Fluffernutter Cookies​

My youngest son came home from school last week with a giant grin and a sticky smear of peanut butter on his cheek. He had just tried his first fluffernutter sandwich at a friend’s house. Naturally, he begged me to recreate that magical combination at home.

So I did what I always do when my kids fall in love with a flavor. I turned it into a cookie. These Fluffernutter cookies capture everything wonderful about that classic sandwich.

Peanut butter, marshmallow fluff, and a soft, chewy cookie base come together in one irresistible treat. If you love easy desserts that taste like childhood, these Fluffernutter cookies will become a family favorite. Let me show you how simple they are to make.

WHY YOU’LL LOVE THIS FLUFFERNUTTER COOKIES RECIPE

First of all, these peanut butter marshmallow cookies require just a handful of pantry staples. You probably have most of them already. Second, the recipe comes together quickly.

You can go from mixing bowl to warm cookie in under half an hour. Additionally, the marshmallow fluff creates gooey pockets of sweetness that make every bite special. Kids adore these Fluffernutter cookies and adults secretly do too.

Moreover, you can freeze the dough for later. That means fresh cookies anytime the craving hits. Finally, these cookies travel beautifully to potlucks, bake sales, and school events. Trust me, they always disappear fast.

INGREDIENTS YOU’LL NEED

Gather these simple ingredients for your Fluffernutter cookies:

Ingredient	Amount
Unsalted butter, softened	1/2 cup
Creamy peanut butter	1/2 cup
Granulated sugar	1/2 cup
Brown sugar, packed	1/4 cup
Egg	1 large
Vanilla extract	1 teaspoon
All-purpose flour	1 1/4 cups
Baking soda	1/2 teaspoon
Salt	1/4 teaspoon
Marshmallow fluff	1/2 cup
Mini marshmallows (optional)	1/2 cup

SUBSTITUTIONS & VARIATIONS

You can easily adjust these Fluffernutter cookies to fit your pantry. For instance, swap creamy peanut butter for crunchy if you like texture. Almond butter works too, though the flavor shifts slightly.

If you don’t have marshmallow fluff, use mini marshmallows throughout the dough instead. Additionally, try adding chocolate chips for a s’mores-style twist on Fluffernutter cookies. A drizzle of melted chocolate on top looks lovely and tastes amazing.

For a gluten-free version, use a one-to-one gluten-free flour blend. Furthermore, a pinch of cinnamon adds warmth to the peanut butter flavor. Feel free to experiment. These Fluffernutter cookies are forgiving.

STEP-BY-STEP INSTRUCTIONS

• Preheat your oven to 350°F and line two baking sheets with parchment paper. In a large bowl, cream the butter, peanut butter, granulated sugar, and brown sugar until fluffy. Beat in the egg and vanilla until smooth.
• In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture. Stir until just combined.
• Next, gently swirl in the marshmallow fluff. Do not overmix. You want ribbons of fluff throughout the dough.

• Scoop rounded tablespoons onto the prepared sheets. Press a few mini marshmallows on top if desired. Bake for 10 to 12 minutes until the edges turn golden.
• Let the Fluffernutter cookies cool on the sheet for five minutes. Then transfer them to a wire rack.

PRO TIPS FOR SUCCESS

• Chill the dough for 20 minutes before baking. This step prevents spreading and keeps your Fluffernutter cookies thick and chewy. Also, use a cookie scoop for even sizes.
• Resist the urge to overbake. The centers should look slightly underdone when you pull them out. Moreover, press the marshmallow fluff gently into the dough.
• Big dollops can burn on top. Finally, let the cookies rest on the hot pan. They finish setting as they cool. Follow these tips and your Fluffernutter cookies will turn out perfectly every time.

STORAGE & REHEATING TIPS

Store your Fluffernutter cookies in an airtight container at room temperature for up to four days. Add a slice of bread to the container to keep them soft. For longer storage, freeze baked cookies in a zip-top bag for up to two months.

Reheat them in the microwave for 10 seconds to bring back that gooey marshmallow texture. You can also freeze the dough balls. Bake from frozen, adding two extra minutes to the bake time. Warm Fluffernutter cookies with a glass of milk are pure comfort.

WHAT TO SERVE WITH THIS RECIPE

Serve these Fluffernutter cookies with a cold glass of milk, of course. A hot cup of coffee balances the sweetness nicely. For a party, pair them with fresh fruit and a cheese board.

Kids love them alongside yogurt or applesauce. Additionally, crumble a Fluffernutter cookie over vanilla ice cream for a quick dessert. The options are endless.

FAQS

NUTRITION INFORMATION (PER SERVING)

Nutrient	Amount
Calories	180
Total Fat	9g
Saturated Fat	3g
Carbohydrates	22g
Sugar	13g
Protein	3g

These Fluffernutter cookies bring so much joy to my kitchen. I hope they do the same in yours.

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