Fluffernutter cookies are the classic New England fluffernutter sandwich is turned into a cookie and THE most popular cookie recipe on the site! Thin, chewy peanut butter cookies are filled with swirls of marshmallow fluff. If you like these, try these fluffernutter bars or fluffernutter rice krispie treats.
Fluffernutter sandwiches are a New England staple. So much so, in fact, that it’s considered the unofficial sandwich of Massachusetts (and has been proposed to be the official sandwich).
Additionally, there is a festival in Somerville, Massachusetts every year called “What the Fluff?” that celebrates the sandwich’s sticky and sweet goodness. AND October 8th is National Fluffernutter Day.
So… what I’m getting at, is that its popularity in New England is well-established. The fact that they don’t hand you a t-shirt with a fluffernutter sandwich on it when you move here is almost shocking.
Some people are hardcore fluffernutter loyalists and seeing me do things like that makes them cringe. If you are one of those people, you may want to leave this page. Because now I’ve transformed fluffernutter sandwiches into a cookie and it’s my new favorite thing in the entire world.
Fluffernutter cookies are infinitely better than the sandwich, sorrynotsorry.
Chewy, thin cookies are key
To be completely honest, these started out as a simple peanut butter cookie recipe. I’ve been trying for a long time to come up with a peanut butter cookie recipe that matched what I had in my head.
I wanted them to be thin, not puffy. Chewy, not crispy or crumbly. I wanted them to have crinkles on top, not the fork crosshatch. And I also didn’t want to roll them in sugar, so… yeah, I just didn’t want to do that.
I’m very picky, my friends. It took many, many, many batches of cookies over the last year or so before I finally got what I wanted.
8 tips for making fluffernutter cookies
Here’s what I learned in all my trial and error:
1. The butter needs to be room temperature. If you use cold butter, they’re puffier. If you use melted butter, you end up with a thin and crispy mess.
2. They need to be 100% light brown sugar, not a combination of granulated and brown sugar. This was more of a flavor thing for me – I wanted them to be less sweet than a traditional pb cookie.
3. You have to omit baking powder altogether. I tried using smaller and smaller amounts of it in the peanut butter cookie dough, but any amount seemed to cause them to puff up more than I wanted. I was afraid that completely omitting it would cause them to be flat and crispy, but my fears were unfounded!
4. I needed to use less flour than I felt made sense. I thought that 1 cup was as low as I could go, but it still didn’t have the texture I wanted until I cut it down to 2/3 cup. And to be totally honest, 3/4 cup came out the same way for me so you could try that, too.
5. Chilling the dough is essential. Non optional. Don’t even think about not chilling the dough.
6. I highly recommend doubling this recipe since it only makes 12 relatively large cookies, and they’re going to be hard to part with. You know… maybe triple it. Yeah, go ahead and triple it.
7. Put the marshmallow Fluff in a piping bag to make things easier. That way, you can put some of the peanut butter dough in the cookie scoop (aff link), pipe in some of the fluff, then top it with more dough.
8. Let the cookies cool on the baking sheet. They’re going to come out of the oven a bit puffy, but they will flatten and crinkle while they cool and set on the pan. After 15 minutes or so, you can move them to a wire cooling rack.
How to store fluffernutter cookies
Store cookies for up to 1 week in an airtight container, with parchment paper between layers.
The perfect peanut butter cookie
To me, anyway. Look at those gorgeous crinkles. Just look at those golden edges. And that wonderfully chewy center.
I considered posting these as “The Perfect Peanut Butter Cookies” but realized that not everyone likes them this way. Plenty of people want the puffier, classic kind and that’s totally fine – it’s just not my personal preference.
So instead, you can take this recipe as it stands without the marshmallow fluff as a basic peanut butter cookie recipe and move on with your life. That’s perfectly acceptable. There’s nothing wrong with that.
However, I’ve never been a very basic person.
Instead, try filling these with Fluff and watch as the marshmallow oozes out to give you the most perfectly imperfect cookies. They’ll likely be lopsided or uneven, but it’s better that way.
Perfect-looking cookies make me suspicious… and I don’t want to be suspicious of my food. Ain’t nobody got time for that.
