Fluffernutter Cookies
on Feb 09, 2017, Updated Oct 31, 2017
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Sweet & salty marshmallow peanut butter bliss! These Fluffernutter Cookies have 2 soft and chewy peanut butter cookies sandwiched with marshmallow frosting. 
I was 14 when I first time I heard what a fluffernutter sandwich was. I’m not sure if it’s really a thing in Canada, or maybe it was just because my mom never made them – but I was in the dark.
We were visiting Washington, DC and the first night we arrived late and had no idea where to go for supper. We ended up going to a restaurant that was right beside our hotel, and it featured dishes from all 50 states. Some were fancier – like crab cakes from Maine, or smoked salmon from Washington state.
But one of the dishes was a fluffernutter sandwich. I don’t remember which state it represented (Google tells me it originated in Massachusetts), but we definitely laughed about the idea and wondered if you’d be able to eat it without getting your tongue stuck to the top of your mouth.
It sounded insane.
But also deliciously insane. Peanut butter. Marshmallow. Salty sweet. The kind of sandwich that dreams are made of. The kind of sandwich that’s full of “empty calories” but you really don’t care.
The kind of sandwich you make yourself for dinner when you live on your own…..
So today, we’re going full out dessert style and making fluffernutter cookies.
What Makes these Fluffernutter Cookies so Delicious?
They have two super soft and chewy peanut butter cookies sandwiched together with marshmallow frosting. The cookies are packed with peanut butter flavor, and the frosting is a fluffy cloud of marshmallow deliciousness. Seriously addictive.
Plus, with sandwich cookies you get two cookies AND frosting in one. Ummm…. yes please!
For the peanut butter cookies, it’s a classic recipe.
- Sift together the flour, cornstarch (this makes your cookies extra soft), baking soda and salt.
- Then cream together the butter and sugars (brown sugar keeps the cookies extra soft) – followed by the peanut butter, eggs and vanilla.
- Then we gently mix in the flour mixture, and our cookies are ready to bake.
For today’s peanut butter cookie recipe, you don’t need to chill your cookie dough. However, make sure not to flatten down your cookies before baking. Otherwise they’ll be too flat. I like to use a cookie scoop to get uniform shaped cookies that are perfect for sandwiching
Then the marshmallow frosting is super straight forward. Beat together the butter and powdered sugar, then add in a tub of marshmallow cream and whip the mixture until it’s fluffy delicious marshmallow happiness. If it’s a little too thick, you can add a tablespoon of milk or cream.
I love how the marshmallow frosting tastes like marshmallow without being a big sticky mess.
These fluffernutter cookies are pure bliss. And if you love peanut butter, or the combination of salty & sweet, then you definitely need to try these!
Fluffernutter Cookies
Ingredients
For the Peanut Butter Cookies
- 2 and 3/4 cup all-purpose flour, , spooned & leveled
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, , softened to room temperature (2 sticks)
- 1 cup granulated sugar
- 1 cup brown sugar, , lightly packed
- 1 cup peanut butter, , not natural or whipped
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup chopped peanuts, , optional
For the Marshmallow Frosting
- 1 cup unsalted butter, , softened
- 2 cups powdered sugar, , sifted
- 1 7oz jar marshmallow cream
- 1 tablespoon milk or cream, , if needed
Instructions
Peanut Butter Cookies
- Preheat the oven to 350F degrees and linebaking sheets with parchment paper or silicone baking mats.
- First sift together the flour, cornstarch, baking soda and salt in a large bowl.
- Then in a separate large bowl beat together the butter and sugars until fluffy. Beat in the peanut butter, egg and vanilla.
- Turn the mixer to low speed and beat in the flour mixture.
- Form the dough into balls about 1 tablespoon in size and place at least 2 inches apart on your cookie sheet. Place a few chopped peanuts on the top of each cookie.
- Bake for 8-10 minutes until the tops look just set. Allow the cookies to cool fully.
Marshmallow Frosting
- In a large bowl using an electric mixer, beat the butter until soft. Then turn down the mixer to low speed and carefully mix in the powdered sugar.
- Then with the mixer on medium speed beat in the marshmallow cream. If the mixture seems too thick, add in 1 tablespoon milk or cream
- Frost the bottom of one cookie with the marshmallow frosting then place the second peanut butter cookie on top.
Nutrition
If you love these Fluffernutter Cookies – make sure to check out these other favorites:
- Chocolate Dipped Peanut Butter Cookies
- Flourless Peanut Butter Cookies from What Molly Made
- Giant Peanut Butter Cookie for One
- Gooey Fluffernutter Rice Krispie Treats from Oh Sweet Basil
