These fluffernutter cookies are bursting with peanut and marshmallow flavors! Each cookie is stuffed with an ooey gooey marshmallow and peanut butter chips. These are huge peanut butter cookies for the true peanut butter cookie lover.
Everyone goes crazy over these fluffernutter cookies. They are huge peanut butter cookies stuffed with a marshmallow inside.
And just in case there isn't enough peanut butter flavor for you, there is also peanut butter chips in the cookie batter.
What's not to love about a peanut butter cookie? If you love these then you'll also love these classic peanut butter blossoms or these monster cookies.
I used to eat fluffernutter sandwiches with my best friend over at her house when we were kids. The combination of peanut butter and marshmallow fluff was such a treat!
Following the recipe as written is really important for these cookies, they can be temperamental. For example if you bake them too long, just a minute, the marshmallow will ooze out all over the baking sheet.
And as a warning, chilling the dough is a requirement and cannot be skipped. The dough must be chilled.
Ingredients
For the full list of ingredients and amounts, plus the directions, see the recipe card near the bottom of the post.
- butter
- white sugar
- brown sugar
- creamy peanut butter - opt for a peanut butter like skippy, not a natural one
- vanilla extract
- egg
- all purpose flour
- kosher salt
- baking soda
- peanut butter chips
- marshmallows
How To Make Fluffernutter Cookies
Cream together the butter, cane sugar and brown sugar. Cream in the peanut butter. Add the vanilla extract and egg, mix until combined.
In a separate bowl whisk together the all purpose flour, salt and baking soda then stir into the wet ingredients. Mix in the peanut butter chips.
Using a 3tbsp cookie scoop, scoop out even amounts of the dough.
In your palm, flatten each piece of cookie dough to resemble a disc then place the marshmallow in the center and seal up the sides.
Place the plate in the fridge for 30-60 minutes to chill.
Preheat the oven to 400.
Line a baking sheet with parchment paper and space the cookies out. Bake for 10 minutes.
Any more time than 10 minutes and the cookies could spill out marshmallow everywhere so make sure to keep an eye on them. You want to take the cookies out once a crack starts to form but hasn’t really split yet.
Remove the cookies from the oven and cool on the pan for at least an hour before moving to a cooling rack.
These cookies are best served a few hours after baking so the cookie can completely set up.
More Cookie Recipes
- Spider Halloween Peanut Butter Blossoms
- Christmas Peanut Butter Cookie Bars
- M&M Cookies
- Oatmeal Peanut Butter Cookie Bars
- Iced Oatmeal Cookies
Fluffernutter Cookies
These fluffernutter cookies are bursting with peanut and marshmallow flavors! Each cookie is stuffed with an ooey gooey marshmallow and peanut butter chips. These are huge peanut butter cookies for the true peanut butter cookie lover.
Ingredients
- ½ c butter, softened
- ½ c cane sugar
- ½ c brown sugar
- ¾ c creamy peanut butter
- 1 tsp vanilla extract
- 1 egg
- 1 ½ c all purpose flour
- ½ tsp kosher salt
- ¾ tsp baking soda
- ½ c peanut butter chips
- 13 marshmallows
Instructions
- Cream together the butter, cane sugar and brown sugar. Cream in the peanut butter. Add the vanilla extract and egg, mix until combined.
- In a separate bowl whisk together the all purpose flour, salt and baking soda then stir into the wet ingredients. Mix in the peanut butter chips.
- Using a 3tbsp cookie scoop, scoop out even amounts of the dough onto a large plate. In your palm, flatten each piece of cookie dough to resemble a disc then place the marshmallow in the center and seal up the sides. Place the plate in the fridge for 30-60 minutes to chill.
- Preheat the oven to 400. Line a baking sheet with parchment paper and space the cookies out. Bake for 10 minutes.
- Any more time than 10 minutes and the cookies could spill out marshmallow everywhere so make sure to keep an eye on them. You want to take the cookies out once a crack starts to form but hasn’t really split yet.
- Remove the cookies from the oven and cool on the pan for at least an hour before moving to a cooling rack. These cookies are best served a few hours after baking so the cookie can completely set up.
Notes
These cookies have to be timed just right when baking, if they bake for too long then the marshmallow will spill out all over the pan. Once slight cracks start forming they are ready to pull.
If you try eating them within 30 minutes they will just fall apart.
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Nutrition Information:
Yield: 13 Serving Size: 1Amount Per Serving: Calories: 322Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 33mgSodium: 277mgCarbohydrates: 38gFiber: 2gSugar: 22gProtein: 7g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
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