Fluffernutter cookies are a cookie version of the famous New England fluffernutter sandwich and THE most popular cookie recipe on the site! Swirls of marshmallow fluff fill thin, chewy peanut butter cookies. Try these fluffernutter bars or fluffernutter rice krispie treats if you like them.

Fluffernutter sandwiches are popular in New England. So much so that it is regarded as Massachusetts’ unofficial sandwich (and has been proposed to be the official sandwich).

Every year, a festival called What the Fluff? is held in Somerville, Massachusetts to honor the sandwich’s sticky and sugary sweetness. Also, October 8th is National Fluffernutter Day.

Hence, to summarize, its popularity in New England is well-established. It’s almost astonishing that they don’t give you a t-shirt with a fluffernutter sandwich on it when you move here.

Some folks are staunch fluffernutter supporters, and watching me do such things makes them wince. If you are one of such folks, you should probably quit this website. Because I’ve turned fluffernutter sandwiches into cookies, and they’re now my new favorite thing in the whole world.

Sorrynotsorry, but fluffernutter cookies are much superior than the sandwich.

8 tips for making fluffernutter cookies

Here’s what I discovered via trial and error:

1. The butter must be at room temperature. They puff up more if you use cold butter. When you use melted butter, you get a thin and crunchy mess.

2. They must be made entirely of light brown sugar, not a mix of granulated and brown sugar. For me, it was more of a taste issue; I wanted them to be less sugary than a regular peanut butter cookie.

3.You must completely eliminate the baking powder. I tried putting smaller and smaller quantities of it in the peanut butter cookie dough, but they all appeared to puff up more than I desired. I was scared that eliminating it totally would result in them being flat and crunchy, but my worries were unjustified!

4 cup had the same results for me, so you might try that as well. 3 cup. And, to be really honest, 34. I needed to use less flour than I thought was necessary. I thought 1 cup was the lowest I could go, but it still didn’t have the texture I desired until I reduced it to 2 cups.

5. It is critical to chill the dough. It is not voluntary. Don’t even consider not chilling the dough.

6. I definitely suggest double this recipe since it only produces 12 very big cookies, and they will be difficult to part with. Maybe even quadruple it. You’re welcome to quadruple it.

7. Place the marshmallow Fluff in a piping bag to make things simpler. As a result, you may place some of the peanut butter dough in the cookie scoop (aff link), pipe in some of the fluff, and then top with additional dough.

8. Let the cookies on the baking pan to cool. They will be puffy when they come out of the oven, but they will flatten and crinkle as they cool and set on the pan. After around 15 minutes, transfer them to a wire cooling rack.

The perfect peanut butter cookie

At least, not to me. Look at those beautiful crinkles. Look at those golden edgings. And the deliciously chewy middle.

I thought about calling them The Ideal Peanut Butter Cookies, but I realized that not everyone enjoys them that way. Many of individuals like the puffier, traditional style, which is OK; it’s just not my particular favorite.

Instead, you may use this recipe without the marshmallow fluff as a normal peanut butter cookie recipe and go about your business. That’s completely OK. Nothing is wrong with it.

Yet, I’ve never been a very simple person.

Instead, fill them with Fluff and watch as the marshmallow flows out, resulting in the most wonderfully flawed cookies. They will most certainly be lopsided or uneven, but that is preferable.

I’m wary of perfect-looking cookies, and I don’t want to be suspicious of my meals. Nobody has time for that.

Speaking of suspicious, one of the cats refused to leave my side when I was photographing this recipe, instead staring at me from over the edge of a box the whole time:

So anyway, I’m in love with a cookie.

A biscuit with fluffernutter. If the word fluffernutter cookie seems too strange to you, consider it a peanut butter marshmallow cookie. Well, I didn’t coin the phrase “fluffernutter” (though I kind of wish I had).

To be honest, I believe this cookie is in love with me as well. Look at how it turned out in the form of a heart. It is clearly a warning flag.

Everyone raves about these

I took these cookies to work a few days after I prepared them, and while I sat there, I overheard one of my colleagues telling another in a meeting:

They’re AMAZING. One of the best five cookies I’ve ever had.

And this is coming from someone who isn’t a big fan of cookies; she’d rather have a cake any day of the week. I don’t take such remarks lightly.

To be honest, I get a lot of joy out of stacking them high and picking each cookie from the top of the pile. I’m not sure why, but picking them from a flat container is more pleasurable.

If your pals are anything like me, fluffernutter cookies will be in great demand after the first batch, so plan accordingly.

If you make this dish, please consider returning to share your experience with others by leaving a comment with a star rating below!