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The Original and Best Fluffernutter Cookies Recipe

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Fluffernutter cookies are the classic New England fluffernutter sandwich turned into a cookie and one of the most popular cookie recipes on this 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.

Stephanie said: “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 husband's coworkers go bananas over them. Thank you for such an amazing cookie! ⭐⭐⭐⭐⭐

Peanut butter cookie being pulled apart to show gooey marshmallow fluff

Is fluffernutter a New England thing?

Classic 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. As people from Massachusetts would say, they're “fluffanutta cookies”.

Peanut butter marshmallow cookies are infinitely better than the fluffernutter sandwich, sorrynotsorry.

Fluffernutter Cookies: The classic New England fluffernutter sandwich is turned into a cookie! Thin, chewy peanut butter cookies are filled with swirls of marshmallow fluff. | stressbaking.com

Key Ingredients

  • All-purpose flour – I've never tried it with another kind of flour, so can't speak to the results you might see with anything else. Just make sure your flour is measured properly!
  • Baking soda – Baking soda, not powder! My goal was for these to be on the thinner side, and powder would puff them up more than I'd like.
  • Salt – I add a little to balance out the sweetness, but if the peanut butter you're using is particularly salty, you might not need to add the extra salt.
  • Unsalted butter – Room temperature butter is key here – make sure you know what room temperature butter looks like so that you're not using butter that's too cold or too melty.
  • Peanut butter – Creamy peanut butter is best for this, and make sure you're giving your peanut butter a really good stir if you're using natural peanut butter with oil.
  • Light brown sugar – We're only using light brown sugar, and not a combination of granulated and light or dark. This keeps the cookie from being too sweet, but still having a fully developed flavor.
  • Egg – You want to lightly beat the egg before adding it to the dough. Room-temperature eggs incorporate into the dough easier than cold eggs.
  • Pure vanilla bean paste or extract – This really rounds out the flavors in the cookie.
  • Marshmallow Fluff – Fluff is the star of the show! I give you guidelines on how much to use, but really, measure with your heart. Just don't use too much, because then your cookies won't hold together.

Is marshmallow fluff the same as marshmallow creme?

Nope, marshmallow fluff and marshmallow creme are actually different products. Funny enough, it’s right there in the name – marshmallow creme is more creamy, and marshmallow fluff is fluffier. I very much prefer and recommend Fluff for this recipe – look for Fluff in the white container with a red lid.

How to make fluffernutter cookies

White dry ingredients being mixed with a fork in a clear bowl

Step 1: In a medium bowl, whisk together flour, baking soda, and salt.

Peanut butter cookie dough being beaten in a stand mixer

Step 2: In the bowl of a stand mixer fitted with a paddle attachment, combine butter, peanut butter, and brown sugar and beat on medium speed until well combined.

Beaten egg being poured into a clear bowl

Step 3: Add egg and vanilla extract.

Peanut butter cookie dough being beaten in a stand mixer

Step 4: Beat to combine.

Dry ingredients being added to a bowl of peanut butter cookie dough

Step 5: Add the flour mixture to the bowl of the peanut butter mixture.

Peanut butter cookie dough being beaten in a stand mixer

Step 6: Beat again (starting on low speed to avoid splashing the flour mixture everywhere and then increasing speed) to combine until you have a thick dough.

Peanut butter cookie dough in a clear mixing bowl covered in plastic wrap

Step 7: Cover the bowl with plastic wrap and place in the fridge for at least 30 minutes, preferably up to 1 hour.

Marshmallow Fluff being piped into a hole in peanut butter cookie dough

Step 8: Grab a medium cookie scoop and fill it halfway with dough, pressing it into the bottom and up the sides. Make an indentation in the middle and pipe about a teaspoon of marshmallow fluff into the center of the dough.

Peanut butter cookie dough being pressed into cookie scoop

Step 9: Top with more dough to fill the scoop.

Peanut butter cookie dough being portioned onto a silicone mat-lined baking sheet

Step 10: Place each ball of dough on the prepared baking sheet, with no more than 6 on each sheet, evenly spaced out with plenty of room for the cookies to spread.

