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You are here: Home / Desserts and Pastries / Fluffernutter Cookies

Fluffernutter Cookies

April 10, 2021 by Tristin 26 Comments

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Fluffernutter Cookies are the most delicious, soft and crumbly peanut butter cookies stuffed with a luscious, fluffy marshmallow frosting. If you love peanut butter and melt in your mouth frosting, you are going to adore these fluffernutter cookies with marshmallow frosting.

Are you a dessert lover like me? If yes, you will be obsessed with this fluffernutter cookie recipe. If you like peanut butter cookies, try one our family Favorites. More favorite desserts are Cherry Cheesecake Dump Cake and this beautiful Watergate Cake.

Fluffernutter cookie with a bite taken on a cooling rack with more cookies in the back ground.
Crumbly Peanut Butter Cookies Sandwiched Together With Rich Marshmallow Frosting

The Most Amazing Fluffernutter Cookies Recipe

When my husband first ate these, he told me that these stuffed peanut butter cookies may be replacing brownies as his favorite dessert, and my jaw just about hit the floor. For as long as I have known him (that would be almost 17 years, now) brownies have been hands down, without a doubt, my husbands go-to, most loved treat.

That’s kind of a big deal! And these cookies are a big….no…HUGE deal! They are really that amazing. You need this recipe in your life.

A swirl of frosting on one half of a cookie on a cooling rack with other fluffernutter in background.
These are the Most Irresistible Sandwich Cookies

Cookies for Breakfast?

Every time I make these cookie sandwiches, I can not stop thinking about them. I want them after every meal, even breakfast. Heck, who needs to eat real food. Let’s just eat cookies!

I am kidding, of course! Eating cookies for breakfast would be irresponsible. Right?

Let’s talk about these cookies! These are made with my absolute favorite peanut butter cookie recipe. It makes the softest cookies. They just crumble in your mouth. And this marshmallow filling is sooo dreamy. It’s the lightest, fluffiest frosting. When you bite into these sandwich cookies, they just melt in your mouth.

Believe me when I say, it’s hard to eat just one of these peanut butter and you will crave them all day. You will be day dreaming about sinking your teeth into this thick, pillowy cookie, frosting combo.

Look how thick they are! Don’t you just want to take a bite?

Marshmallow Fluff Cookies are Made With My Favorite Peanut Butter Cookie Recipe

These cookies are worth any of the work that goes into making them. I’m not saying they are overly difficult or anything, in fact they are pretty simple. But, they do require that extra frosting step. Which really only takes mere minutes to prepare (and that fluffernutter frosting is DEFINITELY worth it!).

What is a Fluffernutter Cookie?

Fluffernutter Cookies are based off of the fluffernutter sandwich, which is marshmallow fluff and peanut butter spread on white bread and pressed together into a sandwich.

In this delightful cookie recipe, a huge dollop of marshmallow fluff frosting is sandwiched between two super thick peanut butter cookies. This is my absolute favorite peanut butter cookie recipe because the cookies come out perfectly every time.

How to Frost Cookies

There are two ways to add the frosting onto these cookies.

  • Glop it on there with a small spoon.
  • Pipe it on. You can use a piping bag or a sandwich-size resealable bag. Just scoop the frosting down into one corner of the bag. Trim a little of one of the corners off. The more you cut off the thicker the frosting will come out.
A pile of fluffernutter cookies stacked near a spoon of frosting.  A bowl of frosting, a bottle of milk, and a cookie with a bite missing in the background
These Peanut Butter Fluffernutter Cookies Will Become Your New Favorite Cookies

Can I Make These Fluffernutter Cookies Ahead of Time?

Yes, parts of these fluffernutter cookies can be made ahead of time. The cookies can be baked and kept at room temperature for about 3 days.

The dough can be made and stored in the fridge for up to 7 days before it needs to be frozen. To freeze, simply make the uncooked dough into balls and freeze up to 3 months. The frosting can be made in advance and stored in the fridge for up to 3 days on its own. Just bring it up to room temperature when you are ready to use it.

