Fluffernutter peanut butter cookies are a chewy peanut butter cookie, full of peanut butter chips, and stuffed with marshmallow fluff.
The recipe is easy to make and makes the best fluffernutter cookies!
WHY YOU'LL LOVE THESE COOKIES
Easy to make. This recipe comes together so easily and there is no chilling required.
Chewy texture. These cookies have that perfect chewy cookie texture mixed with the extra chewiness of the marshmallow fluff.
Taste amazing. Peanut butter and fluff just go hand in hand, and taste so good!
INGREDIENTS
- Butter - I use salted butter and make sure it is at room temperature.
- Brown Sugar
- White sugar
- Peanut butter- I use smooth peanut butter.
- Vanilla extract
- Eggs- This recipe use two whole large egg .
- Flour- All purpose flour works best.
- Baking soda
- Salt
- Peanut butter chips
- Marshmallow fluff
STEP BY STEP INSTRUCTIONS
Preheat oven to 350 F and line baking sheets with parchment paper.
In a large bowl beat butter, white sugar, and brown sugar until light and fluffy. Add in peanut butter and mix until ingredients are well combined. Mix in eggs and vanilla.
In a separate medium sized bowl whisk together flour, baking soda, and salt.
Add the dry ingredients to the wet and mix just until no flour streaks remain.
Fold in the peanut butter chips.
Scoop dough into 3 tbsp balls and place on the lined cookie sheet 2 inches apart. Press cookies down to create a disk.
Next, scoop in 1/2 tbsp of marshmallow fluff in the centre of the disk. This does make your fingers a little messy, but it's worth it.
Pick up the cookie dough disk and fold the edges towards the middle, encasing the fluff in the centre. Roll into a ball. Don't completely cover the fluff, leave a little space at the top centre for the fluff to come out while baking.
Bake for 11 minutes or until the bottoms are golden brown.
Once out of the oven add extra peanut butter chips on top of the warm cookies. Let cool to room temperature on the pan before moving.
FREQUENTLY ASKED QUESTIONS
STORING THE COOKIES
These cookies should be stored in an airtight container at room temperature. The cookies keep well up to five days.
What is Fluff?
Fluff is the name of the brand in Canada that sells marshmallow fluff. It is a spreadable marshmallow. It is usually found in the grocery store in either the baking aisle or where you find ice cream toppings.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape.
If you don’t have a cookie cutter you can use a glass or a jar lid.
CAN I MAKE THE COOKIES SMALLER?
No, you need these cookies to be large to keep the fluff contained.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
If you make these fluffernutter peanut butter cookies please leave a star rating and comment below!
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YOU MIGHT ALSO ENJOY
- Reese's Pieces Peanut Butter Cookies
- Chocolate Reese’s Pieces Cookies
- Chocolate Peanut Butter Swirl Cookies
- Triple Peanut Butter Cookies
- Peanut Butter Butterfinger Cookies
- Reese’s Pieces Peanut Butter Cookie Bars
Fluffernutter Peanut Butter Cookies
Equipment
- large and medium mixing bowls
- baking sheets
- parchment paper
Ingredients
- 1 C salted butter at room temperature
- 1 C brown sugar
- 3/4 C white sugar
- 1 C smooth peanut butter
- 2 large eggs
- 1 & 1/2 tsp vanilla extract
- 2 & 1/2 C all purpose flour spooned and levelled*
- 2 tsp baking soda
- 1/4 tsp salt
- 1 & 1/4 C peanut butter chips
- 15 tbsp marshmallow fluff
Instructions
- Preheat oven to 350 F and line baking sheets with parchment paper.
- In a large bowl beat butter, white sugar, and brown sugar until light and fluffy (usually takes 5 minutes).1 C salted butter, 1 C brown sugar, 3/4 C white sugar
- Add in peanut butter and mix until ingredients are well combined.1 C smooth peanut butter
- Mix in eggs and vanilla.2 large eggs, 1 & 1/2 tsp vanilla extract
- In a separate medium sized bowl whisk together flour, baking soda, and salt.2 tsp baking soda, 1/4 tsp salt, 2 & 1/2 C all purpose flour
- Add the dry ingredients to the wet and mix just until no flour streaks remain.
- Fold in the peanut butter chips but keep about 1/4 cup aside to place on top of the cooked cookies.1 & 1/4 C peanut butter chips
- Scoop dough into 3 tbsp balls and place on the lined cookie sheet 2 inches apart. Press cookies down to create a disk.
- Next, scoop in 1/2 tbsp of marshmallow fluff in the centre of the disk. This does make your fingers a little messy, but it's worth it.15 tbsp marshmallow fluff
- Pick up the cookie dough disk and fold the edges towards the middle, encasing the fluff in the centre. Roll into a ball. Don't completely cover the fluff, leave a little space at the top centre for the fluff to come out while baking. See pictures above.
- Bake for 11 minutes or until the bottoms are golden brown. Once out of the oven add extra peanut butter chips on top of the warm cookies. Let cool to room temperature on the pan before moving.
Notes
Ted
Wow these cookies are fantastic. Thank you!