Servings
Font
Back
Fluffernutter Cookies
4.9 from 21 votes

Fluffernutter Cookies

Soft, supremely CHEWY cookies that are loaded with marshmallows, peanut butter chips, and crispy rice cereal!! If you love lots of TEXTURE in your cookies, these are the cookies for you!!

Prep Time
10 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 25 to 30 cookies
Calories: 235 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 cup butter softened, unsalted
  • 1 ¼ cups granulated sugar
  • ⅔ cup light brown sugar packed
  • 1 egg large
  • 1 teaspoon vanilla
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons kosher salt or to taste
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 ½ cups rice cereal crisp
  • 1 ¼ cups miniature marshmallows plus more for adding on top of each cookie
  • ⅔ cup peanut butter chips plus more for adding on top of each cookie

Instructions

    Cup of Yum
  1. To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and handheld electric mixer), and the butter, sugars, and beat on medium-high speed until well combined, about 2 minutes.
  2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat until light and fluffy, about 5 minutes.
  3. Add the flour, salt, baking powder, baking soda, and beat on low speed until just combine, about 1 minute.
  4. Add the cereal, marshmallows, peanut butter chips, and beat very briefly to just incorporate, about 15 seconds.
  5. Using a 2-tablespoon cookie scoop, or your hands, form approximately 25 to 30 equal-sized mounds of dough, roll into balls, and flatten a little less than halfway.
  6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 3 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (do not crowd them, they will spread; I use a half-sheet pan and bake 8 cookies per sheet), optionally add an additional marshmallow or two to the top of each cookie, and/or extra peanut butter chips.
  8. Bake for about 9 to 10 minutes (if your cookies are smaller/larger than mine, reduce/increase baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
  9. Allow cookies to cool on baking sheet for before eating. I let them cool on the baking sheet and don’t use a rack.

Notes

  • Storage: Cookies are best warm and fresh but will keep airtight at room temp for up to 5 days.
  • Adapted from BHG May 2018.

Nutrition Information

Serving 1 Calories 235kcal (12%) Carbohydrates 31g (10%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g (29%) Cholesterol 27mg (9%) Sodium 224mg (9%) Fiber 1g (4%) Sugar 19g (38%)

Nutrition Facts

Serving: 25 to 30 cookies

Amount Per Serving

Calories 235

% Daily Value*

Serving 1
Calories 235kcal 12%
Carbohydrates 31g 10%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g 29%
Cholesterol 27mg 9%
Sodium 224mg 9%
Fiber 1g 4%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.