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Fluffernutter Cookies Recipe
These Fluffernutter cookies are a delightful twist on the classic sandwich! You’ll get the perfect blend of gooey marshmallow fluff and creamy peanut butter in every bite.
Prep Time
30 mins
Cook Time
30 mins
Total Time
41 mins
Servings: 24 cookies
Calories: 153 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
- 120 mini marshmallows (about 1/3 of a 10 ounce bag)
- ½ cup peanut butter morsels
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper, set aside.
- In a large mixing bowl, beat butter, peanut butter, brown sugar, and granulated sugar together until creamy. Add in egg and vanilla extract until blended.
- Add in baking soda, salt, and flour. Mix just until combined, dough will be crumbly.
- Use a 1 Tablespoon scoop and scoop out the dough. Roll it into a ball in your warm hands. Press dough into a flat disk. Place 5 mini marshmallows into the middle. Wrap the dough around the marshmallows, pinching the seams closed.
- Place cookie on cookie sheet, and repeat process with remaining cookies. Place dough balls about 2 inches apart. Press 3 or 4 peanut butter morsels on top of each dough ball.
- Bake cookies four about 12 minutes, until they have spread and marshmallows appear melted. Remove from oven and cool completely on parchment paper.
Cup of Yum
Notes
- 1 regular marshmallow or a Tablespoon of marshmallow fluff can be used instead of the mini marshmallows.
- Counter: Place the cookies in an airtight container (ziplock bag or Tupperware), and store them on the counter for up to 7 days.
- Refrigerator: Place the cookies in an airtight container, and store them in the refrigerator for up to 7 days. Warm in the microwave or bring to room temperature before serving.
- Freezer: Place the cookies in a gallon-sized ziplock bag, and put them in the freezer for up to 2 months. Thaw them in the fridge overnight, then warm them in the microwave or let them rest to room temperature before serving.
- Creamy is best. Use emulsified creamy peanut butter like Skippy, Jiff, or Peter Pan. Natural peanut butter that separates will change the consistency of the cookies.
- Use a 1-tablespoon cookie scoop. You might get a different number of cookies if you use a different-sized scoop. Additionally, you might have to adjust the number of mini marshmallows that fit into each cookie.
- They’re not underdone! The cookies will be super soft when you pull them from the oven. That’s okay! They will set as they cool to room temperature.
- See blog post for more recipe tips and tricks.
Nutrition Information
Serving
1cookie
Calories
153kcal
(8%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
18mg
(6%)
Sodium
126mg
(5%)
Potassium
55mg
(2%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
129IU
(3%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 153
% Daily Value*
| Serving | 1cookie | |
| Calories | 153kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 126mg | 5% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 129IU | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.