5.0 from 24 votes
Fluffernutter Cookies
Soft and chewy peanut butter cookies sandwich a sweet marshmallow filling to make these delightful fluffernutter cookies! Recipe includes a how-to video!
Prep Time
25 mins
Cook Time
25 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Servings: 25 sandwich cookies
Calories: 251 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- 1 ¼ cups unsalted butter softened
- 1 cup creamy peanut butter (see note)
- 1 ½ cups light brown sugar firmly packed
- ½ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon table salt
- 1 batch homemade marshmallow frosting or 6-8 cups store-bought marshmallow fluff
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl (or the bowl of a stand mixer) combine butter, peanut butter, brown sugar, and granulated sugar and use an electric mixer (or stand mixer) to stir together on medium-speed until creamy and well-combined.
- Add eggs and vanilla extract and stir again until well-combined, pausing occasionally to scrape the sides and bottom of the bowl.
- In a separate bowl, whisk together flour, baking soda, and salt.
- With mixer on low-speed, gradually stir the flour mixture into the peanut butter mixture (I do this in 3-4 parts) until ingredients are thoroughly combined. Be sure to scrape sides and bottom of the bowl to ensure everything is well combined.
- Drop cookie dough by level 1 ½ Tablespoon-sized scoop onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
- Transfer to 350F (175C) preheated oven and bake for 10-12 minutes. Allow cookies to cool for at least 10 minutes on baking sheet before transferring to cooling rack to cool completely and proceeding (they are a bit fragile when hot).
Cup of Yum
Assembly
- Scoop a heaping 1 ½ Tablespoon-sized scoop of marshmallow fluff onto the center of the bottom of one cooled cookie. Top with another cookie and lightly press together to form a sandwich. Repeat until all cookies have been filled.
Notes
- I have not tried this recipe with “natural” brand peanut butter, the kind where the oil separates to the top, and so cannot guarantee that this recipe will work with that variety but am concerned that it could compromise the final outcome of these cookies and so do not recommend using it.
- Store cookies in an airtight container at room temperature for up to 2-3 days. I don’t recommend making/assembling these cookies far in advance of serving them (not more than 24 hours) as the marshmallow filling can be temperamental and is prone to being affected by humidity.
Nutrition Information
Serving
1sandwich cookie
Calories
251kcal
(13%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
37mg
(12%)
Sodium
213mg
(9%)
Potassium
94mg
(3%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
303IU
(6%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 25sandwich cookies
Amount Per Serving
Calories 251
% Daily Value*
| Serving | 1sandwich cookie | |
| Calories | 251kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 213mg | 9% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 303IU | 6% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.