Get ready to indulge in these delicious fluffernutter cookies. Made with marshmallow fluff and peanut butter, this easy recipe is sure to become a household favorite.
One of the cookies we make on repeat are these chocolate chip peanut butter cookies, they are a soft, chewy peanut butter cookie that are irresistible! I have used it as a base for a few other cookie recipes including this new Fluffernutter Cookie recipe. The classic combination of peanut butter and marshmallow is loved by kids and adults alike.
Let's get to the recipe
Ingredients Needed
Here are the ingredients to bake these cookies.
- Salted Butter. The butter will be creamed with the peanut butter and sugars so it needs to be softened to room temperature. You could use unsalted butter and just use an extra ¼ teaspoon of salt in the dry ingredients.
- Creamy Peanut Butter. Use something like Skippy or Jif Peanut Butter, not the natural stuff.
- Light Brown Sugar. Brown sugar adds extra moisture and chewiness to the cookies.
- Granulated Sugar. White sugar encourages the cookies to spread while baking.
- Large Egg. Your egg should be at room temperature, you can do this quickly by placing the egg in a bowl of warm water for 5-10 minutes before cracking.
- Pure Vanilla Extract. The vanilla gives the cookies a nice depth of flavor.
- All-Purpose Flour/ Plain Flour. I always suggest weighing your flour for the most accuracy!
- Baking Soda. This chemical leavening agent helps the cookies rise and spread while baking as well as brown.
- Salt. The salt brings out all the other ingredients flavors.
- Cornstarch/ Cornflour. Cornstarch tenderizes the cookie dough for a soft baked cookie.
- Marshmallow Fluff. The marshmallow fluff gets stuffed into the center of the cookie. You can use a few mini marshmallows instead but we prefer the fluff.
You could totally add some chocolate chips or peanut butter chips to the cookie dough if you want! I would start with ¾ of a cup.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Step by Step Instructions
In the bowl of an electric mixer fitted with a paddle attachment or a large mixing bowl with a hand-held electric mixer cream butter and peanut butter together for 2 minutes on medium speed, until fully combined and light and fluffy. Add the brown and granulated sugar then mix for 2 minutes.
While mixing in a separate bowl mix together flour, baking soda, salt, and cornstarch set aside.
Add the egg and vanilla to the butter mixture, and mix for another 2 minutes. Gently fold in the flour mixture to the wet ingredients until just combined. Using a medium cookie scoop, scoop a heaping 1.5 Tablespoons size balls of dough.
Press the ball of dough between your hands to flatten it into a disc and add a scoop of marshmallow fluff then gently pull the sides up and pinch together to cover the fluff then roll up into a ball again. Place cookie dough balls on a parchment-lined plate wrapped in plastic wrap or container and chill dough for 1 hour- 48 hours.
When ready to bake preheat the oven to 350F/180C and line a baking sheet with a silpat liner, if using one.
Bake for 8-10 minutes. I like to take cookies out when they look almost done and let them sit in the pan for 5 minutes then transfer them to a wire cooling rack to cool completely. Store in an air-tight container for up to 5 days.
Check out this post on my Cookie Baking Tips
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PrintRecipe Card
Fluffernutter Cookies
Get ready to indulge in these deliciously fluffernutter cookies. Made with marshmallow fluff and peanut butter, this easy recipe is sure to become a household favorite.
- Total Time: 1 Hour 25 Minutes
- Yield: 22-24 Cookies 1x
Ingredients
- 4oz (½ cup) Salted Butter, softened to room temp.
- 4oz (½ Cup) Creamy Peanut Butter
- 150 grams (¾ Cup) Light Brown Sugar
- 50 grams (¼ Cup) Granulated Sugar
- 1 Large Egg, at room temperature
- 1 Tablespoon Pure Vanilla Extract
- 188 grams (1 ½ Cups) All-Purpose Flour/ Plain Flour
- ¾ Teaspoon Baking Soda
- ¾ Teaspoon Salt
- 2 Teaspoons Cornstarch/ Cornflour
- ½ cup Marshmallow Fluff
Instructions
- In the bowl of an electric mixer cream butter and peanut butter together for 2 minutes, until fully combined and light and fluffy. Add the brown and granulated sugar then mix for 2 minutes.
- While mixing in a separate bowl mix together flour, baking soda, salt, and cornstarch set aside.
- Add the egg and vanilla to the butter mixture, and mix for another 2 minutes. Gently fold in the flour mixture until just combined. Using a medium cookie scoop, scoop a heaping 1.5 Tablespoons size balls of dough. Press the ball of dough between your hands to flatten it into a disc and add a scoop of marshmallow fluff then gently pull the sides up and pinch together to cover the fluff then roll up into a ball again. Place dough balls on a parchment-lined plate wrapped in plastic wrap or container and chill dough for 1 hour- 48 hours.
- When ready to bake preheat the oven to 350F/180C and line a baking sheet with a silpat liner, if using one.
- Bake for 8-10 minutes. I like to take cookies out when they look almost done and let them sit in the pan for 5 minutes then transfer them to a wire rack to cool completely. Store in an air-tight container for up to 5 days.
- Prep Time: 15 Minutes
- Chill Time: 1 Hour
- Cook Time: 10 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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