Fluffernutter Cookies baked to share

These soft and chewy Fluffernutter Cookies are a flavorful treat that combines a peanut butter base and soft-centered marshmallow fluff with crackly, sparkly tops. They're a spin on the familiar fluffernutter sandwich that will surely please any sweet tooth!

This Fluffernutter Cookies recipe post is sponsored by Ankarsrum. Thank you for supporting the brands that help make Sovuh possible!

Why this bake works

The fluffernutter sandwich was a childhood favorite of mine, and I will confess to having quite a few sandwiches as an adult, too. Haha!

So it only seems fitting to share these Fluffernutter Cookies, inspired by the familiar! My Familiar Peanut Butter Blossoms recipe also inspired this method and is a great year-round treat!

These cookies are soft and chewy, with a peanut butter base and soft-centered marshmallow fluff with crackly, sparkly tops.

I hope you enjoy them as much as I do! And for another tasty familiar, try my Chocolate-Dipped Peanut Butter Cookies!

What is a Fluffernutter Sandwich?

If you're unfamiliar with what a fluffernutter sandwich is, it's a layer of peanut butter, then a layer of marshmallow fluff, sandwiched between two slices of bread. It's a simple, sweet, and somewhat salty combo that's very good!

What goes in

Below is the list of ingredients you'll need to make these peanut butter fluffernutter cookies, most of which you probably already have in your pantry! It's best to have the unsalted butter and egg at room temperature before baking.

• Peanut Butter. Creamy peanut butter is the best. The brand You can prefer to use is JIF Naturals.
• Unsalted Butter. Room-temperature butter is best, as it helps blend the other ingredients together. Trader Joe's unsalted butter is my usual go-to for baking.
• Marshmallow Fluff. This is also known as marshmallow creme. See the substitutions below for using mini marshmallows.

For quantities and instructions, please see the method card below.

Substitutions

Below are two substitutions that can be made to this fluffernutter cookie recipe.

• Butter. Omit the salt from the method if you substitute salted butter for unsalted butter.
• Marshmallow Fluff. Substitute 5-6 mini marshmallows per cookie for one tablespoon of marshmallow fluff.

Please note that I did not test this method with any additional flour, sugar, or egg substitutes.

How it comes together

Below is a quick overview of how to make these fluffernutter cookies. For the full printable recipe, visit the method card below. You'll have the choice to make these cookies using US customary or metric measurements.

Step 1. Whisk the dry ingredients in a small bowl. This includes all-purpose flour, baking soda, and salt. Hold to the side (Image 1).

Step 2. Beat the wet ingredients together. Use your Ankarsrum Assistent Original (or a hand mixer) to beat the peanut butter and unsalted butter together. Add the granulated sugar, light brown sugar, egg, and vanilla extract. Mix until well blended (Image 2).

Step 3. Add the dry ingredients to the wet. Mix until just combined (Image 3).

Step 4. Scoop the cookie dough onto the parchment paper-lined baking sheets. For the best results, use a 2-tablespoon-size cookie scoop (Image 4).

Step 5. Press the cookie dough balls into discs. You can use your fingers for this part. The cookie discs should be roughly 3 inches in diameter (Image 5).

Step 6. Scoop the marshmallow fluff onto each disc. For marshmallow fluff or marshmallow creme, use a 1-tablespoon size cookie scoop (Image 6).

Alternative Step 6. Place 5-6 mini marshmallows onto the center of each cookie disc. Then bring the edges together to form cookie dough around the mini marshmallows, creating a ball.

Step 7. Carefully roll up the disc around the marshmallow fluff. I start by folding the edges together to form a half-moon shape; then, I bring the sides up to form the cookie dough ball (Image 7).

Note. This part can be messy, especially if the marshmallow fluff starts seeping through.

Step 8. Roll the cookie dough balls in granulated sugar. This optional step adds a sweet little crunch to the cookie when baked (Image 8).

Step 9. Bake the cookies. The recommended baking times are 350ºF for 10-12 minutes. Begin to check on them at the 10-minute mark. The cookies will spread a lot (Image 9).

Step 10. Reshape the cookies. If desired, you can use a large round cookie cutter and reshape the fluffernutter cookies right after you bring them out of the oven. If you don't have a cookie cutter wide enough to fit the cookies, you can use a spatula to push in the sides (Image 10).

Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire cooling rack to finish cooling completely.

Storage Instructions

It's best to store your peanut butter fluffernutter cookies in a well-sealed container at room temperature for up to 5 days. You can freeze the cookies in a well-sealed freezer container or freezer bag for up to 3 months.

To defrost them, let them sit at room temperature for 1-3 hours in their container before you enjoy them. You can also heat them in the oven for a couple of minutes. Just be sure to keep an eye on the marshmallow parts.

Is an Ankarsrum Mixer Worth It?

Yes. 100% yes! I've owned my Ankarsrum Assistent Original mixer for almost five years and straight up love it. I won't lie, owning one is an investment, and it took some time to get used to, but there is so much you can do with this mixer!

The Assistent Original comes with a 3.5-liter plastic mixing bowl with two different style whisk attachments, a 7-liter stainless steel bowl, a dough hook roller, a scraper spatula, a dust cover, and a removable power cord. And now, they also have a stainless steel 3.5-liter mixing bowl, which I used with this fluffernutter cookies recipe!

Compared to my KitchenAid mixers, the Ankarsrum is much lighter in weight, has a 600-watt engine, has the motor that is on the bottom versus the top, so it doesn't shake at higher mixing speeds, has a 7-year warranty, and comes in a ton of different colors—like this new bold and beautiful olive green!

Whether you're making these peanut butter fluffernutter cookies, my Honey Butter Dinner Rolls, Chocolate Croissant Loaf, or my Dulce de Leche Ice Cream, you'll be very impressed with this mixer!

Baker notes

• Marshmallow Fluff vs. Mini Marshmallows. Using mini marshmallows instead of the marshmallow fluff is less messy when shaping them, but it doesn't produce the best marshmallow rivers when your cookies bake. Whatever method you prefer, though, the cookies will still taste flavorful!
• Reshaping Your Cookies. Your fluffernutter cookies will spread out while baking. If you prefer for them to be smaller, you can reshape them immediately after bringing them out of the oven using a large round cookie cutter.
• Step by Step. It's best to scoop the cookie dough onto the baking sheets first, then go back and flatten them into the discs. Then add the scoop of marshmallow fluff onto each disc before shaping them into the cookie dough balls.
• Coating in Sugar. Rolling the cookie dough balls in granulated sugar is an optional step. but gives a sweet little added crunch to the cookie when baked.

Questions on this bake

Do I need to refrigerate the peanut butter cookie dough?

No. Unlike my Familiar Peanut Butter Blossoms and Chocolate Caramel Blossoms, you do not need to refrigerate the cookie dough before baking.

Can Use mini marshmallows in place of marshmallow fluff?

Yes. You can use 5-6 mini marshmallows instead of 1 tablespoon of marshmallow fluff.

What kind of peanut butter should Use for fluffernutter cookies?

Try using creamy peanut butter such as JIF or JIF Naturals.