Fluffernutter Cookies

Fluffernutter cookie with a bite taken on a cooling rack with more cookies in the back ground.

5 from 8 votes

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

Cook Time20

Refrigeration Time1

Total Time1 30

Course: Dessert and Pastries

Cuisine: American

Servings:

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