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    BeeyondCereal » Recipes » Cookie Recipes

    Fluffernutter Peanut Butter Cookies

    Modified: Oct 18, 2023 Published: Feb 3, 2021 by Nicole Durham This post may contain affiliate links. Leave a Comment

    Jump to Recipe Pin Recipe
    5 from 1 vote

    Soft, chewy, and fabulous Fluffernutter Peanut Butter Cookies aren't that far away. With this simple cookie recipe, you can enjoy the fluffernutter tastes in every gooey bite.

    Recipe: $2.50 | Per Serving: $0.16 | Yields: 15 cookies

    peanut butter marshmallow cookies on a plate with mini marshmallows to the side.

    Nothing tastes better than that sweet and salty combination of peanut butter and marshmallows. Fluffernutters have been around for decades, but who needs sandwiches when you have cookies? (Unless it is a Grilled Fluffernutter).

    These marshmallow stuffed peanut butter cookies are a delightful twist on the classic peanut butter cookie, taking them to a whole new level of sweetness and gooey indulgence.

    These cookies combine the rich, nutty flavor of peanut butter with the soft and pillowy goodness of marshmallows, resulting in a treat that's perfect for satisfying your sweet tooth.

    Everyone will love them, so don't be surprised if they disappear too quickly. That tends to happen with this recipe.

    For more delicious cookies make sure to try our Chocolate Chip Marshmallow Cookies, Peanut Butter Butterfinger Cookies, and Oreo Chocolate Chip Cookies.

    Jump to:
    • 🍯 Why This Recipe Works
    • 🥘 Ingredients
    • 🔪 Instructions for Fluffernutter Peanut Butter Cookies
    • 🍴 Recipe Tips
    • 💭 Recipe FAQs
    • ❤️ More Delicious Cookie Recipes
    • 📖 Recipe
    • 💬 Comments

    🍯 Why This Recipe Works

    1. Simple ingredients. We use some basic pantry staple baking ingredients like flour, baking powder, and eggs. Peanut butter and large marshmallows are also simple and easy to find for this recipe.
    2. Easy to follow steps. The steps needed to make these cookies are very simple and easy, making them beginner-friendly! Great for a first-time baker.
    3. They're easy to make. These marshmallow peanut butter cookies are easy to make and don't require much effort, so grab the kids and have them help along. My youngest child enjoys handing me ingredients, cracking eggs, and scooping the dough balls.

    🥘 Ingredients

    ingredients needed to make Fluffernutter Peanut Butter Cookies.

    Ingredient Notes:

    Leavening agents- You will need both baking powder as well as baking soda to help these cookies puff up and spread nicely as they bake.

    Butter- For necessary fats to keep the cookies moist and for adding flavor, you'll want to use butter (not margarine!) You can use salted or unsalted butter.

    Peanut Butter- I prefer to use creamy peanut butter but feel free to use chunky if that's what you'd like. I tested this recipe with basic peanut butter like Jif and Skippy, and do not recommend high fat or fancier nut butter as the consistency and moisture content is not the same.

    Sugars- You will need both granulated sugars as well as brown sugar to make these cookies sweet, chewy, and moist.

    Large Marshmallows- This is the "fluffernutter" center. They'll melt down and create a wonderful gooey center in every cookie.

    If you accidentally bought mini marshmallows, use them in our White Chocolate Peppermint Popcorn and Peanut Butter Rice Krispie Treats.

    For specific ingredients and measurements, please see the recipe card below.

    🔪 Instructions for Fluffernutter Peanut Butter Cookies

    Step 1: Place some large marshmallows into the freezer and leave them there until needed. Freezing them will help them to slice more easily and bake more nicely as well.

    cream butter and sugars together.

    Step 2: Add your sugars and butter to a large mixing bowl (Image 1).

    Step 3: Cream together until light and fluffy (Image 2).

    add egg and vanilla, mix. add peanut butter. mix.

    Step 3: Add in the vanilla and egg (Image 3).

    Step 4: Mix again to combine (Image 4).

    Step 5: Add in the peanut butter (Image 5).

    Step 6: Mix until smooth (Image 6).

    Step 7: In another bowl whisk together the flour, baking powder, baking soda, and salt.

    Combine dry ingredients, scoop into balls, add frozen marshmallows, then bake.

    Step 8: Add dry ingredients to peanut butter mixture (Image 7). Stir until just combined (Image 8).

    Step 9: Scoop the dough using a medium sized cookie scoop or 2 rounded tablespoons. Flatten the dough a little bit and place half of a marshmallow into the center.

    Step 10: Fold the dough up and over the top of the marshmallow. If needed grab a teaspoon more of dough to get it fully wrapped. Round out the dough ball in your hands before placing the dough balls on a parchment lined baking sheet (Image 9).

    Step 11: Bake at 350 F for 10 minutes (Image 10).

    Step 12: Let cookies cool completely on the sheet for before transferring to a wire cooling rack. It helps to use a greased spatula for lifting the cookies.

    a plate with three peanut butter marshmallow cookies on top.

