Fluffernutter Cookies Recipe
Imagine biting into a warm, pillowy cookie where gooey marshmallow and creamy peanut butter collide in each chewy, golden bite – that’s the magic of Fluffernutter Cookies. Inspired by the nostalgic combination that turned so many childhood lunches into memorable moments, these treats elevate the classic flavor duo into a bake-sale-worthy wonder. They’re soft, decadent, and destined to be swiped from the cookie jar in a flash. Whether you want a sweet treat to share or just to satisfy your own cravings, Fluffernutter Cookies promise all the comfort of the original sandwich in a new irresistible form.
Ingredients You’ll Need
Baking Fluffernutter Cookies is delightfully straightforward, but don’t underestimate the impact each ingredient brings! Every item plays a key role in delivering that signature texture – from chewy edges to the melty middle – and of course, infuses every bite with rich flavor and just the right sweetness.
- Creamy Peanut Butter: The heart of the cookie! Go for creamy to keep the texture smooth and delightful in every bite.
- Unsalted Butter (room temperature): Ensures each cookie bakes up rich and tender, plus lets you control the salt level perfectly.
- Light Brown Sugar (packed): Not only sweetens, but adds subtle caramel notes and keeps the cookies tender and moist.
- Large Egg (room temperature): Binds everything together for a sturdy, soft cookie that doesn’t crumble.
- Vanilla Extract: Adds that classic bakery aroma and a warm, flavor-rounding depth.
- All-Purpose Flour: Gives the cookies their structure – measure carefully for the perfect chew.
- Cornstarch: The secret to soft-baked, bakery-style cookies that stay incredibly tender.
- Kosher Salt: Balances out the sweetness and makes every flavor pop.
- Marshmallow Fluff (or marshmallow creme): The star ingredient; creates melty, sticky centers that make these Fluffernutter Cookies irresistible.
How to Make Fluffernutter Cookies
Step 1: Prep Your Oven and Baking Sheets
Begin by preheating your oven to 350°F. While it heats, line two large baking sheets with parchment paper – this not only prevents sticking but makes cleanup a breeze, too. A little bit of prep at the start makes your Fluffernutter Cookies come together seamlessly.
Step 2: Cream the Peanut Butter, Butter, and Sugar
Grab your largest mixing bowl and add the creamy peanut butter, unsalted butter, and brown sugar. It’s time for an arm workout (or let your mixer do the heavy lifting!) – beat them together for about 2 to 3 minutes, until the mixture looks pale, fluffy, and impossibly tempting. This step is the secret to extra-soft, chewy cookies.
Step 3: Add Egg and Vanilla
Pause to scrape down the sides with a spatula, so every bit gets mixed in. Add the egg and vanilla extract, and beat again for about 30 seconds, just until the mixture is smooth and everything’s combined.
Step 4: Mix in the Flour, Cornstarch, and Salt
Add the all-purpose flour, cornstarch, and kosher salt directly into the bowl. Turn your mixer to low and watch the dough come together, just combined – you don’t want to overmix at this stage or your cookies might lose some of their signature softness.
Step 5: Scoop and Flatten Dough Balls
Using a 2-tablespoon cookie scoop, portion the dough onto your prepared baking sheets, making sure to leave plenty of space between each. Flatten each dough ball gently with your hand to create roughly 3-inch discs. This makes the perfect base for that gooey marshmallow center!
Step 6: Add Marshmallow Fluff Centers
Spoon about 1 tablespoon of marshmallow fluff onto the center of each dough disc. If you want to avoid sticky fingers, two spoons do the trick – or fill a piping bag with fluff and pipe neat dollops right onto each cookie for maximum ease.
Step 7: Enclose the Marshmallow Fluff
This part feels a bit like cookie magic. Gently bring the edges of the dough up and around the marshmallow fluff, sealing it in completely to form a round ball again. This keeps the marshmallow from leaking as it bakes, so each Fluffernutter Cookie emerges with a beautifully gooey center.
Step 8: Bake to Perfection
Slide the trays into your preheated oven and bake for 10 to 12 minutes. Watch carefully in the last couple of minutes – you want the edges golden brown without letting the marshmallow burn. The cookies will be soft and will set up as they cool.
Step 9: Let Your Fluffernutter Cookies Rest
Patience pays off here. Allow the cookies to rest on their baking sheets for 10 to 15 minutes before transferring them – this gives the centers time to set up, so you don’t lose any of that luscious, molten fluff when you take your first glorious bite.
How to Serve Fluffernutter Cookies
Garnishes
Kick your Fluffernutter Cookies up a notch by adding a dusting of powdered sugar, a drizzle of melted chocolate, or a sprinkle of crushed salted peanuts on top just before serving. These small, easy touches add a hint of flair and give each cookie an extra punch of flavor and texture.