Peanut butter and marshmallow fluffernutter cookies cooling on a silicone mat-lined baking sheet

Step 11: 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 cookie sheet itself – they will continue to spread and set a bit more as they cool.

Peanut butter and marshmallow fluffernutter cookies on a wire rack

Step 12: Carefully move the baked cookies to wire racks to cool completely. You'll notice they've spread a bit more and crinkled! Now grab a glass of milk and get ready to dig in.

8 tips for making fluffernutter cookies

Here's what I learned in all my trial and error:

1. The butter needs to be at 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 peanut butter 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! Chewy, thin cookies with crinkles on top are key.

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! It might even be the most important step out of all of the steps in this recipe.

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, 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.

Stack of fluffernutter cookies on a white plate

How to store fluffernutter cookies

Store cookies for up to 1 week in an airtight container, with parchment paper between layers.

Variations

Some of my readers have written me to tell me the different methods of how they've made my fluffernutter cookies, and I'd like to share them with you, too!

  • Adding peanut butter chips
  • Adding mini marshmallows
  • Using a large cookie scoop and sticking large marshmallows in the center of each cookie instead of fluff
  • Omitting the marshmallow aspect altogether and just enjoying them as thin, chewy, soft peanut butter cookies
Peanut butter and marshmallow fluffernutter cookies strewn about a white surface

Everyone will rave about these peanut butter and fluff cookies

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.

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.

Other Recipes with Marshmallow Fluff

FAQs

What flavor is fluffernutter?

Fluffernutter is a combination of peanut butter and marshmallow fluff.

Is marshmallow fluff the same as marshmallow creme?

Nope, marshmallow fluff and marshmallow creme are actually different products. Funny enough, it’s right there in the name – marshmallow creme is more creamy, and marshmallow fluff is fluffier. I very much prefer and recommend Fluff for this recipe – look for Fluff in the white container with a red lid.

How should I store fluffernutter cookies?

Store cookies for up to 1 week in an airtight container, with parchment paper between layers.

Are Fluffernutters a Massachusetts thing?

They are! So much so, in fact, that fluffernutters are 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.

Does marshmallow fluff taste like marshmallows?

Funny enough, marshmallow fluff isn't even made with marshmallows – but it does taste similar to marshmallows.

Leaving a comment and star rating is a great (and free) way to support Stress Baking. After you've enjoyed this recipe, click on the stars below and leave a comment to share your experience – thank you!

Fluffernutter Cookies Recipe (Peanut Butter and Marshmallow)

4.79 from 89 votes
Fluffernutter cookies are the classic New England fluffernutter sandwich turned into a cookie and one of the most popular cookie recipes on the site! Thin, chewy peanut butter cookies are filled with swirls of marshmallow fluff.
Prep Time: 1 hour
Cook Time: 8 minutes
Total Time: 1 hour 15 minutes
Servings: 12 cookies

Ingredients
 

Instructions

  • In a medium bowl, whisk together flour, baking soda, and salt.
    2/3 cup (83 ⅓ g) all-purpose flour
    1 teaspoon baking soda
    Pinch salt
  • In the bowl of 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 unsalted butter
    1 cup (258 g) creamy peanut butter
    1 1/3 cups (293 ⅓ g) light brown sugar
  • Add egg and vanilla and beat to combine.
    1 egg
    1 teaspoon pure vanilla bean paste or pure vanilla extract
  • Add the flour mixture to the bowl of peanut butter mixture and beat again (starting on low speed to avoid splashing the flour mixture everywhere and then increasing speed) 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 silicone 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. Make an indentation in the middle and pipe or spoon about a teaspoon of marshmallow fluff into the center of the dough. Top with more dough to cover the marshmallow filling.
    2 tablespoons to 1/4 cup marshmallow fluff
  • 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.
  • 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 cookie sheet itself – they will continue to spread and set a bit more as they cool. Carefully move to wire racks to cool completely. You’ll notice they’ve spread a bit more and crinkled.
    Now grab a glass of milk and get dig in – enjoy!