Speaking of suspicious, one of the cats refused to leave my side as I was shooting this recipe and just stared at me from over the edge of a box the whole time I worked:
So anyway, I’m in love with a cookie.
A fluffernutter cookie. You could also think of it is as a peanut butter marshmallow cookie if the name “fluffernutter cookie” seems too weird to you. Hey – I didn’t invent the term “fluffernutter” (though I kind of wish I had).
But to be fair, I think this cookie is in love with me, too. Just look at it – it came out in a heart shape. That’s obviously a sign.
Everyone raves about these
I brought these cookies to work a few days after I made them and while I was sitting around, I overheard one of my coworkers telling others in a meeting:
“They’re SO GOOD. No joke, one of the top five cookies of MY LIFE.”
And this is coming from someone who isn’t much of a cookie person – she’d take a cake over a cookie any day of the week. I don’t take feedback like that lightly.
To be honest, I find great satisfaction in being able to stack them up high and pick each cookie from the top of the pile. I don’t know why, but it’s just more satisfying than plucking them from a flat container.
If your friends are anything like mine, fluffernutter cookies are going to be in high demand after the first time you make them – so prepare yourself.
Product Recommendations
For what it’s worth, here’s what I use for these fluffernutter cookies (affiliate links):
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Description
Equipment
Ingredients
- ⅔ cup all purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- 8 tablespoons butter, room temperature
- 1 cup creamy peanut butter, well-stirred if using natural
- 1 ⅓ cups light brown sugar
- 1 egg, room temperature and lightly beaten
- 1 teaspoon pure vanilla bean paste or extract
- 2 tablespoons to 1/4 cup marshmallow fluff, depending on how much you add to each cookie
Instructions
- In a medium bowl, whisk together flour, baking soda, and salt.2/3 cup all purpose flour, 1 teaspoon baking soda, Pinch of salt
- In a stand mixer fitted with a paddle attachment, combine butter, peanut butter and brown sugar and beat on medium speed until well combined.8 tablespoons butter, 1 cup creamy peanut butter, 1 1/3 cups light brown sugar
- Add egg and vanilla and beat to combine.1 egg, 1 teaspoon pure vanilla bean paste or extract
- Add dry mixture and beat again to combine until you have a thick dough.
- Cover the bowl with plastic wrap and place in the fridge for at least 30 minutes, preferably up to 1 hour.
- Preheat oven to 375°F. Prepare two baking sheets with nonstick silicon mats or parchment paper and set aside.
- Grab a medium cookie scoop and fill it halfway with dough, pressing it into the bottom and up the sides. Spoon a teaspoon of marshmallow fluff into the center, and then top with more dough to fill the scoop. Place each ball of dough on prepared baking sheets, with no more than 6 on each, evenly spaced out with plenty of room for the cookies to spread.2 tablespoons to 1/4 cup marshmallow fluff
- Bake for 8-9 minutes until the cookies have spread and started to crinkle on top. Remove from the oven and let cookies cool for at least 15 minutes on the baking sheet itself – they will continue to spread and set a bit more as they cool. Carefully move to wire racks to cool completely. Enjoy!
Video
Notes
- Storage: Store cookies for up to a week in an airtight container, with parchment paper between layers.
- The butter needs to be room temperature. If you use cold butter, they’re puffier. If you use melted butter, you end up with a thin and crispy mess.
- They need to be 100% light brown sugar, not a combination of granulated and brown sugar.
- If you find the dough needs a little more flour to work with it, you can use up to 3/4 cup all purpose flour and get similar results.
- Chilling the dough is essential!
Michelle
These were ok. The cookies had a gritty texture.
Leslie Kiszka
Oh no! The most likely suspect to cause graininess is the sugar. If there were clumps in the sugar for any reason, they might not dissolve completely during the mixing or baking, leaving a gritty texture.
Susan
Can you replace the fluff with mini marshmallows?
Leslie Kiszka
I’ve never tried it myself, so I’m honestly not sure. If you try it, please do come back and let me know if it works for you!
Rose
Incredible points. Great arguments. Keep up the good work.
