Fluffernutter Cookies are soft, chewy peanut butter cookies filled with gooey marshmallow fluff for a nostalgic treat inspired by the classic fluffernutter sandwich! If you love the sweet and salty combination of peanut butter and marshmallow, these cookies are a must-try. The cookies bake up with a soft peanut butter exterior and a deliciously melty marshmallow center. They’re perfect for any time you want a sweet, satisfying snack!
What is a Fluffernutter?
A fluffernutter is a sandwich made with peanut butter and marshmallow fluff, traditionally served on white bread. It was popularized during World War I by Emma Curtis, who called it the “Liberty Sandwich.” Years later, the Curtis family introduced marshmallow fluff, adding the sandwich recipe to the label. The name “fluffernutter” came about in the 1960s as part of a marketing campaign, and it’s been a beloved combo ever since!
Cookie Ingredients
- Peanut Butter: Use creamy peanut butter for a smooth, soft texture, though crunchy peanut butter works if you prefer added texture.
- Cornstarch: This ingredient gives the cookies a light, tender texture.
- Marshmallow Fluff: Marshmallow fluff or marshmallow creme adds the signature gooey center. If you can’t find marshmallow fluff, you can substitute with marshmallow creme, or even use mini marshmallows.
Can I Use Marshmallows Instead of Marshmallow Fluff?
Yes! You can replace the marshmallow fluff with mini marshmallows. Simply add 4-5 mini marshmallows to the center of each cookie before baking. The texture will be slightly different, but still delicious!
How to Store Fluffernutter Cookies
To store baked fluffernutter cookies, place them in an airtight container at room temperature. They will stay fresh for up to 5 days. If you prefer to freeze the cookies, let them cool completely before storing them in a freezer-safe container for up to 3 months.
You can also freeze the dough before baking. Just flash-freeze the dough balls on a baking sheet until solid, then transfer them to a freezer-safe container or bag.
Ingredients
- ½ cup (130 g) creamy peanut butter
- ½ cup (1 stick / 115 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
- 1 cup marshmallow fluff (or marshmallow creme)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Cream the Ingredients: In a large mixing bowl, combine the peanut butter, softened butter, and brown sugar. Using a hand mixer, beat the mixture on medium speed until smooth and creamy, about 2-3 minutes.
- Add Egg and Vanilla: Scrape down the sides of the bowl and add the egg and vanilla extract. Mix for about 30 seconds until fully combined.
- Add Dry Ingredients: Add the flour, cornstarch, and salt to the wet ingredients. Mix on low speed until just combined, about 30 seconds to 1 minute.
- Shape the Dough: Using a 2-tablespoon cookie scoop, drop balls of dough onto the lined baking sheets. Flatten each dough ball into a disk about 3 inches (7.6 cm) across.
- Add the Marshmallow Filling: Using two spoons (to prevent sticking), place about 1 tablespoon of marshmallow fluff into the center of each dough disk. Alternatively, pipe the marshmallow fluff onto the cookies using a piping bag.
- Form the Cookies: Carefully bring the edges of the dough up around the marshmallow fluff to fully encase it, forming a ball. Place the dough balls back on the baking sheets.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are just starting to brown. Keep an eye on the cookies to prevent the marshmallow from burning.
- Cool: Let the cookies cool on the baking sheets for 10-15 minutes before serving to allow the marshmallow center to set.
Enjoy these ooey-gooey Fluffernutter Cookies!
