You know what? If there's one cookie I make almost every week, it's these Fluffernutter Cookies. They're chewy, rich with peanut (or almond) butter, and stuffed with a gooey center of marshmallow fluff that melts just enough to get toasty and magical. I mean, come on. How could I not?
Because one of the kiddos in my son's class has a peanut allergy, I usually make these with almond butter. Still insanely good. They're easy, quick, and feel like a treat straight out of a bakery case. I love serving them warm with a glass of cold milk or even stacking a couple in lunchboxes for a surprise mid-day treat.
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The ingredients
Peanut butter or almond butter: Creamy is best here. Almond works beautifully if peanut isn't an option.
Butter: Room temperature so it creams properly.
Brown sugar: For that deep, molasses-y sweetness.
Egg + vanilla: Adds structure and flavor.
All-purpose flour: Your base. Don't pack it too tight.
Cornstarch: Secret to that perfect soft texture.
Kosher salt: Just enough to balance out the sweet.
Marshmallow fluff: The gooey magic. Try not to eat it straight from the jar.
Crushed peanuts or almonds: Adds crunch and a salty bite on top.
See Recipe Card for quantities
Step-by-Step Instructions
- Preheat the oven.
Set it to 350°F. Line your baking sheets with parchment paper so nothing sticks. - Cream the butter and sugar.
In a large bowlof the kitchenaid stand mixer, beat the butter, peanut butter, and brown sugar until super light and fluffy. This should take 2-3 minutes. - Mix in the egg and vanilla.
Scrape down the bowl and beat in the egg and vanilla until smooth. - Combine the dry ingredients.
In a separate bowl, whisk the flour, cornstarch, and salt together. Gradually add it to your wet mix and stir until just combined. - Scoop and shape.
Scoop dough into balls and place them on the baking sheet, leaving space. Use your thumb or spoon to make a little indent in each. - Add the fluff.
Spoon a bit of marshmallow fluff into each center. It's sticky and messy-just go with it. - Top and bake.
Sprinkle crushed peanuts or almonds on top. Bake for 10-12 minutes, or until edges are golden. - Cool and serve.
Let them cool for 5 minutes on the tray, then move to a rack. Eat warm or cool-either way, they're unreal.
Tips for Success
- Don't skip the cornstarch-it gives you those soft, bakery-style centers.
- Chill the dough if it feels too sticky to handle.
- Use a wet spoon for the fluff to make scooping easier.
- Crushed roasted almonds are a great swap for peanuts.
Variations
- Make it nut-free by using sunflower seed butter.
- Add chocolate chips to the dough for a twist.
- Use Nutella instead of fluff if you're feeling wild.
Serving Ideas
- Pair with vanilla ice cream for an epic dessert.
- Wrap a few in wax paper and pack them for a sweet lunchbox treat.
- Crumble warm cookies over yogurt or oats for a fun breakfast idea.
Storage Tips
- Store in an airtight container for up to 3 days.
- Reheat in the microwave for 8-10 seconds for gooey centers.
- Not freezer-friendly-fluff doesn't thaw well.
FAQs
Totally normal. Just don't overfill the wells, and make sure your dough isn't too warm.
Yes! Chill it overnight and bake the next day for even better flavor.
Soft and Chewy Fluffernutter Cookies
Equipment
Ingredients
Method
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl of the hand mixer, beat butter, peanut butter, and brown sugar until fluffy, 2-3 minutes.
- Add egg and vanilla. Mix until combined, scraping the sides.
- In another bowl, whisk flour, cornstarch, and salt.
- Add dry mix to wet ingredients. Stir until just combined.
- Scoop dough onto prepared trays, leaving space between each.
- Press a small well into each dough ball. Fill each with a small dollop of fluff.
- Sprinkle with crushed nuts.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Cool on tray for 5 minutes, then transfer to wire rack.
Notes
- Don't overfill the centers-just a small dollop of fluff goes a long way.
- Swap peanut butter for almond if needed. Both work!
- Cookies may look underbaked when you pull them out. That's okay.
- Chill the dough for 15 minutes if it feels too soft or sticky.
Sophie says
I make these fluffernutter cookies almost every week for my boys—they’re obsessed. I usually swap the peanut butter for almond butter because of a food allergy in one of their classes, and honestly, they’re just as good (maybe even better?). The marshmallow fluff gets perfectly gooey in the oven, and that little bit of crunch from the crushed nuts on top makes them totally addictive.