Fluffernutter Cookies Recipe

Remember those grade school days, trading sandwiches at the lunch table? For me, the ultimate score was always a Fluffernutter – that glorious combo of peanut butter and marshmallow creme. Now, imagine that iconic flavor, amplified and baked into a chewy, melt-in-your-mouth cookie. These Fluffernutter Cookies are a delightful twist on a classic, perfect for satisfying your sweet tooth and triggering a wave of childhood nostalgia.

These aren’t just any cookies; they’re a celebration of comfort food, elevated. I’ve spent years perfecting this recipe, experimenting with different ratios of peanut butter and marshmallow, aiming for that perfect balance of salty, sweet, and utterly irresistible. As a passionate baker with over a decade of experience, I’m confident that these cookies will become a new family favorite. Plus, with back-to-school season upon us, what better way to treat your little ones (or yourself!) than with a batch of these nostalgic delights? Get ready to rediscover the magic of Fluffernutter, one delicious cookie at a time!

Ingredients for the Ultimate Fluffernutter Cookie

Here’s what you’ll need to bake up a batch of these heavenly Fluffernutter Cookies. Each ingredient plays a crucial role in achieving that perfect texture and flavor.

• All-Purpose Flour: 2 1/4 cups. Provides the structure for the cookies. For a slightly chewier cookie, you can substitute 1/4 cup of bread flour.
• Baking Soda: 1 teaspoon. Helps the cookies rise and gives them a soft texture.
• Baking Powder: 1/2 teaspoon. Adds extra lift and lightness to the cookies.
• Salt: 1/2 teaspoon. Enhances the sweetness and balances the flavors.
• Unsalted Butter: 1 cup (2 sticks), softened. Use real butter for the best flavor and texture. Make sure it’s softened, not melted, to ensure a chewy cookie.
• Granulated Sugar: 3/4 cup. Adds sweetness and helps create a crispy edge.
• Brown Sugar: 3/4 cup, packed. Adds moisture and a chewy texture. The molasses in brown sugar also contributes to the rich flavor.
• Peanut Butter: 1 cup (creamy or chunky, your preference). The heart of the Fluffernutter flavor. Creamy peanut butter will result in a smoother cookie, while chunky will add texture.
• Eggs: 2 large. Binds the ingredients together and adds richness.
• Vanilla Extract: 1 teaspoon. Enhances the flavors of all the other ingredients. Use pure vanilla extract for the best results.
• Marshmallow Creme: 1 cup. The other half of the Fluffernutter magic! This adds the signature gooey texture and marshmallow flavor.
• Optional: Chopped Peanuts: 1/2 cup. For added crunch and peanut flavor.

Expert Tips for Fluffernutter Cookie Perfection

These tips are born from countless batches of Fluffernutter Cookies, each one helping me refine the recipe to its current state of deliciousness.

• Chill the Dough: Don’t skip this step! Chilling the dough for at least 30 minutes (or even overnight) prevents the cookies from spreading too thin and allows the flavors to meld together.
• Don’t Overbake: Overbaked cookies will be dry and crumbly. Bake just until the edges are golden brown and the centers are still slightly soft. They’ll continue to set up as they cool.
• Use a Cookie Scoop: For uniform cookies that bake evenly, use a cookie scoop. This also helps with presentation.
• Peanut Butter Variety: Experiment with different types of peanut butter. Natural peanut butter will result in a slightly drier cookie, so you may need to add a tablespoon or two of milk to the dough.
• Marshmallow Swirl: For a more pronounced marshmallow flavor, swirl a spoonful of marshmallow creme on top of each cookie before baking.
• Salted Peanut Butter Tip: If using salted peanut butter, reduce the amount of added salt to 1/4 teaspoon.
• Browning Variation: Rotate baking sheet halfway through for even browning.

Storage and Substitution Ideas

• Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months.
• Gluten-Free: Substitute all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum for binding.
• Dairy-Free: Use a dairy-free butter substitute. Coconut oil can also be used, but it will alter the flavor slightly.
• Nut-Free: Substitute the peanut butter with sunflower seed butter (sunbutter). Be mindful of allergies if sharing.
• Vegan: Use a vegan butter substitute, flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg), and ensure your sugar is vegan-friendly (some granulated sugar is processed with bone char). Marshmallow creme is typically not vegan, so you can use a vegan marshmallow alternative or make your own.
• Lower Sugar: Reduce the amount of granulated sugar by 1/4 cup. You can also use a sugar substitute, but be aware that it may affect the texture of the cookies.
• Marshmallow Creme Alternative: If you can’t find marshmallow creme, you can use marshmallow fluff or even toast mini marshmallows on top of the cookies after baking.

FAQ About Fluffernutter Cookies

Why are my cookies flat?

Flat cookies are usually caused by using butter that is too soft, not chilling the dough, or overmixing the dough. Make sure your butter is softened but not melted, chill the dough for at least 30 minutes, and mix the ingredients just until combined.

Can I freeze Fluffernutter cookie dough?

Yes, you can freeze the cookie dough! Scoop the dough into balls, place them on a baking sheet, and freeze for about 30 minutes. Once frozen, transfer the dough balls to a freezer-safe bag or container. When ready to bake, you can bake them directly from frozen, but you may need to add a few extra minutes to the baking time.

How do I keep the cookies from sticking to the baking sheet?

The easiest way to prevent cookies from sticking is to use parchment paper or a silicone baking mat. You can also grease the baking sheet with butter or cooking spray.

What if I don’t have marshmallow creme?

If you don’t have marshmallow creme, you can use marshmallow fluff as a substitute. You can also try melting regular marshmallows in a double boiler and using that as a topping for the cookies after they’re baked.

Can I add chocolate chips to these cookies?

Absolutely! Chocolate chips would be a delicious addition to these cookies. You can use milk chocolate, dark chocolate, or even white chocolate chips. About 1 cup of chocolate chips should be the perfect amount.

How do I get the marshmallow to stay soft and gooey?

The key is to not overbake the cookies. Bake them just until the edges are golden brown and the centers are still slightly soft. The marshmallow will continue to set up as the cookies cool, but it will still be soft and gooey.

Bake Your Way to Fluffernutter Bliss

These Fluffernutter Cookies are more than just a dessert; they’re a nostalgic journey back to simpler times. The combination of creamy peanut butter and gooey marshmallow creme, baked into a soft and chewy cookie, is simply irresistible. With a few simple ingredients and these expert tips, you can easily recreate this classic flavor at home.

So, preheat your oven, gather your ingredients, and get ready to bake a batch of these delightful treats. Don’t forget to share your creations with friends and family – they’re guaranteed to be a hit! And if you loved this recipe, be sure to check out my other cookie recipes like my Peanut Butter Blossom Cookies, Classic Chocolate Chip Cookies, or my Oatmeal Raisin Cookies for more baking inspiration. Happy baking! Share your Fluffernutter cookie masterpieces on Instagram and tag me @yourinstagramhandle – I can’t wait to see them!

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