Fluffernutter Cookie Ingredients

  • Flour: All-purpose flour.
  • Baking Soda
  • Salt: I like to use a fine sea or kosher salt.
  • Peanut Butter: Creamy peanut butter.
  • Butter: A good quality, unsalted butter that has been softened.
  • Sugar: Both granulated sugar and brown sugar.
  • Egg: One large egg.
  • Vanilla Extract: You will want to use real vanilla extract not vanilla flavoring.
All of the ingredients to make peanut butter cookies.
Ensure You Are Using Fresh Baking Soda by Dropping Some Into Vinegar

Fluffernutter Frosting Ingredients

  • Butter: The filling requires two sticks of softened, unsalted butter.
  • Marshmallow Fluff: This normally comes in a jar or plastic container.
  • Sugar: You will need powdered sugar.
  • Salt: Fine sea or kosher salt.
  • Vanilla: Real vanilla extract.
All of the ingredients to make marshmallow filling.
Use Real Butter and Vanilla Extract for the Best Flavored Marshmallow Frosting

How to Make Fluffernutter Cookies

  1. Preheat the oven to 350° F. Line two baking sheets with parchment or silicone baking mat.
  2. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer (or with a hand mixer) cream together the peanut butter, butter, white sugar, and brown sugar until creamy.
  4. Add in egg and vanilla extract and mix until blended.
  5. Slowly add the dry ingredients into the wet ingredients, scraping down the bowl as needed.
  6. Put bowl of dough in the refrigerator for 30 minutes.
  7. Using a 1 tablespoon-sized dough scoop or spoon, scoop out 1-2 tablespoon-sized chunks of dough. Roll into balls using the palms of your hands. (If you want bigger cookies use 2 tablespoons of dough).
  8. Place dough 2 inches apart on baking sheets. Lightly flatten dough a little with the palm of your hand. Bake each sheet individually for 8-10 minutes only until cookies start to slightly brown.
  9. Start making the fluffernutter frosting.
All of the steps to make fluffernutter cookies.
Get the Biggest, Puffiest Cookies by Not Overbaking Them

How to Make Fluffernutter Frosting

  1. In the bowl of a stand mixer (or with a hand mixer), beat the marshmallow fluff with the softened butter until creamy.
  2. Add in powdered sugar, salt, and vanilla extract. Blend until light and fluffy.
  3. Once cookies have cooled, spoon or pipe the frosting on half of the cookies and top with the rest of the cookies.
A mixing bowl with the ingredients to make marshmallow frosting
This is the Best Marshmallow Frosting and Tastes Amazing With Peanut Butter Cookies

Fluffernutter Cookie Tips

  • The biggest trick you need to know to get big puffy cookies is to make sure not to overcook them. I like to bake them before they crack on top, so they have that nice smooth appearance. Cook them to the lowest amount of time (8 minutes) before cooking them longer, they should be just browning slightly and look done on top. Watch them their last minute of cooking to make sure they aren’t starting to crack. Unless, of course, you want them cracked, they will just be more flat and not as puffy. Still delicious!!
  • For big puffy cookies, use two tablespoons of dough to make each cookie.
  • If you make 1 tablespoon-sized dough balls, you will get 36-38 cookies. 2 tablespoon-sized dough balls will make 24-25 cookies.
  • The 1 tablespoon cookies need to cook for 8-10 minutes and the 2 tablespoon cookies need to cook for 10-12 minutes.
  • Use real butter, not margarine or shortening.
  • Using a cookie dough scoop will make each cookie more uniform in size.
  • It’s very important to ensure your baking soda is still active. Drop a pinch of it into a small bowl of vinegar. If it fizzes it is still good. If not you need new baking soda.
Two stuffed cookies stacked, the top one with a bite missing, and a third cookie is leaning against another on a cooling rack.  Milk bottle in the background.
Make a Miniature Version of These Peanut Butter Fluffernutters By Making Smaller Dough Balls

Fluffernutter Cookies with Marshmallow Frosting Variations

  • Add in 1/4 cup of cocoa powder to the frosting to make it chocolate flavored.
  • Eat these peanut butter cookies without the frosting.
  • Make a miniature version of these by making smaller dough balls.
  • Put the signature fork hashmarks on the tops before baking.
A very up close image of a fluffernutter cookie
Either Spoon or Pipe on the Marshmallow Filling onto These Puffy Peanut Butter Cookies