Michelle
Turned out amazing. Follow recipe as directed. 8 min is definitely enough time. The trick to getting the flat crinkly top chewy middle cookie is to drop the pan on the counter once out of oven. You will see the air deflate immediately. My advice would be to not over do the fluff,you willed a good amount of cookie dough to hold the cookie together. The fluff gets that campfire s’mores crisp to it and the PB is delish. I believe someone added a chocolate drizzle …s’mores complete! Thank you for sharing .
Leslie Kiszka
I’m so glad you liked it!
Jessica Sorensen
These are to die for and my hubby’s all time favorite! I know he likes them because it’s one of the things he’ll ask when I’m making these again. Sometimes if I can’t decide whether I’m in the mood for a fluffernutter or reeces I’ll decide I can have my cookie and eat it too by making a dark chocolate ganache and drizzling some on the top of half of the cookies and I’m in instant heaven
Leslie Kiszka
Oh heck yeah, adding chocolate… that’s genius!
Celine
These were perfect! I used a small cookie scoop and probably a more liberal amount of fluff and ended up with 24 cookies. I baked for 10 minutes and they were just right. Amazing, incredible, new favorite recipe!
Leslie Kiszka
I’m so happy to hear this, I’m so glad you love them!
Tracy
Absolutely delicious! Everyone’s favorite cookie now.
Leslie Kiszka
I’m so glad you love them!
Nicole
Has anyone tried replacing the marshmallow fluff with a marshmallow?
Cathy
Yes. I had mini marshmallows in my cupboard so I cut them in half. But they don’t melt. They just get soft so I think I will purchase the fluff next time. But they were still delicious and soft!
Felicia
Mine came out very crumbly :,( I baked them till the edges were golden and they look done like the pictures here but they just fell apart and were a little undone in the middle and not firm whatsoever. I wonder what I did wrong
Jennifer
@Felicia, thats exactally how mine turned out still good thou lol
Lara
These were so delicious! But they’re perfect when the bake is just right. I think the marshmallow fluff makes them prone to burn. The more light and airy they are, the more delicious. I found if I bake them for 8 min tops they turn out nice. Any longer and they started to burn on the bottom. This may have also been my oven. This recipe makes a lot of cookies! Bon Appetit!
Leslie Kiszka
Everyone’s oven is a little different, so you’re totally right. I’m so glad you liked them, and thank you so much for coming back to leave a comment!
Melody
I’d never had Fluff before making these so I didn’t know what to expect. These are AWESOME
Leslie Kiszka
Aren’t they?! So glad you liked them!
Lauren
I bake a lot. I bake a lot of cookies. And These are by far the best peanut butter cookies I have ever made or eaten. The recipe is simple but perfect. They are absolutely the perfect peanut butter cookie. Thank you so much for sharing!
Leslie Kiszka
Ahh that makes me so happy to hear – thanks for leaving a comment!
MacKenzie
These cookies are fantastic! I followed the recipe exactly as stated and they came out perfect. I used the doubled recipe as provided and it yielded about 40 large cookies. I have never wanted to bake pb cookies knowing I’d never be able to get the thin, chewy texture I like, and this is IT. The PERFECT peanut butter cookie.
Leslie Kiszka
This comment made my day – thanks for sharing, so glad you like them!
Carrie
Wonderful. We manage nut allergies so substituted with wowbutter (soy). Will be making these again!
Leslie Kiszka
I’m so glad you liked it – thanks so much for coming back to leave a comment!
Callie
I can’t wait to do these!!!! I’m doing a cookie tray and want to make these in advance. Do these freeze ok? Should I freeze them in dough balls or cooked?
Leslie Kiszka
I’ve never personally frozen them, but other people have commented that they’ve frozen them (both after and before baking) and said it worked out well for them.
Soni Biehl
It states calories per serving, but I don’t see what a serving size is. Am I missing it? 1 cookie? 2 cookies?
Soni Biehl
Ah! Serves 12, means “Yield: 12 cookies”, ergo 296 calories per cookies.
Joffler
My daughter (9) made these by herself to give to a friend she hadn’t seen since March due to the pandemic. She got 17 cookies out of the recipe and kept some since none of us had ever had fluffernutter cookie (or sandwich). They were a hit and we decided we’d include them in the cookie platters we give to neighbors for the holidays. Thanks for sharing.
