter, and brown sugar. Use a hand mixer to beat the mixture until it’s smooth and creamy, about 2–3 minutes.
Add Egg & Vanilla: Scrape down the sides of the bowl, then add the room temperature egg and vanilla extract. Mix until incorporated, about 30 seconds.
Incorporate Dry Ingredients: Add all-purpose flour, cornstarch, and kosher salt to the bowl. With the mixer on low speed, gently mix until just combined, 30 seconds to 1 minute. Avoid overmixing.
Shape Cookie Dough: Using a 2-tablespoon cookie scoop, portion out dough onto the prepared baking sheets. Flatten each dough ball into a disk shape about 3 inches across using your hand.
Add Marshmallow Fluff: Using two spoons (or a piping bag), place about 1 tablespoon of marshmallow fluff into the center of each disk of dough, keeping your hands clean.
Enclose Filling: Carefully bring up the sides of the dough around the marshmallow fluff, completely covering the fluff and forming a neat ball. Return each filled dough ball to the baking sheet.
Bake: Bake cookies for 10–12 minutes or until the edges are golden-brown. Keep a close eye to prevent the marshmallow from burning.
Cool and Serve: Let the cookies rest on the baking sheet for 10–15 minutes before serving, allowing the centers to set and cool slightly.

Notes

Room temperature ingredients blend better, creating a smoother dough.
Seal the dough well around the marshmallow fluff to prevent leakage during baking.
For easier filling, use a piping bag for the marshmallow fluff.
Watch the cookies in the last minutes of baking to avoid burning the marshmallow.
Store cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 cookie
Calories: 170
Sugar: 12g
Sodium: 85mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0.5g
Protein: 3g
Cholesterol: 20mg