Fluffernutter Cookies
User Reviews
5
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Prep Time
25 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
1 hr 5 mins
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Servings
25 sandwich cookies
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Calories
251 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Fluffernutter Cookies
Description
Fluffernutter Cookies blend softened unsalted butter and creamy peanut butter with light brown and granulated sugars to form a rich, creamy dough. The incorporation of marshmallow frosting or fluff distinguishes this cookie, providing a sticky, moist contrast to the tender baked dough. The dough, enriched with vanilla and eggs, is combined with flour, baking soda, and salt for leavening and flavor balance. Baked at 350°F for 10-12 minutes, the cookies develop a soft interior and slightly firm edges. Cooling allows the marshmallow filling to set slightly without losing its melt-in-your-mouth quality.
The flavor profile is sweet and nutty, with the peanut butter complementing the vanilla and marshmallow notes. Texturally, these cookies are soft with a creamy fluff layer that adds a delicate chewiness. They are best served fresh to enjoy the marshmallow fluff at its prime, while the dough provides a buttery, slightly crisp foundation.
These cookies suit dessert plates, casual snacks, or treat exchanges. Their rich peanut butter base paired with marshmallow introduces a playful texture and flavor combination not found in traditional peanut butter cookies. Care should be taken in storage to keep the marshmallow fluff stable.
For storage, keep cookies in an airtight container at room temperature for up to 2-3 days. The marshmallow filling is sensitive to humidity and not recommended for long advance preparation or extended storing beyond a day to preserve its texture and flavor.
Ingredients
- 1 ¼ cups butter softened, unsalted
- 1 cup peanut butter see note, creamy
- 1 ½ cups light brown sugar firmly packed
- ½ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 egg large
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon table salt
- 1 marshmallow frosting or 6-8 cups store-bought marshmallow fluff, homemade batch
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).
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
- This recipe works best with creamy peanut butter; natural varieties with separated oils may alter texture and final results.
- Store baked cookies in an airtight container at room temperature for 2 to 3 days to maintain freshness.
- Assemble and serve cookies within 24 hours to avoid marshmallow fluff becoming affected by humidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25sandwich cookies
Amount Per Serving
Calories 251 kcal
% 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.
User Reviews
Overall Rating
5
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