Soft and chewy peanut butter cookies surround a sweet marshmallow filling to make these delightful Fluffernutter Cookies! Recipe includes a how-to video!
A New Kind of Fluffernutter Sandwich
A tribute to the classic lunchbox treat, these fluffernutter cookies combine distinct peanut butter flavor with creamy marshmallow fluff. The thin, soft, and chewy cookies complement the sweet filling so perfectly that they just might taste better than the real thing!
For the best tasting fluffernutter cookies, I highly recommend you make my homemade marshmallow frosting for the filling, but you can always use pre-made marshmallow fluff instead if you’re in a pinch.
What Makes My Fluffernutter Cookies So Special:
- They have the perfect balance of flavor and texture: salty peanut butter and sweet, fluffy marshmallow.
- They’re so easy to make, with options for making them completely from scratch or using store-bought filling.
- No chilling required!
- They’re absolutely adorable ❤
What You Need
These fluffernutter cookies come together so quickly and use just a few pantry staples, like:
- Peanut butter. Stick with regular, creamy peanut butter. I don’t recommend using a “natural” kind and can’t guarantee good results if you do.
- Light brown sugar. I use a combination of brown sugar and granulated sugar for flavorful, soft cookies. Dark brown sugar could work too, but it will change the flavor of the final result.
- Salt. Yes, we’re adding a full teaspoon of table salt to these cookies! This enhances the peanut butter flavor and helps it to contrast the sweet marshmallow filling. And remember, you need to use unsalted butter–otherwise your fluffernutter cookies may end up too salty!
SAM’S TIP: If you’ve let your homemade marshmallow filling sit for too long, you may need to rewhip it before adding it to your fluffernutter cookies.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Fluffernutter Cookies
- Cream together the butter, peanut butter, and sugars until smooth.
- Add the eggs and vanilla and mix again until combined.
- Combine the dry ingredients in a separate bowl, then gradually add them to your wet ingredients.
- Scoop the dough onto a parchment lined baking sheet and bake for 10-12 minutes.
- Let the cookies cool on their sheets for about 10 minutes before transferring to a cooling rack.
- Add marshmallow and top with another cookie to create a sandwich.
SAM’S TIP: For those of you who would prefer a corn-syrup free marshmallow filling, I suggest you substitute the filling from my oatmeal cream pies.
Frequently Asked Questions
Yes! If you’re running short on time, store-bought will work in a pinch. You’ll need about 6-8 cups to fill all of your fluffernutter cookie. If you do have the time to make my homemade version though, you really should–it’s incredible!
I recommend using my peanut butter cookie recipe instead, as it makes a more substantial cookie. The cookies in today’s recipe were specifically designed to be very thin and very soft, making for the perfect ends to our sandwich (easy for biting into without all the filling squishing out, and not so thick/chewy that they overwhelm the filling).
Once assembled, you can store your cookies at room temperature in an airtight container. They’ll last this way for 2-3 days.
So, what do you think–are these fluffernutter cookies better than the real thing? Let me know in the comments!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Fluffernutter Cookies
Ingredients
- 1 ¼ cups (280 g) unsalted butter softened
- 1 cup (280 g) creamy peanut butter (see note)
- 1 ½ cups (300 g) light brown sugar firmly packed
- ½ cup (100 g) granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 2 cups (250 g) 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
Recommended Equipment
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.1 ¼ cups (280 g) unsalted butter, 1 cup (280 g) creamy peanut butter, 1 ½ cups (300 g) light brown sugar, ½ cup (100 g) granulated sugar
- Add eggs and vanilla extract and stir again until well-combined, pausing occasionally to scrape the sides and bottom of the bowl.1 ½ teaspoons vanilla extract, 2 large eggs
- In a separate bowl, whisk together flour, baking soda, and salt.2 cups (250 g) all-purpose flour, 1 ½ teaspoons baking soda, 1 teaspoon table 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.1 batch homemade marshmallow frosting
Notes
Peanut Butter
I have not tried this recipe with “natural” brand peanut butter, the kind where the oil separates to the top, and so cannot guarantee that this recipe will work with that variety but am concerned that it could compromise the final outcome of these cookies and so do not recommend using it.Storing
Store cookies in an airtight container at room temperature for up to 2-3 days. I don’t recommend making/assembling these cookies far in advance of serving them (not more than 24 hours) as the marshmallow filling can be temperamental and is prone to being affected by humidity.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Amber
These cookies were a bit of work but worth it! I’m so impressed with myself that I made the marshmallow frosting….and it was amazing. Such a fun recipe, thank you!
Sam
I’m so glad you enjoyed them, Amber! 🙂
Shannon
Wonderful!!! Amazing frosting and perfect peanut butter cookies!
Emily @ Sugar Spun Run
We’re so glad you enjoyed them, Shannon! 😋
Alicia Walker
These looks super delicious! I haven’t made them yet . My son loves the store bought Nutter Butter cookies. Do you have a peanut butter filling that would work good with these?
Emily @ Sugar Spun Run
Hi Alicia! You could try the filling for our chocolate peanut butter sandwich cookies 😊
Linda
I think I will make there and spread a little chocolate ganache on one side of the other cookie before pressing them together. Sounds so sinfully good! 😋😋
Sam
Ooo that sounds tasty! 🙂
Molly
I weighed all my ingredients and my cookies spread a lot and were super thin. I was surprised the recipe didn’t mention chilling the dough first.
Sam
Hi Molly! The cookies are supposed to spread and be quite thin. No chilling is needed 🙂