Fluffernutter Cookies: A Sweet Nostalgic Treat
There’s something incredibly special about cookies that combine fluffy marshmallow, creamy peanut butter, and the sweetness of a sugar cookie all in one bite. I remember the first time I tried a Fluffernutter treat at a friend’s birthday party. The moment I took a bite, I was transported back to my childhood, where every snack felt like a new adventure. Fluffernutter cookies capture that nostalgic feeling and bring it right into your kitchen. Imagine making these mouthwatering cookies for your family, friends, or even just for a cozy night in. They’re more than just a dessert; they’re a way to create memories, share joy, and indulge in pure deliciousness.
Why make this recipe?
If you’re searching for reasons to try these Fluffernutter cookies, let me give you a few compelling ones. First off, the flavors are simply divine. The combination of peanut butter and marshmallow creme is a classic that never gets old. Plus, these cookies are so easy to whip up—perfect for bakers of all skill levels. You don’t need to be a pro; if you can mix, scoop, and bake, you’re good to go! They also fit the bill for budget-friendly baking since most of the ingredients are pantry staples.
What’s better? Kids absolutely love them! The gooey marshmallow oozing from the middle is a fun surprise that will make them smile. Whether you’re planning a family gathering, a bake sale, or simply want a treat for yourself, these cookies are always a hit. So grab your apron, and let’s get started on a cookie that will leave you and your loved ones wanting more!
How to make Fluffernutter Cookies
Making Fluffernutter cookies is an enjoyable experience that doesn’t take much time at all. Overall, you’ll spend about an hour and a half (including chilling time), and the process is surprisingly simple. No special tools are required; a few bowls and a mixer will do the trick! With this recipe, you’ll bake delicious cookies that are chewy on the outside and gooey on the inside.
Let’s dive right into what you’ll need to create these delightful treats!
Ingredients
- 1 and ¼ cup (150g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter (softened to room temperature)
- ½ cup (100g) granulated sugar
- ¼ cup (50g) firmly packed light brown sugar
- ¾ cup (180g) creamy peanut butter
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 cup (100g) marshmallow creme
Step-by-step directions
Now that we have our ingredients ready, let’s get into the nitty-gritty of making these Fluffernutter cookies!
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside while you prepare the wet ingredients.
Cream the Butters and Sugars: In a large bowl, use a handheld mixer or a stand mixer with a paddle attachment.Cream together the softened butter, granulated sugar, and brown sugar on medium speed until the mixture turns light and fluffy. This should take about 2-3 minutes.
Add the Peanut Butter: Now, mix in the creamy peanut butter until everything is well combined. Don’t forget to scrape down the sides and bottom of your bowl for an even mix!
Add the Egg and Vanilla: Crack in the egg and pour in the vanilla extract. Beat again until everything is perfectly combined.
Incorporate the Dry Ingredients: Turn the mixer speed down to low, and gradually add the flour mixture until a dough forms. Once it comes together, cover the bowl with plastic wrap, and chill in the refrigerator for at least 45 minutes to up to 3 days. This step helps the flavors meld and makes it easier to shape the cookies.
Prepare for Baking: Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Get the Fluff Ready: Transfer the marshmallow creme into a piping bag or a zip-top bag with one corner snipped off. Set this aside for later.
Shape the Cookies: Using a cookie scoop (I recommend a #50 cookie scoop for standard size cookies), drop two scoops of dough on top of each other on the lined baking sheet. Don’t place more than six pairs of dough balls on the sheet at a time to allow for spreading.
Flatten and Fill: With your hands, gently flatten each pair of dough balls into a disc that’s about 4 inches in diameter. Carefully pipe about 1 tablespoon of marshmallow creme directly in the center of each disc.
Wrap the Dough Around the Filling: Now, fold the dough up around the marshmallow to create a little pouch. Make sure you leave some of the fluff peeking out at the top—it’ll make for a lovely presentation!
Bake: Place the cookies in the oven and bake for 12-13 minutes, or until the edges are just set. Once they’re done, let the cookies cool on the baking sheet for around 10-15 minutes, and then transfer them carefully to a wire cooling rack.
Store or Enjoy: These cookies stay fresh in an airtight container for up to 5 days. You can also freeze them for up to three months!
How to serve Fluffernutter Cookies?
