Soft peanut butter cookies swirled with sweet, gooey marshmallow fluff. These fluffernutter cookies are the best thing you’ll make all day!
I never grew up with those magical sandwiches made with peanut butter and marshmallow fluff. They didn’t enter my life until my late teens, and I’ve been making up for lost time ever since. These cookies are one of the tastiest ways to do just that.
Ingredients
We use only a few ingredients for this recipe. It is based off my 3-ingredient peanut butter cookie, so it is flourless and very simple to whip up.
- Peanut butter – I highly recommend sticking to the processed peanut butter like Jif. The natural peanut butter that separates usually does not work out as well in this recipe and you may end up with a crumbly mess. A delicious mess, but a mess.
- Sugar – In my original recipe I use brown sugar, but I’ve been terrible at keeping it stocked, so I’ve been using regular granulated sugar. Both options work and are equally delicious!
- Eggs – Large eggs, as always. And room temperature. Don’t forget that part! If you take out your egg last minute, you can let it sit in hot water from the tap for a few minutes.
- Vanilla – I always love a splash of vanilla in my cookies. Any pure vanilla extract will work!
- Salt – I added salt to the cookies to add more balance between the sweet peanut butter cookies and the ven sweeter marshmallow fluff.
- Marshmallow fluff – The fluff adds delicious swirls that are beautiful to look at and are even more delicious when baked into the cookies.
How to make
These are probably the easiest cookies to make. All it takes is some whisking and you are ready to go!
- Preheat your oven and line your baking sheets.
- Mix together all your ingredients, except for the marshmallow fluff.
- Swirl in the fluff.
- Portion out the cookies, and bake!
Why they work
These are the perfect combination of peanut butter and fluff. Unlike most other cookies, these pack a real punch of peanut butter and marshmallow with minimal ingredients.
The cookie base isn’t terribly sweet so they aren’t overwhelming, meaning you can easily eat 2 or 3… or 4 or 5. Instead, they have a slight saltiness to them thanks to the peanut butter and a healthy pinch of salt which gives everything a nice balance.
Bonus: Since we don’t add any flour to these fluffernutter cookies, you can share with more of your friends without any worries.
F.A.Q.s
Absolutely! I love to double and triple the recipe because they tend to go fast!
Unfortunately, I cannot recommend using other types of nut butters. I have no experience with it, so I do not know how well they would translate here!
Not really. I know how tempting it is to want to add more. I tried to add more myself, but the marshmallow fluff makes it impossible for the cookies to stay together if there’s too much in there.
Storage tips
These fluffernutter cookies are delicious, but can be tricky for storage. The fluff likes to make the cookies stick together. I recommend keeping them in single layers, and placing parchment between layers if you need to stack them.
My favorite way to store them is in the freezer! They will last two months in the freezer and if you keep them layered with the parchment, you can easily grab a few whenever a craving strikes!
Related recipes
If you loved these cookies, you will need to check these out! This edible peanut butter cookie dough, peanut butter and jelly cupcakes, peanut butter banana muffins, and peanut butter mug cake are so good for peanut butter lovers!
Recipe Card
Fluffernutter Cookies
Amanda Powell
Pin Recipe
Ingredients
- 2 cups peanut butter
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
- ⅔ cup marshmallow fluff
Get Recipe IngredientsInstructions
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Mix together the peanut butter, sugar, eggs, salt, and vanilla in a bowl.
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Whisk the ingredients well until well-combined and lighter in color.
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Swirl in the marshmallow fluff, do not over mix.
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Use an ice cream scoop to portion out the dough onto lined baking sheets.
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Chill for one hour.
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While chilling the dough, preheat the oven to 350°F.
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Make sure the cookies are separated 2-inches apart and bake for 12 – 14 minutes, or until the cookie part is a nice golden brown.
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Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Allow the cookies ample time to cool so they are easier to handle.
- Store in single layers in an airtight container. Place parchment paper between each layer if you must stack the cookies.
- Cookies store well in the freezer.
Nutrition