Fluffernutter Cookies – Classic peanut butter cookies made with marshmallow fluff, mini marshmallows, and peanut butter chips! These cookies are perfect for Christmas cookie exchanges or as an easy dessert!
I am obsessed with fluffernutter recipes right now! After making the Fluffernutter Bars last week, I have been trying to think of other recipes where I can combine peanut butter and marshmallows and I came up with this fluffernutter cookie recipe. Now these cookies may not be very pretty, but they are sure delicious! They are peanut butter cookies with marshmallow fluff right in the dough and then mini marshmallows and peanut butter chips folded in before baking.
If you want to make these cookies prettier, save some of the marshmallows and peanut butter chips. Place them directly on top of each cookie before baking them. Now I didn’t do that so it is not as obvious that they are in it.
Additionally, some extra add-ins that would taste amazing are chocolate chips or white chocolate chips. These would both add a great flavor to the cookies!
Common questions about making peanut butter cookies
Can you use brown sugar instead of white sugar in peanut butter cookies?
Yes, you can just use brown sugar instead of white sugar. The cookies may just have a stronger molasses flavor but it will not be overpowering.
Why are my peanut butter cookies crumbly?
Too much flour or too much butter can lead to a crumbly cookie.
What makes cookies soft and chewy?
Cookies are soft and chewy by having the perfect balance of moisture, temperature baked at, and the bake time.
Can you freeze peanut butter cookie dough?
Yes, peanut butter cookie dough can be made ahead of time and frozen to use at a later date. Just allow to thaw for a bit before rolling the dough out and baking it. I suggest holding off on putting the mini marshmallows in the dough until after it thaws just so that they don’t freeze weird.
Looking for more peanut butter recipes?
- Chocolate Peanut Butter Donuts
- Apple Peanut Butter Cookies
- No Bake Peanut Butter Pie
- Peanut Butter Mug Cake
This recipe is a part of Rodelle’s annual cookie round-up! Now this may sound familiar because I participated last year and made almond spritz cookies. I am one of their ambassadors and their vanilla extract is my go-to! Go check out the other recipes from this year by clicking HERE!
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup peanut butter
- 1/4 cup marshmallow fluff
- 1 egg
- 1/2 teaspoon Rodelle vanilla extract
- 1 cup flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/4 cup peanut butter chips
- 1/2 cup mini marshmallows
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicon mat.
- Beat together butter, granulated sugar, and brown sugar until fluffy.
- Add in the peanut butter, marshmallow fluff, egg, and vanilla extract. Mix until combined. Add in the flour, baking soda, and salt. Continue to mix until just combined.
- Fold in the peanut butter chips and mini marshmallows using a spoon.
- Scoop 1 inch balls of cookie dough on to the baking sheet, leaving at least 2 inches of space between the cookies on the sheet. Place in oven and bake for 10-12 minutes.
- Let cookies cool for at least 5 minutes on the sheet pan before transferring them to a cooling rack. This helps them firm up a bit.
- KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer, Onyx Black (K45SSOB)
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
- Rodelle Gourmet Extract, Vanilla, 8 Oz
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Amount Per Serving: Calories: 172 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 26mg Sodium: 109mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 1g Sugar: 12g Sugar Alcohols: 0g Protein: 4g