The best way to enjoy these cookies is warm right out of the oven, with the marshmallow still slightly gooey. Pair them with a cold glass of milk, hot cocoa, or even a scoop of vanilla ice cream for an indulgent dessert. You can also serve them alongside a fruit platter or a bowl of fresh berries to provide a refreshing contrast.
If you’re feeling extra fancy, sprinkle a little sea salt on top before serving for a delightful sweet-salty combo that will elevate your cookie game.
How to store Fluffernutter Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, pop them in the freezer, where they can stay fresh for up to 3 months. To freeze the cookie dough, simply roll it into balls and freeze them on a plate. Once firm, transfer them to a large zip-top bag for easy storage. When you’re ready to bake, there’s no need to thaw—just place the frozen dough on a baking sheet, add an extra minute to the bake time, and enjoy the warm, fresh cookies!
Tips for perfect Fluffernutter Cookies
Chill the Dough: Don’t skip the chilling step! This allows for better flavor development and prevents spreading during baking.
Measure Ingredients Accurately: Be sure to measure the flour correctly. Too much flour can lead to dry cookies. Use the scoop-and-level method for precision.
Watch the Bake Time: Keep an eye on the cookies while they’re in the oven. They should have slightly golden edges while remaining soft in the center.
Experiment with Fillings: Feel free to try different flavors of marshmallow creme or even add chocolate chips if you want to mix things up!
Allow to Cool: Let your cookies cool on the baking sheet for a few minutes. This helps set them and prevents them from falling apart when transferring.
Variations
Love to experiment in the kitchen? Here are a few fun ideas for modifying your Fluffernutter cookies:
Nut-Free Version: Use sunflower seed butter instead of peanut butter for a delicious nut-free option that maintains that creamy flavor.
Add Chocolate: Mix in chocolate chips or chunks for a delightful chocolate-peanut butter-marshmallow combo.
Healthy Twist: Substitute half of the all-purpose flour with whole wheat flour for added fiber, or replace the granulated sugar with coconut sugar for a lower glycemic index.
FAQs about Fluffernutter Cookies
Can I substitute peanut butter with almond butter?
Absolutely! Almond butter would work just as well. Choose creamy almond butter for a similar texture, and you’ll still get that lovely nutty flavor.
Why did my cookies spread too much?
If your cookies spread excessively, it’s likely that the dough was too warm or there wasn’t enough flour. Make sure to chill the dough properly before baking and measure your flour accurately.
Can I make these cookies gluten-free?
Yes! You can easily use a gluten-free all-purpose flour blend to make these cookies gluten-free. Just check that the blend includes xanthan gum for better texture.
Dive into the world of Fluffernutter cookies today! I promise you will not regret it. Happy baking and enjoy every delicious bite!
Print
Fluffernutter Cookies
- Total Time: 75 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious Fluffernutter cookies combine marshmallow, peanut butter, and sugar cookie for a nostalgic treat.
Ingredients
- 1 and ¼ cup (150g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter (softened to room temperature)
- ½ cup (100g) granulated sugar
- ¼ cup (50g) firmly packed light brown sugar
- ¾ cup (180g) creamy peanut butter
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 cup (100g) marshmallow creme
Instructions
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the butters and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the peanut butter: Mix in creamy peanut butter until well combined.
- Add the egg and vanilla: Crack in the egg and pour in the vanilla extract. Beat until combined.
- Incorporate the dry ingredients: Gradually add the flour mixture until a dough forms. Cover and chill in the refrigerator for 45 minutes to 3 days.
- Prepare for baking: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Get the fluff ready: Transfer marshmallow creme into a piping bag and set aside.
- Shape the cookies: Drop two scoops of dough on top of each other on the lined baking sheet.
- Flatten and fill: Flatten each pair of dough balls and pipe 1 tablespoon of marshmallow creme in the center.
- Wrap the dough: Fold the dough around the marshmallow, leaving some fluff peeking out.
- Bake: Bake for 12-13 minutes until edges are set. Let cool on the baking sheet for 10-15 minutes.
- Enjoy: Store in an airtight container for up to 5 days or freeze for up to 3 months.
Notes
For best results, chill the dough and measure flour accurately to avoid spreading.
- Prep Time: 15 minutes
- Cook Time: 12-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: cookies, fluffernutter, peanut butter, dessert, nostalgic treats