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Fluffernutter Cookies

Irresistible Fluffernutter Cookies: Soft, Chewy Delight

These Fluffernutter Cookies are soft and chewy, featuring a dreamy marshmallow buttercream center, perfect for indulgence or sharing.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Peanut Butter Creamy or crunchy based on preference.
  • 1 cup Sugar Adjust to taste.
  • 1/2 cup Brown Sugar Can substitute with coconut sugar.
  • 1 large Egg Use room temperature.
  • 1 teaspoon Baking Soda Make sure it's fresh.
  • 2 cups Flour All-purpose or gluten-free.
For the Marshmallow Buttercream
  • 1 cup Marshmallow Fluff Store-bought or homemade.
  • 1/2 cup Butter Use unsalted.
  • 2 cups Powdered Sugar Beat thoroughly.

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • cookie scoop
  • Hand Mixer

Method
 

Step-by-Step Instructions for Fluffernutter Cookies
  1. Preheat the Oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix together peanut butter, granulated sugar, and brown sugar until smooth. Add in a room temperature egg and mix until cohesive.
  3. Add flour and baking soda to the mixture, stirring until a soft dough forms.
  4. Scoop dough and roll into balls, spacing them on the baking sheet.
  5. Bake for 10 to 12 minutes until golden around the edges. Let cool.
  6. Beat marshmallow fluff, softened butter, and powdered sugar until smooth.
  7. Spread buttercream on the flat side of a cookie and sandwich with another cookie. Repeat until all are filled.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 250IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 10 days. Can also freeze for 3 months.

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