Leslie Kiszka
This is so good to hear! Thank you so much for coming back to leave a comment and rating, I really appreciate it.
Jessica O’Brien
Can I freeze these after making them?
Leslie Kiszka
I haven’t done so myself, but other people have commented that they have and it worked well for them.
Kelly Reffner
I frroze them and they came out great!
Leslie Kiszka
Oh, that’s great to know – thank you for sharing your experience, Kelly!
JESSICA RACE
I haven’t made these yet but they sound like exactly what I am looking for! My question is this… do you think omitting the fluff entirely would be ok? I plan to make these for camping and want to use them to make sandwiches with roasted marshmallows instead. Thought?
Leslie Kiszka
Absolutely, you can! I know a lot of people do that. You’ll just have thin, crinkled, chewy peanut butter cookies :)
Kili
Can I make the dough and chill it over night?
Leslie Kiszka
Yep! Just let it sit out for 20 minutes or so at room temperature before baking.
Rhaina Hobbs
Not too pleased – these cookies are overly sweet and not well balanced at all. I believe the ratio ids off, seems to be too much sugar and not enough flour.
Leslie Kiszka
Sorry to hear that you feel that way, as this is a favorite of so many (including myself)! The ratios are intended as written for a sweet, soft and chewy cookie.
Theresa Cathcart
These are by far the best peanut butter cookies…ever!! I would buy cookie dough from school fundraisers as I could never find a recipe that would satisfy our peanut butter cookie connoisseur family. Even without the marshmallow fluff they are terrific. Thank you so much for this recipe.
Leslie Kiszka
This makes me so happy, I’m so glad you like it so much! Thank you for coming back to leave a comment and rating and share your experience
Kelly
Has anyone tried this as gluten free? And has anyone tried freezings the dough or the baked cookies
Leslie Kiszka
I can’t speak to the gluten free aspect because I haven’t tried that personally, but I will say that freezing the dough prior to cooking never worked for me because the fluff got rock hard and didn’t get back to the right consistency after baking.
That said, I have been able to freeze the peanut butter dough (in pre-portioned balls), and then let it thaw before moving forward with adding the fluff and following the rest of the recipe as written.
Sophie
After a year of having these pinned onto my baking board on Pinterest, I finally made them! They were an instant favorite in my home! SO delicious, these are a staple now!
Leslie Kiszka
I’m so glad you finally made them (AND love them) – thank you so much for coming back to leave a comment and rating, too!
Allison
This recipe is AMAZING! What a great idea, everyone loves peanut butter and fluff! I made a batch last week and they disappeared so quickly! I made another today and perfected my cookie batter/fluff ratio and technique, lol. I used Earth Balance Vegan Butter instead of regular butter (my daughter and I are dairy free, therefore, I bake dairy free) and they came out amazing. I have a “favorites” section in my recipe binder. This one was just added! Thank you for the recipe!
Leslie Kiszka
I’m so glad that you love it, and thank you for sharing your experience and a rating!
Meg
It is one of the best cookies I have ever made!!!
Leslie Kiszka
I’m so glad you think so! Thank you so much for leaving a comment and rating, too!
Emily
I love these so so much. I made them last year during Christmas baking time and hated the process (argh fluff) but loved the taste so I made them again this year. Great idea from the comments about using a pastry bag for the fluff!! I used the triple batch measurements and WHOA that was a lot of dough, but each and every one was eaten! Already had a request for more and will definitely oblige :)
Leslie Kiszka
They’re certainly a bit more work than most of my recipes, but I agree they’re totally worth it! Thank you so much for coming back to leave a comment and rating.
Stephanie
I stumbled upon this recipe on Pinterest and since then, I’ve made them maybe 4 times (in less than 4 months lol) they are absolutely amazing! My husbands coworkers go bananas over them.
Thank you for such an amazing cookie!
