Fluffernutter Cookies

I started making these because my kids love pretty much anything with peanut butter! The marshmallow fluff gets all warm and gooey in the center while the peanut butter cookie stays soft and chewy with slightly crisp edges. They’re a little bit of extra work to stuff the marshmallow fluff inside, but totally worth it. Fair warning: they’re messy and delicious!

It’s like a peanut butter cookie recipe with gooey marshmallows and tastes like a classic fluffernutter sandwich. The trick is getting the right amount of marshmallow cream completely sealed inside the dough so it doesn’t leak out too much during baking. A little oozing is fine and actually makes them look really good! Just make sure to let them rest on the cookie sheet for a couple of minutes before moving them so the marshmallow fluff can set up.

Recipe Ingredients:

You’ll need the following ingredients to make gooey fluffernutter cookies:

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Unsalted butter- You can use salted butter also if that’s what you have on hand.
• Creamy peanut butter
• Granulated sugar
• Packed light brown sugar
• Large eggs
• Vanilla extract
• Marshmallow fluff- I used Jet-Puffed Marshmallow Creme

Ingredient Notes:

• Peanut Butter: Use creamy peanut butter, not natural peanut butter. The oil separation in natural peanut butter will mess with the texture and give you a different texture. Skippy or Jif work great.
• Marshmallow Fluff: You need actual Marshmallow Fluff brand or marshmallow cream, the spreadable kind, not mini marshmallows or regular marshmallows. Those won’t work the same way.
• Butter: Make sure it’s softened to room temperature for easy mixing.
• Sugars: The combination of granulated and brown sugar gives these the perfect texture.
• Eggs: Room temperature eggs mix in more easily. You can use an extra egg yolk if you want them extra rich.

How to Make FlufferNutter Cookies Step-by-Step:

STEP 1: Heat oven to 350°F (make sure it’s a preheated oven before you start baking). Line baking sheets with parchment paper. You can also spray with cooking spray if you don’t have parchment.

STEP 2: In a medium bowl, whisk together flour, baking soda, baking powder, and salt to make your flour mixture.

STEP 3: In a large mixing bowl, beat butter, peanut butter, granulated sugar, and brown sugar with an electric mixer on medium speed (or use the paddle attachment if you have a stand mixer) until light and fluffy, about 2-3 minutes.

STEP 4: Add eggs and vanilla extract, beating until well combined.

STEP 5: Gradually add dry ingredients to the wet ingredients and mix until just combined.

STEP 6: Using a large cookie scoop, take a scoop of dough, then flatten each scoop into a flat disk in your hand.

STEP 7: Place a dollop of marshmallow fluff in the center of each disk (about the size of a marble). Don’t overfill or it will leak out during baking.

STEP 8: Bring the dough up around the marshmallow fluff, pinching and sealing it completely to form cookie dough balls. Make sure the marshmallow fluff is completely covered.

STEP 9: Place on prepared baking sheets about 2 inches apart.

STEP 10: Bake 10-12 minutes until edges are golden brown. Watch carefully so the marshmallow fluff doesn’t burn if it leaks out.

STEP 11: : Let rest on baking sheet 10-15 minutes before moving them to a cooling rack. The marshmallow fluff will be very hot and needs time to set up!

Storage and Reheating:

Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days.

Reheating: Warm in the microwave for 10 seconds to make the center gooey again.

Freezing: You can freeze baked cookies in a freezer-safe container for up to 2 months, but the texture changes a bit. I recommend freezing the cookie dough balls (already stuffed with marshmallow fluff) before baking. Freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to baking time.

Additions and Substitutions:

ADDITIONS:

• Chocolate Chips: Add 1/2 cup peanut butter chips or mini chocolate chips to the dough for extra flavor.
• Graham Cracker Crumbs: Roll the stuffed dough balls in crushed graham crackers before baking for s’mores vibes.
• Chocolate Drizzle: Drizzle melted chocolate over cooled cookies.
• Nutella: Use Nutella instead of peanut butter for chocolate hazelnut fluffernutter cookies.

SUBSTITUTIONS:

• Peanut Butter: Can use almond butter or sunflower seed butter for nut-free cookies.
• Butter: Can substitute with coconut oil, but texture will be different.
• Sugar: You can use all brown sugar for chewier cookies.
• Gluten-Free: Use a 1:1 gluten-free flour blend. Cup4Cup is a great brand.

FAQs about this fluffernutter cookie recipe:

What is in fluffernutter cookies?

Fluffernutter cookies are peanut butter cookies stuffed with marshmallow fluff! They’re inspired by the classic fluffernutter sandwich (peanut butter and marshmallow fluff on bread). These cookies have a soft, chewy peanut butter cookie dough wrapped around gooey marshmallow fluff that gets warm and melty when baked. The combination of peanut butter and marshmallow is what makes them fluffernutter cookies!

Why did my marshmallow fluff leak out? 

The dough probably wasn’t sealed completely. Make sure to pinch it closed really well and check for any gaps.

Can I use regular marshmallows instead of fluff? 

No, you need the spreadable marshmallow fluff or marshmallow cream. Regular marshmallows don’t work the same way.

My cookies are flat, what happened? 

Make sure your baking soda and baking powder are fresh, and don’t overmix the dough.