Fluffernutter Cookie Storage Instructions

  • How to Refrigerate: Let the bites cool and put in a glass container or BPA-free airtight plastic container or zipper bag. The pretzel bites should last about 4 days in the fridge, but will not be nearly as fresh. Prepared pretzel bite dough can be stored in the fridge for a day.
  • How to Store at Room Temperature: Store cookies at room temp for up to 3 days.
  • How to Freeze: The pre-cooked balls of dough can be frozen and stored in an airtight glass, BPA-free freezer-safe bag or freezer-safe plastic container. Make sure to label the bites or dough with the recipe name and date. The bites or dough should last about 3 months in the freezer.
  • How to Bake Frozen Dough: When ready to bake frozen dough, just place dough balls on a baking sheet. Bake for a few minutes longer.
An up close image of a fluffernutter cookie on a baking rack with other stuffed cookies in the background.
You Won’t be Able to Resist Sinking Your Teeth Into These Pillowy Cookies

Try these other dessert recipes!

  • Watergate Cake
  • Cherry Cheesecake Dump Cake
  • Lucky Charms Bars
  • Pumpkin Chocolate Chip Cookies
  • Peanut Blossom Cookies
  • Chocolate Marshmallow Cookies

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Fluffernutter cookie with a bite taken on a cooling rack with more cookies in the back ground.
Print Recipe
5 from 8 votes

Fluffernutter Cookies

Fluffernutter Cookies are the most delicious, soft and crumbly peanut butter cookies stuffed with a luscious, fluffy marshmallow filling. If you love peanut butter and melt in your mouth frosting, you are going to love these cookies.
Prep Time10 mins
Cook Time20 mins
Refrigeration Time1 hr
Total Time1 hr 30 mins
Course: Dessert and Pastries
Cuisine: American
Servings: 12
Calories: 566kcal
Author: Tristin @ Home Cooked Harvest

Ingredients

For the Peanut Butter Cookies

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup peanut butter creamy
  • 1/2 cup butter unsalted, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg

For the Marshmallow Frosting

  • 2 cups marshmallow fluff
  • 2 sticks butter unsalted, softened (1 cup)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Instructions

Cookies

  • Preheat the oven to 350° F. Line two baking sheets with parchment or silicone baking mat.
  • In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer (or with a hand mixer) cream together the peanut butter, butter, white sugar, and brown sugar until creamy.
  • Add in egg and vanilla extract and mix until blended.
  • Slowly add the dry ingredients into the wet ingredients, scraping down the bowl as needed.
  • Refrigerate the dough for 30 minutes.
  • Using a 1 tablespoon-sized dough scoop or spoon, scoop out 1-2 tablespoon-sized chunks of dough. Roll into balls using the palms of your hands. (If you want bigger cookies use 2 tablespoons of dough).
  • Place dough 2 inches apart on baking sheets. Lightly flatten dough a little with the palm of your hand.
  • Bake each sheet individually for 8-10 minutes only until cookies start to slightly brown. Start making the fluffernutter frosting.

Frosting

  • In the bowl of a stand mixer (or with a hand mixer), beat the marshmallow fluff with the softened butter until creamy.
  • Add in powdered sugar, salt, and vanilla extract. Blend until light and fluffy.
  • Once cookies have cooled, spoon or pipe the frosting on half of the cookies and top with the rest of the cookies.

Notes

  • For big puffy cookies, use two tablespoons of dough to make each cookie.
  • If you make 1 tablespoon-sized dough balls, you will get 36-38 cookies. 2 tablespoon-sized dough balls will make 24-25 cookies.
  • The 1 tablespoon cookies need to cook for 8-10 minutes and the 2 tablespoon cookies need to cook for 10-12 minutes.
  • Baked and stuffed cookies will last about 3 days in an airtight container at room temperature.
 
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. 

Nutrition

Calories: 566kcal | Carbohydrates: 62g | Protein: 8g | Fat: 34g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 475mg | Potassium: 188mg | Fiber: 2g | Sugar: 42g | Vitamin A: 730IU | Calcium: 32mg | Iron: 1mg

Did you make this recipe?

Please let me know how it turned out!

If you’ve tried this or any other of my recipes, don’t forget to rate the recipe below and leave me a comment. I love hearing from you! Share a picture on Instagram and hashtag it #homecookedharvest.

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Filed Under: Desserts and Pastries

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Reader Interactions

Comments

  1. Ryan

    April 10, 2021 at 5:24 pm

    5 stars
    These cookies are amazing…I prefer these over the Thin Mints I normally crave.

  2. Tristin

    April 10, 2021 at 5:30 pm

    Thin Mints are pretty awesome cookies, too. Thanks, Ryan!

  3. Cathleen

    April 14, 2021 at 1:13 pm

    5 stars
    These cookies are definitely up my alley! I love peanut butter cookies, and as an extra bonus, my husband hates them. So more for me! This looks perfect 🙂

  4. Tristin

    April 14, 2021 at 1:15 pm

    That is good news for you, Cathleen, more cookies for you! Thanks so much.

  5. Allyssa

    April 15, 2021 at 6:42 am

    5 stars
    This fluffernutter cookie is amazing! Thank you so much for sharing!

  6. Tristin

    April 15, 2021 at 8:19 am

    So happy you like it! Thank you, Allyssa.

  7. Farrukh Aziz

    April 16, 2021 at 6:11 am

    5 stars
    Since I love PB and marshmallows, this is a perfect recipe for me! I just hope I don’t finish this while making them!

  8. Tristin

    April 16, 2021 at 6:15 am

    Farrukh, you and me both! It is hard not eat all this frosting while making these cookies. So good!

  9. Linda

    April 17, 2021 at 1:26 am

    5 stars
    What a sweet treat! PB and marshmallow makes a perfect duet and I can’t wait to bake more of these cookies

  10. Tristin

    April 17, 2021 at 1:30 pm

    Aren’t they great together, Linda? Love it!

  11. FOODHEAL

    April 17, 2021 at 11:51 pm

    Just like the way I like cookies! dense and filling. I like this recipe for it calls for few ingredients. I love it, thank you for sharing.

  12. Tristin

    April 17, 2021 at 11:55 pm

    Thanks FoodHeal!

  13. Beth

    April 18, 2021 at 11:47 am

    5 stars
    These cookies look so delicious, plus I love the name fluffernutter. Thanks for the details and tips about cookie size and bake time, plus what to look for in baking them.

  14. Tristin

    April 18, 2021 at 11:50 am

    Isn’t it fun to say, Beth? I’m glad all the tips were helpful.

  15. Erin

    April 18, 2021 at 2:23 pm

    These look so soft and wonderful! They bring back great memories of my childhood. I so want to try your version!

  16. Tristin

    April 18, 2021 at 2:25 pm

    These are so soft and creamy, Erin. Enjoy!

  17. Alex

    April 18, 2021 at 2:37 pm

    I see nothing wrong with cookies for breakfast! I mean, why not start the day happy? 🙂 I’d love to being tomorrow with ones of these!

  18. Tristin

    April 18, 2021 at 2:40 pm

    I like the way you think, Alex!! Thanks!

  19. amycaseycooks

    April 18, 2021 at 8:51 pm

    5 stars
    Wow!! I love peanut butter cookies and this will be the next recipe I make. I haven’t had a fluffernutter sandwich in years ~ what a awesome alternative.

  20. Tristin

    April 18, 2021 at 8:55 pm

    I hope they come out perfectly for you, Amy!

  21. Heidy Linn

    April 19, 2021 at 2:03 am

    5 stars
    Your recipe for Fluffernutter Cookies was wonderful, and the entire family was delighted to have something new instead of the same old same old snack. I will be making this cookie recipe again soon. Have a great week!
    Heidy

  22. Tristin

    April 19, 2021 at 2:05 pm

    Yay! That is so great that your family loved them. Thanks so much Heidy!!

  23. Pam

    January 12, 2022 at 7:37 pm

    Haven’t made them yet, just wondering why the egg isn’t mentioned in the instructions?

  24. Tristin

    January 12, 2022 at 7:45 pm

    Hi Pam, thanks for contacting me. The instructions actually have 1 egg listed. Thank you!

  25. Lori

    October 20, 2022 at 8:10 pm

    The recipe has one egg listed but the instructions only say to cream the butter, peanut butter and sugars. Then add the dry ingredients to the wet. It says nothing about adding the egg and vanilla. That’s what I’m sure the “egg” comment was sent

  26. Tristin

    October 20, 2022 at 10:05 pm

    The egg and vanilla get added in at the same time as the other wet ingredients. Thanks so much for finding this error so that we could get it fixed.

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Hey there! Welcome, I am so glad you are here. I’m Tristin, the food-lover, recipe-maker, and photo-taker behind Home Cooked Harvest, which features easy recipes made with tasty ingredients. Read More…

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