Fluffernutter Coookies

Fluffernutter cookies are soft and chewy peanut butter cookies filled with gooey marshmallow fluff, rolled in a crunchy sugar coating. These peanut butter marshmallow cookies are easy to make and taste just the classic fluffernutter sandwich, as a cookie.

In a small bowl, melt the butter and cool in the fridge for about 15 minutes. In another bowl whisk together the flour, baking soda, cornstarch and salt until well combined.

Step 1:  

In a large mixing bowl, whisk in the cooled melted butter with the creamy peanut butter, light brown and granulated sugars until smooth and well combined. Whisk in the egg and vanilla extract until smooth and well combined.

Step 2:  

Stir the dry ingredients into the wet until just combined. Cover the cookies in plastic wrap and transfer to the fridge to rest and chill for 30 - 60 minutes while the oven preheats.

Step 3:  

Using a large cookie scoop (3 tablespoons, 45 ml), scoop the cookie dough into the palm of a clean hand. Gently press the dough into a disk. Insert a tablespoon (15 ml) of marshmallow creme, fluff or one regular sized marshmallow into the center. Gently lift the sides up and around the marshmallows.

Step 4:  

Roll the cookie dough ball into sugar and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart. They will spread.

Step 5:  

Bake at 350 F (177 C) for 12 - 14 minutes or until the edges of the cookies are set and the centers are slightly puffed and some cracks have formed across the top of the cookie.

Step 6:  

Right after pulling the cookies from the oven, give the cookies a “cookie scoot” to help shape them back into a more perfectly round shape. Cool the marshmallow and peanut butter cookies on the baking sheet for 10 minutes.

Step 7:  

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