Fluffernutter Cookies

No ratings yet

These soft, chewy Fluffernutter Cookies are a dream come true for peanut butter lovers. Made with creamy peanut butter, vanilla pudding mix for extra softness, and a swirl of gooey marshmallow fluff, every bite is sweet, salty, and nostalgic, just like the classic sandwich cookie you grew up with.

PRINT RECIPE PIN RECIPE

Prep Time15

Cook Time10

Total Time25

Servings: cookies

Author: Molly Thompson

INGREDIENTS

2 1/4 cups all purpose flour spooned and leveled
1 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter room temperature
3/4 cup creamy peanut butter
1/4 cup granulated sugar
3/4 cup light brown sugar packed
1 (3.4oz) package package vanilla instant pudding mix
2 large eggs room temperature
1 tsp vanilla extract
1/2 cup marshmallow creme (fluff)
5-6 Nutter butter cookies broken into pieces
Flaky sea salt optional

Standard - Metric

INSTRUCTIONS

Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
Whisk dry ingredients (2 min): In a medium bowl, whisk together the flour, baking soda and salt.
2 1/4 cups all purpose flour, 1 tsp baking soda, 1/2 tsp salt
Cream the butters and sugar (3 min): In a large bowl with an electric mixer, or stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, and peanut butter for 2-3 minutes. Do not skip this step.
3/4 cup unsalted butter, 3/4 cup creamy peanut butter, 1/4 cup granulated sugar, 3/4 cup light brown sugar
Add wet ingredients (2 min): Add the eggs, vanilla pudding mix, and vanilla extract and beat for 1-2 minutes, until it’s light and fluffy. Scrape down the bottom and sides of the bowl as needed.
1 (3.4oz) package package vanilla instant pudding mix, 2 large eggs, 1 tsp vanilla extract
Finish the dough (1 min): With the mixer on low, add the dry ingredients until combined.
Fill with marshmallow (5 min): Using a large cookie scoop (3 Tablespoons), scoop out the dough. Break them in half and fill each with a heaping teaspoon of marshmallow fluff. Pinch the seams of the cookie dough so the marshmallow is in the center, leaving some in the cracks on top to seep through as they bake.
1/2 cup marshmallow creme (fluff)
Bake (10 min): Arrange the cookies 2-3 inches apart and bake for 10-12 minutes, until the edges are golden and tops are just set.
Finish and cool (3 min): Right out of the oven, swirl a wide-mouth cup or large cookie/biscuit cutter around the edges to reshape as needed. Press a few large pieces of broken nutter butters into the top and sprinkle with flaky salt. Cool on the cookie sheet for 5 minutes then transfer to a wire rack to cool completely.
5-6 Nutter butter cookies

Notes

Gluten-Free. I tested these cookies with 1:1 gluten-free baking flour (Bob's Red Mill) and they work great without any other substitutions.x

Storage: Store cookies in an airtight container, placing sheets of parchment paper between layers so the cookies don't stick together. Store at room temp for 5-7 days.

Make Ahead: Prepare the dough and refrigerate for up to two days before filling with marshmallow fluff and baking.

Freezing: Freeze unbaked dough balls (without the fluff center) up to 3 months and thaw/stuff them right before baking. Freeze baked cookies for up to 3 months but be sure to layer sheets of parchment paper between cookies.

Nutrition

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!