    🍴 Recipe Tips

    1. Cookie Making Tips- These cookies are simple to make, but ensure they cool properly and are removed carefully from the baking sheet.
    2. Marshmallow Placement- Ensure no part of the marshmallow is exposed to the oven or baking sheet to prevent it from dissolving during baking, which could affect the appearance of the cookies.
    3. Cooling Process- Allow cookies to cool completely on the baking sheets before transferring them to a wire cooling rack. Use a greased spatula to lift them gently to avoid tearing.

    💭 Recipe FAQs

    How to store peanut butter marshmallow cookies

    Keep unused cookie dough stored in a covered container in the fridge for up to 3 days and store baked cookies in an airtight container at room temperature for up to 5 days. These cookies taste fresh days later and remain soft, but for best results, always eat sooner rather than later.

    Can I freeze peanut butter marshmallow cookies?

    Yes. You can freeze the unbaked dough (already scooped and rolled into balls) or baked cookies. For either option, place them on a baking sheet for about 1-2 hours for flash-freezing. Then transfer to an airtight container for up to 3 months before thawing and using.

    What is Fluffernutter made of?

    Fluffernutter is the term given for peanut butter and marshmallow creme. While we don't use marshmallow cream in these cookies, we do get a creamy texture from our marshmallows once they're baked!

    a peanut butter marshmallow cookie split in half with more cookies.

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    If you tried these Fluffernutter Peanut Butter Cookies, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!

    📖 Recipe

    three peanut butter marshmallow cookies on a plate with milk, mini marshmallows and peanut butter off to the sides.
    Print Recipe
    5 from 1 vote

    Fluffernutter Peanut Butter Cookies

    Soft, chewy, and fabulous peanut butter cookies with marshmallows aren't that far away. With this simple cookie recipe, you can enjoy the fluffernutter tastes in every gooey bite.
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Servings: 15 cookies
    Calories: 263kcal
    Cost Recipe $2.50 / Serving $0.16
    Prevent your screen from going dark

    Equipment

    • Mixing Bowls
    • Cookie scoop
    • Measuring Cups
    • Measuring Spoons
    • Baking Sheet
    • Parchment Paper

    Ingredients

    • 8 large marshmallows, frozen and cut in half ($0.24)
    • ½ cup unsalted butter, softened ($0.99)
    • ¼ cup granulated sugar ($0.09)
    • ¾ cup brown sugar, packed ($0.33)
    • 1 large egg ($0.15)
    • 2 teaspoons vanilla extract ($0.06)
    • ½ cup creamy peanut butter ($0.40)
    • 1 ½ cup all purpose flour ($0.20)
    • ½ teaspoon baking powder ($0.02)
    • ½ teaspoon baking soda ($0.01)
    • ¼ teaspoon salt ($0.01)
    US Customary - Metric

    Instructions

    • Place some large marshmallows into the freezer and leave them there until needed. Freezing them will help them to slice easier and bake more nicely as well.
    • In a mixing bowl cream together butter and sugars.
    • Add in egg and vanilla, mix again.
    • Add in peanut butter and mix again to combine until smooth.
    • In another bowl whisk together the flour, baking powder, baking soda, and salt.
    • Add dry ingredients to peanut butter mixture. Stir until just combined.
    • Scoop the dough using a medium sized cookie scoop or 2 rounded tablespoons. Flatten the dough a little bit and place half of a marshmallow into the center.
    • Fold the dough up and over the top of the marshmallow. If needed grab a teaspoon more of dough to get it fully wrapped.
    • Round out the dough ball in your hands before placing the dough balls on a parchment lined baking sheet and bake at 350 F for 10 minutes.
    • Let cookies cool completely on the sheet for before transferring to a wire cooling rack. It helps to use a greased spatula for lifting the cookies.

    Notes

    Cooling Cookies: Ensure cookies cool on baking sheets to maintain their shape and prevent marshmallow contact with hot surfaces.
    Marshmallow Placement: Prevent marshmallow exposure to the baking sheet when placing them in cookie dough.
    Transferring Cookies: Use a greased spatula to transfer cooled cookies from baking sheets to a cooling rack without tearing.
    Storage: Store unused cookie dough in the fridge for up to 3 days. Baked cookies can be kept in an airtight container at room temperature for up to 5 days.
    Freezing: Freeze unbaked dough or baked cookies by flash-freezing on a baking sheet for 1-2 hours, then transferring to an airtight container for up to 3 months.

    Nutritional Information

    Serving: 1cookie | Calories: 263kcal | Carbohydrates: 41.2g | Protein: 2.8g | Fat: 9.9g | Saturated Fat: 5.9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.9g | Cholesterol: 43mg | Sodium: 140.3mg | Potassium: 103.8mg | Fiber: 0.5g | Sugar: 24.8g | Vitamin A: 85.6IU | Calcium: 44.1mg | Iron: 1.1mg
    Author Nicole Durham
    Course Dessert
    Cuisine American
    Diet Vegetarian
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    Hey, I'm Nicole

    The proud owner and recipe developer behind BeeyondCereal. Here, I'm passionate about showing people how to navigate the kitchen with frugality in mind, whipping up family-friendly recipes that not only save money but also bring joy to every meal.

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