Side Dishes
Serve your cookies with a tall glass of cold milk for the ultimate nostalgic pairing, or for grown-ups, try a latte or hot chocolate on the side. Fresh berries or a scoop of vanilla ice cream are also perfect companions, highlighting the ooey-gooey richness.
Creative Ways to Present
For parties, arrange Fluffernutter Cookies in a towering stack, wrap them in cellophane with a peanut butter ribbon, or set them atop mini cake stands for individual servings. For extra fun, pop them onto a skewer or turn them into decadent ice cream sandwich bases – the possibilities are only limited by your imagination!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Fluffernutter Cookies in an airtight container at room temperature. They’ll stay soft and luscious for 3 to 4 days – if they even last that long without being devoured!
Freezing
Want to bake ahead? These cookies freeze beautifully. Let them cool completely, then tuck them into a freezer-safe bag or container, separating layers with parchment paper. They’ll keep for up to 2 months; just let them thaw at room temperature when your next craving hits.
Reheating
Want to revive that gooey, fresh-baked vibe? Pop a cookie in the microwave for 5 to 8 seconds for a molten marshmallow center. Warm from the oven or gently reheated, Fluffernutter Cookies are always swoon-worthy.
FAQs
How do I keep the marshmallow fluff from leaking out during baking?
Be sure to completely seal the cookie dough around the marshmallow fluff before baking. Smoothing the seams and making a little ball prevents any gooey escapees as they puff up in the oven.
Can I use crunchy peanut butter instead of creamy?
For best results, stick with creamy peanut butter, which gives the cookies their classic soft texture. Crunchy can be used in a pinch, but you’ll have a slightly different texture and more crumbly centers.
What’s the difference between marshmallow fluff and marshmallow creme?
Marshmallow fluff and creme are nearly identical and can be used interchangeably in this recipe. Both will create that irresistible, sticky-sweet center that defines a perfect Fluffernutter Cookie.
Can I double the recipe?
Absolutely! Just make sure you have enough baking sheets and space in your oven. Doubling the batch is perfect for parties, bake sales, or to freeze some for later cookie emergencies.
Why do I need to let the cookies rest after baking?
Resting allows the hot, gooey marshmallow centers to set just enough, so the cookies hold together when lifted. If you move them too early, they might break apart or ooze molten fluff everywhere.
Final Thoughts
If you love the classic sandwich, these Fluffernutter Cookies will absolutely steal your heart. They’re easy to make, gloriously messy, and downright comforting – so gather your ingredients, invite a friend, and treat yourself to the nostalgic, gooey magic in every bite!
Print
Fluffernutter Cookies Recipe
- Total Time: 25-30 minutes
- Yield: Makes about 18 cookies 1x
- Diet: Vegetarian
Description
These Fluffernutter Cookies are a delightful twist on the classic sandwich, combining the flavors of peanut butter and marshmallow in a soft and chewy cookie. Perfect for any peanut butter lover!
Ingredients
Cookies:
- ½ cup (129 g) creamy peanut butter
- ½ 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
- 1½ cups (187.5 g) all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
Filling:
- 1 cup marshmallow fluff, (or marshmallow creme)
Instructions
- Preheat oven. Line baking sheets with parchment paper.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Mix peanut butter, butter, and brown sugar. In a large bowl, add peanut butter, butter, and brown sugar. Using a hand mixer, combine the mixture until smooth and creamy, about 2-3 minutes.
- Add egg and vanilla. Scrape down the sides of the bowl. Add egg and vanilla and mix until combined (about 30 seconds).
- Add flour, cornstarch, and salt. Add in flour, cornstarch, and salt.
- Incorporate all ingredients. With the mixer on low, incorporate the ingredients until just combined (30 seconds-1 minute).
- Scoop dough into balls. Flatten each dough ball. Using a 2-tablespoon cookie scoop, drop dough onto the lined baking sheets. Using your hand, flatten each dough ball into a flat disk shape about 3-inches across.
- Fill each dough disc with marshmallow fluff. Using two spoons (this will keep your hands from getting sticky), add about 1 tablespoon of marshmallow fluff to the center of each disk of dough. (You can also add the fluff to a piping bag and pipe dollops onto each dough disk.)
- Bring dough up around the marshmallow fluff. Bring the dough up around the marshmallow fluff, completely covering the fluff and forming a ball. Place on the lined baking sheets.
- Bake the cookies for 10-12 minutes, or until the edges are brown. Watch the cookies carefully so that the marshmallow does not burn.
- Let cookies rest before serving. Let the cookies rest for 10-15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Fluffernutter Cookies, Peanut Butter, Marshmallow, Dessert, Baking, Cookies
