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.
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- Fluffernutter Cookies (Peanut Butter and Fluff Cookies)
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To be quite honest, they began as a basic peanut butter cookie recipe. I’d been looking for a peanut butter cookie recipe that matched what I had in my thoughts for a long time.
I wanted them to be thin rather than bloated. Chewy rather than crunchy or crumbly. I wanted crinkles on top instead of the fork crosshatch. I also did not want to roll them in sugar, therefore I just did not want to do that.
My pals, I am really selective. It took many, many batches of cookies over the previous year or so to get what I desired.
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.
Cookies may be stored in an airtight container for up to a week, using parchment paper between layers.
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:
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.
Here’s what I use for these fluffernutter cookies (affiliate links):
- Nielsen-Massey Pure Vanilla Bean Paste Madagascar Bourbon
- Nonstick AirBake Cookie Sheets
- Cooling Racks that are nonstick
- Measuring Cups in Stainless Steel by OXO Good Grips
- Silicone Baking Mats by Artisan
- 3-Pack of OXO Good Grips Cookie Scoop
- 6QT KitchenAid Stand Mixer
If you make this dish, please consider returning to share your experience with others by leaving a comment with a star rating below!
Fluffernutter Cookies (Peanut Butter and Fluff Cookies)
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- Baking pans
- Silicone nonstick mat
- Paper made with parchment (precut)
- Scooping cookies
- Bag of pastries (reusable)
- Bags for pastries (disposable)
- blending bowls
- Mixing Stand
- Cooling racks made of wire
- a cup of all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 8 tablespoons room temperature butter
- 1 cup creamy peanut butter, mixed thoroughly if using natural
- 1 cup brown sugar, light
- 1 room temperature, gently beaten egg
- 1 tsp vanilla bean paste or extract
- Depending on how much you put in each cookie, 4 cup marshmallow fluff 2tablespoonsto 1
- 1 teaspoon baking soda, 1 teaspoon salt
In a medium mixing basin, combine the flour, baking soda, and salt.
- 3 cups brown sugar, light
Combine butter, peanut butter, and brown sugar in a stand mixer equipped with a paddle attachment and beat on medium speed until thoroughly blended.
1 cup creamy peanut butter, 8 tablespoons butter
- Mix in the egg and vanilla extract.
1 egg, 1 teaspoon pure vanilla bean extract or paste
- Add the dry stuff and combine until you have a thick dough.
- Refrigerate the bowl for at least 30 minutes, ideally up to 1 hour, after wrapping it in plastic wrap.
- Preheat the oven to 375 degrees Fahrenheit. Set aside two baking sheets lined with nonstick silicon mats or parchment paper.
- 4 cup fluff marshmallow
Fill a medium cookie scoop halfway with dough and push it into the bottom and up the sides. Put a spoonful of marshmallow fluff into the middle of the scoop, then top with additional dough to fill it. Put no more than 6 balls of dough on each prepared baking sheet, evenly spaced out with plenty of room for the cookies to spread.
1 tbsp = 2 tbsp
- Bake for 8 to 9 minutes, or until the cookies have spread and crinkled on top. Remove from the oven and rest for at least 15 minutes on the baking sheet itself; the cookies will continue to spread and solidify as they cool. Transfer to wire racks to cool entirely. Enjoy!
- Cookies may be stored in an airtight container for up to a week, using parchment paper between layers.
- 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.
- They must be made entirely with light brown sugar, not a mix of granulated and brown sugar.
- 4 cup all-purpose flour yields comparable results. If you discover that the dough need a little extra flour to work with, you may add up to 3 tablespoons.
- It is critical to chill the dough!