Fluffernutter Cookies

These Fluffernutter Cookies combine the flavors of a classic fluffernutter sandwich in a cookie form: lots of peanut butter goodness and marshmallow fluff! My version also adds in mini chocolate chips to add an extra layer of indulgence. You will love these soft and chewy cookies and immediately be transported back to your childhood upon your first bite.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 233kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

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

US Customary - Metric

Instructions

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

Video

Notes

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.

Nutrition