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Ready to teleport back to your childhood? The first bite of these fluffernutter cookies will do just that! A peanut butter cookie base loaded with gooey, melty marshmallows throughout for that indulgent childhood memory.
Childhood-Inspired Throwback: Fluffernutter Cookies
Who remembers eating peanut butter and marshmallow fluff sandwiches as a kid? Wasn’t that like the best thing in the world? Whenever you opened your lunchbox and saw that your mom had made you fluffernutter sandwiches, I bet you didn’t want to trade that sandwich with the kid sitting next to you!
These fluffernutter cookies were inspired from those childhood sandwiches and they are quite possibly one of the best childhood recreations! Just like my homemade spaghetti O’s (another childhood classic), these fluffernutter cookies transport you to those carefree days. The fluffernutter cookie has a thick and soft peanut butter-based cookie and it is loaded and studded with mini marshmallows. The melted marshmallows are so gooey and perfect when you pull the cookie apart.
I love all things peanut butter and if you are anything like me, you’ll take more peanut butter recipes! My peanut butter overload cookies are for serious peanut butter lovers, as are my peanut butter balls, and my peanut butter cookie bars.
Recipe Tips and Variations
- Add in mini chocolate chips for an extra layer of indulgence and reminiscent of s’mores! Of course, my s’mores cookie is always a great choice.
- If you or anyone you know have an allergy to peanuts, you can substitute the peanut butter for cashew butter or almond butter.
- Definitely make sure you are using regular peanut butter and not natural peanut butter. Regular peanut butter meaning like classic JIF.
- If you like texture, consider using extra crunchy peanut butter instead of smooth/creamy peanut butter.
- To get extra melty marshmallows on the exterior, I like taking extra mini marshmallows and pushing them onto the outside of the cookie dough ball before baking. This will ensure you get those melty, puddled marshmallows on your cookie.
Storage Instructions
Fluffernutter cookies may remain at room temperature in an airtight container for up to 1 week. Add a slice of white bread to the container to keep the cookies soft! If you want to warm the cookie up a bit to get the marshmallows melty, put it in the microwave for 5-10 seconds.
Fluffernutter Cookies
Ingredients
- 1 ½ cups (188 g) all-purpose flour
- 1 teaspoon baking soda
- 4 tablespoon (56 g) unsalted butter, room temperature
- 1 cup (258 g) creamy peanut butter
- ½ cup (110 g) dark brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup (50 g) small marshmallows, not the jumbo campfire size
Instructions
- Preheat oven to 350 °F (177 °C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together flour and baking soda. Set aside.1 1/2 cups (188 g) all-purpose flour, 1 teaspoon baking soda
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, peanut butter, and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.4 tablespoon (56 g) unsalted butter, 1 cup (258 g) creamy peanut butter, 1/2 cup (110 g) dark brown sugar, 1/2 cup (100 g) granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Slowly add in the flour mixture and mix until all combined and well-incorporated.
- Using a spatula, fold in the marshmallows. They won't fold in completely into all the dough, but that's ok.2/3 cup (50 g) small marshmallows
- Take a scoop of cookie dough, roll it into a ball, push the marshmallows back into the dough if they pop out, then place on cookie sheet and repeat until all dough has been used up. Push extra marshmallows on the exterior of the cookie, if desired.
- Bake for 13-15 minutes, or until marshmallows have melted and the edges of the cookie are getting slightly brown.
- Let cool on baking sheet for 5 minutes then move to a wire rack to cool completely.
- Store in an airtight container for up to 1 week.
Nutrition
Photographs by Meg McKeehan Photography
Gah, it’s coming up so soon! So exciting. :)
Oh, and OMG to these cookies. O. M. G.
Holy bananas!! I am so excited for you, friend! Confession: I’ve never had fluffernutter cookies before. GASP! Clearly I need to make these ASAP!
Ah! 5 days! So exciting!
These cookies. I can’t even deal. Making ASAP!
Good lord these look good!
Five daaaays!! I’m so excited for you. My own wedding was 11 years ago. Ha!! Now I feel old. =)
I hope you have a stack of these set aside for the big day. A bride gets HUNGRY!
Julie these sound incredible! My girls would go nuts over these… I just HAVE to make’em!
My mom loves fluffernutter ~ I need to send her this recipe!
So excited for you Julie! Just a few more days.
And I can so relate to the engagement, wedding, baby cycle. We’ve been married just over 2 years and a lot of our friends got married around the same time or later. Pretty much all of them have or are expecting a baby already. So crazy!!
1. these cookies look amazing
2. YAYYYYY!!!!! Cannot even wait to see pictures of your big day!!! I know it’s gonna be amazeballs! :)
You have SO much time before you have to even think about that baby part. Have a great few weeks, hope everything turns out super perfect for the wedding!