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These fluffernutter cookies have a soft, thin and chewy peanut butter-based cookie dough that is studded with mini chocolate chips.
Most fluffernutter cookies aren’t made with chocolate, but I couldn’t resist the peanut butter & chocolate combination. The chocolate adds a sweet and slightly bitter contrast to the savory peanut butter and there is just some type of universal appeal when chocolate chips are added. I mean, what’s not to love?!
I clearly can’t get enough of the peanut butter and chocolate combination with these chewy chocolate dipped peanut butter cookies and my peanut butter cup cookies. And if you’re looking for something fun and different you can try these pecan pie cookies or my tiramisu cookies!
In true Fluffernutter fashion, marshmallow fluff is an essential component to these cookies. A dollop of marshmallow fluff is placed in the middle of a cookie dough ball and when baked it creates pockets of gooey sweetness within the cookie.
- A fluffernutter cookie embodies the flavors of a fluffernutter sandwich, but in cookie form.
- And if you’re wondering what a fluffernutter sandwich is, it’s simply white sandwich bread with creamy peanut butter on one slice, and marshmallow fluff on the other. It’s creamy, savory, rich, nutty, gooey and nostalgic for many people!
Why this recipe works
- The chocolate chips add an extra layer of indulgence to these already sweet and delicious cookies.
- Just a touch of milk in the cookie dough batter helps keep these cookies moist and hydrates the starches in the flour.
- This recipe mimics the classic fluffernutter sandwich and will bring back memories!
- The cookies are baked until they are just set, often resulting in slightly crisp edges with a soft and gooey center.
- They are texturally delicious: you have the creamy richness of peanut butter, the sweet gooeyness of marshmallow fluff, and the melting, rich pockets of chocolate chips.
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Peanut Butter: The type of peanut butter used can greatly influence the flavor and texture of the cookies. I usually recommend a creamy peanut butter vs. a natural peanut butter because of the smooth texture. Natural peanut butters, which often have a more oily consistency, can alter the texture of the cookies, so it’s best to use something like Jif or Skippy. And a crunchy peanut butter can be used for added texture if that’s your thing!
- Marshmallow Fluff: This is used to mimic the marshmallow component of a Fluffernutter sandwich. I like to dollop some in the center of the cookie dough and pinch the cookie dough around it so it bakes into the cookie and creates a gorgeous cookie!
- Mini chocolate chips: I suppose these are optional, but not really in my opinion! 😉 I love the added flavor they add and how they compliment the peanut butter.
- All purpose flour: adds structure to the cookie. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it. This helps prevent you from using too much flour than is necessary.
- Unsalted butter: bring the butter to room temperature so it can cream together with the sugars properly.
- Egg + egg yolk: adds moisture and helps with chewiness.
- Granulated Sugar: Provides sweetness and contributes to the crispness of the cookie edges.
- Brown Sugar: Adds moisture and a caramel-like flavor due to its molasses content, contributing to the chewiness.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Cream the peanut butter, butter and sugars until light and fluffy.
- Add in the eggs, vanilla and milk.
- Add in the dry ingredients just until combined.
- Fold in the chocolate chips.
- Scoop, flatten into a disk and fill with marshmallow fluff.
- Pinch and seal the dough around the fluff & bake!
- Garish the tops with more chocolate chips and flaky sea salt.
- You can chill the dough: While it’s not necessary for this recipe, cookie dough usually benefits from chilling before baking, as it helps in controlling the spread of the cookies and intensifying the flavors. If you want to chill this dough, feel free to chill it for up to 3 days, then scoop and fill with the marshmallow fluff when ready to bake.
- Dough Consistency: If you’re finding the cookie dough is too sticky to handle, chilling it in the refrigerator for at least 30 minutes can help. In my testing, I found the dough was soft, but workable.
- Marshmallow Fluff Handling: Marshmallow fluff can be sticky and tricky to work with. To make it easier to handle, lightly grease your spoon or spatula with cooking spray or oil. You can use 2 spoons to make it easy or even add the fluff to a piping bag and pipe dollops onto each dough disk.
- These cookies are soft and puffy when they first come out of the oven! Be sure to allow them to rest on the cookie sheet, then transfer to a wire rack so they can set up completely.
- While the cookies are still warm, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges and make the cookies perfectly circular.
- Do not over bake. These cookies look very soft and slightly under baked when you take them out of the oven. But they will settle and create a fudgy soft center in the middle as they cool, thanks to the melted butter and sugars and perfect ratio of dry ingredients.
