Fluffernutter Cookies

A freshly baked Fluffernutter cookie with a thick, golden brown exterior and a cracked surface, revealing an oozing center of melted marshmallow and caramelized peanut butter. The cookie is generously sized, with slightly crisp edges and a soft, chewy interior.

A warm, chewy cookie that transforms the nostalgic peanut butter and marshmallow fluff sandwich into an dessert. These easy-to-make fluffernutter cookies have gooey marshmallow swirls, a perfect balance of sweet and salty flavors, and stay soft for days!

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Course: Dessert

Cuisine: American

Keyword: Fluffernutter cookie bars, Fluffernutter Cookies, Fluffernutter cookies aldi, Fluffernutter cookies recipe, Fluffernutter cookies with marshmallows, fluffernutter cookies, 3 ingredients

Prep Time: 15

Cook Time: 10

Chill Time: 10

Total Time: 35

Servings: cookies

Calories: 180kcal

Cost: $7

Equipment

Mixing bowls (Large for wet ingredients, medium for dry ingredients)
Measuring cups & spoons (For accurate ingredient measurement)
Electric mixer (Stand mixer or handheld)
Rubber spatula (For folding in marshmallow fluff)
Baking sheets (Lined with parchment or silicone mats)
Cookie scoop or tablespoon (For uniform cookie sizing)
Cooling rack (Allows cookies to cool properly)

Ingredients

1 ¼ cups All-purpose flour - Sifted for best texture
½ teaspoon Baking soda
¼ teaspoon Salt - Enhances flavor
½ cup Unsalted butter - Softened
½ cup Creamy peanut butter
½ cup Packed brown sugar - Adds moisture
¼ cup Granulated sugar
1 large Egg - Room temperature
1 teaspoon Vanilla extract
½ cup Marshmallow fluff - Swirled into the dough
½ cup Chocolate chips - Optional

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Measure ingredients and let them come to room temperature.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat softened butter and peanut butter with an electric mixer on medium speed until smooth, about 1 minute.
Add brown sugar and granulated sugar, beating until light and fluffy, about 2 minutes.
Add the egg and vanilla extract, mixing until fully combined.
Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
Gently fold marshmallow fluff into the dough with a rubber spatula, creating swirls. Do not fully mix. Add chocolate chips if using.
Scoop 1½ tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. Slightly flatten if desired.
Bake for 10-12 minutes, until edges are set but centers are slightly underbaked.
Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack. Enjoy warm or store for later!

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition