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.
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.
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?
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 much like these fluffernutter bites. But, they do require that extra frosting step. Which really only takes mere minutes to prepare (and that fluffernutter frosting is DEFINITELY worth it!).
For some chewy cookies, check out this chewy peanut butter oatmeal cookie recipe.
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.
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.
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.
How to Make Fluffernutter 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.
- Put bowl of dough in the refrigerator 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.
How to Make Fluffernutter 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.
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.
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.
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.
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 Cookies
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.
Recipe 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 Information
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