Go Back
–+ servings
Fluffernutter Cookies Recipe
Rahat

Fluffernutter Cookies

Fluffernutter Cookies are a nostalgic treat that combines creamy peanut butter and fluffy marshmallow in a soft, chewy sandwich cookie. With just 25 minutes of prep and 10 minutes of baking, these cookies are surprisingly simple to make yet irresistibly indulgent.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Additional prep time if making marshmallow frosting from scratch 30 minutes
Total Time 1 minute
Servings: 25 sandwich cookies
Calories: 251
Ingredients Method Nutrition

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

Method
 

  1. Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
  2. 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.
  3. Add eggs and vanilla extract and stir again until well-combined, pausing occasionally to scrape the sides and bottom of the bowl.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. 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.
  6. Drop cookie dough by level 1 ½ Tablespoon-sized scoop onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
  7. 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).
  8. 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.

Nutrition

Calories: 251kcalCarbohydrates: 27gProtein: 4gFat: 15gSaturated Fat: 7gCholesterol: 37mgSodium: 213mgPotassium: 94mgFiber: 1gSugar: 18gVitamin A: 303IUCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!