Soft and chewy peanut butter cookies sandwich a sweet marshmallow filling to make these delightful fluffernutter cookies! Recipe includes a how-to video!
Course Cookies, Dessert
Cuisine American
Prep Time 25 minutesminutes
Cook Time 10 minutesminutes
Additional prep time if making marshmallow frosting from scratch 30 minutesminutes
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 unsalted butter, 1 cup creamy peanut butter, 1 ½ cups light brown sugar, ½ cup 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 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
Video
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.