Leslie Kiszka
Thank you so much for coming back to share your experience and leave a rating – I LOVE these cookies so much myself! But I’d say you have me beat on the frequency of making them ;)
Jessica Johnson
Any suggestions on baking these on a stone? I made some on a silpat and they were perfect! But when baked on a stone I had to cook longer and they actually cooked a tad too much I think
Leslie Kiszka
I’ve never made cookies on a stone before, but I’ve always heard that the trick is to NOT preheat the stone, and then just bake a few minutes longer. I hope I can give it a try myself someday!
Aaaa
There’s so many more than 12 cookies per batch! I didn’t use a “cookie scoop”, used a 1/3 cup measuring cup instead. Ended up with 20 huge cookies. Unfortunately I made 3 batches to hopefully get 40 cookies for a work party. I now have enough to feed the town. Delicious! But drowning in pastries
Leslie Kiszka
That’s really surprising – there’s definitely variations based on altitude and such for some people, but I’ve never heard of THAT much variation. Glad you like them, but sorry to hear your experience was less than ideal.
Becca
There’s so much sugar in this in comparison to the flour that when they bake, the sugar gets all chewy and hard. Did not have a great experience making these.
Leslie Kiszka
Sorry to hear this didn’t work out for you, this is such a favorite for so many people it’s especially disappointing to hear! Any chance the Fluff you used may have been old? I do know from experience that if it’s not “fresh” it can be difficult to work with and produce is less-than-ideal results. Other troubleshooting thoughts I have are that they may have been overmixed, or overbaked. Regardless, I’m sorry again to hear about your experience.
Melissa
Hi, I am eager to bake these for my cookie exchange next week but nervous they won’t come out right given the comment above. Can you provide the brand / type of PB and Fluff you specifically used? Also that vanilla bean paste is $26 – anything else you recommend? Thank you!
Leslie Kiszka
There are many, many other people who have made these successfully so I wouldn’t put all your worry into a single person’s experience :)
I’ve used a bunch of different kinds of peanut butter, but I find that using the non-oily/no stir kinds work the best. And as for Fluff, I only know of a single kind: Marshmallow Fluff.
That vanilla bean paste is my personal favorite, but you can use any brand of vanilla bean paste or extract that you want.
Amanda
I have no idea what I’m doing wrong :( I was looking forward to this cookie recipe to use for my cookie party because I love fluffernutter sandwiches. I didnt get the crinkles, the flatness, or the chewy center! Can you post a video to youtube or something so I know what to do please? Thank you
Leslie Kiszka
I’m sorry to hear that these didn’t work out for you and that you had a 2 star experience :( Thank you for your suggestion for a video, maybe after the holidays I’ll film a video for these (it’s unfortunately a time consuming process).
I don’t know the details of your personal experience, but I’d like to try to offer a few troubleshooting ideas:
– Be sure you’re not over-measuring the flour. When you’re measuring flour you want to fluff it, then spoon it into your measuring cup, and then level it off. If it’s packed into the measuring cup, you’ll end up with more flour than you want, which could lead to a fluffier or drier cookie.
– Also make sure you don’t over-mix the dough, because then it can be become tougher and denser, which would lead to it being less spread out and chewy.
– You also want to be sure not to bake them for too long – they’ll look under-baked when you take them out of the oven and just have started to crinkle. As they set on the baking sheet they’ll spread a little more and develop those pretty crinkles.
– Just to note, the type of peanut butter used could have an effect on the final product too, but normally that means that a more oily peanut butter was used and the cookies spread too much, which doesn’t sound like the problem you had.
Shannon
These were AMAZING! Thank you for sharing! Followed your recipe to a T :)
Leslie Kiszka
I’m so glad you liked them – and thank you so much for coming back to provide a comment and rating! <3
Liz
You and I must be soul sisters…
I love pb but always steer clear of pb cookies cuz they are ALWAYS either cakey or sandy/crumbly..gak. You have made my life worth living!!! If I see a picture of a cookie that has that cracky/crinkley top IT WILL BE MADE as I just know there is a moist chewy heaven waiting in the middle. Made these and after the first bite, thought that I should propose!! Unbelievable. YOU MADE MY LIFE♡
Leslie Kiszka
And you just made mine with your comment – I’m so glad that you like these as much as I do!
