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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. |

Fluffernutter Cookies

  • Author: Leslie Kiszka
  • Prep Time: 1 hour
  • Cook Time: 8 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 cookies 1x


The classic New England fluffernutter sandwich is turned into a cookie! 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.


  • 2/3 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 1/3 cups light brown sugar
  • 1 egg, room temperature and lightly beaten
  • 1 teaspoon pure vanilla bean paste (aff link) or extract
  • 2 tablespoons to 1/4 cup marshmallow fluff (depending on how much you add to each cookie)


  1. In a medium bowl, whisk together flour, baking soda, and salt.
  2. In a stand mixer fitted with a paddle attachment, combine butter, peanut butter and brown sugar and beat on medium speed until well combined.
  3. Add egg and vanilla and beat to combine.
  4. Add dry mixture and beat again to combine until you have a thick dough.
  5. Cover the bowl with plastic wrap and place in the fridge for at least 30 minutes, preferably up to 1 hour.
  6. Preheat oven to 375°F. Prepare two baking sheets with nonstick silicon mats (aff link) or parchment paper and set aside.
  7. Grab a medium cookie scoop (aff link) 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.
  8. 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 (aff link) to cool completely. Enjoy!


  • 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.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: fluffernutter cookies, peanut butter cookies, peanut butter and fluff, peanut butter fluff cookies, marshmallow fluff cookies, marshmallow cookies

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