- Do not crowd the baking sheet. I like to bake 6 cookies at a time. Overcrowding the cookies can lead to the cookies baking into each other and creating wonky shaped cookies. We want the heat to circulate evenly around the cookies so if you find your cookies are spreading too much, bake less cookies on your sheet at one time.
Variations and Substitutions
- Feel free to add in chopped nuts or other types of chocolate.
- Nut Substitutions: If you’re allergic to peanuts or just want a different flavor, try using almond butter, cashew butter, or sunflower seed butter as a substitute for peanut butter.
- Gluten-Free Version: Use a gluten-free all-purpose flour blend in place of regular flour to make these cookies suitable for those with gluten intolerance or celiac disease.
- Spice It Up: Add spices like cinnamon or nutmeg to the cookie dough for a warm flavor profile.
- Mini Marshmallows: while I have not personally tested this, you could try mixing in mini marshmallows into the dough, instead of using the marshma
Storage and Freezing
- Cool completely and store at room temperature in an air tight container for about 5-7 days.
- Separate Layers with Parchment Paper: If you are stacking the cookies, place a sheet of parchment or wax paper between each layer. This helps prevent the cookies from sticking together, especially if the marshmallow is a bit sticky.
- Fluffernutter cookies can be frozen, too! Wrap them individually in plastic wrap and then place them in a freezer bag or airtight container. They can be stored in the freezer for up to 3 months. Thaw them at room temperature when you’re ready to enjoy them.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 1 1/3 cup all purpose flour, spooned and leveled
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 6 Tbsp. unsalted butter, softened to room temperature
- 2/3 cup light brown sugar, packed
- 1/4 cup granulated sugar, plus more for rolling
- 1/2 cup creamy peanut butter (like Jif or Skippy, not a natural peanut butter)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 Tbsp. whole milk
- 2 tsp. vanilla extract
- 3/4 cup mini chocolate chips
- 1/3 cup marshmallow creme/fluff, or more as needed
- flaky sea salt, for finishing
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or Silpat baking mats. Whisk together the dry ingredients in a medium sized mixing bowl and set aside.1 1/3 cup all purpose flour, spooned and leveled, 1 tsp. baking soda, 1 tsp. kosher salt
- In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, granulated sugar, and peanut butter on medium-high speed until light and fluffy, ~3-4 minutes, scraping down the sides of the mixing bowl as needed.6 Tbsp. unsalted butter, softened to room temperature, 2/3 cup light brown sugar, packed, 1/4 cup granulated sugar, plus more for rolling, 1/2 cup creamy peanut butter (like Jif or Skippy, not a natural peanut butter)
- Add in the egg and yolk, milk and vanilla, mix again until combined, once again scraping down sides of bowl as needed.1 large egg, room temperature, 1 large egg yolk, room temperature, 1 Tbsp. whole milk, 2 tsp. vanilla extract
- Slowly add in the dry ingredients, mixing just until combined.
- Then fold in the mini chocolate chips. The dough will be really light/fluffy/airy but shouldn’t be overly sticky. You can let the dough sit out for a bit or place in the fridge for just 10 minutes so the flour hydrates the dough making it a bit easier to work with.3/4 cup mini chocolate chips
- Scoop the cookie dough with a 2 Tbsp. scoop and roll in granulated sugar. (should yield ~16 cookies).
- Flatten the cookie dough out into about a 2-inch disk (it will be soft but its workable) and then add some marshmallow fluff in the center, about 2 teaspoons is enough.1/3 cup marshmallow creme/fluff, or more as needed
- Pinch the dough around the fluff and seal the dough, rolling it back into a ball shape. Sprinkle more sugar on the cookie if you feel it absorbed all back into the dough. Place the pinched/sealed side dough down on the prepared baking sheet, baking six cookies on one cookie sheet at a time.
- Bake for 9-11 minutes (I like to go slightly underbaked for a delicious chewy cookie, the edges should be a light golden brown and centers still a little gooey looking, they will continue to bake on baking sheet when removed from oven). They are puffy when removed from oven and will flatten out a bit as they cool.
- Swirl a cup around the cookies when still warm if needed to make perfect circles. Garnish with more chocolate chips and flaky sea salt. Let them rest on the cookie sheet for a few minutes then transfer to a wire rack to cool completely. Enjoy!flaky sea salt, for finishing
Marshmallow fluff: to make it easier to work with you can add the fluff to a piping bag and pipe dollops onto each dough disk.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.