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    You are here: Home / Desserts / Fluffernutter Cookies

    Fluffernutter Cookies

    April 28, 2022 By Sam 8 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of fluffernutter cookies, top image of multiple cookies stacked on gold wire tray, bottom image of three cookies stacked top cookie with bite taken out

    Soft and chewy peanut butter cookies surround a sweet marshmallow filling to make these delightful Fluffernutter Cookies! Recipe includes a how-to video!

    three stacked fluffernutter cookies, with the top cookie missing a bite

    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

    overhead view of ingredients including peanut butter, brown sugar, eggs, flour, and more

    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

    collage of four photos showing how to make peanut butter cookies
    1. Cream together the butter, peanut butter, and sugars until smooth.
    2. Add the eggs and vanilla and mix again until combined.
    3. Combine the dry ingredients in a separate bowl, then gradually add them to your wet ingredients.
    4. Scoop the dough onto a parchment lined baking sheet and bake for 10-12 minutes.
    collage of two photos showing peanut butter cookies being stuffed with marshmallow cream
    1. Let the cookies cool on their sheets for about 10 minutes before transferring to a cooling rack.
    2. 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.

    extremely close view of peanut butter sandwich cookies filled with marshmallow cream

    Frequently Asked Questions

    Can I use store-bought marshmallow fluff instead?

    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!

    Can I make these cookies without the filling?

    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).

    How should fluffernutter cookies be stored?

    Once assembled, you can store your cookies at room temperature in an airtight container. They’ll last this way for 2-3 days.

    pile of peanut butter marshmallow sandwich cookies stacked on a metal cooling rack

    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

    three stacked fluffernutter cookies, with the top cookie missing a bite

    Fluffernutter Cookies

    Soft and chewy peanut butter cookies sandwich a sweet marshmallow filling to make these delightful fluffernutter cookies!
    Recipe includes a how-to video!
    5 from 6 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 10 minutes
    Additional prep time if making marshmallow frosting from scratch: 30 minutes
    Total Time: 1 hour 5 minutes
    Servings: 25 sandwich cookies
    Calories: 251kcal
    Author: Sam Merritt

    Ingredients

    • 1 ¼ cups unsalted butter softened (280g)
    • 1 cup creamy peanut butter (280g) (see note)
    • 1 ½ cups light brown sugar firmly packed (300g)
    • ½ cup granulated sugar (100g)
    • 1 ½ teaspoons vanilla extract
    • 2 large eggs
    • 2 cups all-purpose flour (250g)
    • 1 ½ teaspoons baking soda
    • 1 teaspoon table salt
    • 1 batch homemade marshmallow frosting or 6-8 cups store-bought marshmallow fluff

    Recommended Equipment

    • Baking sheet
    • Mixing bowls
    • 1 ½ Tablespoon cookie scoop
    • Electric mixer
    Prevent your screen from going dark

    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.
    • Add eggs and vanilla extract and stir again until well-combined, pausing occasionally to scrape the sides and bottom of the bowl.
    • In a separate bowl, whisk together flour, baking soda, and 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.

    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

    Serving: 1sandwich cookie | Calories: 251kcal | Carbohydrates: 27g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 213mg | Potassium: 94mg | Fiber: 1g | Sugar: 18g | Vitamin A: 303IU | Calcium: 22mg | Iron: 1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Shannon

      May 11, 2022 at 2:10 pm

      5 stars
      Wonderful!!! Amazing frosting and perfect peanut butter cookies!

      Reply
      • Emily @ Sugar Spun Run

        May 12, 2022 at 11:08 am

        We’re so glad you enjoyed them, Shannon! 😋

        Reply
    2. Alicia Walker

      May 10, 2022 at 7:29 pm

      5 stars
      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?

      Reply
      • Emily @ Sugar Spun Run

        May 11, 2022 at 10:30 am

        Hi Alicia! You could try the filling for our chocolate peanut butter sandwich cookies 😊

        Reply
    3. Linda

      May 06, 2022 at 5:50 am

      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! 😋😋

      Reply
      • Sam

        May 06, 2022 at 8:42 am

        Ooo that sounds tasty! 🙂

        Reply
    4. Molly

      May 02, 2022 at 6:24 pm

      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.

      Reply
      • Sam

        May 02, 2022 at 9:11 pm

        Hi Molly! The cookies are supposed to spread and be quite thin. No chilling is needed 🙂

        Reply

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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