Fluffernutter Cookies
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Flutternutter Cookies will rock your world with all the chocolate chips, marshmallows, and fluffy cookies. Trust me when I tell you these peanut butter fluff cookies are one of the best things you will seriously ever eat. These marshmallow cookies are perfect for all occasions.
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Fluffernutter Cookies
Ah, Fluffernutters…a deliciously addictive sandwich with ooegy gooey marshmallow cream and creamy peanut butter sandwiched between two slices of white bread. What? You’ve never had a fluffernutter before? Well, you haven’t lived until you’ve sunk your teeth into one of these distinctly American treats! These cookies encompass everything we love about a fluffernutter into a delicious little cookie! Dare I say they’re even better than the original sandwich? The combination of peanut butter, marshmallows, and chocolate are absolutely incredible…like a party in your mouth! 😀
If you are making treats for friends or neighbors for the holidays or “just because,” be sure to include these peanut butter marshmallow cookies. They are seriously one of the best crowd pleasers you can taste. I have never had anyone not love these flutternutter peanut butter cookies. We will often wrap them in a cookie box, add some ribbon and give them to friends and family. They always love them so much. Try them for yourself so you can see.
Tips To Making Fluffernutter Cookies
- It’s important to use softened, room temperature butter. Cold butter will not mix in as well, and the result will be less than amazing.
- Don’t skip chilling the dough. It’s the only way to keep the dough from spreading and being too dense and unappealing.
- Allowing the cookies time to cool on the baking sheet allows them to finish baking on the pan.
Do These Cookies Need to Be Refrigerated
Nope, these cookies don’t need to be refrigerated after they are done baking. You can store them in an airtight container on the counter or in the pantry with no issues. The cookies will be good for up to 4 days at room temperature. They may even last a little bit longer. Just taste them, and if they seem too dry, overly moist, or mushy, they will need to be tossed out. You will need to refrigerate the cookie dough before baking them, but they don’t have to be after they are made.
Does This Recipe Double Well
This recipe for flutternutter cookies will give you around 2 dozen cookies. I love that you end up with so many peanut butter marshmallow cookies without tons of effort. I usually count that each person will eat around 2 cookies. So, consider that when baking the peanut butter fluff cookies. Make as many batches as you need and keep the cookie dough refrigerated in between batches.
Ingredients
Once you taste these flutternutter peanut butter cookies, you will see that they are so incredible and also happen to be easy to make too. There are a handful of ingredients, but nothing strange or hard to work with.
- Softened unsalted butter
- Creamy peanut butter
- Granulated white sugar
- Packed light brown sugar
- Large egg
- Pure vanilla extract
- Baking soda
- Salt
- All-purpose flour
- Mini marshmallows
- Semisweet chocolate chips
- Butter
- Light corn syrup
- Vanilla extract
How To Make Fluffernutter Cookies
First Step: Mix the all purpose flour, baking soda, and salt together in a medium bowl. Use a whisk to combine and set aside.
Second Step: Add the paddle attachment to the stand mixer. Then add in the softened butter, peanut butter, brown sugar, and granulated sugar together. Mix until it’s light and fluffy for around 2 minutes. Beat in the egg and the vanilla. Then mix in the dry ingredients using low speed and scrape down the sides of the bowl. Combine until it’s smooth and place the cookie dough in the fridge for 15 minutes.
Third Step: Heat up your oven to 350 degrees and line two baking sheets with pieces of parchment paper.
Fourth Step: Roll the cookie dough into cookie balls that are 1 1/2 inches. Place the cookies on the baking sheet. Repeat the process until the cookie dough has been all made into balls. Put them at least 2 inches apart. Take a dowel, melon baller, or thumb and add an indention to the center of each cookie. Bake them for 7-9 minutes until they are light brown. Take the flutternutter cookies out of the oven and press down on the center of the cookies again. Then add 3-4 mini marshmallows to each cookie. Place the cookies back into the oven and bake for 2-3 minutes until the marshmallows are melted. Let the peanut butter fluff cookies sit on the baking sheet for 5 minutes. Place the cookies on a wire rack and let them cool completely.
Fifth Step: Prepare the homemade chocolate glaze by adding the chocolate chips, corn syrup, and butter together in a heatproof medium-sized bowl. Put the bowl on top of the saucepan and let it sit over simmering water. After the mixture has sat for a while, stir and until the chocolate is melted. Drizzle in the vanilla and add a small amount of chocolate glaze on top of the cookies. Glaze and let them cool and enjoy!
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Fluffernutter Cookies
Ingredients
- 1/2 cup 1 stick unsalted butter, softened
- 3/4 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- Mini marshmallows
- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter
- 1 tablespoon light corn syrup
- 1/4 teaspoon vanilla extract
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Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla. Add the dry ingredients and beat at low speed, scraping the side of the bowl occasionally, until smooth. Transfer the dough to the refrigerator and chill 15 minutes.
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- Roll a heaping tablespoon of dough into a 1½-inch ball and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart. Using your thumb, dowel or a melon baller, make an indentation in the center of each cookie. Bake for 7 to 9 minutes, or until very lightly browned. Remove the cookie sheets from the oven. Using your thumb, dowel or a melon baller, press into the cookies again and place 3 or 4 mini marshmallows on top of each cookie. Return the cookies to the oven and bake 2 to 3 minutes longer, until the marshmallows are melted. Cool cookies for 5 minutes on baking sheet, then transfer to wire rack to cool completely.
- To make chocolate glaze: place chocolate chips, butter and corn syrup in a medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until chocolate is melted and whisk until smooth. Add vanilla. Drizzle a small amount of chocolate glaze over the top of each cookie. Glaze will set slightly upon cooling.
Notes
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