Chewy Fluffernutter Cookies (Peanut Butter and Marshmallow Fluff Cookies!)

overhead image of peanut butter marshmallow cookies on parchment paper with peanuts, mini marshmallows, and white flowers around.

Chewy Fluffernutter Cookies (Peanut Butter and Marshmallow Fluff Cookies!)

A fun twist on everyone's childhood favorite sandwich...Fluffernutter Cookies! An easy to make brown sugar cookie, swirled with peanut butter and marshmallow fluff, and baked to soft chewy perfection. Every bite is truly SO. GOOD.

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 13

Total Time: 33

Servings: cookies

Calories: 264kcal

Ingredients

¾ cup unsalted butter melted
1¼ cups brown sugar firmly packed
2 large eggs room temperature
½ teaspoon vanilla extract
⅞ cup creamy peanut butter
2 cups all purpose flour
½ teaspoon baking soda
⅓ teaspoon salt
1 jar Marshmallow fluff (7 ounces)

Instructions

Heat oven to 350℉/177℃.
Line 2 sheet pans with parchment paper. Set aside.
In a large bowl, combine butter, sugar, eggs, vanilla, and peanut butter.
Mix well.
Add flour, baking soda, and salt.
Mix until incorporated.
Add marshmallow fluff.
Fold in until it swirls through the dough.
Use a 3 Tablespoon scoop to portion dough (4 cookies per pan) onto prepared pans.
Bake for 12-13 minutes, or until edges are golden brown.

Notes

Substitutions:

Crunchy peanut butter can be used instead of creamy, if desired.
Almost any nut butter you like can be used instead of peanut butter.
This recipe can be made gluten-free if you use your favorite 1:1 gluten-free all purpose flour.
These cookies can also be made vegan if plant-based butter, your favorite vegan egg, and your favorite vegan marshmallows are used. While you won't get the swirl, You could stuff the vegan marshmallow into the middle of each cookie dough ball!
You can also make this recipe dairy-free by using a plant-based/dairy-free butter.

Expert Tips:

Be careful to not over-mix the cookie dough! Just stir the flour in until there are no more pockets of flour.
Speaking of over-mixing, once you add the marshmallow fluff, just fold/swirl it into the dough a few times (3 or 4 folds should do the trick!). You don't want it completely mixed in!
It’s best to use light colored sheet pans for these cookies.
Don’t forget to line your baking sheet.
It’s best to use a cookie scoop to ensure all cookies are the same size and they don't get over-mixed.
The cookie dough can be frozen and baked at a later date.
Do not over bake these cookies! When in-doubt, take them out. These cookies are best when they are just barely baked. It provides the perfect soft and chewy texture. They should just barely begin to brown around the edges.
These cookies spread A LOT! It's best to place 4 cookies per pan and then use a large biscuit cutter to reshape your cookies.

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