Jessica L Webster
After trying another recipe first (which ironically had me do all the things this one said NOT to, I now see why). The cookies turned out PERFECTLY! we actually put the dough in the freezer for 15 mins instead of fridge for 10, and put the marshmallow fluff in the fridge for that same 15 mins because we were on a time crunch. Turned out fantastic! The texture of the cookies were perfection and they all looked beautiful! Deffinitely need to wait for them to cool though lol
Leslie Kiszka
That makes me so happy to hear, thank you for coming back to leave a comment and a rating! It’s funny how recipes can differ so drastically for a similar end product, isn’t it?
Liz U
Has anyone tried to freeze them? I want to bake ahead for the holidays and I wasn’t sure how they would freeze with the marshmallow fluff.
Leslie Kiszka
I don’t recommend freezing the completed dough for the reason you mentioned. However, if you wanted to freeze the peanut butter dough, let it thaw, and then add the fluff right before baking. I hope that helps!
Mindy Bayless
I froze my cookie dough balls because I wanted fresh baked ones every time. I did this over a 4 days and they came out wonderful every single time.
Leslie Kiszka
I’m so glad that worked for you!
Jen
These were AMAZING!! They made a little more than I expected and I kept them in the oven for ten minutes. Perfect combination of peanut butter and marshmallow.
Leslie Kiszka
I’m so glad you liked them, and thank you so much for leaving a comment with your feedback and a rating! <3
NB
You said in your article that you omit the baking soda altogether, but it is listed on the actual recipe. Is this just for a fluffier cookie, a personal preference?
Leslie Kiszka
I had said I leave out baking powder– you definitely still want the baking soda :)
Pam
Loved making this. I was worried about how I was going to get the marshmallow in my cookies. Came up with the idea to spray a ziploc with Pam, dump the marshmallow in it and snip the corner. Worked perfect!
Leslie Kiszka
What a great idea! And thank you so much for leaving a comment and a rating!
Jennifer
Thank you so much for sharing this recipe! It was easy to follow and mine turned out just like your pictures. Just fyi, I doubled the recipe and have already made 2 dozen and have lots of dough left. No worries, here, though. I’m totally excited about having more cookies to share. Ill definitely be trying your other recipes! Thanks again!
Leslie Kiszka
I’m so glad you liked them – thank you so much for leaving a comment and a rating!
Jen
I always hate when I see a recipe and mine doesn’t come out anything like the picture…this was not the case for this recipe!! Super easy to follow, I felt my cookies came out identical to the picture. I put the fluff in an icing bag and piped it in the dough after I formed a hole with my thumb. I’m going to try this with jam next time!! And of course I’ll be making the fluff ones again! Thanks for going to all the work to create this recipe!
Leslie Kiszka
Jen, you just made my day with your comment – thank you so much for trying my recipe, and thank you so much for such kind words!
Lou Cabe
Excellent flavor and texture…..just can’t decide what we did wrong. We used the med scoop and had 24 cookies.??? I also ended up using a cup of marshmallow cream. They are good. Nice work developing the proportions!
Leslie Kiszka
Woah, that’s quite the difference! Perhaps you’re at a very different altitude from me and your ingredients swelled more when mixed? I’m honestly not sure why you’d see such a difference without having been in your kitchen with you (which I wish I could be to hang out with everyone when they’re baking, and maybe steal a bite or two). I’m just glad you enjoyed them!
Kate
You mention your tried with chunky peanut butter how did that turn out opposed to smooth?
Leslie Kiszka
They just come out a little bit lumpier with a little more crunch :) I honestly prefer the results using creamy peanut butter though.
Leanne G
If I could give this recipe 10 stars I would. Omgoodness…these cookies are heavenly! just made these today for the family. I have to store them in a secret place or they would be gone all in one day. Doubled the recipe for sure. Thank you my cookie angel!❤️
Whitney Bond
I’m right there along with you on calling these “The Best Peanut Butter Cookies Ever”! OMG, so GOOD!
Missy Fetner
Awesome cookie. Made them tonight. Used homemade peanut butter and homemade marshmallow cream. Even my finicky husband loved them! Definitely will add to my cookie rotation!
Leslie Kiszka
This makes me so happy – thank you for stopping by to share your feedback!
Anonymous
I love these cookies. I used mini marshmallows since I didn’t have marshmallow cream. They turned out awesome.
Taylor
Awesome cookies! However, I needed to add a bit of extra flour and sugar. Other than that, I got rave reviews. Thanks for creating and sharing, as usual!
Leslie Haasch
Everyone’s kitchen and oven runs a little differently, so it sounds like yours runs a little warmer than mine (hence the need for a little extra) – I’m so glad you liked them as much as I do!
Sarah D
I grew up on peanut butter and fluff sandwiches or even just pb and fluff on a spoon sometimes. My mother introduced them to us as children. Her parents are from the South so I just assumed that’s where she’d had them. I never knew they were a New England staple. We lived on Cape Cod for about a year when I was young so it all makes sense.
As I grew older I stopped eating them but I of course introduced my daughter to them. She had her first pb & fluff sandwich around age 5 or 6. Anyway, she’s 7-1/2 now and we like to watch Just Add Magic together. The girls make a cookie similar to this so of course she was interested in trying to make them ourselves. I’m sooo happy I came across your recipe and post. I LOVE that you have put so much thought into these cookies. They sound amazing and I feel like I don’t even have to bother looking any further. I’m so excited to try making these with her!! Thank you!
Leslie Haasch
Thank you so much for taking the time to stop by and share your story with me! I hope you love them! <3
Lorie Ragon
Made for my hubs, he loved them. Can you substitute fluff for a small marshmallow?
Leslie Haasch
I’ve actually never tried! If you do, let me know how it turns out!
Sara Lehman
These look so good! They would be perfect for the holidays!
Erin
So i made them, and i Love them :) do tou think i could add jelly too?
Erin
So i made them, and i Love them :) do tou think i could add jelly too?
Monica
These look amazing – I’m oohing and aahing over those giant swirls of marshmallow! So perfectly done!
Leslie Haasch
Thank you!
Marisa Franca @ All Our Way
I’ve never heard of that sandwich! I can certainly learn a lot just by reading delicious posts on cookies. Now, I do love the crispy cookie and the marshmallow oozing out looks so good. Wish you could send me some.
Leslie Haasch
They’re pretty delicious! If I thought they’d hold up to the USPS, I’d try mailing you some! :)
Big Flavors from a Tiny Kitchen
These look SO ooey gooey and delicious – such a classic flavor combo. My son would loooove them!
Leslie Haasch
Definitely yummy!
Mackenzie @ Food Above Gold
I don’t tend to like thin and crispy cookies, but my husband adores them – especially with peanut butter. With the additional of the marshmallow to give those chewy swirls, I think that this cookies has the makings of being the perfect cookie for both of us!
Leslie Haasch
These are definitely chewy, I think you’d both love them!
westviamidwest
My niece is going to LOVE these… she is all over marshmallow at the moment and pb is her absolute FAVE! Thanks!
Leslie Haasch
Yay!
prasanna hede
Firstly love that kitty! and secondly marshmallow fluff ! omg…sounds so amazing!
chefcarolb2014
That chewy center! I think my grandkids are really going to love these. I love the picture of your kitty!
Leslie Haasch
Haha, thank you!
Julie
You had me at marshmallow fluff! The ultimate fake-food deliciousness. (Also, your cat is super cute.)
Helene
Such a fun cookie name! :D
I can picture myself having the whole cookie box of fluffernutters, the crinkles make them look all the more irresistible!
Leslie Haasch
The crinkles are my favorite part!
Abby
I consider myself a little bit of a food snob, but I’m not ashamed to admit how much I love the peanut butter + marshmallow combo. So yes, I’m drooling over these cookies.
Gloria Duggan
These look perfect for the holiday tray. You can never have too many varieties to sample.
Sarah @ Champagne Tastes
You put more thought into this cookie than I’ve ever put into all cookies combined ever lol. I love it! And I’d never even heard of fluffernutter sandwiches until a few months ago when I heard an episode of Gastropod about marshmallow fluff– you should listen to it!! :D
Leslie Haasch
lol! I do tend to put quite a bit of thought into recipes (sometimes, to a fault!)