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.
2tablespoonsto 1/4 cup marshmallow fluffdepending 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 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 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 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.