5 Ingredients or Fewer

Fluffernutter Cookies

December  7, 2015
1 Ratings
Photo by Laura Dembowski
  • Serves 8
Author Notes

Peanut butter and marshmallow is a wonderful combination. These cookies take that to the next level. They are soft, chewy, and sticky, and even gluten free! —Laura Dembowski

What You'll Need
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 1/2 cup marshmallow fluff, plus more as needed
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a medium bowl, stir together peanut butter, sugar, baking soda, and egg until well combined.
  3. Take roughly golf ball sized pieces of the dough and spread out into a disc using your hands. Place a heaping tablespoon of fluff in the center and wrap the dough around it, covering it as much as possible. They will ooze some, especially during baking, but don’t worry.
  4. Once all the cookies are finished, bake for about 12 minutes until just barely golden brown and starting to set. Serve warm or cool completely on the pan. Cookies may be stored in an airtight container at room temperature for up to 5 days or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about 30 seconds.

See what other Food52ers are saying.

  • Penelope Suritz
    Penelope Suritz
  • Laura Dembowski
    Laura Dembowski
  • Robbie

4 Reviews

Penelope S. May 1, 2020
Wonderful, and delightfully messy to make! I had not expected them to be so large and flat, so perhaps I did something wrong although I think I followed the simple recipe correctly. Still, appearance Isn’t everything, and I can guarantee these delicious cookies will be eaten just as fast as if they were pretty!
Laura D. May 4, 2020
Hi Penelope! These are large, flat cookies, though you could refrigerate before baking next time to change that. I am glad you liked the taste though :)
Robbie April 19, 2020
DELICIOUS AND EASY! Might just be the best cookie I have made in the last year. Lots of flavor and very few ingredients. One tip...if you lightly wet you hands when making the cookies the dough doesn’t stick to you hands. Thanks Laura for a fabulous cookie recipe.
Laura D. April 21, 2020
I'm so glad you liked the cookies, Robbie! I am going to use your trick next time so the dough isn't so sticky to work with.