Video

Notes

  • The butter needs to be at room temperature. If you use cold butter, they're puffier. If you use melted butter, you end up with a thin and crispy mess. Make sure you know what room temperature butter looks like so that you’re not using butter that’s too cold or too melty.
  • They need to be 100% light brown sugar, not a combination of granulated and brown sugar.
  • Chilling the dough is essential! If you find the dough too wet after chilling in the fridge and needing a bit more flour to work with it, you can use up to 3/4 cup of all-purpose flour and get similar results.
  • 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, pipe in some of the fluff, then top it with more dough.
  • Storage: Store cookies for up to 1 week in an airtight container, with parchment paper between layers.
  •  

Nutrition Facts

Serving: 1cookie | Calories: 321kcal | Carbohydrates: 34g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 269mg | Potassium: 187mg | Fiber: 1g | Sugar: 26g | Vitamin A: 253IU | Calcium: 35mg | Iron: 1mg

Nutrition Disclaimer

The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.

Recipe created by Leslie Kiszka

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Recipe Rating




134 Comments

  1. 5 stars
    This is my favorite cookie recipe ever! I’ve been making them for about 5 years now. They’re the perfect texture, delicious and are always the favorites at cookie swaps. I’ve started making them year-round and get requests for them or the recipe whenever friends/family are having events. I always seem to end up with more than it says, so bonus cookies!!! The only problem is if I don’t set some aside, I don’t get any because everyone eats them all!

  2. 5 stars
    I have commented before so you know this is my all-time favorite cookie recipe but I was wondering if these can be frozen I’m trying to make ahead of the holidays and I wanted them to stay as fresh as possible

    1. I haven’t done it myself, but I’ve had readers tell me they’ve frozen them (wrapped individually, and then stored in an airtight container) and then let them thaw and they’ve been good to go!

    1. 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.

      1. 5 stars
        that did happen to me with one batch and it was my sugar I live in Arizona so if I don’t keep a brown sugar disk in my container that will happen and I have to re-moisten every few months but my sugar stays softer than from the store and it blends beautifully

  3. 5 stars
    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 .

  4. 5 stars
    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

  5. 5 stars
    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!

    1. 4 stars
      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!

  6. 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

  7. 5 stars
    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!

  8. 5 stars
    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!

  9. 5 stars
    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.

  10. 5 stars
    Wonderful. We manage nut allergies so substituted with wowbutter (soy). Will be making these again!

  11. 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?

    1. 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.

  12. It states calories per serving, but I don’t see what a serving size is. Am I missing it? 1 cookie? 2 cookies?

  13. 5 stars
    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.

  14. 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?

  15. 3 stars
    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.

    1. 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.

    2. 4 stars
      I found using Jif no sugar added creamy peanut butter is perfect for this recipe it also has a lower sodium content than regular peanut butter and they come out perfect

  16. 5 stars
    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.

  17. Has anyone tried this as gluten free? And has anyone tried freezings the dough or the baked cookies

    1. 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.

  18. 5 stars
    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!

  19. 5 stars
    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!

  20. 5 stars
    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 :)

    1. 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.

  21. 5 stars
    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!

    1. 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 ;)

  22. 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

    1. 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!

  23. 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

    1. 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.

  24. 2 stars
    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.

    1. 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.

  25. 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!

    1. 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.

  26. 2 stars
    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

    1. 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.

  27. 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♡

  28. 5 stars
    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

    1. 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?

  29. 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.

    1. 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!

      1. 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.

  30. 5 stars
    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.

  31. 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?

  32. 5 stars
    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!

  33. 5 stars
    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!

  34. 5 stars
    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!

  35. 5 stars
    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!

    1. 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!

  36. 5 stars
    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!❤️

  37. 5 stars
    I’m right there along with you on calling these “The Best Peanut Butter Cookies Ever”! OMG, so GOOD!

  38. 5 stars
    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!

  39. 5 stars
    I love these cookies. I used mini marshmallows since I didn’t have marshmallow cream. They turned out awesome.

  40. 5 stars
    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!

    1. 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!

  41. 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!

  42. These look amazing – I’m oohing and aahing over those giant swirls of marshmallow! So perfectly done!

  43. 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.

  44. 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!

  45. My niece is going to LOVE these… she is all over marshmallow at the moment and pb is her absolute FAVE! Thanks!

  46. That chewy center! I think my grandkids are really going to love these. I love the picture of your kitty!

  47. 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!

  48. 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.

  49. 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